Ingredients

Fantastical flavour experiences and bold captivating colours will charm consumers in 2023

14-Dec-2022 By Gill Hyslop

It’s that time of the year again when major producers unveil their predications expected to shape the bakery and snacks landscape in 2023.

2023 Pastry World Cup, French Bakery Cup and Bocuse d’Or: Themes and tests revealed

13-Dec-2022 By Gill Hyslop

Climate change, space exploration and educating kids on healthy eating choices are the themes for the 2023 editions of the prestigious Coupe du Monde da la Pâtisserie, French Bakery Cup and Bocuse d'Or, taking place at Sirha Lyon January.

Trendspotting in 2022: From Entenmann’s little pleasures to a line of non-refined sugar baked treats

12-Dec-2022 By Gill Hyslop

Trendspotting in 2022: From the cheesiest hotel room with Kellogg’s to the easiest home baking with British Bakels

09-Dec-2022 By Gill Hyslop

When life gives you lemons … Bertinet Bakery banks on backlash for Better Bread campaign

07-Dec-2022 By Gill Hyslop

While the culinary world notoriously rejects criticism – think footballer-turned-Michelin-starred-chef Gordon Ramsay and Sunday Times restaurant critic AA Milner – Bertinet is actually using the unique opportunity to challenge the British perception of...

Crave’s Wots’inits: Is ‘Aldi’s Next Big Thing’ set to take on Walker’s Wotsits?

07-Dec-2022 By Gill Hyslop

Rob Brice – founder of vegan and allergen-friendly crisp brand Crave – is the winner of the Store Cupboard category of Aldi's Next Big Thing, flighted on Channel 4 last month, which secured him a special buy listing for his Pickled Onion Monster...

Délifrance unveils amped up Baking Good Better farm-to-fork CSR strategy

02-Dec-2022 By Gill Hyslop

The bakery subsidiary of France’s largest grain cooperative, VIVESCIA, has refreshed its far-reaching corporate social responsibility (CSR) strategy, which aligned with the group’s broader sustainable development policy.

Clean label almond paste sweetens the spot in taste, health and sustainability

29-Nov-2022 By Gill Hyslop

Data from Innova Market Insights shows that launches of products with almonds have increased across the board, driven by the humble nut’s health benefits, taste, texture and versatility. Almond paste too, has seen a resurgence in the bakery category.

Nestlé to ban marketing of high sugar biscuits, confections and other snacks to under-16s

29-Nov-2022 By Gill Hyslop

The multinational breakfast cereal and confectionery giant has announced a ban on advertising high sugar products targeted at kids, tweens and teens.

Trendspotting in 2022: From the Cheez-It Citrus Bowl to teaming up with Roald Dahl’s Matilda the Musical

29-Nov-2022 By Gill Hyslop

Derbyshire bakery reveals how it is keeping consumer costs down

28-Nov-2022 By Gill Hyslop

Despite the cost-of-living crisis, the fourth generation firm is swallowing as many price increases as possible to avoid passing on hefty rises to its customers.

Kellogg’s gears up to party - making its metaverse debut and teaming up with Santa

25-Nov-2022 By Gill Hyslop

Kellogg’s UK has entered the metaverse for the first time with Popified characters created for the hugely popular open-world Blankos Block Party, while in the US, the breakfast cereal giant has teamed up with Santa to bring the joy back to gift-giving.

Healthy snacking

The meteoric rise of the conscious consumer

24-Nov-2022 By Gill Hyslop

These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.

Healthy snacking

Mediterranean almonds ramp up BFY snacks with a new flavour profile

24-Nov-2022 By Gill Hyslop

The pandemic has brought into sharp focus the consumer need to look after health by boosting immunity with the right nutrients and vitamins.

Healthy snacking

What today’s health-conscious consumer wants from a snack

24-Nov-2022 By Gill Hyslop

The snacking sector has seen an especially strong spike over the past two years, with more consumers turning to snacks as a moment of indulgence, to allay current tensions or to boost their overall health.

Trendspotting in 2022: From mince pie trends to going crackers with Kellogg’s and HSFF-compliant with 10 Acre

23-Nov-2022 By Gill Hyslop

Warburtons celebrates one millionth donation milestone

23-Nov-2022 By Gill Hyslop

Jonathan Warburton, chairman of the UK’s largest bakery brand, visited a local Bolton school to deliver Toastie Loaf and Crumpets to children and staff – reaching the bakery’s target of donating one million products to community groups this year.

IFF forges partnership to boost AI-targeted BFY snack innovation and give consumers control of their health and wellness

23-Nov-2022 By Gill Hyslop

The industry leader in sensorial experiences has forged a partnership with British health and wellness company Salus Optima to give brand owners access to an AI-driven personalised nutritional platform that will create snacks and other products that target...

Trendspotting in 2022: From a 3D chocolate printer to luxury Scottish hampers and THC-infused chips

22-Nov-2022 By Gill Hyslop

Cheetos challenger PeaTos claims world’s first Non-GMO Verified junk free status

18-Nov-2022 By Gill Hyslop

Four SKUs from the California better-for-you brand – renowned in snacking circles for challenging PepsiCo Frito-Lay’s category monopoly – have passed independent authentication to bear the Non-GMO Project Verified Seal.

Clif Bar commits $1 million to boost black equity in organic agriculture

18-Nov-2022 By Gill Hyslop

The Californian better-for-you snack producer has made a $1m endowment to Tuskegee University in Alabama – a Historically Black College and University – to support the advancement of organic farming practices through the University’s College of Agriculture,...

Trendspotting in 2022: From vegan prawn crackers to a figgy pudding and seasonal biscotti

17-Nov-2022 By Gill Hyslop

The scientist redefining nutrition, food waste and food security with an upcycled sugars from fibre

14-Nov-2022 By Gill Hyslop

Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer...

Report: State of the UK’s artisan bakery sector

09-Nov-2022 By Gill Hyslop

A new report by the Open University Business School reveals the number of small bakery businesses in the UK has increased in recent years, rising to the COVID challenge, but now facing an uncertain future.

Bertinet Bakery champions Real Bread Campaign Sourdough mark

09-Nov-2022 By Gill Hyslop

As part of a brand refresh, Bertinet Bakery has become the first major US bread brand to feature the mark on its packaging, which guarantees the nutrition and processing credentials of its range of sliced sourdough.

Soaring prices are forcing more consumers to make severe sacrifices, but producers are warned against quick fixes to retain sales

04-Nov-2022 By Gill Hyslop

Ingredient Communications’ 2022 price sensitivity survey reveals the severity that consumers are going to cope with the rising costs of living, with the majority switching to cheaper brands and retailer’s own labels, or even stopping the purchase of their...

Quinn shakes up the snacks space with regeneratively grown pop-at-home corn kernels

02-Nov-2022 By Gill Hyslop

Aligned to its mission to make a real change by forging partnerships with farmers working to advance regenerative agriculture, Quinn Snacks is relaunching its pop-at-home kernels, grown by a fifth generation farmer and soil health pioneer.

Upcycled barley is so much more than just beer

02-Nov-2022 By Gill Hyslop

AB Inbev’s EverGrain has launched the Upcycled Barley Nutrition Compendium, which provides an indepth review of the world’s first upcycled barley protein, detailing how it shapes up compared to other plant and animal proteins available at scale today.

Dessert Holdings maintains aggressive growth strategy with second acquisition of 2022

01-Nov-2022 By Gill Hyslop

Chef-inspired dessert innovator Dessert Holdings has finalised its acquisition of frozen thaw-and-serve producer Dianne’s Fine Desserts from Geneva Glen Capital, the next step in significantly expanding its basket of products for the foodservice industry.

UK bakery and snack producers have stalled on voluntary progress in reducing salt intakes: study

01-Nov-2022 By Gill Hyslop

A new Oxford-led analysis reveals the average salt content of products sold at UK supermarkets has shown no change in the past five years. The categories with the highest salt content in 2020 were savoury snacks and bread.

Trendspotting in 2022: From skinny pasta to ice cream in winter and the most searched for recipes to tackle Halloween pumpkin waste

31-Oct-2022 By Gill Hyslop

It’s Skinny Pasta is reinventing an Italian favourite; Oppo Brothers contends ice cream not only can be eaten in the colder months, but should be; and Jackandbeyond analysed the most viral ways we can use up pumpkin scraps after Halloween – with an estimated...

Grupo Bimbo reports exceptional growth and snaps up St Pierre Groupe

31-Oct-2022 By Gill Hyslop

The Mexican bread titan reported record sales and profits for Q3 2022, along with the acquisition of the UK bakery manufacturer, in a deal thought to be worth more than £300m.

Clif Bar champions packaged snacks to tackle food insecurity

28-Oct-2022 By Gill Hyslop

In the latest edition of Current Developments in Nutrition, a study backed by Clif Bar puts forward the first-of-its-kind set of guiding principles to define sustainable, nutritious packaged foods (SNPFs).

Ramping up the feel-good vibe of mango-based snacks: Kenyan women farmers to get climate-smart

28-Oct-2022 By Gill Hyslop

Kerry Group and Irish humanitarian organisation Concern Worldwide have embarked on a four-year partnership to provide Kenya’s female mango farming community with climate-smart agricultural practices to beat food insecurity.

Kröner-Stärke celebrates new ingredients hub

26-Oct-2022 By Gill Hyslop

Kröner-Stärke has inaugurated it brand-new development kitchen and meeting space at its headquarters in Ibbenbüren, Germany, designed to not only advance its own R&D, but also to work hand-in-hand with customers onsite.

South African campaign highlights the health benefits of incorporating raisins into snacks

26-Oct-2022 By Gill Hyslop

Raisins South Africa is punting the benefits of the punchy dried grape, proudly shouting its health benefits and advantages in being incorporated into snacking innovations, while correcting the misconceptions around dried fruit.

Flavorchem debuts breakfast collection for anytime snacking

26-Oct-2022 By Gill Hyslop

The all-day breakfast surged in popularity during the pandemic as consumers sought out comfort. Now, with 95% maintaining this trend, why should product developers limit these flavours to the morning-only occasion?

Capitalising on the functional power of almonds

26-Oct-2022 By Gill Hyslop

Using plant-based, vegan ingredients that offer added health benefits – such as increased protein or fibre – are quickly becoming a priority among health-conscious snackers, says CJ McClellan, senior strategic marketing manager for Blue Diamond.

Experiential eating drives new snacking innovations like 'swicy' s’mores and the vegan 'brookie'

26-Oct-2022 By Gill Hyslop

Food provides a gateway to new experiences, including flavours, textures and colours that excite the senses and evoke emotional responses. As more consumers turn to food as a source of comfort and enjoyment, nostalgic and indulgent options are in high...

How cultivation, climate change and conflict have changed the origin of your potato crisps: Study

25-Oct-2022 By Gill Hyslop

Agriculture is the backbone of the world’s economic activity (accounting for 4.3% of GDP, with a value of $3.6 trillion in 2020) and critical for food security and the health of the population.

PepsiCo launches video series showcasing regenerative agriculture efforts to reach world’s 1.5° target

25-Oct-2022 By Gill Hyslop

The Quaker Oats, Frito-Lay and Pringles maker has launched a series of videos showcasing how it is working with farmers in Thailand, Greece, India and Brazil to help them adapt to climate change.

‘It isn’t about just one ingredient, it’s about a tailored system’: ADM steps up to help bakers navigate the challenges

21-Oct-2022 By Gill Hyslop

With customers facing an ever-growing quagmire of challenges – rising costs, ingredient shortages and even political instability – the Chicago-headquartered nutrition specialist is augmenting its solutions to help bakery clients navigate the rough times,...

Will French-inspired bakery with an Indian twist get the nod as ‘Aldi’s next big thing’?

18-Oct-2022 By Gill Hyslop

Chester-based Pastry Pedaleur – which creates classic French treats, but with an Indian twist – has been selected from hundreds of entries to feature in Channel 4’s new six-part series.

Trendspotting in 2022: From Ferrero’s Nutella Biscuits to Zapp’s New Orleans-style potato chips and Purely’s Ecuadorian-grown plantain snacks

17-Oct-2022 By Gill Hyslop

Kerry launches Food Waste Estimator to help both producers and consumers slash waste

14-Oct-2022 By Gill Hyslop

The global taste and nutrition company is calling for collective action in tackling food security, launching a digital tool to help both consumers and producers reduce unnecessary waste.

Puratos’ venture arm joins forces with Glimpact to help bakery sector reduce its environmental 'foodprint'

14-Oct-2022 By Gill Hyslop

Sparkalis – the corporate venture arm of Puratos Group – and French foodTech startup Glimpact have created a joint venture (JV) to roll out the first digital platform to evaluate and reduce the environmental footprint of the bakery, patisserie and chocolate...

Are you ready to set the bakery industry smouldering with CBD?

13-Oct-2022 By Gill Hyslop

This year, the Vegas-based International Baking Industry Exposition (IBIE) hosted the Cannabis Central pavilion, which shone a light on the opportunities, highs and lows of infusing baked goods with the more mollifying CBD, as well as the more euphoric...

Nutritionally superior wholegrain set to help UK consumers shatter the fibre divide

12-Oct-2022 By Gill Hyslop

AB Mauri has signed an exclusive agreement to distribute BARLEYmax – which provides twice the dietary fibre than conventional cereal varieties like barley, wheat and oats – to help consumers in Great Britain and Ireland overcome the detrimental ‘fibre...

Panera’s call out for proposals from nonprofits that provide mentorship to at-risk children and teens

12-Oct-2022 By Gill Hyslop

The Panera Bread Foundation is accepting proposals for its 2023 Grant programme from non-profits that provide access to education, opportunity and mentorship to at-risk, underserved or historically underrepresented children and youth.

Water-saving upcycled tortilla chips voted best new product of 2022

12-Oct-2022 By Gill Hyslop

The eco-friendly, better-for-you corn tortilla chips from Kazoo Snacks are certainly not ‘chips off the old block’, but are packed with healthy fats and nutrients and have even enabled the Texan startup to save almost a million gallons of water to-date.