McVitie’s has cut the sugar content of nine of its biscuits by up to 10%, which will remove an estimated 785 tonnes of sugar from Brits’ diet every year.
With the home baking category in decline in the UK, the National Association of British and Irish Millers (NABIM) has launched its Easy Peasy Baking Campaign to encourage consumers to get baking.
In addition, Calbee North America is launching Crunchions, Supermola has gone mainstream and Kellogg’s has upped the ante with its fruit filled cereal.
The South African Competition Commission has found that PepsiCo’s R24bn ($1.7bn) acquisition of Pioneer Food Group will result in ‘significant’ public interest benefits for the country.
Cargill has invested $6.4m to expand its North American Pilot Development Centre in Savage, Minneapolis, to assist bakery customers increase their speed-to-market with new products.
McVitie’s-owner pladis has expanded its £59m Chocolate Digestives brand with the addition of limited edition variants based on beloved British desserts.
February is snack food month. It’s also the month of love with Valentine’s Day (February 14) and a day that only comes around every four years, traditionally reserved for marriage proposals (February 29). So why not stock up with snacks to boost that...
The supplier to the bakery, patisserie and chocolate industries looks to the next 100 years with an unremitting focus on innovation, health and wellbeing.
Amipak has installed a £200k Brausse folding and glueing machine from ipack solutions, to meet demand for its growing range of carton packaging for its food-to-go and out-of-home sectors.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
A report from Irish consumer advocacy group safefood reveals that most gluten-free snack products analysed had calorie levels similar to a standard chocolate bar.
The global manufacturer of ingredients for the bakery, pâtisserie and chocolate sectors says the ‘breakthrough’ inclusion is set to grasp the latest consumer trend – that texture is the new taste.
The quest for health, a plant-based lifestyle, artisanal experiences and flavour experimentation may be shaping the UK bakery market, according to Délifrance, but there’s still room for indulgence – especially on National Croissant Day tomorrow (January...
BakeryandSnacks spoke to several ingredients suppliers at Food Ingredients Europe (FiE) – held last month in Paris, France – to discover what they see as the biggest trends in the bakery and snacks sectors and the challenges these present.
