Sirha Europain puts the French bakery sector in the spotlight next month, celebrating the country’s know-how in all things baguette and beyond, with rising ingredient prices, production methods, standardisation and deep-freezing being the hot topics.
To guard its upcoming budget from soaring global wheat prices, the Egyptian government is considering scrapping a popular bread subsidy for cash payments – but this risks a repeat of history.
The Campaign has ramped up its efforts to lobby for an Honest Crust Act to enforce loaf labelling and marketing legislation in the UK and has sent Defra its motivation outlining ‘the case for a legal definition of sourdough bread’.
The Israeli foodtech company has appointed Liat Lachish Levy as CEO to steer it through a new phase of strategic growth following a successful $8m funding round.
The branded and private label food multinational is maintaining its aggressive growth strategy with the acquisition of Baldinger-Sons bakeries for an undisclosed amount.
The Boulder, Colorado-based producer of small-batch organic and gluten-free breads has appointed Doug Radi as CEO, a return to the company after almost two decades gaining experience in the food and consumer products industry.
Bimbo Bakeries USA (BBU)-owned Thomas Bagels is toasting the ‘hole-iest’ food holiday in the US (15 January) by warming up underserved communities across the country through a $110k donation to Operation Warm.
Papa John’s International has partnered with one of Asia’s leading independent private equity firms to open more than 1,350 new stores across South China by 2040.
The supplier of Mediterranean breads, snacks and confectionery is marking its major milestone at International Food & Drink (IFE), but while the scale of the company may have changed, it claims its family values and focus on quality, service and integrity...
Titanium dioxide (E171) - a popular additive that confers a bright white shade to frosting and cake decorations - has been banned as a food additive in the EU, with a six-month phasing out period coming into force this month (January 2022) after which...
SoFresh, Inc. has numerous ongoing trials with North American bakeries to develop bakery packaging that extends the shelf life of bread and other perishable treats.
An 2020 Italian study has hinted that infants between 6- and 18-months have a 87% to 94% probability of carcinogenic exposure from weaning foods like biscuits.
In 2021, Panera Bread will have donated almost $100m in unsold bread and bakery products to Americans in need – a gesture that today is more of a necessity than just philanthropic, following data that confirms the global food system is a major contributor...
The French fermentation specialist has appointed Brice-Audren Riché as chief executive officer, succeeding Antoine Baule, who has reached the end of his mandate.
Whisps Snacks is fulfilling the US consumers demand for all things cheesy, upcycled snacks producer RIND is again pushing boundaries with a tropical launch in winter, and Doves Farm is hoping to propel the home baking trend with new Seeded Bread Flours....
Grupo Bimbo has led a Series A funding round for LiveKuna, a vertically integrated supplier of gluten-free snacks and staples made from sustainably produced quinoa and chia sourced directly from its network of farmers in Ecuador.
Goüter has launched its first Kickstarter campaign to raise £25k to start production of chocolate and nut clusters made from bread that would otherwise be tossed.
The approach to building and maintaining customer loyalty that sustained the hospitality sector before the pandemic are no longer fit for purpose. The old ways are finished – here is what bakers need to do now.
For every visitor to participate in a survey on sustainability at FiEurope 2021, EverGrain Ingredients has pledged to donate another metre of land to the climate-focused organisation’s Adopt-a-Meter initiative.
Délifrance has released 'Prove It: Adapting bakery to meet the needs of food hypersensitive consumers', designed to help bakers and food-to-go operators navigate the challenges of the UK’s recently promulgated allergen legislation.
George Weston Ltd has entered into a definitive agreement to sell its Weston Foods ambient bakery business for C$370m ($296 million) to Hearthside Food Solutions, which follows the sale of its fresh and frozen bakery business to FGF Brands for $1.2bn...
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
Made For Drink rolls out a proudly English crisp range for Christmas; Bridor meshes brioche with puff pastry; Nellie’s gets cracking with a fuss-free Free Range French Toast Mix; and Perdue releases limited edition Thanksdippings to go with its seasonal...
Popcornopolis, Munchy Seeds and Bagrry’s are shaking up the snacking space with new packaging; Miss Nang Treats, Cheryl’s Cookies and think! gear up for the holiday season; Union Foods take ice cream to the next level; and Betty Crocker invites fans to...
The global bakery café chain has become the fast-casual restaurant to commit to becoming climate positive – not just neutral – by 2050, challenging industry peers to follow suit.
Swedish researchers have found that breakfasting on rye bread significantly reduces appetite, resulting in 16% fewer calories consumed at lunch. What’s more, the suppression of appetite continued well into the afternoon.
Bells Professional Pastry and Shore Seaweed are among the second round of Scottish producers to receive financial boost from the FDF Scotland’s Reformulation for Health Programme.
The specialist provider for the global bakery, patisserie and chocolate market has expanded its wealth of health offerings with the acquisition of Netherlands seeds and grains expert Schobbers.
From the UK’s best bakes, we reveal the winners that took the cake at the dazzling events ceremony hosted by Strictly Come Dancing’s Craig Revel Horwood at the Royal Lancaster in London on 21 October.
The US Food and Drug Administration (FDA) has issued new guidance to encourage food producers to voluntarily reduce sodium content across categories like bakery, breakfast cereals and snacks, in order to help consumers reduce their salt intake by 12%...
While the UK has seen supply chain issues and shortages in the food sector, gluten free bakery brand Davina Steel is experiencing a massive surge in export orders.
The Original Baker has received a major investment from HSBC UK to expand its existing site in Malton and to diversify its product range to meet growing customer demand.
Explore the delights of exotic flavours from Japan, France and Mexico; enjoy the tastier treats in life without the guilt; and show someone some real love with a romantic gift of cupcakes.
The forecourt and fast food empire owned by Mohsin and Zuber Issa has scooped up Cooplands, adding the UK’s second largest bakery chain to its growing portfolio of brands that includes Greggs, Starbucks, KFC and Subway.
The scheme set up by five of the UK’s largest plant bakers is doubling its efforts to visit more locations of interest to track down backlogs of bread baskets and wheeled dollies diverted out of the supply chain, whether intentionally or by mistake.
Pringles, Cheryl’s Cookies, Harry & David, The Popcorn Factory and Wolferman’s Bakery gear up for the spookiest time of the year, We Love Purely plantain chips makes a noise about its HFSS-compliant status and Wholey Moly’s adds another new low-sugar...
Online ‘wonky bread’ subscription platform Earth & Wheat has become the first business to partner with Hermes, employing its Stay Fresh delivery to get parcels to customers the next day.
Promoting consumption of insects has the potential to combat climate change – more so than turning them into animal feed, says a new study. There is also a wider acceptance by Westerners for insect-enriched products like breads, cakes and energy bars....
The ‘Salubre’ is set to revolutionise the pizza industry as the UK’s first non-HFSS (fat, salt and sugar) pizza, while helping to fight food waste by using the spent grains left over from the process of brewing beer.
