Ingredients

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...

Puratos unveils its baking trends for 2024 and beyond

04-Oct-2023 By Gill Hyslop

The ingredients specialist for the bakery, sweet treats and chocolate industry revealed its industry trends and consumer preferences at its Taste Tomorrow conference.

Avoidable bread waste leaves consumers with a stale taste

03-Oct-2023 By Gill Hyslop

A recent study by Kerry reveals 98% of consumers polled are actively trying to minimise food waste by switching to brands or products that offer better shelf life.

EIT Food gets massive funding boost to improve food security in Europe

03-Oct-2023 By Gill Hyslop

The world’s largest agrifood community is among the raft of recipients to receive grants from the Citi Foundation’s first-ever Global Innovation Challenge - a new model to identify philanthropic support to community organisations that are developing innovative...

Grupo Bimbo issues call out to collaborate with ‘fledgling’ creations already causing a stir

28-Sep-2023 By Gill Hyslop

The Mexican bakery giant has opened applications for the second round of its Bimbo Open Door Platform, designed to leverage the creativity of startups to boost its presence and competition within the global biscuit and energy bar sectors.

Ingredion, DSM and Tetra Pak club forces to deliver ‘super porridge’ to 2.4 million malnourished schoolkids in Kenya

27-Sep-2023 By Gill Hyslop

The public-private partnership is the first of its kind in Africa, bringing together the three F&B giants with Kenya’s Government and other partners to make life better for millions of the country’s emaciated children with a ready-to-drink ‘super...

Mad about better-for-you bread

26-Sep-2023 By Gill Hyslop

The UK Government backs the Superloaf entrepreneur to help tackle obesity problem; Equii expands its portfolio to allow consumers to have ‘the best of both worlds’; Sourhouse encourages home bakers ‘to sourdough’; Real Bread Campaign wants to put some...

The high price of dietary intolerance

22-Sep-2023 By Gill Hyslop

New research by Compare the Market Australia has revealed that gluten-free products across seven prominent markets are more than triple the unit price of the original products on average.

50/50 loaf is the ‘holy grain’ for converting white bread lovers

21-Sep-2023 By Gill Hyslop

Research from Puratos UK has revealed a 50/50 loaf with invisible grains could tempt Brits to eat more fibre.

Action on Salt denunciates UK government for failing consumers

19-Sep-2023 By Gill Hyslop

The health watchdog has pointed a finger of blame at politicians for failing to reduce population salt intakes since 2014, the year the food industry was voluntarily encouraged to follow the Government’s previously successful salt reduction programme.

‘Every child should experience the joy of a birthday party’

15-Sep-2023 By Gill Hyslop

Milton’s Craft Bakers is the latest company to join hands with The Birthday Party Project, which strives to light up the lives of children experiencing homelessness, especially on that special day.

Invent, invest and amplify: The inaugural class of innovators leading the charge with Mondelēz’s tech-forward engagement programme

15-Sep-2023 By Gill Hyslop

CoLab Tech is is designed to build a venture pipeline of early-stage snack brands focused on ideas that address tech-driven processes, sustainability and other priority areas for the Oreo maker.

Free-to-attend webinar on the impact of reformulation: health hazard or brand boost?

14-Sep-2023 By Gill Hyslop

Industry leaders take the podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler labels and being as...

Snackex gears up for Stockholm in 2024

14-Sep-2023 By Gill Hyslop

Held biannually for the past 50+ years, Snackex is considered the ultimate event on the savoury snacks and nuts sector’s annual calendar to showcase new ideas and success stories, to catch up with other industry professionals and to learn from the experts.

The groundbreaking innovations coming out of Africa

12-Sep-2023 By Gill Hyslop

The ‘Kraken’ - the world’s most advanced palm nut de-sheller; scaling up Madagascar’s spice and herb value chains to benefit poor households; and a disease-free potato strain to combat Africa’s potato shortage are among the winners of Generation Africa’s...

Matthews Cotswold Flour enlists The Sourdough Whisperer as brand ambassador

11-Sep-2023 By Gill Hyslop

The UK speciality flour producer has appointed social media star, podcaster and author Elaine Boddy as its first ever brand ambassador to coincide with Sourdough September, the annual celebration of all things (authentically) sourdough, organised by Real...

Dawn Foods raises the bakery bar with industry-leading non-sticky icing

07-Sep-2023 By Gill Hyslop

The global bakery manufacturer has expanded its Pak Perfect Non-Sticky range with an groundbreaking icing that is patent-pending and delivers perfectly iced treats, even when packaged.

Trendspotting in 2023: Belly benefitting snacks, Bircher muesli, BBQ chicken breast & bone broth chips, Oktoberfest beer and superfood baking kits

06-Sep-2023 By Gill Hyslop

Natasha’s Foundation signs 3-year partnership with KTC Edibles on eve of 2nd anniversary of Natasha’s Law

04-Sep-2023 By Gill Hyslop

The UK bakery oils and fats supplier is the latest business to put its might behind the work of the foundation, pledging to host a series of charity events over the next three years to raise funds for the vital research undertaken by The Natasha Allergy...

Scientists decode the 10 key tastes and 11 odours of sourdough

31-Aug-2023 By Gill Hyslop

Using the genomics concepts, a combination of instrumental-analytical techniques and sensory analyses, scientists have decoded the secrets of sourdough - which they believe can be used as ‘a kind of blueprint’ for the replication of sourdough breads in...

Puratos raises the bar with first-of-its-kind vegan choux mix

30-Aug-2023 By Gill Hyslop

The ingredients supplier has set a new standard in the world of choux pastry.

From a women-owned VC to frozen dough: General Mills’ makes substantial investments to support the next wave of innovations

30-Aug-2023 By Gill Hyslop

The Pillsbury maker is making a significant investment in its frozen dough plant in Joplin, Missouri, to meet increased demand for product innovation from foodservice customers, while its venture arm 301 Inc was among the raft of investors to support...

UK inclusive celebration cake maker calls for greater education at schools around food allergies

25-Aug-2023 By Gill Hyslop

With 20% of serious allergic reactions to food happen while a child is at school, Just Love notes an increasing need for education within schools - among teaching staff, catering teams and pupils - to ensure ‘they are truly a fear-free, inclusive space...

Ramping up the future of food innovation

23-Aug-2023 By Gill Hyslop

The ability to quickly adapt to customer demands and embrace new technologies are what separate global food and beverage leaders from the rest of the pack.

The rise of the digital snacker

23-Aug-2023 By Gill Hyslop

Technological advancements have opened seemingly infinite possibilities for innovation within the snack and bakery industry. We’re in a new era of food manufacturing with the ability to create a more connected experience for consumers and more efficient...

Kröner-Stärke cleans up 'unhealthy' image of breaded and battered foods

23-Aug-2023 By Gill Hyslop

Further applications for Stikker include baked goods, ready-mixed flours and pastries.

Real Bread Campaign gears up for 10th annual Sourdough September

22-Aug-2023 By Gill Hyslop

To mark the milestone, the not-for-profit has created a step-by-step Dough Monsters guide to help children nurture their own starter cultures.

BioVeritas inaugurates new facility to produce specialist products like clean label mould inhibitors for baked goods

18-Aug-2023 By Gill Hyslop

The bio-based ingredients company - which is pioneering a proprietary upcycling process - has cut the ribbon on a new facility dedicated to the production of food-grade ingredient samples in compliance with FDA regulations.

The sugary cereal debate: Action on Sugar calls for ban of child-friendly packaging; health minister brands plain wrapping ‘a step too far’

16-Aug-2023 By Gill Hyslop

Despite huge strides made by UK cereal sector to reduce sugars, the health watchdog has found that many dressed up in child-appealing packaging still contain ‘excessive amounts’.

The flavour makers ramping up their innovation capabilities

10-Aug-2023 By Gill Hyslop

ofi (olam food ingredients) has opened a herb processing facility in Egypt, culinary-centric Griffith Foods has renewed its contract as a Worldchefs Global Partner; and Univar Solutions and Kalsec have strengthened their collaboration in Europe.

The ultimate surf + turf: Innovative commercial baking process-meets-climate smart seaweed gains patent

10-Aug-2023 By Gill Hyslop

The Sea & Flour Baking Company’s innovative tech to process sea plants so they can be blended with common grains and flours in the commercial baking process has been granted a patent.

Ancient grain’s 5.2 billion letter genome holds the secret to making climate-smart bread

08-Aug-2023 By Gill Hyslop

An international team of researchers has unveiled the entire genome map of an ancient cereal crop called einkorn - the world’s first domesticated crop - which may pave a pathway to a sustainable and food secure future.

‘Bakery is the new coffee shop’: Fast-growing Cornish Bakery continues to ramp up UK footprint

08-Aug-2023 By Gill Hyslop

The independent UK bakery chain has opened a new bakery in Truro, with another five sites in development: in Canterbury, Salisbury, Harrogate, Norwich and Cheltenham.

Shocker: ‘All natural’ Patriot Pickle admits to sodium benzoate use

08-Aug-2023 By Gill Hyslop

Following this disclosure in court filings, Patriot said it had taken voluntary corrective action to ensure Wahlburgers pickles currently on supermarket shelves were sodium benzoate-free.

KTC Edibles targets a bigger sustainable footprint in bakery

07-Aug-2023 By Gill Hyslop

The UK edible oils and fats supplier is seeking to expand its position in the bakery sector with a of a significant investment to double the output of recently-acquired Cardowan Creameries.

DoubleTree by Hilton launches allergy-friendly version of iconic chocolate chip cookie

04-Aug-2023 By Gill Hyslop

The global hotel behemoth has collaborated with black-owned, women-led, allergy-friendly disruptor Partake Foods to produce the new cookie to ensure that every guest can experience its unique welcome at check-in.

What’s in a word? Craft Bakers Association settles the ‘scone’ debate

04-Aug-2023 By Gill Hyslop

To celebrate Afternoon Tea Week (7-13 August), the Craft Bakers Association (CBA) has asked its members to settle the long-running debate over the pronunciation of the popular treat, believed to have originated as far back as the 1500.

Keeping them trucking: World’s largest pork snacks producer shines a light on the important road heroes

01-Aug-2023 By Gill Hyslop

Texan pork rind snack producer Southern Recipe has launched its Annual Truck Driver Appreciation Week campaign by kicking off with a $7,500 donation to St. Christopher Truckers Relief Fund (SCF), with an additional $5,000 donation from Rudolph Foods.

Trendspotting in 2023: Summer lovin’ with sweet potato Pringles, strawberry milkshake Pop-Tarts and Jude’s black coconut ice cream

28-Jul-2023 By Gill Hyslop

Dr. Oetker pledges to go 100% cage-free

28-Jul-2023 By Gill Hyslop

The German bakery multinational has pledged to source 100% cage-free eggs and egg ingredients across its global supply chain by 2025.

Nestlé ‘walks the talk’ with enhanced regenerative agriculture practices to ‘climate smart’ its pizzas

26-Jul-2023 By Gill Hyslop

Meeting climate targets starts at the ingredient level, so the Digiorno pizza maker has joined a growing group of food giants - including PepsiCo, Kellogg’s and General Mills - using their industry might to effect positive change throughout their supply...

Research paves the way for millet types that are rich in bioavailable minerals to counter malnutrition

25-Jul-2023 By Gill Hyslop

Millets are considered a superfood - being rich in minerals like calcium, potassium and zinc - and punted to help achieve the UN’s 2030 goal to end hunger everywhere. However, the cereals are also rich in dietary fibres, which have demonstrated to limit...

‘Africa is a focal point for composite flour research’: 3D-printed crackers from African-grown peas and quinoa nabs Mühlenchemie’s Flour Innovation Award

20-Jul-2023 By Gill Hyslop

There are some really exciting developments happening in the composite flour space - particularly coming out of South Africa, Ethiopia and Pakistan - brought to light through MC Mühlenchemie’s Composite Flour Awards to mark its 100th anniversary.

The baker’s dozen of Scottish businesses committing to healthier treats

20-Jul-2023 By Gill Hyslop

Thirteen well-known Scottish bakery businesses have won funding from the Healthier Bakery Fund (HBF), initiated by Food and Drink Federation (FDF) Scotland in partnership with Food Standards Scotland (FSS) to support health reformulation of sweet and...

Calling all Aussie and Yankie cake creatives

20-Jul-2023 By Gill Hyslop

To celebrate Culinary Arts Month, chocolate producer Yowie Group is invited bakers in the US and Australia - from professionals to home wizards - to showcase your baking passion and eye-popping talent in its first-ever Cake Decorating Contest.

The UK bakery manufacturers aiming to hit that net zero target

18-Jul-2023 By Gill Hyslop

UK government data shows that nearly a third of the UK’s largest businesses have pledged to tackle climate change by eliminating their contribution to carbon emissions by 2050, with several bakery operations standing up to be counted among them.

UK low carb disruptor lands NHS central contract

18-Jul-2023 By Gill Hyslop

SRSLY Low Carb has brokered a national supply agreement with the UK’s National Health System (NHS), marking a pivotal moment for the ketogenic space.

Are you 100% sure your sandwich-to-go consumers are safe?

18-Jul-2023 By Gill Hyslop

Keeping food safe should be a straightforward task but in reality, it has become increasingly challenging for manufacturers to meet safety and authenticity targets. One major concern is verifying that food labels are accurate as they provide vital information...

Trendspotting for professionals: From a sweet protein derived from truffles to enriched barley flour and next-gen compostable packaging

17-Jul-2023 By Gill Hyslop