Despite the cost-of-living crisis, the fourth generation firm is swallowing as many price increases as possible to avoid passing on hefty rises to its customers.
How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?
Scottish Bakers, Food and Drink Federation Scotland, Scottish Retail Consortium and UKHospitality Scotland are among the 19 industry bodies to have jointly written to Scotland’s Deputy First Minister and Interim Finance Secretary John Swinney MSP, asking...
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
While snacking has long been associated with indulgence and fulfilling a guilty craving, a raft of new offers are popping up on the market that more closely align with consumers’ holistic wellness goals.
The snacking sector has seen an especially strong spike over the past two years, with more consumers turning to snacks as a moment of indulgence, to allay current tensions or to boost their overall health.
While the government’s plans to further support businesses have been welcomed, the Craft Bakers Association is disappointed by the lack of clarity, the Food and Drink Federation (FDF) and FDF Scotland would have liked to have seen more measures and Scottish...
Pledging to minimise its footprint, Marmadukes’ partnership with ReFood – the UK’s leading food waste recycler – is paying dividends for the planet, the business and society in general.
The bakery and snacks sector has been one of the busiest sectors impacted by M&A (mergers and acquisitions) in the ingredient space over the past decade.
Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer...
Eric Dell is taking the reins from Robb MacKie on 1 January 2023, to lead the trade group’s sweeping mission of promoting and growing the baking industry in partnership with its 300+ members.
While still rising, grocery prices appear to be cooling while those at restaurants are stabilizing – reinforcing industry leaders’ optimism that input costs are cresting and the macro environment is beginning to stabilize.
A new report by the Open University Business School reveals the number of small bakery businesses in the UK has increased in recent years, rising to the COVID challenge, but now facing an uncertain future.
Functional beverages are a thriving category – but what exactly are consumers looking for in their drinks? From cannabis beverages to ‘think drinks’, hear from a panel of experts as this free-to-attend webinar explores the potential of the category.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
EIT Food’s Learning Services for Employers programme – created with academic and corporate partners, including the University of Reading and the Fraunhofer Institute, and in consultation with industrial partners such as PepsiCo – provides a clear benchmark...
CD Glin – to whom we spoke to in January about his urgency to maximise efforts to bring about change and his love of South Africa – has been appointed president of PepsiCo Foundation.
A French start-up has unveiled a urine-based fertilizer to limit the use of chemical ones and make use of valuable nutrients lost when we flush. Toopi Organics claims the solution has many environmental benefits and is cheaper for farmers.
Ingredient Communications’ 2022 price sensitivity survey reveals the severity that consumers are going to cope with the rising costs of living, with the majority switching to cheaper brands and retailer’s own labels, or even stopping the purchase of their...
A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.
In the latest edition of Current Developments in Nutrition, a study backed by Clif Bar puts forward the first-of-its-kind set of guiding principles to define sustainable, nutritious packaged foods (SNPFs).
Raisins South Africa is punting the benefits of the punchy dried grape, proudly shouting its health benefits and advantages in being incorporated into snacking innovations, while correcting the misconceptions around dried fruit.
Agriculture is the backbone of the world’s economic activity (accounting for 4.3% of GDP, with a value of $3.6 trillion in 2020) and critical for food security and the health of the population.
Engineers at the company’s West Yorkshire plant will be ‘downing tools’ over a pay dispute, which is expected to hamper production in the critical run-up to the festive season.
IRI reports consumers are displaying signs of severe ‘inflation fatigue’ that is forcing a range of coping behaviours not seen since the austere late 70s and early 80s, with staying in becoming the new going out.
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,...
With the cost-of-living crisis raging unabated thanks to political volatility, it's only to be expected that ‘redefining value’ tops Innova Market Insights’ Top Ten Trends for 2023. With budgets stretched, consumers will increasingly seek out brand...
To celebrate Black History Month, the campaigner is hosting the ‘No all real bread is white’ webinar to give the microbakery sector the chance to hear from Black owners/workers of Real Bread businesses.
Chester-based Pastry Pedaleur – which creates classic French treats, but with an Indian twist – has been selected from hundreds of entries to feature in Channel 4’s new six-part series.
Priority is given to products that offer genuine sensory appeal – providing new and experimental flavours, as well as those associated with comfort, familiarity and simplicity.
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...
The W.K. Kellogg Foundation (WKKF) has announced the five awardees of its Racial Equity 2030 challenge, an open call for bold solutions to improve the lives of children, families and communities around the world.
The eco-friendly, better-for-you corn tortilla chips from Kazoo Snacks are certainly not ‘chips off the old block’, but are packed with healthy fats and nutrients and have even enabled the Texan startup to save almost a million gallons of water to-date.
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 survey by the UK’s Craft Bakers Association (CBA) revealed the scale of the spookiest season of the year, with almost half of the artisanal sector noting a significant increase in sales at this time.
Most consumers go keto – often-tipped as the next big diet trend – to lose weight. But proponents hope it can gain favour amid growing awareness of the relationship between diet and mental health and wellness.
Israeli researchers found that while taste remains king, oversweetness is the most commented consumer concern, providing potential opportunities for the bakery and snacks sectors to overcome the tension between taste and health, and lower the sweetness...
As global food demand continues to grow and the industry explores ways to overcome food scarcity and secure the future’s food economy, cellular agriculture and fermentation are increasingly becoming a sought-after sustainable and functional solution.
Cited as ‘better for the environment’, the rising number of UK consumers adopting vegan and flexitarian lifestyles is opening significant opportunity for the sweet bakery market – however, there are still issues that need to be addressed.
The Food (Promotion and Placement) (England) Regulations 2021 come into force tomorrow, placing location restrictions on ‘less healthy’ products that are high in fat, salt and sugar (HFSS) – however, these have once again been knocked as nothing more...
The FDA has issued a proposed rule updating the criteria for the ‘healthy’ nutrient content claim on food labels that for the first time restricts the amount of added sugar firms can include in products bearing the claim.
In March, Rind Snacks, LesserEvil, Primal Kitchen, A Dozen Cousins and Cappello’s formed the coalition to promote cleaner, more sustainable cooking oils to empower consumers to make better-for-you choices. The collaboration recently enlisted Brad’s Plant...
The Biden administration is exploring steps the federal government could take to reduce intake of added sugars “such as developing targets for categories of foods, similar to the voluntary targets FDA developed for sodium,” as part of a National Strategy...
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
Eden Search & Select has shortlisted a trio of female future industry leaders from global food supply chain charities to receive funding and mentoring via its Emerging Leaders programme.
The government’s intervention to help halt spiralling costs has been cautiously welcomed … however, heavy energy users like bakeries are still facing a tough winter, already paying more than double, and as the cap is only for six months, this makes planning...
