Processing & packaging

Pic: GettyImages/etiennevos

Rising above with NPD: The new dough-mains of healthier bread

By Gill Hyslop

The humble staple has been a part of the fabric of life since the Neolithic era, rising to an everyday essential during the 19th Century with the advent of industrial milling processes. Fast forward a century and it was unfairly tarred with negative health...

Pic: Gettymages

Should bread be tarnished with the derogatory UPF brush?

By Gill Hyslop

Ultra processed foods (UPFs) are a hot topic, especially on Capitol Hill, which is following the popular stance that they are typically low in nutritional quality, more prevalent in low income societies and associated with a slightly higher mortality...

Consumers do not want to compromise on the quality or health benefits of the products they are eating, but they do want to reduce their carbon footprint. Pic: GettyImages/mrPliskin

RegAg and bakery: A match made in heaven?

By Gill Hyslop

This groundswell movement has been gaining popularity, not only with farmers, but also with policymakers, scientists and the public as the consequences of over-farming have become apparent and the need to be more sustainable come to light. What does it...

Puratos is encouraging bakers and their suppliers to source power ingredients gained through RegAg practices. Pic: Puratos

Is it possible for the bakery sector to reach net zero?

By Gill Hyslop

The food industry is – unsurprisingly – responsible for 26% of the global CO2-eq emissions [Poore & Nemecek 2018: UN FAO; UN AQUASTAT; Bar-On, et al]. However, compared to other processed food, bread and bakery products have a relatively low impact...

ABA's 2024-26 Board of Directors is comprised of industry leaders. Pic: GettyImages/Annasmithphoto

The heavyweight industry veterans who make up the ABA’s new Board

By Gill Hyslop

The American Baking Association’s (ABA) new Board of Directors is comprised of industry veterans from the many facets of the baking business – including BBU, Flower Foods, Richmond Baking, H-E-B and others – positioning it in a strength of power to grow,...

Pic: Confetti Snacks

Upcycled snacks clinch top spot in SNAC Tank Pitch Competition

By Gill Hyslop

Confetti Snacks wowed the judges at the coveted event held at SNAC International’s SNX 2024 in Dallas, Texas, last week. This is just the beginning of an exciting journey, which sees Mickey Mouse, a featurette in an Emmy-award doccie and a dip on the...

KP Snacks has moved the majority of its branded multipacks to reduced packaging solutions. Pic: KP Snacks

How KP Snacks is ramping up its packaging improvement pact

By Gill Hyslop

The UK snacking giant kicked off 2024 with a renewed focus on packaging commitment: boosting investment that will see a significant reduction in the flow-wrap packaging across its Discos, Roysters and Frisps brands and more recently, introducing 25% recycled...

Bakers Basco was set up to manage an industry-standard bread basket for the bakery industry. Pic: Bakers Basco

Bakers Basco reports a drop in bakery equipment attrition rates

By Gill Hyslop

Omega bread baskets and dolly equipment play a vital role in the supply chain to ensure the continuous daily supply of bread and associated products from bakeries to supermarket shop floors across the UK. Yet they’re often taken unlawfully and used by...

The Modernist Bread School is designed to take budding home bakers through the art of breadmaking. Pic: GettyImages/mstwin

Learn the fundamentals of making crave worthy bread at home

By Gill Hyslop

The team behind the 2,438-page Modernist Cuisine: The Art and Science of Cooking – described as ‘the cookbook to end all cookbooks’ – is now offering free classes to master the art of breadmaking from the comfort of your kitchen.

Children will discover for themselves how Real Bread starts in a field, not a factory. Pic: Real Bread Campaign

Real Bread Campaign advocates growing your own loaf

By Gill Hyslop

UK food and farming charity Sustain and the Real Bread Campaign have published ‘Bake Your Lawn’ – just in time for spring wheat sowing and planning ahead for winter wheat planting – to inspire breadmakers (be they budding ones or professionals) to grow...

Délifrance's latest Prove It report takes a deep dive into consumer attitudes to bread. Pic: Délifrance

How to tap into the £7.8bn UK bread market

By Gill Hyslop

Brits’ love of bread shows no sign of slowing down and with the market forecast to rise 15% in value in the next two years, there’s a huge opportunity for bakers, foodservice operators and retailers to take a slice of this growth.

Shark Tank star Daymond John is among the lineup. Pic: SNAC International/GettyImages

Pulling out all the stops to address the hottest topics in snacks

By Gill Hyslop

Industry veteran Martin Otto and founder of FUBU and star of Shark Tank Daymond John are among the SNX 2024 speakers who will focus on industry trends, how to make it in an increasingly crowded space, artificial intelligence, the regulatory landscape...

Artificial intelligence is very quickly finding its space within the bakery industry. Pic: GettyImages

What do bread, romance and cancer have in common?

By Gill Hyslop

The launch of a range of AI-developed breads in flavors that invoke the feelings associated with love prompted an deeper search to find out what impact artificial intelligence is having on the bakery sector.

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