Ingredients

If there ever was a loaded term in the F&B sector, ‘clean’ is certainly a top contender

23-Mar-2023 By Gill Hyslop

While ‘clean label’ was first mooted to describe simple, understandable ingredients, today it’s a broad concept that means different things to different consumers, influenced by a range of external factors, not all of which are conclusion or straightforward.

Clean label

Innovating with freeze-dried ingredients while cleaning up labels

23-Mar-2023 By Gill Hyslop

For brands looking to attract label-conscious consumers, there is an abundance of opportunity to innovate clean label versions of traditional fan-favourites.

ADM launches D2C ingredient range grown by underrepresented farmers using better-for-the-planet practices

22-Mar-2023 By Gill Hyslop

The Chicago-headquartered nutrition company has launched a direct-to-consumer (D2C) plant-based ingredient line derived from sustainably sourced crops.

Scottish Vegan and RSPO Certified bakery ingredients specialist snapped up by KTC

17-Mar-2023 By Gill Hyslop

KTC (Edibles) Limited – a leading supplier of edible oils in the UK – has acquired Glasgow-based margarine manufacturer Cardowan Creameries for an undisclosed amount.

‘Sustainable agriculture practices must triple in order to prevent climate change’: Using space to help food manufacturers meet consumer expectations

17-Mar-2023 By Gill Hyslop

Some of the biggest names in the bakery and snacks industries – including Mondelez, Quinn, ADM, PepsiCo, General Mills and Wildfarmed – have signed up to promote the importance of better-for-you farming processes. But there’s so much more to be achieved.

Almonds can help brands innovate the next generation of clean label products

16-Mar-2023 By Gill Hyslop

The clean label trend shows no signs of slowing down as simple ingredient lists remain a priority among 82% of global consumers, with almost as many willing to pay more for products they perceive to be ‘cleaner’.

Puratos' Sparkalis invests in creator of disruptive innovations like a bee-free honey and an upcycled sweetener

15-Mar-2023 By Gill Hyslop

The next-gen breads targeting weight loss, gut health, stress reduction, better sleep and boosted immunity

14-Mar-2023 By Gill Hyslop

While bread has traditionally been linked to a greater risk of weight gain and obesity, researchers are quickly realising the benefits a loaf fortified with superfood ingredients can have on an individual’s health and wellbeing.

Podcast: AcreMade poised to unscramble the egg shortage and skyrocketing prices with plant-based replacers

14-Mar-2023 By Gill Hyslop

We’re in the midst of the deadliest bird flu outbreak in US history, with the knock-on effect of squeezing egg supply. Combined with high commodity feed prices and labour shortages, eggs have surged in price – not a happy situation for either the consumer...

FDF Scotland helps producers tap into academia to overcome better-for-you reformulation challenges

10-Mar-2023 By Gill Hyslop

The Healthier Product Innovation Fund (HPIF) provides grants for local producers to tap a range of academic institutions to help boost the healthier living drive in Scotland.

How a small bowl of cereal or a piece of toast can change a child’s school career

10-Mar-2023 By Gill Hyslop

As the cost of living crisis exacerbates, 4 million children in the UK are experiencing food insecurity and go to school hungry, impacting not only concentration and ultimately the results of our future leaders, but also their social behaviour and mental...

Patagonia acquires like-minded climate smart cracker start-up

09-Mar-2023 By Gill Hyslop

The Californian apparel company’s new F&B division, Patagonia Provisions, has snapped up Moonshot Snacks, a San Francisco-based startup known for its climate-friendly practices.

It’s high stakes for sugar and salt in 2023

08-Mar-2023 By Gill Hyslop

The Kerry Health and Nutrition Institute (KHNI) has identified 10 key trends set to shape the food industry in 2023, with women’s health, affordable nutrition and sugar and salt reduction among some of the top areas for innovation.

Quinn signs up to the Soil Carbon Initiative

07-Mar-2023 By Gill Hyslop

The Colorado-based mission-driven snack producer has announced its participation in the Soil Carbon Initiative's recently launched Go-To-Market Pilot Programme, designed to incentivise more US farmers to improve soil health, which will increase biodiversity...

Brightseed identifies new consumer segment: Bioactivists believe food can be as powerful as medicine

03-Mar-2023 By Gill Hyslop

The San Francisco-based bioactives specialist released new research that reveals a significant subset of consumers who are engaged in a new horizon of science-based, natural solutions for health.

New kid on the block: Ingå Group aims to drive positive change with healthy and sustainable ingredients

27-Feb-2023 By Gill Hyslop

Ingå Group was created by Swedish investment firm Novax and currently comprises clean label ingredients specialist Ulrick & Short and recently-acquired French counterpart Louis François.

Latin American bakery and snack producers to benefit from expanded ingredient partnership

22-Feb-2023 By Gill Hyslop

Univar Solution Colombia has signed an exclusive agreement to distribute Kalsec’s full portfolio of natural ingredients in Colombia.

TraceGains expands ingredients platform to help global brand navigate regulatory compliance

22-Feb-2023 By Gill Hyslop

TraceGrains has added a new module to its Networked Ingredient Marketplace to help producers mitigate the inherent risks of breaking into international markets.

Wheat germ concentrate gives bakery and snacks the power to fight ageing

21-Feb-2023 By Gill Hyslop

SpermidineEvo from GoodMills Innovation promotes cell health and wellbeing into later life and can be added to granola and protein bars, breakfast cereals and bread.

What’s trending for Pancake Day 2023?

20-Feb-2023 By Gill Hyslop

Forget the fancy filling, topping and titbits, Brits still prefer their pancakes the traditional English way – with just a squeeze of lemon and a sprinkling of sugar.

Kettle Brand joins the air fryer revolution

16-Feb-2023 By Gill Hyslop

While the popularity for energy efficient air fryers has rocketed as consumers attempt to offset the cost-of-living crisis, the kitchen gadget also fits in with the healthier living trend, so it’s not surprising the tech has been adopted by the commercial...

UK edible seed brand changes hands, gears up to supercharge the category

15-Feb-2023 By Gill Hyslop

Munchy Seeds – a superfood snacking and topper brand that’s grown into a category leader – has been acquired by Somfolk Ltd, for an undisclosed amount.

Biotech specialist’s healthy gut fibre backed by preclinical data

14-Feb-2023 By Gill Hyslop

A study published in the Journal of Food Bioactives confirms the plant compounds in hemp hull – discovered by Brightseed’s first-of-its-kind AI platform, called Forager AI – play a role in maintaining a healthy gut.

SNAXPO23 is rolling out the red carpet for early-stage brands

14-Feb-2023 By Gill Hyslop

SNAC International is gearing up for SNAXPO23 – Orlando, Florida, 19-21 March – which this year places emphasis on supporting startups, examining flavour trends and sharing knowledge.

Mondelēz diversifies into 5* bee hotels to promote pollinating practices

13-Feb-2023 By Gill Hyslop

The Oreo maker has launched Harmony Ambition 2030, the next chapter of its European sustainable wheat sourcing programme. Bees play a key role, and for each pack of biscuits sold, consumers will have the opportunity to contribute towards ‘a beautiful...

Going beyond the Dust Hazard Analysis

08-Feb-2023 By Gill Hyslop

Although grain and food processors should have already completed their Dust Hazard Analysis (DHA) in order to avoid non-compliance and the potential liability risks, there's lots to still consider what the next steps will be.

Helping home and commercial bakers crack the back of the skyrocketing price of eggs

07-Feb-2023 By Gill Hyslop

Eggs are an integral ingredient for bakers and many snack producers, which – amid all the other challenges – continue to face egg shortages and skyrocketing prices.

Mixed industry reactions to the UK’s new sourdough Code of Practice

03-Feb-2023 By Gill Hyslop

Trade groups like Craft Bakers Association, Scottish Bakers and Federation of Bakers have welcomed the UK Baking Industry Code of Practice (CoP) for the Labelling of Sourdough Bread and Rolls. The Real Bread Campaign, on the other hand, remains highly...

Bartek breaks ground for the world’s largest malic and fumaric acid facility

01-Feb-2023 By Gill Hyslop

Bartek Ingredients is strengthening its position as the world’s largest producer of malic and food-grade fumaric acid with a CA$175m state-of-the-art production facility in Ontario, Canada.

Fund developed to support African Agri-food SMEs pursuing climate smart models and women empowerment

01-Feb-2023 By Gill Hyslop

During the Dakar 2 African Food Summit, the African Development Bank Group (AfDB) and the Canadian government announced the establishment of a special fund to support Africa’s small and medium-sized enterprises (SMEs) in the agriculture sector.

PepsiCo, Kellogg’s, Pierre Herme and Cerealto Siro fail to report progress on cage-free status, says report

01-Feb-2023 By Gill Hyslop

The Open Wing Alliance (OWA) has released its 2023 Global Manufacturers report, which commends those companies for being transparent in their cage-free egg commitment, but also names and shame those that are lagging.

The UK craft bakery sector outlook in 2023

30-Jan-2023 By Gill Hyslop

The Craft Bakers Association (CBA) has revealed the top trends its members expect to impact the sector in 2023.

Trendspotting in 2023: Post celebrates Disney’s 100th, PepsiCo-Frito-Lay tackles hunger with celeb chefs at Taste of the NLF and Popcorn Kitchen plants trees

30-Jan-2023 By Gill Hyslop

Hottest snack trends

The top five snack trends for kids - and the inner child - in 2023

26-Jan-2023 By Gill Hyslop

GoGo squeeZ claims it has a delicious kiddie snack for every parent demand in 2023.

Hottest snack trends

Raisin the stakes in 2023: South African sultanas take the lead as the New Year ingredient

26-Jan-2023 By Gill Hyslop

South African sultanas are being pitched as the ideal Veganuary ingredient for both short-lived New Year’s resolutions and the longer-term consumer push to improve health via a better-for-you diet.

Hottest snack trends for 2023

The new snacking landscape: 3 alternative routes to guilt-free indulgence in 2023

26-Jan-2023 By Gill Hyslop

For producers of traditionally indulgent snacks, New Year’s Resolutions raise the perennial challenge – how to keep health-conscious consumers engaged when they are at their most vigilant and discerning. Fortunately, the narratives around ‘guilt’, ‘indulgence’...

State of Snacking report: Snackification is alive and well, despite cost-of-living crisis

20-Jan-2023 By Gill Hyslop

Mondelēz International has released its 2022 State of Snacking report, which reveals that, for the fourth consecutive year, snacking remains a preference over traditional meals, even though consumers are feeling the crunch of the current economy.

Real Bread Campaign drills down on loaf mis-labelling

18-Jan-2023 By Gill Hyslop

Following a trading standards complaint by the UK watchdog, high street retailer Iceland has withdrawn its own-brand ‘50% white and wholemeal’ loaf from shelves.

Partake Foods expands social impact in 2023

17-Jan-2023 By Gill Hyslop

The Black-owned and woman-founded vegan and allergy-friendly producer has officially become a Certified B Corporation, hot on the heels of its partnerships with Eat. Learn. Play., The Birthday Project and #HashtagLunchbag in 2023.

Tesco enlists Scottish Bakers' training arm to host bakery apprentice training instore

12-Jan-2023 By Gill Hyslop

The National Food & Drink Training (NFDT) - Scottish Bakers' training arm - has partnered with the UK retailer to run apprenticeship training in its from-scratch bakeries instore.

IRCA’s acquisition of Kerry’s sweet and cereal ingredients unit expected to create €1bn global leader

12-Jan-2023 By Gill Hyslop

IRCA – a portfolio company of private equity firm Advent International – has signed a definitive agreement to procure the Sweet Ingredients Portfolio of the Dublin-headquartered global provider of taste and nutrition solutions for the food, beverage and...

US rivals get into a pickle over ‘all natural’ snack offerings that sport ‘considerable amounts’ of a chemical preservative

11-Jan-2023 By Gill Hyslop

Wahlburgers Pickles is being sued by Grillo’s Pickles for misleading consumers and retailers by touting that its snack pickles do not contain a preservative, when to the contrary, the products actually contain ‘considerable amounts’ of a chemical shelf...

New dietary fibre insights drive nutritional and health launches

06-Jan-2023 By Natasha Spencer

Following the results of a European study that reveals nutrition, health, taste and price lead dietary fibre needs, we explore how consumer perceptions and attitudes are evolving and shaping new product launches.

Preparing for acrylamide regulation updates in 2023

04-Jan-2023 By Natasha Spencer

Changes to acrylamide regulations (European Commission Regulation 2017/2158) are expected to be introduced this year, with tougher directives on BMLs (benchmark levels) and new maximum levels. Here, we bring you the latest on what you can expect in 2023.

The story of wheat features resilience as its main character

04-Jan-2023 By Natasha Spencer

Bakery and snack manufacturers are turning to whole grain alternatives, product diversity and supply chain resilience in 2023 to respond to ongoing market uncertainty and consumer consciousness.

Renewed calls for urgent cost-of-living crisis support a priority in 2023

03-Jan-2023 By Natasha Spencer

With high energy costs, increasing ingredient prices and labour shortages continuing into 2023, manufacturers and industry are urging the government to step in and support.

Trendspotting in 2022: From a cult cookie brand’s expansion to literally ‘connecting’ families and responding to the Gen Z baking craze

21-Dec-2022 By Gill Hyslop

Royal DSM launches next gen ‘free from’ plant protein

20-Dec-2022 By Gill Hyslop

Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.

Plant-based butter set to revolutionise the art of pastry with low environmental impact

16-Dec-2022 By Gill Hyslop

Be Better My Friend is a Dutch company set up by chef Marike van Beurden, food scientist Pere Castells and global food strategist Joost Lindeman with a vision to end the bakery sector’s dependency on animal-derived ingredients.

'Envy of the world': French baguette's 'magic' , 'perfect', 'artisanal know-how and culture' granted UNESCO status

14-Dec-2022 By Gill Hyslop

France’s best-loved loaf – the long, crusty baguette – has been added to UNESCO’s Intangible Cultural Heritage list, joining other breads like Malta’s Il-Ftira and the Middle Eastern flatbread (lavash, katyrma, jupka or yufka) made by communities in Azerbaijan,...