The bakery subsidiary of France’s largest grain cooperative, VIVESCIA, has refreshed its far-reaching corporate social responsibility (CSR) strategy, which aligned with the group’s broader sustainable development policy.
The industry leader in sensorial experiences has forged a partnership with British health and wellness company Salus Optima to give brand owners access to an AI-driven personalised nutritional platform that will create snacks and other products that target...
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,...
The Reformul8 Challenge Fund (RCF) – part of Food and Drink Federation (FDF) Scotland’s Reformulation for Health programme – is designed to support local SMMEs with the financial costs of making their products healthier.
Swiss ingredient supplier Omya has turned to the social media craze ASMR to prove its calcium carbonate product can improve the crispiness of wafers and thus gain consumer acceptance.
The Cheerios and Shreddies maker has contributed CFH 100,000 ($101,647) to the Africa Food Prize to unearth the bold initiatives and technical innovations that will create a new era of food security and build great climate change resilience on the continent.
A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.
Gnosis by Lesaffre has developed its first prebiotic ingredient using yeast, with the firm banking on its stability credentials to enable it to be incorporated into a wide range of formats.
Sparkalis – the corporate venture arm of Puratos Group – and French foodTech startup Glimpact have created a joint venture (JV) to roll out the first digital platform to evaluate and reduce the environmental footprint of the bakery, patisserie and chocolate...
At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...
Manchester is home of the breakfast cereal giant’s new Culinary and Sensory Centre, a project that took over 18 months to develop and half a million pounds in investment.
SnackFutures – the innovation and venture hub of the Oreo maker – has opened applications for CoLab 2023, a start-up engagement programme created to unearth trailblazers that are ‘pushing the boundaries of what’s possible in making a snack delicious’.
War, drought, swine fever and virus-related labour shortages – notwithstanding the increasing demand from the biofuel industry – have placed immense pressure on the edible oils industry, resulting in a much decreased supply and soaring prices around the...
Grupo Bimbo’s sustainably baked Supán & OroWeat 100% Whole Grain Organic Bread, Dawn Foods’ Women’s Leadership Development Programme and Apex Motion Control’s Baker-Bot are among the raft of recipients to receive the coveted Best in Baking Awards...
EIT Food has launched its latest Europe-wide Open Innovation Call for pioneering tech responses to the biggest challenges in the agrifood sector, such as better-for-you snacks and a net zero footprint.
With heart disease a leading cause of death around the world and the overconsumption of salt the biggest culprit, MicroSalt is on a mission to promote healthier snacking habits and has patented a breakthrough tech that delivers full-flavour potato chips,...
With Brits devouring more than four billion toasties a year, Country Choice has introduced bake-in-pack toasties for foodservice operators; the sharp tang of dill pickle blends perfectly with Wenzel’s naturally handcrafted smoked meat sticks; and Boundless...
Growing Kent & Medway – a research, innovation and enterprise cluster – has launched a Business Innovation Voucher scheme, providing 75% funding towards projects with leading research organisations.
Mondelēz International has launched eight non-HFSS (high in fat, salt or sugar) products across its biscuits, confectionery, and drinking chocolate lines in the UK.
French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet.
Back after the COVID hiatus, Ingredion took advantage of the highly on-point and in-person Snackex 2022 – organised by the European Snacks Association in Hamburg, Germany, at the beginning of July – to showcase its solutions to help producers stay ahead...
Plant-based ingredient specialist Equinom has signed a long-term collaboration with Peterson Farms Seed to produce identity preserved seeds of Equinom yellow peas – a popular pea protein variety used extensively in the bakery and snacks sectors.
Griffith Foods is celebrating 100-plus years as a product development and service partner for some of Europe’s biggest food brands, building a reputation on its ability to optimise taste, texture and nutrition to specific ontrend requirements.
The global flavour and ingredient supplier has extended its sensory capabilities to help brands create standout products that deliver on taste – still a top purchase driver for consumers.
The ingredients specialist has extended its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, for a two-year project to delve into how dietary fibres can impact the functioning of the gut microbiome.
Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.
The Lithuanian food-tech startup has raised €3m in a second round of seed funding to develop its high-quality insect-derived ingredients, with a loftier aim to shoot for €50m by Q1/Q2 2023.
AB InBev’s ingredient company has enlisted a scientific advisory board to study the health, nutrition and sustainability benefits in brewers spent grain (BSG).
Green Spot Technologies – interviewed by BakeryandSnacks at the start of its journey in 2019 – was among the 61 standout startups selected by EIT Food to receive additional support and investment opportunities to accelerate their growth.
Food and Drink Federation (FDF) Scotland celebrated the success of its government-funded Reformulation for Health Programme – which, to date, has removed hundreds of millions of calories and tonnes of salt from the Scottish diet. However, as Scotland’s...
Clif Bar & Company has gifted $1m to the University of Wisconsin-Madison to drive the advancement of organic agriculture through dedicated research and outreach programmes.
The energy at the McCormick Place Convention Center in Chicago, US, was at an all-time high in late May, thanks to nearly 700 exhibitors showcasing the foremost innovations across 4.5 acres to the more than 16,000 registered attendees.
Sagentia Innovation has published guidance on how food manufacturers can tackle the complex processing challenges to address the current sunflower oil shortage and avoid market disruption.
Researchers from Ohio State University and University of Notre Dame have cautioned marketers not to rely on scientific backing when it comes to selling their indulgent product.
Cereal fibre is consistently associated with lower inflammation compared with vegetable and fruit fibre, according to a recent US study assessing the relationship between dietary fibre, inflammation, and CVD incidence.
PepsiCo has developed groundbreaking tech for condensing and treating the steam evaporated from its fryers to recover more than 50% of the water used in potato chip manufacturing lines, an approach that could save 60 million litres of water a year.
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
A team of scientists have developed a method to effectively produce and extract plant-based oil from a common microalgae that, they claim, could be a ‘healthier and greener’ alternative to palm oil.
The Foundation for Food & Agriculture Research (FFAR), in partnership with the Global Alliance for Improved Nutrition (GAIN), is on a mission to attract more private sector investment in the development of underutilised crops to feed an increasingly...
Swiss food giant Nestlé is beefing up its capabilities in agricultural research in a bid to support the transition towards a regenerative food system and deliver its net zero roadmap.
The Israeli foodtech company has appointed Liat Lachish Levy as CEO to steer it through a new phase of strategic growth following a successful $8m funding round.
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
The European Food Information Council (EUFIC) examined the science behind the cancer study that has caused an uproar in the media recently and has cautioned not to read the headlines out of context.
Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
Yeast and fermentation specialist Lesaffre continues its relentless push to expand its international expertise network with the opening of a new innovation technology centre in Dubai, UAE.
Researchers from the University of New South Wales in Sydney are developing colourimetric sensors attached to food packaging to let consumers know when to eat products before they go off.
The business unit of AB Biotek – which is part of the global yeast and bakery ingredients specialist – is hosting the first International Congress of DAO Deficiency online on 4 November.
Swedish researchers have found that breakfasting on rye bread significantly reduces appetite, resulting in 16% fewer calories consumed at lunch. What’s more, the suppression of appetite continued well into the afternoon.
