Délifrance’s newest ‘Prove It’ market analysis examines the changes the breakfast market has gone through over the past few years and how bakeries should adapt now OOH (out of home) is picking up speed.
US start-up Apeel Sciences has landed its first big retailer contract in the UK with Asda, which will see fruit protected by Apeel’s edible layer sold across 150 stores.
The highly regarded Scottish Baker of the Year competition kicked off on 3 February with five City of Glasgow final year bakery students going head-to-head to create Scotland on a Cake to illustrate the creativity of the industry.
From plant-based and nutritionally enhanced products to improved sustainability and packaging innovations, the 45 startups participating in FoodBytes! by Rabobank’s Pitch 2021 competition announced today hit on some of the hottest trends and biggest challenges...
UAE-based health and wellness company Fade Fit is expanding its portfolio of healthy snacks into the dairy category with new smoothies, yoghurts and organic milk products.
A new early-stage venture capital fund sees significant upside for financing food and beverage startups that may be too small for many other VC investors, but which in a few years could help meet “pent up demand” for innovation from large CPG players...
UAE-based healthy snacks brand Freakin’ Healthy is kicking off its international expansion plan with a launch in US, and has the Europe market in its sight later this year.
Mondelēz SnackFutures – the company's innovation and venture hub – has launched CoLab, a "startup engagement" program, targeting snack brands in the wellness space as the global snacking giant digs deeper into the startup community.
Research revealing how the starch structure of potato flakes impacts oil uptake during deep frying could enable snack makers to slash the fat content of Pringles-style potato chips by up to a third, say the authors of a new study.
To meet demands of customers increasingly looking for low sugar and clean label products, cocoa companies are meeting the trend for darker chocolate flavours using natural ingredients. Charlene Zhu, head of ingredient development and innovation for Olam...
Australian snack firm I Am Grounded has launched snack bars made from upcycled coffee fruit, and is now trying to overcome consumer perceptions that they are eating products made of ‘food waste’.
Extensive research carried out by the Barry Callebaut group into consumer responses around the coronavirus pandemic has revealed new implications and opportunities for the confectionery market. In an exclusive video interview, Bas Smit, Global Vice President...
School closures – and tentative re-openings – have compounded stress levels for families, while COVID-19-induced economic anxiety is also straining household budgets. So how can food and beverage brands come up with enticing – but affordable – recipes,...
The last few weeks have been a rollercoaster ride for many small businesses. FoodNavigator-USA caught up with Diana Levy, founder and CEO at Undercover Snacks, which makes chocolate covered quinoa snacks at its own SQF-3 manufacturing facility in New...
With Expo West canceled and instore sampling off the menu for the foreseeable future, New York based high protein, low-sugar gluten-free startup Three Wishes Cereal decided to get creative…
When it comes to creating snacks that are irresistible to children and parents alike, the mission-based brand This Saves Lives says its recipe for success combines equal parts indulgent flavors and whimsical packaging for kids, plus for parents a pinch...
The challenges of feeding healthy food to children who are notoriously picky eaters often are compounded when an allergy is added into the mix – which is why when the founder of the gluten-free baked goods brand Mikey’s introduced a line of stuffed pockets...
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
BakeryandSnacks spoke to several ingredients suppliers at Food Ingredients Europe (FiE) – held last month in Paris, France – to discover what they see as the biggest trends in the bakery and snacks sectors and the challenges these present.
German-based ingredients provider Beneo says there's a growing desire for its low-glycaemic sweetener Palatinose among the video gaming community, who are keen to use the product’s slow energy release to stay focused.
Consumers are demanding more than just indulgence – they want a treat that’s healthy but still tasty; sustainable yet comes with an extended shelf life; is portable and size proportioned; is Instagrammable; and comes with a story or purpose.
The family-owned flavours and seasonings company is boosting its bottom line in almost triple digits year-on-year and is looking for skilled personnel to take it to the next level.
Today’s industry buzzwords are clean label, automation and sanitary design, but the biggest challenge for the global bakery equipment industry is its workforce.
ABB Distribution Solutions has redesigned its low-voltage switchgear to launch NeoGear across Europe in 2020, following trials in Switzerland and China.
Malt Products Corporation (MPC) is on a mission to educate bakers and snack makers about the surprisingly little known yet massively on trend benefits of an ingredient that is pretty much ubiquitous in the bakery industry.
The bakery category continues to be a top driver of consumer grocery store trips, however, the industry is increasingly feeling the pressure of costly government overreach, while trying to build and retain the talent pool of skilled workers.
DSM Food Specialities celebrated 150 years of spearheading the global fermentation and biotechnology sector by focusing on how the bread industry can ensure healthy growth for the future.
Sweet ‘n heat, global cuisines, flavors that were once ‘out there’ and are now more accessible, and healthier substrates will dominate the snacking landscape next year.
Manufacturers in the carton industry are concerned that confusion remains over the compostability of cartons, MOSH (Mineral Oil Saturated Hydrocarbons) and MOAH (Mineral Oil Aromatic Hydrocarbons) and the SUP (Single-Use Plastics) directive on coated...
‘Your guess is as good as mine on Brexit’, said Joseph Muscat, the Prime Minster of Malta, at the opening of the ECMA Congress 2019 last week (September 19-20), ‘But what is obvious, is during the next few days there needs to be a meaningful engagement’.
Family-owned ingredients supplier Griffith Foods – founded in 1919 – has embarked on an ambitious strategy to grow its footprint and triple its bottom line.
According to Bell Flavors & Fragrances, the exploration of new taste sensations has always been in high demand throughout history – it’s just become more imperative to innovative in order to captivate today’s consumer’s palate.
As the snacking trend grows in France, market research firm Mintel looks at which claims – including gluten-free, high fibre, and high protein – are attracting shoppers in ‘the Hexagon’.
Gluten free is one of the most popular diet trends around the world, but the number of people who actually need to avoid gluten for medical reasons is relatively small. Today, one in five people reduce or eliminate gluten from their diet because they...
Systech, primarily known for its serialization, traceability, anti-counterfeiting, pharmaceutical regulations and supply chain technology, has expanded into Food & Beverages introducing its UniSecure platform at AIPIA.
This year, Barcelona in Spain played host to Snackex 2019, the 18th edition of Europe’s only international business event dedicated to the savory snacks sector.
Pack-Smart president and CEO Derek Dlugosh-Ostap spoke at the recent AIPIA Summit Americas offering insights for brand owners and manufacturers on how to manage packaging with personalized data using disruptive technologies.
New York Label & Box Company provides packaging to companies in the Cosmetic, Health, Food, Beverage, Pharmaceutical, Vitamin and Nutraceutical industries.
As snacking occasions abound, the Almond Board of California (ABC) has committed to promoting the sustainability and usefulness of the world’s favorite nut.
The American Egg Board (AEB), speaking at this year’s International Food Technologists expo held June 2-5 in New Orleans, shared ways to incorporate out-of-shell egg products into snacks that satisfy demand for protein and clean labels.
A small farmer’s cooperative in Scotland is putting on a big fight against food waste with its ‘world’s first’ range of crisps that puts broccoli front and center.
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
Manufacturers who incorporate technology into their packaging can use it to help towards a Circular Economy, according to Eef de Ferrante, director, AIPIA (Active & Intelligent Packaging Industry Association).
PepsiCo’s Frito-Lay has unpacked its next instalment of the US Snack Index, which reveals that Americans go into snacking overdrive when the sun really starts shining.
Irish dairy processor Glanbia is capitalizing on the Chinese consumer’s growing penchant for full-fat dairy creams – especially prevalent in raft of exquisitely decorated cream-topped cakes on show at Bakery China.
