From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
The free from sector was conceived for – and remains vital to – millions of consumers who deal with allergies, intolerances and related conditions, but today, the movement has evolved into something far more complex encompassing a host of consumer interests...
Lucinda Bruce-Gardyne of Genius Gluten Free believes that – overall – UK consumers eat too much bread, which opens opportunities for nutritious non-wheat alternatives.
The UK’s oldest national bread company has launched a gluten-free beetroot wrap that it claims is the first of its kind in the UK gluten-free bakery market.
Mecatherm is responding to industry 4.0 launching three revolutionary designs for its modular oven, handling system and divider, showcasing the technology at IBA, in Munich, Germany (September 15-20).
China is set to become one of the most attractive cereals and bakery markets worldwide, with the bakery sector reaching $47bn by 2020 as more people chose to eat snacks on the go.
After two years of intensive research, avocado chips startup AvoLov has perfected dehydrating avocados to produce crispy avocado chips to capitalize on the growing love of the fruit.
The AIPIA (Active & Intelligent Packaging Industry Association) kicked off its first American Summit June 4, announcing it is expanding in Asia after launching its first Chinese language website.
Just as the FDA decided to take more time to define what ‘natural’ labeling means, a new bunch of naturally positioned snacks once again stormed the market, even though some of them doubt the term itself will ever be regulated.
With good baking properties, a naturally sweet taste and no gluten, tiger nuts are a nutritionally dense superfood ideal for baking, milk alternatives and even pasta, says UK start-up The Tiger Nuts Company.
Colombia claims its palm oil is “unique and differentiated” and that it has 44 million hectares of under-utilised, already degraded land to develop it without causing any deforestation.
Ecolean showcased its latest packaging at Anuga FoodTec this month including alcoholic mojito drinks, tea whitener, which can be heated in the microwave, and ready-to-drink tomato soup packaging.
BakeryandSnacks hosted a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend: discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
The University of Wisconsin was awarded first place for its freeze-dried cake bites in this year's Bimbo-sponsored baking contest at the Baking Tech Conference held in Chicago on February 27 and 28, 2018.
German organic potato and veggie chip snack producer Chipsbox has swapped out its plastic packaging for a biodegradable option to further cement its sustainable and natural stance.
Natural ingredients producer Doëhler said the ever-growing demand for naturalness and functionality is firmly cemented as a lifestyle choice – no longer niche and not just an occasional quest to feel good when snacking.
There have been an increasing number of stories in the media recently about the growing amount of plastic waste and one supermarket in the UK has vowed to ban all of its own-brand plastic by 2023.
Bühler will be unveiling the next step in its continuous mixing process technology, which it claims reduces pre-dough processing times and increases hydration, at iba later this year.
RXBar’s CEO Peter Rahal said the company has plans to expand beyond the nutrition bar category and enter the UK market soon, thank to Kellogg's $600m acquisition in October last year.
NID, acquired by tna, took to the spotlight at ProSweets 2018 last week (January 28-31) with the announcement that it has undertaken a number of developments and upgrades to its machinery.
BakeryandSnacks caught up with the president and COO of Chobani, Tim Brown, during Food Vision USA in Chicago recently, and learned that the yogurt company is updating its packaging to look more like a snack brand in the future.
US artisanal flatbread producer Kontos Foods says its Greek Lifestyle Flatbread – made with soy-based flour, which doubles the protein content and halves the carbs – is its top seller.
Kellogg’s venture capital fund, eighteen94 Capital, is planning to invest in various food categories around sustainability and functional ingredients next year.
US producers are showing tremendous product innovation with plant-based and protein enriched snacks to cope with consumer demand, according to Ron Tanner, VP of the Speciality Food Association.
McVitie’s, Filippo Berio, Chaucer Foods and the Finsbury Food Group are just a few of the companies working with brand extension agency Beanstalk to extend brands into other categories and markets.
According to Christine Cool, area licensing manager of confectionery manufacturer Perfetti van Melle, brand licensing opens a whole new universe of possibilities, something it has done for the company’s Chupa Chups brand.
Brands should look to license quirky characters like Charlotte Reed’s Happy Hippy to help children move to better-for-you snacks, writes BakeryandSnacks’ editor.
Brand licensing, worth $262bn in annual retail sales for licensors, allows manufacturers to charge a premium and reach new consumers, says Steven Ekstract, group publisher of Licence Global.
UK snack producer Meatsnacks Group has capitalized on the protein trend by entering into a Men’s Health magazine licensing agreement – adding further kudos to its beef jerky’s health claims.
Lantmännen Unibake is geared to capitalize on the premiumization trend going on in fast food service with operators customizing offerings to encourage consumers to spend a little more on nice looking products.
Social enterprise Divine Chocolate is pushing NPD innovation to capitalize on the growing higher cocoa trend evident in the popularity of its 85% chocolate bar.
Marie-Odile Fondeur, MD of Europain Paris told BakeryandSnacks the organizers have reinvented the February 2018 edition of the global Europain, World Bakery, Pastry, Ice Cream, Chocolate and Confectionery Trade Show to keep up with the ever-evolving market.
The more unusual the flavor, the more likely a snack producer will capture another consumer. According to Marcia Mogelonsky, Mintel’s director of Insight, exotic flavors drive the purchasing of a snack more than anything else.
Aptean has developed the Factory Manufacturing Execution System (MES) suite of wireless automation programs for the food and beverage industry to follow and improve shop floor activity in real time and with low disruption.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
Palsgaard showcased a line of emulsifiers that enable bakeries to remove partially hydrogenated oils (PHOs) from cake mixes and industrial cakes at IFT held in Las Vegas at the end of June.
"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery...
Arla Foods Ingredients showcased a clean label protein bar prototype made with milk from grass-fed cows without any added hormones at IFT held in Las Vegas last month.
