Ingredients

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.

Elevating the ‘humble’ Scotch Pie onto the world stage

20-Nov-2023 By Gill Hyslop

Peering, scratching, sniffing, tasting, debating - that was our job for the day and what the entries in the World Championship Scotch Pie Awards had to undergo during the judging process held in Dunfermline, Scotland, last week.

New kid on the block: Viral streamer partners with Kellogg’s veteran to launch BFY snack company for the digital age

14-Nov-2023 By Gill Hyslop

Myna Snacks is the collaboration between experts in digital lifestyle, CPG and startup incubation, and is focused on making the ‘most craveable, poppable and feel-good snacks for every consumer - whether spending time on and off screens.

Greener alternative: Carr’s Flour Mills celebrates million tonne milestone by cargo ship

13-Nov-2023 By Gill Hyslop

Over the past 12 years, the 200-year-old miller has orchestrated a million tonnes of wheat delivered by cargo ship into Kirkcaldy Harbour - the equivalent of removing 70,000 trucks off the road.

Trendspotting in 2023: Christmas collabs, seasonal sweepstakes and limited edition treats

13-Nov-2023 By Gill Hyslop

Oreo is encouraging fans to deck the halls early, Hot Pockets is offering a sizzling cash reward, EggoVac has launched a first-of-its-kind waffle-inspired robotic vacuum, while Doritos has introduced the world’s first ‘crunch-cancelling’ tech that lets...

Defiant consumer choice drives flavour and colour trends in 2024

10-Nov-2023 By Gill Hyslop

The flavours and colours that ADM forecasts to trend in 2024 break with tradition and represent the consumer resolve to boldly choose products that appeal to their personal values - with an unapologetic abandon for the flavours they deem tasty and the...

Prebiotic chicory root fibre may be a viable way to improve mood: Study

10-Nov-2023 By Gill Hyslop

Scientists from the Beneo Institute have demonstrated that the intake of the prebiotic dietary fibre oligofructose promotes a significant increase in Bifidobacteria in the gut, which in turn, plays an important role on mental health.

Counterfeit Fritos, Cheetos and Oreos laced with THC seized

08-Nov-2023 By Gill Hyslop

North Carolina law enforcement has seized $170,000 worth of counterfeit snacks that look deceptively like the well-known mega brands, but being infused with THC, could be highly dangerous for children.

Millers can be the gamechangers in helping to reach one billion people with fortified staples

08-Nov-2023 By Gill Hyslop

An industry-led coalition has been formed to help millers produce adequately fortified staples to tackle the nutrition crisis gripping the globe. Millers who join Millers for Nutrition and commit to improving the nutritional quality of their food will...

Kerry helps bakers to slash waste by ramping up the shelf life of sweet baked treats

07-Nov-2023 By Gill Hyslop

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.

Quinn joins community of like-minded brands working towards an inclusive, equitable and responsible economy

07-Nov-2023 By Gill Hyslop

The Boulder, Colorado-based better-for-all snack producer has achieved its B Corp certification, marking another milestone on its journey towards being and doing better in all it does.

Fedima releases Baking Europe Ingredients Market Report 2023

06-Nov-2023 By Gill Hyslop

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.

Consortium of scientists gear up to face ‘a perfect storm’ of hurdles to sustainably double cereal production by 2050

03-Nov-2023 By Gill Hyslop

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...

News snacks: Israeli FoodTech steps up, Pastry World Cup gears up; and insights into dessert flavours and shopper behaviour

02-Nov-2023 By Gill Hyslop

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°...

FMCG Gurus’ top trends for 2024

01-Nov-2023 By Gill Hyslop

Markets have been shaped by a prevailing theme of uncertainty and worry - war, pandemic, price inflation and growing pressures on food systems - resulting in a sharper consumer focus on protecting their physical and emotional wellbeing.

No-guilt messages, colour-coded packaging and adaptogens: Snacking trends for 2024

27-Oct-2023 By Natasha Spencer-Jolliffe

Health and wellbeing remain at the forefront of snack marketing, with guilt-free pleasures, plant-based options, traditional flavours and adaptogenic ingredients expected to lead the sector into the new year.

EIT Food advocates protein diversification as the sine qua non for a sustainable food industry

27-Oct-2023 By Gill Hyslop

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...

‘Capitalising on a trend that is here to stay’ BakeAway’s free from, feel good pancakes

25-Oct-2023 By Gill Hyslop

BakeAway flipped the pancake game upside down with the launch of OaYeah! - the UK’s first readymade, dairy-free pancake brand - earlier this year.

Bringing free from into the light

25-Oct-2023 By Gill Hyslop

It has been 20 years since Tesco launched its free from brand - pioneering the way UK supermarkets cater for customers with food allergies - and the food landscape has dramatically changed since then.

Consumer-centric approaches are crucial in developing a more sustainable food system

24-Oct-2023 By Natasha Spencer-Jolliffe

Shoppers consistently prefer products that align with their values - and this is very true in the bakery and snacks sector too, extending to the ingredients, processes and overall footprint of the treats they consume.

‘Recipes for success’, actionable tips and low-cost solutions: Délifrance launches Smart Guide focused on weathering today’s storms

24-Oct-2023 By Gill Hyslop

The bakery goods manufacturer has published a guide focused on four main challenges facing the bakery, café and foodservice industry right now: price inflation, staffing constraints, standing out and social responsibility.

Triscuit Crackers urges fan to sign petition to become Unofficial State Snack of Michigan

23-Oct-2023 By Gill Hyslop

The Mondelez cracker brand wants to show its state pride by putting the local farmers who grow the wheat that goes into its crackers front and centre.

Better-for-you potato chip producer banks on sweet success with expanded production

23-Oct-2023 By Gill Hyslop

Wisconsin kettle-cooked sweet potato chip expert Jackson’s has announced a plant expansion that will triple its production capacity, meaning it will use nearly one million pounds of heirloom sweet potatoes every week to produce its gut and heart healthy...

A must have for any baker’s basket: Dawn Foods develops market-first vegan-certified sponge cake mix

18-Oct-2023 By Gill Hyslop

The Netherlands-headquartered bakery manufacturer has launched a vegan sponge cake mix to help bakers capitalise on the trend that has witness rapid growth over recent years.

Kellogg’s, Big G and others get their day in court over alleged egg-fixing scheme

18-Oct-2023 By Gill Hyslop

Kellogg’s, General Mills, Nestle USA and Kraft Heinz are seeking more than $110m in damages from US egg producers accused of artificially inflating prices.

California’s additive ban effectively tells the American people ‘the FDA is incapable of keeping the food supply safe’: NCA

17-Oct-2023 By Gill Hyslop

John Downs, president and CEO of the National Confectioners Association (NCA), has sent an email to Robert M. Califf, commissioner of the US Food and Drug Administration (FDA) stating the new California Food Safety Act ‘undermines consumer trust and creates...

ofi ticks up the milestones in first Nuts Trails impact report

17-Oct-2023 By Gill Hyslop

The global ingredients supplier provided health and nutrition support for 105,000 people in its cashew and hazelnut supply chains last year - one of several achievements listed in its impact report that looks back over the past 12 months.

California’s food additive ban will require urgent reformulation of 12,000 products

12-Oct-2023 By Gill Hyslop

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

‘Stain on our nation’: Child labour violations on the increase in America’s meat snacks sector

12-Oct-2023 By Gill Hyslop

Despite the global outrage when the subject of ‘child labour’ comes up, the Department of Labor (DoL) has seen a 69% increase in children employed illegally by companies in the US since 2018.

Kluman & Balter clocks up 100 years of baking innovation

11-Oct-2023 By Gill Hyslop

Originally founded as a family business in East London, the UK ingredients wholesaler has been at the forefront of bakery innovation since 1923.

Throwing down the gauntlet: Do you believe you are the next World Scotch Pie Champion material?

09-Oct-2023 By Gill Hyslop

Scottish Bakers has opened the World Championship Scotch Pie Awards 2023/4 to entries from butchers, bakers and all pie makers.

Turnover up, but profits down: The highs and lows for Scotland’s 125-year-old shortbread producer

09-Oct-2023 By Gill Hyslop

Walker’s Shortbread has seen turnover rise in the past financial year - signalling a whetted interest for the ‘medieval biscuit bread’ post-pandemic - but pressures on global supply chains, the conflict in Ukraine and a challenging inflationary environment...

From soggy bottoms to showstoppers: Brits encouraged into the kitchen for National Baking Week

05-Oct-2023 By Gill Hyslop

The pandemic really kickstarted the home baking trend and while figures might have slightly dwindled, Packaged Facts reported that around 31% of people baked at least once a week in 2022. And with the Great British Bake Off well underway on TV screens...