Ingredients

Pic: GettyImages/Lauri Patterson/Loud Red Creative

The trending treats for Fourth of July: From swicy to the pretzel bun

By Gill Hyslop

Inflation has been running hot and while some relief is evident, consumers are exhausted by high food prices. That’s not to say that Americans are eating fewer burgers (they consume more than 50 billion every year), but forced to trade down to save pennies,...

Pic provided by Coeliac UK

Why are people with celiac disease suffering more at the tills?

By Gill Hyslop

Research by Coeliac UK into the cost of gluten free (GF) food shows that while overall food inflation has reduced over the past two years, Brits with celiac disease are still facing a huge additional burden both in terms of cost and availability.

Pic: GettyImages/fotostorm

NPD: How to ramp up your baking skills

By Gill Hyslop

Spurred on by popular baking shows like The Great British Bake Off, there has been a notable increase in the number of independent bakeries opening in the UK in the past year – while Brits of all ages are seriously engaging in the hobby at home.

Pic: GettyImages/Aleksey Gulyaev

Bringing the snacks industry up to date on acrylamide

By Gill Hyslop

Acrylamide – the naturally occurring chemical compound that forms in carb-rich foods like potato chips and pretzels during high-temperature cooking processes such as frying, baking and roasting – is an ongoing concern for the salty snacks sector.

Pic: GettyImages/etiennevos

Rising above with NPD: The new dough-mains of healthier bread

By Gill Hyslop

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...

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...

Dan Dye has announced his retirement. Pic: Ardent Mills

What legacy will Ardent Mills CEO Dan Dye leave behind?

By Gill Hyslop

Under Dye’s stewardship, the US’ biggest flour miller has enjoyed significant growth, making numerous acquisitions, expanding its capacity and building out its Emerging Nutrition alternative grains business and regenerative agriculture program.

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...

Adverse weather conditions in the UK has hampered wheat crops, which could drive up the bread price. Pic: Getty/Natalya Zankina

UK millers warn of rising bread prices

By Gill Hyslop

Months of torrential rain has left UK millers in a soggy situation, with a waterlogged wheat harvest predicted to be down by 30%, which could force millers to rely on imports and ultimately spike the price of bread.

Consumers do not want to compromise on the quality or health benefits of the products they are eating, but they do want to reduce their carbon footprint. Pic: GettyImages/mrPliskin

RegAg and bakery: A match made in heaven?

By Gill Hyslop

This groundswell movement has been gaining popularity, not only with farmers, but also with policymakers, scientists and the public as the consequences of over-farming have become apparent and the need to be more sustainable come to light. What does it...

Puratos is encouraging bakers and their suppliers to source power ingredients gained through RegAg practices. Pic: Puratos

Is it possible for the bakery sector to reach net zero?

By Gill Hyslop

The food industry is – unsurprisingly – responsible for 26% of the global CO2-eq emissions [Poore & Nemecek 2018: UN FAO; UN AQUASTAT; Bar-On, et al]. However, compared to other processed food, bread and bakery products have a relatively low impact...

From the Superbowl to malnutrion and regenerative ag: PepsiCo’s global head of Social Impact talks trends in the social impact space

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

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...

Délifrance's latest Prove It report takes a deep dive into consumer attitudes to bread. Pic: Délifrance

How to tap into the £7.8bn UK bread market

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.

From 'swicy' to sour and fermentation, Puratos predicts an exciting year for the baked goods sector. Pic: GettyImages/Willie B. Thomas

On the rise: The top bakery trends for 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.

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