Ingredients

Flavour will make or break a product, involving the senses of taste, smell and touch (mouthfeel). Pic: GettyImages

The flavour makers ramping up their innovation capabilities

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.

Dr. Oetker has pledged to use 100% cage free eggs across its international operations by 2025. Pic: GettyImages

Dr. Oetker pledges to go 100% cage-free

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.

Get ready to be vaulted into social media stardom. Pic: GettyImages

Calling all Aussie and Yankie cake creatives

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.

Many of the UK's biggest industrial bakery manufacturers are stepping up to achieve net zero status. Pic: GettyImages

The UK bakery manufacturers aiming to hit that net zero target

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.

Visual inspection systems are essential in the food industry to ensure both consumer safety and brand trust. Pic: GettyImages

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

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...

Don’t get caught in the greenwashing trap

Don’t get caught in the greenwashing trap

By Gill Hyslop

Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever...

Innophos has developed a suite of science-baked soltuions that will help bakers reduce food waste while boosting their bottom line. Pic: GettyImages

Innophos to highlight bakery waste - and the reduction of - at IFT23

By Gill Hyslop

The ingredients specialist is returning to the Institute of Food Technologists (IFT) annual event and expo (Chicago, 16-19 July) to showcase its suite of science-based phosphate solutions, which address the most pressing of consumer demands: food waste.

Consumers are on the look out for alternative protein sources, which the bakery and snacks categories are perfectly aligned to provide. Pic: GettyImages

The four factors driving the alternative protein ecosystem

By Gill Hyslop

While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....

Last day to apply for the Healthier Bakery Fund

Last day to apply for the Healthier Bakery Fund

By Gill Hyslop

In partnership with Food Standards Scotland (FSS), Food and Drink Federation (FDF) Scotland has developed the Healthier Bakery Fund, which provides funding of up to £5,000 to support health reformulation of sweet and savoury bakery products. But to be...

CBA's most recent survey found 70% of Brits buy half or more of their total bakery needs from the high street. Pic: GettyImages

How to get consumers back in love with Britain’s high street bakers

By Gill Hyslop

A survey by the Craft Bakers Association (CBA) provides valuable insight in understanding bakery shoppers, what gets them across the threshold, what concerns them and ‘the issues that might help us understand a little bit more about what we, as an industry,...

Made For Drink creates bar snacks that resonate with Brits. Pic: Made For Drink

Made for Drink relishes in quintessentially British snacks

By Gill Hyslop

Beyond baked beans on toast and pork pies, there is (arguably) a no more quintessentially British snack than potato crisps - with the UK grazing (snackification) culture hardwired to tuck into more than six billion packs each year (around 150 bags per...

The excitement of flavour is driving trial in the snack category, reinforcing the idea that consumers are willing to take risks and opening an opportunity for brands to pull out all the stops. Pic: GettyImages

The emerging flavour trends in the salty snacks category

By Gill Hyslop

With more than a third of snackers citing ‘the excitement of flavour’ as the reason to indulge, the flavour experts at T. Hasegawa - one of the world’s top 10 flavour houses - get to grips with what both the better-for-you (BFY) and indulgent-minded consumer...

Pic: GettyImages

Maple adds the sweet spot to bakery

By Gill Hyslop

The New England supplier of 100% pure and organic maple syrup and maple sugar recently highlighted how its maple products can help bakers tick consumer boxes: sustainability, plant-based/vegan, clean label, sugar alternative, organic and a good source...