Processing Equipment & Systems, Automation, Control

How PepsiCo is sequestering the water from its potato chips to combat the water crisis, and other interesting innovations

16-Apr-2024 By Gill Hyslop

More than two billion people lack access to safe drinking water services around the world, which is why good corporate water stewardship is imperative. But the global snack giant is stepping up with some industry-leading tech, including one that uses...

Class action against Campbell Snacks' Kettle Brand Air Fried potato chips debates the definition of air frying

04-Apr-2024 By Gill Hyslop

A Californian resident has filed a class action against Campbell Soup Company, alleging it has misled consumers into believing its Kettle Brand Air Fried potato chips have not seen a lick of oil.

The promising hacks to make ancient grains more formulation friendly in baked goods

26-Mar-2024 By Gill Hyslop

Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks...

Feeding the US economy: Breaking down the $9.61T contribution made by the farm-to-fork sectors

25-Mar-2024 By Gill Hyslop

The American Bakers Association (ABA) and SNAC International are among the 32 food and agriculture organizations to publish the annual Feeding the Economy report, which breaks down some eye-popping numbers.

Why the ABA is applauding its Energy Star members

19-Mar-2024 By Gill Hyslop

The American bakery industry is leading the way toward a more sustainable future with a third of the 2023 US EPA Energy Star certifications awarded to ABA members.

What do bread, romance and cancer have in common?

15-Feb-2024 By Gill Hyslop

The launch of a range of AI-developed breads in flavors that invoke the feelings associated with love prompted an deeper search to find out what impact artificial intelligence is having on the bakery sector.

What impact will the EU Deforestation Regulation have on the baking industry?

12-Feb-2024 By Gill Hyslop

While honorable, the EU Deforestation Regulation – specifically its fast-approaching 2024 deadline – is viewed, by some, as impractical. But what is the legislation and what does it mean for the food industry? More specifically, the bakery sector, which...

Europain standouts: From blue cheese slices to creating bakes from leftover bread

08-Feb-2024 By Gill Hyslop

The 25th edition of Sirha Europain was a roaring success, with attendance up 27% (32,000 visitors) and the return of international buyers (17% came from abroad) attracted by the show’s focus on French bakery and snacking (or bakery catering). Much was...

Real Bread Week 2024: Is it time to revisit the breadmaker?

05-Feb-2024 By Gill Hyslop

As well as celebrating making real bread by hand, the Real Bread Campaign is using this year’s event to inspire people to bring out the neglected breadmaker from the back of the cupboard.

Bread blast: How the new generation of French bakers is changing the bakery and patisserie arena

01-Feb-2024 By Gill Hyslop

A greater focus on the health of the planet is placing emphasis on the baker’s responsibility in where, what and the way in which they source ingredients, along with the processes they adopt and, most importantly, their creation’s health halo. While bread...

Debunking the myth that that processed automatically means unhealthy

26-Jan-2024 By Gill Hyslop

Steve Burgess, GM, Europe for TNA Solutions, busts the bad reputation of ultra-processed foods (UPFs) and highlights how producers can attract health-conscious consumers.

Hill Biscuits eyes boosted growth with new team, new directions and new investments

24-Jan-2024 By Gill Hyslop

Approaching its 170th anniversary, the Manchester-based company is one of the largest and longest established biscuit (cookie) manufacturers in the UK, producing hundreds of millions of biscuits annually.

Sustainability snacks: The companies ramping up their regenerative agriculture and ESG strategies

24-Jan-2024 By Gill Hyslop

ADM has published its inaugural Regenerative Agriculture Report; ReSeed and FoodChain ID form a partnership to roll out new carbon credit verification standard; and ADM highlights its most recent advancements in its FY23 ESG Report.

PepsiCo ramps up investment in Vietnam with new snack plant

03-Jan-2024 By Gill Hyslop

The People's Committee of Ha Nam province has given PepsiCo Vietnam Foods the green light to build an $82m snack production plant in Tien Town’s Dong Van I industrial park.

Trendspotting for bakers: From the gamechanging sourdough warmer to ready-to-use icings and a kosher baking salt

22-Dec-2023 By Gill Hyslop

The plastic priorities in 2024 for the bakery logistics industry

21-Dec-2023 By Gill Hyslop

Bakers Basco’s general manager Paul Empson offers his take on the current and future focus for businesses operating in the food logistics industry in 2024.

Better than sliced bread: The evolution of bakery catering

21-Dec-2023 By Gill Hyslop

More affordable than restaurant and most fast-food offerings – and arguably a better quality and healthier option than what’s found in supermarket – the snacking category in the bakery sector is fast becoming a class of its own.

Unexpected and bold: The iconic nacho cheese taste of Doritos imbued into a first-of-its-kind spirit

19-Dec-2023 By Gill Hyslop

The Frito-Lay brand has collaborated with Danish flavour innovator Empirical to launch Doritos Nacho Cheese Spirit – a limited edition, multi-sensorial experience that really tastes like nacho cheese.

Calbee UK’s £12m expansion in West Yorkshire gets the green light

14-Dec-2023 By Gill Hyslop

The Seabrook Crisps brand owner has received the thumbs up for a two-phase development at its Bradford facility, which will increase output by 70%.

Battle Creek retains Cereal City status after state approves WK Kellogg financial incentives

14-Dec-2023 By Gill Hyslop

WK Kellogg – the cereal-focused spinoff of Kellogg’s – is in line for a slew of financial incentives from Michigan state, which will help the company retain hundreds of jobs in Battle Creek.

French potato crisp producer slashes water usage with second ‘green’ factory

12-Dec-2023 By Gill Hyslop

The €100m investment in a second facility at its Brittany site will enable Altho Brets to reduce its water consumption by almost a litre of water per kilogramme of potato chips.

Silvery Tweed Cereals inducted onto Countryside Stewardship scheme

30-Nov-2023 By Gill Hyslop

The Berwick-upon-Tweed based cereal processing company has joined DEFRA’s Countryside Stewardship Mid-Tier scheme through its parent company H O Short & Sons Limited.

Job cuts on the [Christmas] cards at 100-year-old Jacobs Cream Crackers factory

22-Nov-2023 By Gill Hyslop

UK biscuit giant pladis has told workers it will cut hundreds of jobs at the Aintree plant near Liverpool, but disputes union claims it will happen in the run up to this Christmas.

Fedima releases Baking Europe Ingredients Market Report 2023

06-Nov-2023 By Gill Hyslop

The report - the third annual collab between the association and Media Energy - includes Fedima’s Annual Industry Update, with pieces on Front-of-Pack nutrition labelling, responsible sourcing and communication trends.

News snacks: Israeli FoodTech steps up, Pastry World Cup gears up; and insights into dessert flavours and shopper behaviour

02-Nov-2023 By Gill Hyslop

Israeli vegan food producers, private chefs and volunteers have united to fuel frontline soldiers and evacuees with nutritious free from meals; the IBIS Rice Conservation Co has enlisted wildlife TV presenter Chris Packham as brand ambassador; 84.51°...

FMCG Gurus’ top trends for 2024

01-Nov-2023 By Gill Hyslop

Markets have been shaped by a prevailing theme of uncertainty and worry - war, pandemic, price inflation and growing pressures on food systems - resulting in a sharper consumer focus on protecting their physical and emotional wellbeing.

No-guilt messages, colour-coded packaging and adaptogens: Snacking trends for 2024

27-Oct-2023 By Natasha Spencer-Jolliffe

Health and wellbeing remain at the forefront of snack marketing, with guilt-free pleasures, plant-based options, traditional flavours and adaptogenic ingredients expected to lead the sector into the new year.

Consumer-centric approaches are crucial in developing a more sustainable food system

24-Oct-2023 By Natasha Spencer-Jolliffe

Shoppers consistently prefer products that align with their values - and this is very true in the bakery and snacks sector too, extending to the ingredients, processes and overall footprint of the treats they consume.

EIT Food gets massive funding boost to improve food security in Europe

03-Oct-2023 By Gill Hyslop

The world’s largest agrifood community is among the raft of recipients to receive grants from the Citi Foundation’s first-ever Global Innovation Challenge - a new model to identify philanthropic support to community organisations that are developing innovative...

Grupo Bimbo issues call out to collaborate with ‘fledgling’ creations already causing a stir

28-Sep-2023 By Gill Hyslop

The Mexican bakery giant has opened applications for the second round of its Bimbo Open Door Platform, designed to leverage the creativity of startups to boost its presence and competition within the global biscuit and energy bar sectors.

Ingredion, DSM and Tetra Pak club forces to deliver ‘super porridge’ to 2.4 million malnourished schoolkids in Kenya

27-Sep-2023 By Gill Hyslop

The public-private partnership is the first of its kind in Africa, bringing together the three F&B giants with Kenya’s Government and other partners to make life better for millions of the country’s emaciated children with a ready-to-drink ‘super...

Invent, invest and amplify: The inaugural class of innovators leading the charge with Mondelēz’s tech-forward engagement programme

15-Sep-2023 By Gill Hyslop

CoLab Tech is is designed to build a venture pipeline of early-stage snack brands focused on ideas that address tech-driven processes, sustainability and other priority areas for the Oreo maker.

Snackex gears up for Stockholm in 2024

14-Sep-2023 By Gill Hyslop

Held biannually for the past 50+ years, Snackex is considered the ultimate event on the savoury snacks and nuts sector’s annual calendar to showcase new ideas and success stories, to catch up with other industry professionals and to learn from the experts.

Toast makes online ordering a piece of cake for bakers

13-Sep-2023 By Gill Hyslop

The all-in-one tech provider built exclusively for the out-of-home sector has launched the next gen platform to help bakery, café and coffee shop owners add new revenue streams, speed up service with faster workflows, spoil their guests and grow their...

The groundbreaking innovations coming out of Africa

12-Sep-2023 By Gill Hyslop

The ‘Kraken’ - the world’s most advanced palm nut de-sheller; scaling up Madagascar’s spice and herb value chains to benefit poor households; and a disease-free potato strain to combat Africa’s potato shortage are among the winners of Generation Africa’s...

Drilling down into metal detection to avoid product recalls

24-Aug-2023 By Gill Hyslop

Any manufacturer worth their (metal-free) salt knows that by installing metal detection systems, they are working their way steadily towards a safer, more productive environment. But what exactly does a metal detector do and how does it effectively protect...

Innovative colour sensors distinguish even the slightest nuances in shade

24-Aug-2023 By Gill Hyslop

The UK arm of SICK AG - a global manufacturer of sensors and sensor solutions for industrial applications - has expanded its colour sensor portfolio with the launch of CSS and CSX high resolution and high-speed devices.

Rotzinger Group to address food safety and labour challenges at iba 2023

24-Aug-2023 By Gill Hyslop

The Swiss automation specialist is set to showcase its advanced Hygienic Conveyor for dry cleaning and the Robot with an Integrated Buffer at iba (22-26 October, Munich, Germany).

Ramping up the future of food innovation

23-Aug-2023 By Gill Hyslop

The ability to quickly adapt to customer demands and embrace new technologies are what separate global food and beverage leaders from the rest of the pack.

The rise of the digital snacker

23-Aug-2023 By Gill Hyslop

Technological advancements have opened seemingly infinite possibilities for innovation within the snack and bakery industry. We’re in a new era of food manufacturing with the ability to create a more connected experience for consumers and more efficient...

Current energy costs challenge Burton’s biscuit sustainability journey

23-Aug-2023 By Gill Hyslop

Burton’s Foods - now operating as Fox’s Burton’s Companies (FBC UK) under a Ferrero-related company - enlisted 42 Technology (42T) to investigate the feasibility of replacing its gas-fired ovens with electric ovens to help cut its carbon emissions.

Real Bread Campaign gears up for 10th annual Sourdough September

22-Aug-2023 By Gill Hyslop

To mark the milestone, the not-for-profit has created a step-by-step Dough Monsters guide to help children nurture their own starter cultures.

The ultimate surf + turf: Innovative commercial baking process-meets-climate smart seaweed gains patent

10-Aug-2023 By Gill Hyslop

The Sea & Flour Baking Company’s innovative tech to process sea plants so they can be blended with common grains and flours in the commercial baking process has been granted a patent.

Campbell’s Goldfish crackers get $160m production boost

01-Aug-2023 By Gill Hyslop

Campbell Soup Company is hoping a $160m refurbishment to its Pepperidge Farm bakery in Richmond, Utah, will tip its Goldfish cracker brand over the billion-dollar sales mark.

‘Africa is a focal point for composite flour research’: 3D-printed crackers from African-grown peas and quinoa nabs Mühlenchemie’s Flour Innovation Award

20-Jul-2023 By Gill Hyslop

There are some really exciting developments happening in the composite flour space - particularly coming out of South Africa, Ethiopia and Pakistan - brought to light through MC Mühlenchemie’s Composite Flour Awards to mark its 100th anniversary.

The UK bakery manufacturers aiming to hit that net zero target

18-Jul-2023 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.

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

18-Jul-2023 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

12-Jul-2023 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...

From grain-free tortillas made from nopales to repurposing wastewater: The 10 Hispanic startups to join PepsiCo’s Juntos Crecemos mentorship series

07-Jul-2023 By Gill Hyslop

For the first time in its history, the snacking giant’s Greenhouse Accelerator Programme is focused on supporting emerging Hispanic businesses that have the potential to bring forth transformative solutions to improve consumer experience, sustainability...

The 6 core principles for brands to cut through the noise and ramp up their carbon communication

05-Jul-2023 By Gill Hyslop

With 61% of UK consumers expressing a lack of trust in the claims many brands use to declare their carbon footprint, producers need to revamp their strategy to stay current in this increasingly pressurised environment, according to a new report released...