Ingredients

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.

Le Duff snaps up Lecoq to boost Bridor

21-Jul-2022 By Gill Hyslop

Groupe Le Duff – a leader in the global bakery-pastry, café bakery and pizza-pasta sector – has acquired North American producer of Viennese and French-style pastries Lecoq Cuisine Corporation; a move that emphasises the focus of Le Duff on accelerating...

Arva Flour Mills set to revitalise historic Red River Cereal brand

20-Jul-2022 By Gill Hyslop

North America’s oldest continuously operating water-powered commercial flour mill has acquired the almost 100-year-old Red River Cereal brand from Smucker Foods of Canada Corp., a subsidiary of The J.M. Smucker Co.

‘Now is the time for people to think more critically’: Griffith Foods' ambitious growth plans

19-Jul-2022 By Gill Hyslop

Griffith Foods is celebrating 100-plus years as a product development and service partner for some of Europe’s biggest food brands, building a reputation on its ability to optimise taste, texture and nutrition to specific ontrend requirements.

Sensory testing plays vital role in consumer acceptance

15-Jul-2022 By Gill Hyslop

The global flavour and ingredient supplier has extended its sensory capabilities to help brands create standout products that deliver on taste – still a top purchase driver for consumers.

$15,000 bounty up for grabs to unlock the power of AgTech to solve food insecurity

15-Jul-2022 By Gill Hyslop

Ideation Bounty is a joint initiative by Ocean Protocol and Dimitra to incentivise the global community of data scientists to gather insights and ideas to solve the world’s most pressing agricultural challenges.

Real Bread Campaign’s call for support

15-Jul-2022 By Gill Hyslop

The Real Bread Campaign is calling on bakers, retailers, caterers and passionate bread advocates to underscore its mission to get Defra to consider its Honest Crust Act, as well as to consider everyone in the upcoming month-long ‘bread for all’ event.

Tate & Lyle extends dietary fibre research collab with APC Microbiome Ireland

13-Jul-2022 By Gill Hyslop

The ingredients specialist has extended its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, for a two-year project to delve into how dietary fibres can impact the functioning of the gut microbiome.

Base Culture aims for next level with boost from Flower Foods

13-Jul-2022 By Gill Hyslop

The Wonder and Dave’s Killer Bread maker has invested an undisclosed amount in Base Culture, a fast-growing US brand offering better-for-you, gluten-free and grain-free sliced breads and baked goods.

ofi sets new benchmark for the almond industry

12-Jul-2022 By Gill Hyslop

The nut arm of global ingredients specialist has announced its first sustainability targets for its 50,000 acres of almond orchards and farming operations in Australia, the US and Vietnam.

Ukraine grain crisis and dramatic drop in wheat price signal ongoing troubles

12-Jul-2022 By Gill Hyslop

While Ukraine’s next season of wheat is ready to be harvested, more than 22 million tonnes of last year’s crop still cannot reach swathes of people highly dependent on the grain. Meanwhile, the sharp drop in the wheat price could indicate less optimism...

Divaks gets €3m boost to introduce yellow mealworm to the bakery and snacks sectors

06-Jul-2022 By Gill Hyslop

The Lithuanian food-tech startup has raised €3m in a second round of seed funding to develop its high-quality insect-derived ingredients, with a loftier aim to shoot for €50m by Q1/Q2 2023.

Lesaffre gives yeast its moment to shine

05-Jul-2022 By Gill Hyslop

The 170-year-old leader in the field of fermentation has modernised its educational platform on yeast to get the message out about the myriad of benefits of this remarkable microorganism from nature.

The rise of free from

The future of formulating to fit the free from demand

01-Jul-2022 By Gill Hyslop

Originally popularised as a solution for food-triggered allergens, many consumers are now on the hunt for free from products as a healthier treat. With a market share projected to reach $161.2bn by 20264, it’s clear consumers are not only looking at what...

The rise of free from

Free from for all

01-Jul-2022 By Gill Hyslop

Before the free from trend’s massive popularity, consumers with allergy intolerances were often left with minimal choices, but that’s changing.

What’s driving the free from trend?

01-Jul-2022 By Gill Hyslop

British Bakels has built its business over the past 75 years by flexing with the trends and developing products to meet them. Free from has been one of the past decade’s defining trends, with the pandemic increasing consumer desire to understand nutrition’s...

The rise of free from

Délifrance ramps up response to growing free from demands

01-Jul-2022 By Gill Hyslop

Délifrance partnered with allergen specialist, Jacqui McPeake of Allergy Aware, to compile its 2021 report Prove It: Adapting bakery to meet the needs of the increasing number of food hypersensitive consumers.

Mondelēz races to reach goal with expansion of sustainable wheat programme in Hungary

30-Jun-2022 By Gill Hyslop

The global snack and confectionery giant is expanding its Harmony Programme in Hungary – aiming for a higher local wheat content for its biscuits produced at its Győr biscuit factory in Székesfehérvár in central Hungary.

Puratos set to magnify its Bakeronline offering with Rapidle acquisition

28-Jun-2022 By Gill Hyslop

The global bakery ingredient specialist plans to merge the two digital platforms, increasing its capacity to host six times as many artisans with a personalised online store or mobile applications.

Giving bakers a fighting chance as the flour price continues to soar

27-Jun-2022 By Gill Hyslop

The runaway flour price – caused by the atrocious weather in North American wheat-growing areas in 2021, the Russian invasion of Ukraine and rising fuel costs – is expected to have a long-lasting impact on the bakery industry – meaning bakers need to...

EIT Food Accelerator Network welcomes high-impact class of 2022

24-Jun-2022 By Gill Hyslop

Green Spot Technologies – interviewed by BakeryandSnacks at the start of its journey in 2019 – was among the 61 standout startups selected by EIT Food to receive additional support and investment opportunities to accelerate their growth.

Gauging the consumer appetite for HFSS treats

23-Jun-2022 By Gill Hyslop

Research by innovation intelligence platform Vypr around the National Food Strategy revealed 83% of consumers believe there is a need for new or reformulated food products that are healthier, however, the appetite for so-called ‘unhealthy’ food remains.

Dr Schär’s artisan brand gains kosher recognition

21-Jun-2022 By Gill Hyslop

Dr Schär USA’s Artisan Baker bread range has received kosher certification under the Orthodox Union (OU), validating the highest standards of kosher certification and food standards.

Clif Bar funds ‘the best and brightest minds’ to help drive organic agriculture

17-Jun-2022 By Gill Hyslop

Clif Bar & Company has gifted $1m to the University of Wisconsin-Madison to drive the advancement of organic agriculture through dedicated research and outreach programmes.

High fibre super barley rolls out in the EU

15-Jun-2022 By Gill Hyslop

Japanese conglomerate Teijin Limited has forged a partnership with Spanish distributor Emilio Peña SA (EPSA) to sell the highly nutritious BARLEYmax, which punches in with 15x more dietary fibre than rolled barley.

Video interview: Hostess set to sweeten its business for another century

15-Jun-2022 By Gill Hyslop

A decade after bankruptcy, Hostess Brands is thriving under CEO Andy Callahan, who has prioritised innovation to turn the century-old maker of Twinkies, Ding Dongs and Donettes into a snacking powerhouse.

FDF UK and Scotland rally to improve food affordability and health

14-Jun-2022 By Gill Hyslop

Food and Drink Federation (FDF) UK has published a cross-government approach to ensure the sector continues to deliver consumer choice, affordability and tangible gains for the economy, while FDF Scotland applauds the sector's steps towards health.

Reformulating to counteract the global edible oil crisis

07-Jun-2022 By Gill Hyslop

Sagentia Innovation has published guidance on how food manufacturers can tackle the complex processing challenges to address the current sunflower oil shortage and avoid market disruption.

African Development Bank approves $1.5bn emergency facility to avert continent’s wheat crisis

07-Jun-2022 By Gill Hyslop

The multilateral development finance institution’s unprecedented Emergency Food Production Facility will help 20 million African farmers to rapidly produce enough cereals to prevent a looming disaster.

The power of protein continues to smack a punch in snacks – and expected to get bigger

06-Jun-2022 By Gill Hyslop

Research by Glanbia Nutritionals found 16% of Europeans indulge in protein snacks at least once a week for nourishment, sustained energy and to manage their appetite – but also for enjoyment.

Innovative approach to create market-leading free from solutions

03-Jun-2022 By Gill Hyslop

Zeelandia has joined forces with InnoV to help bakers create standout free from treats, such as a ‘superior’ gluten-free croissant to be showcased at the Free From Functional Food Expo in Spain.

Hoogstraten targets the British breakfast with BFY berries

01-Jun-2022 By Gill Hyslop

The grower-owned Belgian cooperative has launched a mixed berry snack pack, noting the breakfast segment – especially in the UK – remains an untapped occasion to punt the consumption of better-for-you berries.

The science-backed method to get fussy eaters to try high fibre breads and breakfast cereals

31-May-2022 By Gill Hyslop

Most children are notoriously picky eaters and most don’t get enough dietary fibre, making it an official a nutrient of concern. But there is an answer. A newly published research paper reveals that high amylose wheat (HAW) flour offers a silver lining...

Conscious consumerism remains at the core of consumer behaviour, attitudes and choices

25-May-2022 By Gill Hyslop

According to Puratos’ latest Taste Tomorrow results, health and habitat are the UK consumer’s two biggest priorities when it comes to choosing what brands to buy.

‘Holy Grail of snacking’ banks on mega plant-based trend and kid power

20-May-2022 By Gill Hyslop

PeaTos snacks – which founder and CEO Nick Desai claims ‘taste as good as Cheetos’ – is capitalising on the mega plant-based trend, along with a bold updated look featuring the new face of PeaTos, ‘sassy’ female character, DJ_P that it hopes will win...

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