Ingredients

The brands that make Brits go weak at the knees and the stark lesson to be learnt

11-Oct-2022 By Gill Hyslop

McVitie’s has been identified as the UK’s most nostalgic brand, with 59% of Brits stating the iconic digestive biscuit brand is the most evocative of all things British.

Post Holdings alum set to boost Utz Brand’s ‘tremendous growth potential’

11-Oct-2022 By Gill Hyslop

Hanover-based Utz Brands is evaluating its next phase of growth with the appointment of Post Holdings COO Howard Friedman, taking over the reins from long-standing CEO Dylan Lissette.

Talking Dawn’s people, patent-pending tech and trends

10-Oct-2022 By Gill Hyslop

At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...

Halloween is big business for forward-thinking bakers

07-Oct-2022 By Gill Hyslop

A survey by the UK’s Craft Bakers Association (CBA) revealed the scale of the spookiest season of the year, with almost half of the artisanal sector noting a significant increase in sales at this time.

Kellogg UK’s new innovation centre will ‘allow us to create in ways we’ve never done before’

07-Oct-2022 By Gill Hyslop

Manchester is home of the breakfast cereal giant’s new Culinary and Sensory Centre, a project that took over 18 months to develop and half a million pounds in investment.

Product sweetness doesn’t always resonate with consumers’ sweet spot

05-Oct-2022 By Gill Hyslop

Israeli researchers found that while taste remains king, oversweetness is the most commented consumer concern, providing potential opportunities for the bakery and snacks sectors to overcome the tension between taste and health, and lower the sweetness...

Partake Foods boosts mission to champion radical inclusivity with $11.5m in funding

04-Oct-2022 By Gill Hyslop

The New Jersey-based Black woman-owned allergy-friendly cookie and baking mix producer has announced a $11.5 million Series B funding, with one of the most diverse group of funders in the food industry: the majority being women of colour.

Puratos UK sets up fruitful farm-to-fork future with Fourayes acquisition

04-Oct-2022 By Gill Hyslop

The purchase - for an undisclosed amount - of the UK’s number one fruit grower and processor underlines the bakery and patisserie ingredient specialist’s commitment to a more sustainable food industry through responsible, transparent and local sourcing.

‘Grab some friends and sizzle the fizzle for shizzle’: Snoop Dogg set to radically raise the bar on cannabis snacks

04-Oct-2022 By Gill Hyslop

Hot on the heels of his collab with Broadus Foods to launch a gluten-free multigrain cereal – aimed at taking on Kellogg’s Fruit Loops – the American rapper is forging a deeper and even more meaningful ‘foodprint’ with the release of a line of shareable,...

Inaugural Bakery Bites report highlights the need to better educate consumers on veganism

03-Oct-2022 By Gill Hyslop

Cited as ‘better for the environment’, the rising number of UK consumers adopting vegan and flexitarian lifestyles is opening significant opportunity for the sweet bakery market – however, there are still issues that need to be addressed.

What to expect when the HFSS regulations come into effect on 1 October

30-Sep-2022 By Gill Hyslop

The Food (Promotion and Placement) (England) Regulations 2021 come into force tomorrow, placing location restrictions on ‘less healthy’ products that are high in fat, salt and sugar (HFSS) – however, these have once again been knocked as nothing more...

GoodMills Innovation cements status as go-to plant-based protein provider for bakery, snacks

30-Sep-2022 By Gill Hyslop

Müller’s Mühle Business Solution’s legume flours biz has officially merged with GoodMills Innovation’s portfolio – cementing the latter as the go-to leader of functional ingredients for snacks, baked goods and plant-based alternatives in Europe.

Quinn Snacks attains coveted spot among world’s most climate-friendly products

30-Sep-2022 By Gill Hyslop

The Colorado-based snack brand has been granted the Climate Friendly status from HowGood – the world’s largest sustainability database – attributed to the top 30% of food products with low carbon emissions.

Scientist-led start-up nabs top spot of Puratos’ Innovation Challenge with common goal to close the fibre gap

28-Sep-2022 By Gill Hyslop

California-based BCD Bioscience was crowned the winner of the challenge with its first product – a barley beta-glucan that improves glycaemic response and the associated cardiometabolic effects – that is poised to revolutionise the bakery sector.

Clean Oil Crew enlists new members, ramps up message that its ‘cool to be clean’

28-Sep-2022 By Gill Hyslop

In March, Rind Snacks, LesserEvil, Primal Kitchen, A Dozen Cousins and Cappello’s formed the coalition to promote cleaner, more sustainable cooking oils to empower consumers to make better-for-you choices. The collaboration recently enlisted Brad’s Plant...

Leeds bakery supplier looks to slash energy bill in half with operation extension

26-Sep-2022 By Gill Hyslop

Walker Humphrey has acquired a fourth building in Sherbern in Elmet, which will extend its capacity and create new jobs. The company is also investing in a secondary solar system, which it hopes will halve its electricity bill.

Tech talk

Taking a deep dive into acrylamide

25-Sep-2022 By Gill Hyslop

Ingredient specialist Galam has published the results of its study into the effect of various products in Maillard browning reactions.

Paulig shoots for European Tex Mex leadership with new tortilla factory in Belgium

23-Sep-2022 By Gill Hyslop

The family-owned food company’s €45m tortilla factory in Roeselare represents its largest investment outside Finland, and aims to strengthen its position as the Tex Mex market leader in Europe.

Mondelēz on the hunt for ‘disruptively delicious’ startups

23-Sep-2022 By Gill Hyslop

SnackFutures – the innovation and venture hub of the Oreo maker – has opened applications for CoLab 2023, a start-up engagement programme created to unearth trailblazers that are ‘pushing the boundaries of what’s possible in making a snack delicious’.

Industry ‘welcomes’ UK government’s energy price cap with reservations

22-Sep-2022 By Gill Hyslop

The government’s intervention to help halt spiralling costs has been cautiously welcomed … however, heavy energy users like bakeries are still facing a tough winter, already paying more than double, and as the cap is only for six months, this makes planning...

Trendspotting: A new croissant/pretzel hybrid, frozen craft-quality pizzas and Scotland’s finest shortbread

21-Sep-2022 By Gill Hyslop

Gourmand Pastries is getting into a twist with its new Pretzel Triangle, Schwan’s is boasting about its pre-fired frozen pizzas that deliver pizzeria-quality craftmanship; and Walker’s is decking the halls with its Premium Festive Travel Retail Range,...

Kerry creates emulsification alternative to help bakers surmount the conflict-driven sunflower supply and cost challenges

20-Sep-2022 By Gill Hyslop

The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.

Changes to acrylamide regulations in 2023: What biscuit and cookie manufacturers need to know

15-Sep-2022 By Gill Hyslop

EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).

India takes the lead in promoting the 2023 International Year of Millets

14-Sep-2022 By Gill Hyslop

In the run-up to the International Year of Millets (IYOM) in 2023, India’s Department of Agriculture and Farmers Welfare has organised a series of challenges to raise awareness of the forgotten ancient grain and encourage participation from startups and...

Baker & Baker acquires Portuguese pastéis de nata manufacturer

07-Sep-2022 By Gill Hyslop

The European provider of bakery for the retail, foodservice and the artisan channels – along with licensing brand agreements with Mondelez and Disney – has made its first strategic acquisition since becoming a standalone bakery products manufacturer.

Martin Braun-Gruppe sets up VC to root out bakery startup disruptors

06-Sep-2022 By Gill Hyslop

The leading European bakery, confectionery and frozen bakery supplier has partnered with AgriTech accelerator StartLife to revolutionise the bakery sector – particularly targeting alternative ingredients and ideas that address the most pressing challenges...

IP-focused AgTech specialist shoots for gold standard in the sprouted grains market with Awakened Flour

06-Sep-2022 By Gill Hyslop

The better-for-you flour – claimed to be more nutritious, easier to digest and better tasting than traditional alternatives – is the cornerstone of AgriForce Growing Systems’ market-ready un(Think) Food brand.

‘It's so comforting to have a small piece of cake’ – so why not indulge for a whole week?

06-Sep-2022 By Gill Hyslop

English TV presenter, baker, chef, and food writer Dame Mary Berry is a proponent of cake, even if it is ‘just one slice’. But like American leadership coach and author Terrence E. Deal said, ‘Celebrations infuse life with passion and purpose’, and there’s...

Real Bread Campaign angered by government’s ‘snub' of the artisan baker community’s sourdough demands

02-Sep-2022 By Gill Hyslop

According to Campaign coordinator Chris Young, the current regulations ‘are not fit for purpose, do not support small bakery owners and do not protect shoppers adequately’, allowing a raft of what it calls ‘sourfaux’ to be marketed as sourdough and sold...

Plug and play whey solution packs in 30% more protein into a bar’s every layer

31-Aug-2022 By Gill Hyslop

Arla Foods Ingredients (AFI) has developed a plug and play solution – meaning it can be used as is or within a recipe – to helps snack producers create bars with a high protein content in every layer.

Bridor celebrates 10 years in pastry with lookback at some of its most successful collections

31-Aug-2022 By Gill Hyslop

To mark the milestone, the French bakery manufacturer is looking back at the French patisseries that are as exciting today as they were when they were first created a decade ago.

Palsgaard helps bakers crack the back of spiralling costs of eggs

31-Aug-2022 By Gill Hyslop

The Danish emulsifier specialist will be revealing the secrets of its bakery emulsifiers at IBIE 2022, which can help bakers snap spiralling costs by reducing the egg content of cake recipes.

Oil turmoil: Snack and bakery producers are scrabbling to survive the increasingly slippery slope of skyrocketing costs

30-Aug-2022 By Gill Hyslop

War, drought, swine fever and virus-related labour shortages – notwithstanding the increasing demand from the biofuel industry – have placed immense pressure on the edible oils industry, resulting in a much decreased supply and soaring prices around the...

Trends for winter 2022: Brits want bakes that make a bigger statement, but maintain that healthy balance

30-Aug-2022 By Gill Hyslop

Cakes are expected to reach greater heights than ever before as Brits seek solace, enjoyment and added value during the bleaker winter months – especially in this hard inflationary environment – but bakers must not take their eye off the all-pervading...

The 2022 Best in Baking recipients pioneering the bakery of the future

30-Aug-2022 By Gill Hyslop

Grupo Bimbo’s sustainably baked Supán & OroWeat 100% Whole Grain Organic Bread, Dawn Foods’ Women’s Leadership Development Programme and Apex Motion Control’s Baker-Bot are among the raft of recipients to receive the coveted Best in Baking Awards...

Bakkavor publishes updated Environmentally Sustainable Sourcing policy outlining cage-free egg commitment

24-Aug-2022 By Gill Hyslop

The UK-based manufacturer has joined the growing number of big food producers – including Mondelez, Nestle, retailers Tesco and Aldi and foodservice operators Compass Group and Sodexo, among others – that have pledged to use 100% cage-free eggs across...

‘Meaty’ bakery snacks get a flexitarian makeover

24-Aug-2022 By Gill Hyslop

With vegan, vegetarian and flexitarian (occasionally ditching meat) lifestyles becoming part of everyday life, GoodMills Innovation has launched a wheat protein-based vegan-snack-mix that will add a meaty boost to bakery and snack fillings.

Striking the balance: How to create compelling Nutri-Score and HFSS snacks

19-Aug-2022 By Gill Hyslop

Ingredion explores how producers can deliver on taste, texture and nutrition while proactively providing front-of-pack labels like the EU’s Nutri-Score, and within parameters of the UK’s soon-to-be implemented HFSS (high in fat, sugar and salt) initiative.

Snoop Dogg’s new breakfast cereal takes on Kellogg’s Fruit Loops, vows to fight homelessness and hunger

17-Aug-2022 By Gill Hyslop

On Twitter, Calvin Cordozar Broadus Jr. (aka Snoop Dog) announced the imminent release of his latest hit – a gluten-free multigrain cereal touted to have ‘more corn, more flavour and more marshmallows, that’s what separated (sic) us from the rest. If...

The sweet taste of salt: MicroSalt poised to ‘evolutionise’ the snacks category with the world’s smallest salt crystal

15-Aug-2022 By Gill Hyslop

With heart disease a leading cause of death around the world and the overconsumption of salt the biggest culprit, MicroSalt is on a mission to promote healthier snacking habits and has patented a breakthrough tech that delivers full-flavour potato chips,...

Charles Artisan Bread raises its game

12-Aug-2022 By Gill Hyslop

The East London, UK, micro bakery has opened a second site to accommodate a growing demand for ‘simple, honest and no fuss’ baked goods.

Healthy Heights targets obesity among South Korean kids

10-Aug-2022 By Gill Hyslop

Israeli paediatric nutrition specialist Nutritional Growth Solutions (NGS) aims to address a disturbing trend among South Korean kids in skipping breakfast, eating fast foods that are high in fat, and consuming too many sugary drinks with the rollout...

Take your snacks on a flavour trip around the world

09-Aug-2022 By Gill Hyslop

Flavorchem’s newly released Global Flavour Fest is a collection of six signature seasonings inspired by cuisines from around the world.

BakeryandSnack Chat Podcast: Insects add a carbon-friendly and clean label twist to bakery and snacks

08-Aug-2022 By Gill Hyslop

French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet.

The great debate: Consumers do bank on a healthy breakfast of cereal with milk

02-Aug-2022 By Gill Hyslop

Fairlife – the Coca-Cola Company’s latest billion dollar retail brand – has [unintentionally?] underscored the argument Kellogg Company presented to the High Court in April over the UK government’s HFSS regulations: that consumers drink milk with their...

Ingredion targets health, reduced salt and sugar, enhanced protein and plant power

01-Aug-2022 By Gill Hyslop

Back after the COVID hiatus, Ingredion took advantage of the highly on-point and in-person Snackex 2022 – organised by the European Snacks Association in Hamburg, Germany, at the beginning of July – to showcase its solutions to help producers stay ahead...

Walkers launches digital HFSS guide to navigate upcoming regulations

29-Jul-2022 By Gill Hyslop

The popular PepsiCo brand has developed a digital guide to help retailers navigate the implications for the savoury snacks category when the UK’s HFSS legislation come into effect in October.

General Mills ramps up regenerative agriculture movement in Canada with US$2.3m investment

28-Jul-2022 By Gill Hyslop

The Cheerios and Nature Valley maker has forged a multi-year partnership with Canadian not-for-profit ALUS to support farmers and accelerate regenerative agriculture in Manitoba and Saskatchewan – key regions where General Mills sources its oats.

Beneo banks on faba beans to create excitement in high-protein plant-based bakery and snacks

26-Jul-2022 By Gill Hyslop

The manufacturer of functional ingredients is punting its faba bean protein concentrate and starch-rich flour, which will boost the protein content in bakery, snacks and cereal bars.

First-of-its-kind collab set to unlock opportunities for high-protein, non-GMO yellow peas

26-Jul-2022 By Gill Hyslop

Plant-based ingredient specialist Equinom has signed a long-term collaboration with Peterson Farms Seed to produce identity preserved seeds of Equinom yellow peas – a popular pea protein variety used extensively in the bakery and snacks sectors.