With customers facing an ever-growing quagmire of challenges – rising costs, ingredient shortages and even political instability – the Chicago-headquartered nutrition specialist is augmenting its solutions to help bakery clients navigate the rough times,...
Childhood hunger is a serious problem in the US, so at first blush it may appear flippant that General Mills created a full-sized slide that extends from a giant cereal box into a bowl of heart-shaped Cheerio pillows to raise awareness and funds for the...
This year, the Vegas-based International Baking Industry Exposition (IBIE) hosted the Cannabis Central pavilion, which shone a light on the opportunities, highs and lows of infusing baked goods with the more mollifying CBD, as well as the more euphoric...
At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...
A recent study into the carbon emissions in producing its Samai snacks provided surprising results for Santo Domingo-based Exotic Blends – coming out with a carbon negative status.
With heart disease a leading cause of death around the world and the overconsumption of salt the biggest culprit, MicroSalt is on a mission to promote healthier snacking habits and has patented a breakthrough tech that delivers full-flavour potato chips,...
Back after the COVID hiatus, Ingredion took advantage of the highly on-point and in-person Snackex 2022 – organised by the European Snacks Association in Hamburg, Germany, at the beginning of July – to showcase its solutions to help producers stay ahead...
By keeping it real with the peel, Rinds snacks naturally pack a punch with fibre, vitamins and antioxidants – making them right on point with today’s health-focused consumer.
Griffith Foods is celebrating 100-plus years as a product development and service partner for some of Europe’s biggest food brands, building a reputation on its ability to optimise taste, texture and nutrition to specific ontrend requirements.
If COVID wasn’t crippling enough, the post-pandemic strain on the supply chain; the war raging literally on the European Union’s doorstep; sky-rocketing energy prices and inflation; and the threat of a global food crisis have certainly had a substantial...
Food and Drink Federation (FDF) Scotland celebrated the success of its government-funded Reformulation for Health Programme – which, to date, has removed hundreds of millions of calories and tonnes of salt from the Scottish diet. However, as Scotland’s...
A decade after bankruptcy, Hostess Brands is thriving under CEO Andy Callahan, who has prioritised innovation to turn the century-old maker of Twinkies, Ding Dongs and Donettes into a snacking powerhouse.
The energy at the McCormick Place Convention Center in Chicago, US, was at an all-time high in late May, thanks to nearly 700 exhibitors showcasing the foremost innovations across 4.5 acres to the more than 16,000 registered attendees.
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’.
