R&D

The pathway to health through food will take on a different narrative in 2023. Pic: SVZ

Hottest snack trends for 2023

The new snacking landscape: 3 alternative routes to guilt-free indulgence in 2023

By Gill Hyslop

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’...

Flour is one of the world’s most important staples as the defining ingredient in most types of breads. Pic: GettyImages/Chris Ted

Flour advancements in 2023

By Gill Hyslop

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.

Is your product ready to rock the world stage? Pic: GettyImages/victorplusb/loops7

Great Taste bursary tailored to root out disruptive UK startups

By Gill Hyslop

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.

Calling all bread bakers, loaf lovers and artisan aficionados! Showcase your skills and grab a slice of fame. Enter Britain's Best Loaf 2023 and see how far your loaf can take you. Pic: GettyImages/Douglas Waters

The search for Britain’s Best Loaf 2023 is on

By Gill Hyslop

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.

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,...

Talking Dawn’s people, patent-pending tech and trends

Talking Dawn’s people, patent-pending tech and trends

By Gill Hyslop

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...

Are you the next snacking superhero? Pic: GettyImages/drante

Mondelēz on the hunt for ‘disruptively delicious’ startups

By Gill Hyslop

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’.

The raft of recipients of IBIE's 2022 Best in Baking Awards will be showcasing their innovations at the non-profit bakery trade show in Las Vegas in September. Pic: GettyImages/doomu

The 2022 Best in Baking recipients pioneering the bakery of the future

By Gill Hyslop

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...

Japanese scientists want to develop a commercially available chopstick-shaped device for daily use by those following a low-sodium diet or trying to reduce their salt intake. It can be adapted for Western cutlery, they told FoodNavigator. Image: Yoshinobu Kaji/Meiji University

Electrified cutlery could help salt reduction efforts

By Oliver Morrison

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.

EIT Food accelerates innovation to build a future-fit food system that produces healthy and sustainable food for all. Pic: GettyImages/ra2studios

EIT Food Accelerator Network welcomes high-impact class of 2022

By Gill Hyslop

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.

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