Biscuits

Pic: GettyImages/Lauri Patterson/Loud Red Creative

The trending treats for Fourth of July: From swicy to the pretzel bun

By Gill Hyslop

Inflation has been running hot and while some relief is evident, consumers are exhausted by high food prices. That’s not to say that Americans are eating fewer burgers (they consume more than 50 billion every year), but forced to trade down to save pennies,...

Pic provided by Coeliac UK

Why are people with celiac disease suffering more at the tills?

By Gill Hyslop

Research by Coeliac UK into the cost of gluten free (GF) food shows that while overall food inflation has reduced over the past two years, Brits with celiac disease are still facing a huge additional burden both in terms of cost and availability.

Pic: GettyImages/fotostorm

NPD: How to ramp up your baking skills

By Gill Hyslop

Spurred on by popular baking shows like The Great British Bake Off, there has been a notable increase in the number of independent bakeries opening in the UK in the past year – while Brits of all ages are seriously engaging in the hobby at home.

Pic: GettyImages/laughingmango

NPD: What’s sweetening the bakery aisle?

By Gill Hyslop

Globally, teatime continues to maintain its relevance in modern society, providing an opportunity to socialize with family and friends, foster a sense of community and relaxation. And as consumers get more adventurous with their tastebuds, bakery producers...

Pic: GettyImages/Aleksey Gulyaev

Bringing the snacks industry up to date on acrylamide

By Gill Hyslop

Acrylamide – the naturally occurring chemical compound that forms in carb-rich foods like potato chips and pretzels during high-temperature cooking processes such as frying, baking and roasting – is an ongoing concern for the salty snacks sector.

The Snackle Box by Inspired by Charm

NPD: The viral Snackle Box and how to fill it

By Gill Hyslop

From trending bachelorette-inspired boxes on TikTok to Amazon’s new take of the traditional woven picnic basket, the portable snack box has gone overboard. But there’s an art to filling it.

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