New research from Cargill reveals consumers want the best of both worlds – indulgence and health – and they’re willing to pay more for baked goods that deliver on both attributes.
Free from snack producer Fodilicious, broccoli crisps maker Growers Garden, and biscuit manufacturers Aldomak, Border Biscuits and Dean’s of Huntly are among the 13 Scottish businesses to be awarded funding from FDF Scotland’s Reformul8 Challenge Fund.
Campbell Soup Company is planning to consolidate its Snacks and Meals & Beverages divisions, further enhancing its already impressive headquarters in Camden, New Jersey, to ‘drive greater creativity, collaboration and career development’.
Genetically engineering rice to have better salt tolerance could allow it to be grown in places it would otherwise fail, new research from the University of Sheffield has found.
Following a trading standards complaint by the UK watchdog, high street retailer Iceland has withdrawn its own-brand ‘50% white and wholemeal’ loaf from shelves.
German flour treatment specialist Mühlenchemie is placing a spotlight on scientific work into wheat flour alternatives, while US biotech firm Energis has garnered the green light for its pathogen reduction tech.
The Black-owned and woman-founded vegan and allergy-friendly producer has officially become a Certified B Corporation, hot on the heels of its partnerships with Eat. Learn. Play., The Birthday Project and #HashtagLunchbag in 2023.
The Guild of Fine Food has launched a new bursary that will see 50 micro F&B producers – including the world’s most innovative bakery and snack startups – punt their products to an expert panel of judges for Great Taste 2023 for free.
Scottish Bakers, Federation of Bakers, Craft Bakers Association, ABIM and UKAPY have sent a letter to the Chancellor of the Exchequer Jeremy Hunt, urging him to review his ‘new’ Energy Bills Discount Scheme.
Do you believe your cob is a crust above others? Do your English muffins move people to tears? Ready to laud about your lardy cake? Time to find out in the search for Britain’s Best Loaf.
IRCA – a portfolio company of private equity firm Advent International – has signed a definitive agreement to procure the Sweet Ingredients Portfolio of the Dublin-headquartered global provider of taste and nutrition solutions for the food, beverage and...
Scottish Bakers has ‘tentatively welcomed’ the Governments’ Energy Bills Discount Scheme for businesses due to roll out on 1 April, but said it is concerned it ‘could still spell disaster for many small businesses’.
Wahlburgers Pickles is being sued by Grillo’s Pickles for misleading consumers and retailers by touting that its snack pickles do not contain a preservative, when to the contrary, the products actually contain ‘considerable amounts’ of a chemical shelf...
The US Food and Drug Administration (FDA) has approved a 2019 petition by Kellogg’s to increase the fortification levels of the much-needed nutritional supplement in the cereal category, as well as endorsing its use in grain-based bars.
Younger consumers in APAC are increasingly seeking out food and beverage products that offer a combination of ‘contradictory’ flavours, according to experts in the region.
Europastry has placed its confidence in four bakery-related fledgelings that it believes are touting revolutionary projects that will change the bakery sector.
Be it a feasible game plan or just a pipedream, the African Development Bank Group (AfDB) is determined to make good on its pledge to eradicate hunger in Africa by 2030 by mobilising political support ahead of the African Food Summit.
Following the results of a European study that reveals nutrition, health, taste and price lead dietary fibre needs, we explore how consumer perceptions and attitudes are evolving and shaping new product launches.
FDA is raising the maximum amount of vitamin D3 that can be added to breakfast cereal and expanding the range of products that can be fortified with the vitamin in response to a petition filed by Kellogg more than three years ago.
Changes to acrylamide regulations (European Commission Regulation 2017/2158) are expected to be introduced this year, with tougher directives on BMLs (benchmark levels) and new maximum levels. Here, we bring you the latest on what you can expect in 2023.
Bakery and snack manufacturers are turning to whole grain alternatives, product diversity and supply chain resilience in 2023 to respond to ongoing market uncertainty and consumer consciousness.
With high energy costs, increasing ingredient prices and labour shortages continuing into 2023, manufacturers and industry are urging the government to step in and support.
Natural colours have undergone a significant makeover. Once seen as too expensive, unstable and unable to deliver vibrancy, these challenges have been overcome by an industry working to deliver on consumer demand for cleaner labels with zero compromise....
While the plant-based meat category has experienced a recent slowdown in growth, demand for plant-based versions of traditional comfort foods is increasing, says cauliflower crust pizza pioneer CAULIPOWER, which has thus far weathered the inflationary...
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
Be Better My Friend is a Dutch company set up by chef Marike van Beurden, food scientist Pere Castells and global food strategist Joost Lindeman with a vision to end the bakery sector’s dependency on animal-derived ingredients.
Not only do consumers perceive fermentation as providing positive health benefits, but they are also happy to pay up to 75% more to receive those benefits, according to consumer research.
France’s best-loved loaf – the long, crusty baguette – has been added to UNESCO’s Intangible Cultural Heritage list, joining other breads like Malta’s Il-Ftira and the Middle Eastern flatbread (lavash, katyrma, jupka or yufka) made by communities in Azerbaijan,...
Toast Ale wants to ‘rescue’ 1bn slices of surplus bread from waste streams. The company has secured fresh investor backing and is planning to collaborate with Heineken as it works toward this ‘earthshot goal’.
Climate change, space exploration and educating kids on healthy eating choices are the themes for the 2023 editions of the prestigious Coupe du Monde da la Pâtisserie, French Bakery Cup and Bocuse d'Or, taking place at Sirha Lyon January.
Johan Sanders, president of the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries is a believer that being one market will help the industry through its current quagmire of challenges.
In 2021, ingredient supplier BENEO launched its protein strategy. The company discusses how it is investing in innovation and capabilities to expand in plant-based, with the launch of its first semi-finished product and plans for a new fava processing...
While the culinary world notoriously rejects criticism – think footballer-turned-Michelin-starred-chef Gordon Ramsay and Sunday Times restaurant critic AA Milner – Bertinet is actually using the unique opportunity to challenge the British perception of...
PepsiCo Frito-Lay’s US Snack Index reveals the crunch factor is the most demanded component of the perfect snack this holiday season, while Gen Z and Millennials are gearing up to get experimenting in the kitchen with Lay’s.
Rob Brice – founder of vegan and allergen-friendly crisp brand Crave – is the winner of the Store Cupboard category of Aldi's Next Big Thing, flighted on Channel 4 last month, which secured him a special buy listing for his Pickled Onion Monster...
Scottish Bakers recently hosted Mairi Gougeon MSP, Scottish Cabinet Secretary for Rural Affairs and Islands, to discuss the most pressing issues impacting the sector, and has inducted Andrew Chisholm, Chloe Milne and Shirley Simson to its board to help...
The German ingredients supplier is investing in UK-based Clean Food Group (CFG) – a start-up developing a bio-equivalent cultivated alternative to palm oil – via its investment arm, Doehler Ventures.
Dragon fruit is making the shift from niche to mainstream, says flavors giant Firmenich, which has selected the fruit as its flavor of the year for 2023 after it exhibited “one of the fastest growth rates of any ingredient we’ve tracked in recent years.”
