In the highly competitive bakery sector, standing out in the crowded digital landscape requires more than just great products. It demands a smart, well-executed digital marketing strategy.
As bread remains a staple in diets worldwide, the push to make it healthier is gaining momentum in the bakery industry. Could smarter formulations be the key to improving public health?
As consumer interest in health deepens, the connection between everyday food choices and long-term health outcomes has come under intense scrutiny. Could some savory snacks and even ultra-processed foods (UPFs) unexpectedly offer heart health benefits?
When a study draws parallels with H.G. Wells’ The Invisible Man, you know it’s bound to be captivating. Could this scientific leap bring us closer to achieving a real-life version of Harry Potter’s invisibility cloak?
As the bakery and snacks industries increasingly focuses on health-conscious consumers, understanding trends in food and beverage advertising targeting children is crucial.
Intentionally designed to avoid the need for dramatic dietary changes, a new study has revealed the heart-health benefits of an ingredient found in the pantry of most households.
Agricultural output is the cornerstone of the French bakery specialist’s portfolio – whether that be wheat or the food eaten by dairy cows to produce high-quality butter – which is obviously heavily dependent on the climate.
A major international study has revealed the role bread has played in shaping global civilization: more specifically, the secret that made bread wheat one of the most successful crops on the planet, when others have disappeared or remained in obscurity.
A major concern for the European Snacks Association (ESA) is the debate over ultra processed foods (UPFs), which director general Sebastian Emig believes is not based on scientific fact and is causing confusion among consumers. We caught up with him at...
A cross-sectional study examined the neighborhood effects on the intake of savory snacks, crackers, nutrition bars, sweet bakery, candy and desserts among adults.
Are you up to date on the latest regulations and innovations regarding acrylamide in salty snacks? With rising regulatory pressures and evolving consumer demands, it’s critical to stay ahead – are your strategies up to par?
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
EIT Food RisingFoodStars has announced its next cohort of agrifood scaleups that are developing groundbreaking solutions to address long-term food sustainability.
Action on Sugar is calling on the incoming UK government to extend the sugar tax to cakes, biscuits and chocolates, citing the ‘proven success’ it’s had with the soft drinks category.
The sound of snacking is surprisingly important and impacts the multisensory experience that is so linked to the overall pleasure and satisfaction. From the Crunch Effect to the influence of onomatopoeias, it’s an enlightening subject that no product...
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...
BBQ, hickory and smoky bacon-flavored potato chips enjoy considerable popularity, often ranking amongst consumers super likes. But that’s about to go up in smoke.
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...
Exploding Bakery has created an environmentally-friendly zucchini, lime and rosemary cake, with some of the proceeds going to the Eden Project; DoubleTree by Hilton's gooey, warm chocolate chip cookie has landed in the Smithsonian; and All Things...
As the older demographic increases and live longer, their need for functional snacks is inevitably growing, while the younger generations have wholeheartedly embraced the concept of healthy aging.
Creating nutritious and healthy snacks for children – that are also aesthetically pleasing and tasty – requires science, knowledge, imagination and a sprinkling of stardust.
Hot on the heels of China’s approval for the production of the country’s inaugural gene-edited wheat variety, the groundwork for a major trial of gene-edited wheat has begun in Australia.
