Markets

Protein is expected to cement its presence in the bakery and snacks sectors in 2023. Pic: GettyImages/Aleksei Bezrukov

Will protein be the next mega-trend in 2023?

By Natasha Spencer

With growing calls for high protein and alternative options – and as manufacturers tackle traditional manufacturing challenges – the industry’s eyes are on whether 2023 will be the year protein cements itself as a seismic influence in bakery and snacks.

Preparing for acrylamide regulation updates in 2023

Preparing for acrylamide regulation updates in 2023

By Natasha Spencer

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 producers will be mainly concerned with the new EU packaging requirements regarding recyclability, recycled content in plastic packaging and the new labelling rules. Pic: New Africa

The EU prepares to overhaul packaging and waste rules

By Natasha Spencer

With new European Union (EU) packaging rules on the horizon, the bakery and snacks sectors are gearing up to address packaging requirements and waste management policies that better reflect market and environmental needs.

What’s hot and what’s not trends forecast for 2023

What’s hot and what’s not trends forecast for 2023

By Gill Hyslop

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?

Research by Délifrance reveals that healthier options could encourage 21% of consumers to eat more bread. Pic: Délifrance

Healthy snacking

The meteoric rise of the conscious consumer

By Gill Hyslop

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.

58% of global consumers chose immune system support as the most important benefit of healthy eating. Pic: GettyImages/andresr

Healthy snacking

What today’s health-conscious consumer wants from a snack

By Gill Hyslop

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.

Industry has expressed disappointment in the UK's Autumn Statement, which failed to raise hope for a brighter future. Pic: GettyImages/andresr

UK's Autumn Statement fails to raise industry enthusiasm

By Gill Hyslop

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...

US black land-grant universities have been underfunded by at least $12.8bn over the past three decades compared to predominantly white counterparts. Pic: GettyImages/Amand Burger

Clif Bar commits $1 million to boost black equity in organic agriculture

By Gill Hyslop

The Californian better-for-you snack producer has made a $1m endowment to Tuskegee University in Alabama – a Historically Black College and University – to support the advancement of organic farming practices through the University’s College of Agriculture,...