Reformulation

How the EU elections are expected to impact snack producers

How the EU elections are expected to impact snack producers

By Gill Hyslop

We catch up with Sebastian Emig, director general of the European Snacks Association (ESA) to find out why he is excited about the upcoming elections for the new European Parliament. He also talks about the Green Deal and SNACKEX 2024: an event not to...

White bread is getting a nutritional makeover by a team of Welsh scientists. Pic: GettyImages/sakai000

How Welsh scientists aim to boost white bread’s nutritional value

By Gill Hyslop

Researchers from Aberystwyth University are hoping to rechart the nutritional benefits of the nation’s much-loved white bread, which has traditionally received a bad rap because of its ‘poorer’ nutritional profile compared to whole grain or whole wheat...

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,...

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.

The meal was developed to be both nutritionally optimal for astronauts, and able to be efficiently produced. Image: quantic69/Getty Images

Researchers develop ‘perfect meal’ for male astronauts

By Augustus Bambridge-Sutton

Producing the right food in space is difficult, given the particular nutritional needs of astronauts and the difficulty of growing anything in the final frontier. Luckily, researchers have developed the ‘perfect meal’ for male astronauts: a vegetarian...

Bakers need to add another dimension to their business to stay relevant. Pic: GettyImages/George Peters

Better than sliced bread: The evolution of bakery catering

By Gill Hyslop

More affordable than restaurant and most fast-food offerings – and arguably a better quality and healthier option than what’s found in supermarket – the snacking category in the bakery sector is fast becoming a class of its own.

Lay's is further reducing the sodium content in its Classic Potato Chips by 15%. Pic: GettyImages

The changing taste profile of Frito-Lay snacks

By Gill Hyslop

PepsiCo is reducing the sodium content in Lay’s Classic Potato Chips by 15% but aims to maintain – and even ramp up – the taste by using natural seasonings, potato varieties and playing around with the shapes and sizes of salt crystals to optimise flavour...

Fedima looks at its achievements over the past year in the bakery ingredients market in Europe.

Fedima releases Baking Europe Ingredients Market Report 2023

By Gill Hyslop

The report - the third annual collab between the association and Media Energy - includes Fedima’s Annual Industry Update, with pieces on Front-of-Pack nutrition labelling, responsible sourcing and communication trends.

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