Ingredients

NPD: Ginsters gives the sausage roll a twist, Mrs Crimble’s gluten-free goes extra indulgent and Jason Momoa asks if you’re ready for adventure?

15-Apr-2024 By Gill Hyslop

Ginsters’ Breakfast Roll is new take on a sausage roll, packed with favorite breakfast ingredients; gluten free brand Mrs Crimble’s has launched its most indulgent product; and the Aquaman actor is putting his might – and love of the environment, travel...

NPD: Celebrating summer love with better-for-you potato chips, raising funds for a cause and getting gooey over grilled cheese

10-Apr-2024 By Gill Hyslop

JimmyAsh is rolling out its flagship Go Free potato chips that punch in with 70% less fat and 25% fewer calories than traditional chips; Double Good is donating 50% of product sales to benefit children with diverse learning needs; and Pepperidge Farm...

Tajín, bulgogi, furikake and za’atar are trending in the salty snacks category

09-Apr-2024 By Gill Hyslop

While consumer interest is peaked by international flavors not widely known, they’re also looking for something familiar, like cinnamon, mac ‘n cheese, sweet potato and pork. We take a dive into T. Hasegawa’s April Flavor Flash.

How pricier, better-for-you brands can foster consumer loyalty amid the inflationary environment

09-Apr-2024 By Gill Hyslop

The post-pandemic cost-of-living crisis is far from over, which is hampering consumer desire to follow a dedicated health and wellbeing journey. But just how much is it being impacted and what can brands do to ensure repeat purchases?

US patchwork of additive bans: Will food manufacturers be forced to come up with a different formulation for different states?

09-Apr-2024 By Gill Hyslop

Unsurprisingly, the current state of play in the US is causing deep concern in the food industry: especially for those producers that sell products across multiple states. It's turning into a quagmire to stay ahead of the latest regulatory developments...

The promising hacks to make ancient grains more formulation friendly in baked goods

26-Mar-2024 By Gill Hyslop

Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks...

From exploiting the SuperBowl to fighting malnutrition in Guatamala and scaling up Black smallholder farmers in South Africa: PepsiCo’s global head of Social Impact talks trends in the social impact space

26-Mar-2024 By Gill Hyslop

It’s bizarre to think that like fashion or food, there are emerging trends in the social impact and philanthropy spaces, but as C.D. Glin, global head of Social Impact at PepsiCo and president of the PepsiCo Foundation says, it’s the pointedness and emphasis...

Feeding the US economy: Breaking down the $9.61T contribution made by the farm-to-fork sectors

25-Mar-2024 By Gill Hyslop

The American Bakers Association (ABA) and SNAC International are among the 32 food and agriculture organizations to publish the annual Feeding the Economy report, which breaks down some eye-popping numbers.

With yet another US state joining the growing patchwork to self-regulate food ingredients, we take a deep dive into the state of play

19-Mar-2024 By Gill Hyslop

California, New York, Illinois, Missouri, Washington State, South Dakota and now Pennsylvania. Like a domino run gaining pace, states across the US are joining the brewing skirmish to wrest control of food additive regulation from the feds.

‘Sensationalistic agenda’ or overdue legislation? Yet another California bill targets Doritos, Twinkies and Froot Loops that purportedly contain ‘toxic’ chemicals

14-Mar-2024 By Gill Hyslop

Hot on the heels of Assembly Bill 418 to ban the sale of four food additives in California, a state lawmaker has proposed another first-of-it-kind bill to veto foods containing synthetic dyes from being sold in schools. Is this the end of the rainbow?

How understanding the complexities of a sourdough starter could expand a baker’s portfolio and benefit gluten intolerant consumers

05-Mar-2024 By Gill Hyslop

A sourdough starter is like a fingerprint: no two are the same. With the view to one day intentionally being able to engineer the starter to have the desired health outcomes, a collaborative team of US researchers is breaking down the complexities.

Robots, refillable packaging, blonde chocolate, katsu curry in sweet applications and pressed flowers for wedding cakes: A look at some of 2024’s top trends

29-Feb-2024 By Gill Hyslop

The new year brings new consumers attitudes and behaviours, however, Bakery&Snacks learned that some of the biggest trends to impact 2023 are expected to continue shaping the bakery and snacks sectors in 2024.

Baker & Baker predicts cost-of-living, HFSS, sustainability and the possibility of a new Government will influence the UK's bakery market in 2024

29-Feb-2024 By Gill Hyslop

There certainly is a desire for baked goods that are better-for-you, but consumers are not prepared to sacrifice on taste. There’s also a growing desire for sustainable options, but how is that fairing in the current economic climate?

How to tap into the £7.8bn UK bread market

28-Feb-2024 By Gill Hyslop

Brits’ love of bread shows no sign of slowing down and with the market forecast to rise 15% in value in the next two years, there’s a huge opportunity for bakers, foodservice operators and retailers to take a slice of this growth.

Macarons will be big in 2024, but it’s all a matter of balance, says Bridor

28-Feb-2024 By Gill Hyslop

Research reveals consumers believe a little bit of luxury is crucial for their mental wellbeing, which, in turn, has an impact on their overall health. But they’re increasingly demanding indulgent moments that won’t hinder their healthy diet.

On the rise: The top bakery trends for 2024

27-Feb-2024 By Gill Hyslop

Gut health, fermentation, plants and the classics will dominate the headlines this year, according to Puratos’ proprietary Taste Tomorrow ‘always-on’ research program. But there’s more in store, too.

Researchers strike gold in the search for a healthier potato chip

22-Feb-2024 By Gill Hyslop

The discovery of what activates the gene that forces potatoes to convert starch into sugar when they’re stored in cold storage is a significant leap forward for the savory snacks industry.

Kerry expects social media’s audacious flavor combos to shape innovation in 2024

20-Feb-2024 By Gill Hyslop

Researchers from the global taste and nutrition specialist annually conduct a deep dive into market and consumer trends using tech like artificial intelligence (AI), natural language processing (NLP) and social media to track the flavors predicted to...

Six Inches is generating a real buzz among the next gen farmers

19-Feb-2024 By Gill Hyslop

Matthews Cotwold Flour has joined an impressive list of farming and food organisations to throw their might behind Six Inches of Soil, which is challenging the status quo of a ‘broken’ food system.

How much chlormequat does your breakfast cereal contain?

19-Feb-2024 By Gill Hyslop

A study by the Environmental Working Group (EWG) has brought a lesser-known chemical into the spotlight – used by the agricultural industry to optimise yield and harvest – but it comes with a warning.

Bertinet Bakery shines a spotlight on the sourfaux scandal and regeneratively farmed sourdough

15-Feb-2024 By Gill Hyslop

The UK bakery manufacturer is an ardent advocate of ‘real bread’ that is not only better-tasting, but better for people and the planet.

What do bread, romance and cancer have in common?

15-Feb-2024 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.

Growing old gracefully: Keto Kind and Superfrau step up to the Longevity Challenge

13-Feb-2024 By Gill Hyslop

Nestlé Health Science and The Food & Nutrition Innovation Institute have announced the startup challenge winners.

What impact will the EU Deforestation Regulation have on the baking industry?

12-Feb-2024 By Gill Hyslop

While honorable, the EU Deforestation Regulation – specifically its fast-approaching 2024 deadline – is viewed, by some, as impractical. But what is the legislation and what does it mean for the food industry? More specifically, the bakery sector, which...

Europain standouts: From blue cheese slices to creating bakes from leftover bread

08-Feb-2024 By Gill Hyslop

The 25th edition of Sirha Europain was a roaring success, with attendance up 27% (32,000 visitors) and the return of international buyers (17% came from abroad) attracted by the show’s focus on French bakery and snacking (or bakery catering). Much was...

How to eliminate the fuss of finding the right ingredient that hits compliance and nutrition targets

06-Feb-2024 By Gill Hyslop

In a strategic move it hopes will ‘revolutionize product development’, networked ingredient marketplace TraceGains has acquired NutriCalc, renowned for its highly accurate nutritional calculation software.

Real Bread Week 2024: Is it time to revisit the breadmaker?

05-Feb-2024 By Gill Hyslop

As well as celebrating making real bread by hand, the Real Bread Campaign is using this year’s event to inspire people to bring out the neglected breadmaker from the back of the cupboard.

Bread blast: How the new generation of French bakers is changing the bakery and patisserie arena

01-Feb-2024 By Gill Hyslop

A greater focus on the health of the planet is placing emphasis on the baker’s responsibility in where, what and the way in which they source ingredients, along with the processes they adopt and, most importantly, their creation’s health halo. While bread...

Wonky apple crisps are enjoying their time in the limelight: How Gusto Snacks’ passion to fight food waste is fast-tracking its growth

29-Jan-2024 By Gill Hyslop

Conceived in an orchard and launched in the throes of the pandemic, the fast-growing startup is reverberating with both the business world and the consumer’s imagination: winning awards, securing funding and broadening its footprint in the UK. There’s...

Bridor-Equii partnership leverages nutritional science and traditional bakery to introduce protein to the artisanal bakery sector

29-Jan-2024 By Gill Hyslop

The North American arm of the French bakery giant is tapping into the protein pioneer's cutting-edge fermentation tech to create the next generation of artisanal bakery goods.

What's in a name? Are Walkers Sensations Poppadoms a snack or a food?

26-Jan-2024 By Gill Hyslop

That was the crux of the matter that sent the Frito-Lay-owned brand into court to appeal a HMRC tax debate.

Debunking the myth that that processed automatically means unhealthy

26-Jan-2024 By Gill Hyslop

Steve Burgess, GM, Europe for TNA Solutions, busts the bad reputation of ultra-processed foods (UPFs) and highlights how producers can attract health-conscious consumers.

Healthier snacking still needs to be fun: JNCK Bakery provides insight into balancing indulgence with health

26-Jan-2024 By Gill Hyslop

For some time now, ‘healthier’ snacking has tended to play on that core message – health – and focused on added protein, were packaged and promoted as gym products, when in fact, snacking can be a treat and healthy at the same time. It needs to be fun.

Walnuts will elevate the market positioning of baked goods and snacks

26-Jan-2024 By Gill Hyslop

The California Walnut Board and Commission is elevating the message of the walnuts, noting the humble nut will ramp up not only the nutritional value but also the market positioning of bakery and snack products.

Majority of Gen Zers and Millennials are considering the switch to free from in 2024

26-Jan-2024 By Gill Hyslop

A recent poll of 2,000 Brits by BakeAway highlights the generational differences when it comes to alternative nutrition trends – with Gen Zers most likely to try a free from product this year; Millennials considering the dietary switch; and Boomers being...

Ozempic makes an impact on the gut health trends for 2024

26-Jan-2024 By Gill Hyslop

Prebiotic dietary fibre maker Comet believes that offering an Ozempic alternative, bringing Gen Zers onboard, giving woman a bigger focus and driving home the value of a product are the most robust opportunities for microbiome-enhancing snacks in the...

Bringing you all the glitz & glamour: James Pirie & Son crowned World Scotch Pie Champion for the fifth time

25-Jan-2024 By Gill Hyslop

The small batch award-winning Blairgowrie butcher has done it again, effortlessly pushing away the competition with a Scotch Pie officially named best in the world.

Hill Biscuits eyes boosted growth with new team, new directions and new investments

24-Jan-2024 By Gill Hyslop

Approaching its 170th anniversary, the Manchester-based company is one of the largest and longest established biscuit (cookie) manufacturers in the UK, producing hundreds of millions of biscuits annually.

Sustainability snacks: The companies ramping up their regenerative agriculture and ESG strategies

24-Jan-2024 By Gill Hyslop

ADM has published its inaugural Regenerative Agriculture Report; ReSeed and FoodChain ID form a partnership to roll out new carbon credit verification standard; and ADM highlights its most recent advancements in its FY23 ESG Report.

Are you ready to dive into Japan? Ichigo is on a mission to deliver a little piece of culture through snacks

23-Jan-2024 By Gill Hyslop

‘Ichigo ichiya’ is a Buddhist saying that describes a cultural concept of treasuring the unrepeatable nature of a moment. In other words, cherish every moment – which is exactly what the specially curated snack boxes of Ichigo’s TokyoTreat and Sakuraco...

Cost of reformulation giving you pause? FDF Scotland invites producers to apply for funding from Reformul8 Challenge Fund 4

18-Jan-2024 By Gill Hyslop

Food and Drink Federation (FDF) Scotland has launched the next round of its Reformul8 Challenge Fund (RCF4), calling on Scottish producers to apply for funds to help them with their reformulation journey.

Italian bakery giant stakes a bigger claim of the local gluten-free market

18-Jan-2024 By Gill Hyslop

Italian baked goods company Morato Group has bought a majority stake in Massimo Zero, a manufacturer of gluten-free pasta and biscuits.

The six key attributes that any baker keen to grow their dough in 2024 must consider

17-Jan-2024 By Gill Hyslop

Yes, the bakery industry is facing numerous challenges, but there are also ample opportunities for bakery manufacturers can tap into, including the consumer’s increased focus on positive nutrition claims, which often surprisingly, negate the push to reformulate...

Never ending story? Update on the PepsiCo vs Indian farmer fight over a potato patent

16-Jan-2024 By Gill Hyslop

An Indian court has ruled that PepsiCo India Holdings can finally claim a patent for the potato variety grown exclusive for its Lay’s potato chips – but this follows a protracted legal journey of lawsuits, arguments, judges orders and appeals.

Genetically modified wheat takes fortifying bread with iron to the next level

16-Jan-2024 By Gill Hyslop

While the typical addition of iron salts or iron powder to breads sold in the UK can cause organoleptic challenges, UK scientists say they have so far not seen alterations in colour, taste or functionality in wheat genetically modified (GM) to contain...

What it takes to build a thriving brand in a tough retail market: insight from founder of Proper Snacks

08-Jan-2024 By Gill Hyslop

Cassandra Stavrou delves into her journey as a challenger brand and the successes and failures along the way, resulting in one of the fastest-growing businesses in the UK healthy snack category.

Targeting the Zillennial: WK Kellogg Co debuts new better-for-you vegan cereal brand

05-Jan-2024 By Gill Hyslop

The introduction of Eat Your Mouth Off aligns with WK Kellogg Co’s strategy to diversify its portfolio in response to shifting consumer preferences – particularly the new fringe generation – towards plant-based, but still protein-heavy, better-for-you...

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