The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
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.
Kansas State University has been awarded $22m from the US Agency for International Development (USAID) to chart an ambitious and collaborative approach to build the climate resilience of four of the world’s most consumed cereals - but the challenges are...
Israeli vegan food producers, private chefs and volunteers have united to fuel frontline soldiers and evacuees with nutritious free from meals; the IBIS Rice Conservation Co has enlisted wildlife TV presenter Chris Packham as brand ambassador; 84.51°...
The European snacks market has been pummelled by soaring production costs, supply chain challenges, labour shortages and falling volume sales, however, recently appointed president Sandy Iagallo believes the future looks bright for the sector that is...
After a year-long review, the EIT Food Protein Diversification Think Tank has published a new policy brief on protein diversification - but remains open to additional input from others to transition the industry’s strong dependence on resource-intensive...
Food and beverage companies increasingly are leveraging AI tools to streamline product development and launch products to stay ahead of consumer trends and challenges, Bernard Lahousse, co-founder and go-to-market lead for FoodPairing, said during a webinar.
Despite being approved by the FDA, potassium bromate, propylparaben, red 3 and brominated vegetable oil (BVO) used in breads, candy baked goods and cake decorating gels will be banned in California in 2027. Here's what you need to know
The Mexican bakery giant has opened applications for the second round of its Bimbo Open Door Platform, designed to leverage the creativity of startups to boost its presence and competition within the global biscuit and energy bar sectors.
The UK Government backs the Superloaf entrepreneur to help tackle obesity problem; Equii expands its portfolio to allow consumers to have ‘the best of both worlds’; Sourhouse encourages home bakers ‘to sourdough’; Real Bread Campaign wants to put some...
The École Nationale Supérieure de Pâtisserie (ENSP) - a world-renowned institution in the arts of pastry and ice cream located in Yssingeaux in the Haute-Loire region, France - has opened a new campus extension to cater for the growing demand for pastry...
The health watchdog has pointed a finger of blame at politicians for failing to reduce population salt intakes since 2014, the year the food industry was voluntarily encouraged to follow the Government’s previously successful salt reduction programme.
CoLab Tech is is designed to build a venture pipeline of early-stage snack brands focused on ideas that address tech-driven processes, sustainability and other priority areas for the Oreo maker.
The ‘Kraken’ - the world’s most advanced palm nut de-sheller; scaling up Madagascar’s spice and herb value chains to benefit poor households; and a disease-free potato strain to combat Africa’s potato shortage are among the winners of Generation Africa’s...
The global bakery manufacturer has expanded its Pak Perfect Non-Sticky range with an groundbreaking icing that is patent-pending and delivers perfectly iced treats, even when packaged.
Using the genomics concepts, a combination of instrumental-analytical techniques and sensory analyses, scientists have decoded the secrets of sourdough - which they believe can be used as ‘a kind of blueprint’ for the replication of sourdough breads in...
BeyondSKU CPG Accelerator has announced the five startups for its upcoming Fall ’23 track, including woman-owned Dam Good English Muffins that’s committed to revolutionising the English muffin market and Pinsa Love, which provides pizzeria-quality pizza...
In the upcoming webinar (airs 13 September), ConfectioneryNews will profile some of the key innovations in the sector that are being driven primarily by consumer trends. As R&D budgets are increased, we have seen ground-breaking innovations in the...
The Sea & Flour Baking Company’s innovative tech to process sea plants so they can be blended with common grains and flours in the commercial baking process has been granted a patent.
Applications are now open for EIT Food’s latest Proof of Concept Call, which aims to foster a positive impact on society through public engagement initiatives that enhance consumer trust, improve health outcomes and reduce the environmental impacts of...
An international team of researchers has unveiled the entire genome map of an ancient cereal crop called einkorn - the world’s first domesticated crop - which may pave a pathway to a sustainable and food secure future.
The Mexican baking giant - the largest baking company in the world - is lending its might to help Zero Carb Company (ZCC) ramp up accessibility of its unique zero carb gluten-free breads.
There are some really exciting developments happening in the composite flour space - particularly coming out of South Africa, Ethiopia and Pakistan - brought to light through MC Mühlenchemie’s Composite Flour Awards to mark its 100th anniversary.
Thirteen well-known Scottish bakery businesses have won funding from the Healthier Bakery Fund (HBF), initiated by Food and Drink Federation (FDF) Scotland in partnership with Food Standards Scotland (FSS) to support health reformulation of sweet and...
Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever...
Bringing the nutritional treasures of the ancient fruit to the modern table, CarobWay’s sweetener is derived from the whole carob fruit and promotes wellbeing, as well as providing sweetness.
The free-to-download document from Made Smarter is designed to simplify a complex and fast-evolving topic by demystifying some of the terminology and analysing the latest research.
Litigation addiction is a real thing, but just as Prince Harry has scores to settle, so does Grillo’s Pickles, this time alleging that Patriot Pickle ‘stole’ their beloved proprietary recipes for a line of Whole Food-branded pickles.
While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
In partnership with Food Standards Scotland (FSS), Food and Drink Federation (FDF) Scotland has developed the Healthier Bakery Fund, which provides funding of up to £5,000 to support health reformulation of sweet and savoury bakery products. But to be...
The move is part of the Special K, Coco Pops and Corn Flakes maker’s drive to become a more inclusive employer: recognising that a university degree doesn’t always have a correlation to the contribution that someone can make within a role.
The Scottish Government has outlined a new approach to turn research into successful products, encourage more businesses to innovate and improve productivity.
T. Hasegawa USA is ramping up its mission to ‘make life taste better’ through next gen tech innovations that not only perfectly replicate the flavours of nature, but pinpoint specific nuances, which could be a game-changer in getting your baked treat...
PepsiCo said the £58m investment - the snacking giant’s biggest in the UK for 25 years - will help secure the future of the Leicester factory and position the Walkers brand for further growth in the long term.
Incredo Ltd – formerly DouxMatok – has raised $30m in a Series C funding round – bringing partners like dsm-firmenich and Ferrero on board – to further support R&D of its flagship product – a first-of its-kind clean label alternative that has the...
#healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...
The role of governments is crucial to introduce affordable proper nutrition to mass consumers via the fortification of staple foods, particularly in countries with large populations such as India and China.
Fermented grains are capable of lowering total fat mass, body weight and waist circumference, suggesting their potential as a functional health food with anti-obesity effects, say Korean researchers.
Research from the UK Brain Music Research Project has identified the sound of some of the nation’s favourite breakfast toppings – measuring brain activity when eating syrup, marmalade and butter – and turned them into music.
Last year, the International Atomic Energy Agency (IAEA) and the Food and Agriculture Organization of the United Nations (FAO) sent seeds into space. The seeds have now returned and the organisations will begin new efforts to develop resilient crops that...
Partners in Food Solutions (PFS) coordinates the support of seven major industry leaders – General Mills, Cargill, DSM, Ardent Mills, Bühler, JM Smucker Co and The Hershey Company – to help African processing companies enhance the nutritional value of...
The confectionery giant has announced plans to invest over $30m into a bakery factory in Antwerp which will expand the production of popular brands like TUC, Prince and LU PiM’s by an additional 6,500 tonnes.
Did you know there are six official classes of wheat? That each tiny wheat berry seed (the kernel) contains three distinct parts that are separated during the milling process to produce flour? That wheat made into fortified flour is subjected up to 21...
