Munchy Seeds – a superfood snacking and topper brand that’s grown into a category leader – has been acquired by Somfolk Ltd, for an undisclosed amount.
A study published in the Journal of Food Bioactives confirms the plant compounds in hemp hull – discovered by Brightseed’s first-of-its-kind AI platform, called Forager AI – play a role in maintaining a healthy gut.
SNAC International is gearing up for SNAXPO23 – Orlando, Florida, 19-21 March – which this year places emphasis on supporting startups, examining flavour trends and sharing knowledge.
The Oreo maker has launched Harmony Ambition 2030, the next chapter of its European sustainable wheat sourcing programme. Bees play a key role, and for each pack of biscuits sold, consumers will have the opportunity to contribute towards ‘a beautiful...
$23.9bn was spent on gifting last year, with 53% of American planning to celebrate Valentine’s Day again in style in 2023 – and nine million of them choosing this event to pop the big question, according to stats gathered by GiftWrapper. That’s big business...
The Mexican bakery giant – owner of India’s Harvest Gold, Modern Bread and Kitty brands – donated 35,000 loaves of bread (equivalent to five lakh slices) to the India Food Banking Network (IFBN), as part of the India chapter of its Bimbo Global Race initiative.
The hip-hop stars have partnered with Post Consumer Brands to launch a new line under its Snoop Cereal brand, with some of the profits going to support vulnerable families and communities.
Eggs are an integral ingredient for bakers and many snack producers, which – amid all the other challenges – continue to face egg shortages and skyrocketing prices.
The watchdog developed the Gluten Free Accreditation (GFA) scheme on peer-reviewed research and has established a rigorous process to ensure bakeries, cafes and other food establishments adhere to best practice for safe gluten-free catering.
EIT Food has launched its 2023 Entrepreneurship Programmes, designed to offer support to entrepreneurs to scale up their agrifood startups working to solve global food system challenges and deliver new innovations worldwide.
Shockingly – in the run up to the country’s biggest watched sporting event – Frito-Lay’s latest Snack Index found that almost half the country’s Super Bowl fans would rather see their team lose than have to sit through the game without snacks.
Trade groups like Craft Bakers Association, Scottish Bakers and Federation of Bakers have welcomed the UK Baking Industry Code of Practice (CoP) for the Labelling of Sourdough Bread and Rolls. The Real Bread Campaign, on the other hand, remains highly...
Bartek Ingredients is strengthening its position as the world’s largest producer of malic and food-grade fumaric acid with a CA$175m state-of-the-art production facility in Ontario, Canada.
During the Dakar 2 African Food Summit, the African Development Bank Group (AfDB) and the Canadian government announced the establishment of a special fund to support Africa’s small and medium-sized enterprises (SMEs) in the agriculture sector.
The Open Wing Alliance (OWA) has released its 2023 Global Manufacturers report, which commends those companies for being transparent in their cage-free egg commitment, but also names and shame those that are lagging.
EverPro – created from upcycled brewers spent grains BSG – sits at the heart of several of the optimised protein blends developed by Osage Food Products to deliver targeted functional properties for better-for-you snacks like nutrition bars and protein...
SNAC International (SNAC) has announced its keynote speakers for the March event are Utz’s Howard Friedman and Battier, Miami Heat’s two-time NBA champ and VP of Analytics and Basketball Development.
South African sultanas are being pitched as the ideal Veganuary ingredient for both short-lived New Year’s resolutions and the longer-term consumer push to improve health via a better-for-you diet.
Bimbo Bakeries USA – the North American arm of Grupo Bimbo, the world’s biggest bakery manufacturer – has unveiled a bread that comprises the equivalent of one cup of vegies per loaf.
For producers of traditionally indulgent snacks, New Year’s Resolutions raise the perennial challenge – how to keep health-conscious consumers engaged when they are at their most vigilant and discerning. Fortunately, the narratives around ‘guilt’, ‘indulgence’...
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.
