Ingredients

'After all we are navigating through what I think you would all agree continues to be an extremely challenging operating environment,' said Steve Cahillane, CEO of Kellogg Company. Pic: GettyImages/BBuilder/Kellogg

Kellogg CEO hints at inevitable price increases

By Gill Hyslop

Steve Cahillane said the breakfast cereal giant – which so far has essentially avoided hiking prices – is finally expecting to crumple amid worsening inflation, lingering supply chain disruptions, a workers’ strike, a plant fire and the war in Ukraine.

A growing number of young Brits want to jazz up traditional teatime treats. Pic: The Delicious Dessert Company

The young person’s guide to a cream tea

By Gill Hyslop

The days of British icons like Victoria sponge could be numbered, with research by The Delicious Dessert Company revealing that 86% of Brits under the age of 35 consider many of the country’s legendary tea cakes as ‘boring’.

Pics: GettyImages/Dan Brownsword/yenwen

Cereal calamity: The geopolitics of wheat

By Gill Hyslop

The Russian-Ukraine conflict has again highlighted how puissant food is in war time, exacerbating an already critical food insecure environment.

Edlong embarked on the next leg of its Global Tasting Tour with plant-based cookies. Pic: GettyImages/Paper Boat Creative

Edlong's grand cookie tour

By Gill Hyslop

The US dairy flavour specialist has completed the most recent leg of its Global Tasting Tour (GTT), delivering regionally-distinct plant-based cookies to F&B decisionmakers around the globe.

Kemin releases interactive 'how to' bakery and snack guide

Advances in bakery and snack processing

Kemin releases interactive 'how to' bakery and snack guide

By Gill Hyslop

The web-based tool is designed to help producers stand out in a competitive marketplace by demonstrating how the right clean label solution can provide stability while meeting a brand’s goals for clean, simple labels.

There’s plenty of truth that ‘we eat first with our eyes', coined by Apicius, a well-known Roman gourmand from the 1st Century. Pic: GettyImages/Renphoto

The psychology of colour in baking

By Gill Hyslop

Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?

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