Ingredients

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...

Regeneratively farmed products predicted to eclipse organic food sales

02-Jan-2024 By Gill Hyslop

Matthews Cotswold Flour MD Bertie Matthews is a huge advocate of regenerative agriculture – but what exactly is it and how does it differ from organic farming?

The secret behind the sweet shopping habits of Brits over the festive period

22-Dec-2023 By Gill Hyslop

As we enter the festive countdown, our craving for something sweet reaches fever pitch. But why do we splurge on sweet treats, especially at this time of the year?

Trendspotting for bakers: From the gamechanging sourdough warmer to ready-to-use icings and a kosher baking salt

22-Dec-2023 By Gill Hyslop

Better than sliced bread: The evolution of bakery catering

21-Dec-2023 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.

Unexpected and bold: The iconic nacho cheese taste of Doritos imbued into a first-of-its-kind spirit

19-Dec-2023 By Gill Hyslop

The Frito-Lay brand has collaborated with Danish flavour innovator Empirical to launch Doritos Nacho Cheese Spirit – a limited edition, multi-sensorial experience that really tastes like nacho cheese.

Fedima appoints Lesaffre, Zeelandia and CMS Ingredients veterans as new executive

15-Dec-2023 By Gill Hyslop

The Federation of European Manufacturers and Suppliers of Ingredients to the bakery, confectionery and patisserie Industries (Fedima) has named its new president, vice president and treasurer during its General Assembly held in Sevilla, Spain.

US biotech innovator unveils the world’s first hen-free egg

12-Dec-2023 By Gill Hyslop

Using yeast and animal protein DNA it's now possible to grow hen-free eggs in a lab. But what does an omelette made with them taste like?

French potato crisp producer slashes water usage with second ‘green’ factory

12-Dec-2023 By Gill Hyslop

The €100m investment in a second facility at its Brittany site will enable Altho Brets to reduce its water consumption by almost a litre of water per kilogramme of potato chips.

The pie makers singled out for making the world’s best Scotch Pies

12-Dec-2023 By Gill Hyslop

Scottish Bakers has revealed the shortlist for the 2024 World Championship Scotch Pie Awards.

Probiotic-infused cream cakes adds dollop of health to Fonterra’s bottom line

12-Dec-2023 By Gill Hyslop

Fonterra Co-operative Group Ltd has reported a strong start to the year, driven by the success of new products for various markets, such as a cake containing probiotics for China and a protein-packed adult milk powder that targets muscle loss in Japan.

Trendspotting: It's that most wonderful time of the year, with the most wonderful snacks

11-Dec-2023 By Gill Hyslop

Branded confectionery gives bakery the ‘wow factor’: research

07-Dec-2023 By Gill Hyslop

Nestlé Professional tapped into UK social networks and found that branded confectionery can play a significant role in boosting the enjoyment of sweet bakery.

Délice & Création puts its might behind the Pastry World Cup

07-Dec-2023 By Gill Hyslop

The ingredient specialist trusted by artisan bakers and pastry chefs worldwide has strengthened its commitment to the Mondial des Arts Sucres.

Far from risking the inherent indulgence of baked goods, Puratos believes health is at the heart of consumer trends for 2024

05-Dec-2023 By Gill Hyslop

From the launch of the first branded health-focused bread in the 1920s to the development of a fibre-packed sourdough ingredient in 2021, Puratos has been at the forefront of the health trend. It’s part of the company’s DNA.

Forget avo toast: Bread made with avocados could be the next viral sensation

05-Dec-2023 By Gill Hyslop

New Jersey-based Anthony & Sons Bakery is hoping to recreate the viral frenzy of the 2010s – probably the most prominent moment in avo toast history when Gwyneth Paltrow sent the internet spiralling – with the launch of its latest brand, The Avocado...

125-year-old UK icing and marzipan producer saved from administration

04-Dec-2023 By Gill Hyslop

The future of JF Renshaw – which has been supplying the UK and international bakery sector with ready to roll icing, marzipan, frostings, caramel and mallows since 1898 – has been secured following a sale of the business and its assets to British Bakels...

US jury awards $17.8m to food titans in egg price-fixing case

04-Dec-2023 By Gill Hyslop

Kraft (now Kraft Heinz), Kellogg (now Kellanova), General Mills and Nestle will each receive between $12.83m and $810k in damages after a Chicago federal jury found they were overcharged for egg products.

The changing taste profile of Frito-Lay snacks

01-Dec-2023 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...

Silvery Tweed Cereals inducted onto Countryside Stewardship scheme

30-Nov-2023 By Gill Hyslop

The Berwick-upon-Tweed based cereal processing company has joined DEFRA’s Countryside Stewardship Mid-Tier scheme through its parent company H O Short & Sons Limited.

Limagrain Ingredients is on a mission to bridge the fibre gap with the globally accepted staple: white bread

27-Nov-2023 By Gill Hyslop

Today, the majority of European adults do not meet the recommended daily intake of dietary fibre. Worse still, more than half of the population largely overestimate their intake of dietary fibre, even though a consumer observatory run by the ingredient...

What is driving growth in bakery?

21-Nov-2023 By Gill Hyslop

Consumer research by Tate & Lyle reveals almost half of 18-34-year-olds across the UK and Europe tuck into a sweet or savoury baked treat daily. A third of consumers aged 34 and above are doing the same.