The global ingredients supplier has acquired Leman Decoration Group – a Belgian producer of cake decorations, chocolate printings, sugar-based decorations and wafers – which will significantly expand its presence in the gourmet space.
Just because it’s almost swimsuit time, it doesn’t mean you have to give up snacking. It’s almost summertime, so many brands are rolling out guilt-free treats, along with fridge fillers and great ways to start the day.
The global player in the bakery ingredients business has acquired Wouters NV, a family business that has been based in Lokeren, has been active in the bakery ingredients, oils and frying fats sector since 1927.
The North American producer of chef-inspired cakes and desserts for the retail and foodservice sectors has been acquired by private equity firm Bain Capital Private Equity for an undisclosed amount.
Mondelēz International has posted 7.9% revenue growth in the first quarter with improving performance in its emerging markets – after achieving double-digit growth in Cadbury Dairy Milk along with high-single growth in Oreo.
Dawn Foods has expanded its portfolio of vegan ingredients with the launch of a range of gelatine-free Fonds that are quick to dissolve and designed to stabilise cream and mousse products.
Anticipating a rising demand for cheesecake, bakery solutions experts Zeelandia and FrieslandCampina have joined forces to craft a sustainable creation based on whey protein that they claim is a good contender to the iconic New York version.
German OEM specialist DTM Print has unveiled a manual feed option, along with custom food trays, for Eddie, the world’s first-and-only NSF and GMP-certified edible ink desktop printer for printing directly onto cookies.
Bimbo Bakeries USA has been given the 2021 Energy Star of the Year award by the US Environmental Protection Agency (EPA) and the US Department of Energy.
Nim’s Fruit Crisps is harvesting the goodness of Pink Lady apples; Livwell rolls out a Nutritional Yeast variant for its vegan fans; and Dr Oetker combines science with baking to get kids creating in the kitchen.
A survey into food waste in the UK bakery sector has found that while food waste is certainly a real issue, action to reduce it is sadly not a main item on the menu.
Private equity firm Falfurrias Capital Partners has made an undisclosed investment in the manufacturer that produces nearly a million honey buns daily, as well as enough doughnuts each year to circle the globe twice.
Brynwood Partners – which currently manages more than $1 billion of private equity capital for its limited partners – has added De Wafelbakkers to its growing portfolio of North American lower middle market companies.
Confectionery giant Mars Wrigley UK is attempting to digitise taste through a partnership with Google Cloud, which has resulted in the first ever Maltesers cake developed by artificial intelligence.
The bakery supplier said it is well on its way to reach its target to reduce, recycle and reuse all its packaging – using 100% recyclable materials – by the end of 2025.
2020 was a bumper year for biscuits – posting the strongest growth in more than five years – as lockdown saw shoppers add an extra packet of the biscuit aisle’s bestsellers to their trolleys.
New Zealand social enterprise The Cookie Project has announced it has generated more than 3,000 employment hours for its bakers, which all have a range of disabilities, including physical, sensory, cognitive and mental challenges.
Puratos has launched a global food tech venture – the first in the bakery, pastry and chocolate sector – to spur on healthier and more sustainable innovation.
Scottish Bakers is calling on government for additional support after a survey conducted amongst its members last month revealed the harsh impact of coronavirus.
General Mills is moving its iconic Pillsbury brand into the cookie aisle with a line of Soft Baked Cookies; Whole Earth is gearing up for the Tokyo Olympics with personalised jars of peanut butter; and Pwellheli-based food distributor Bwydydd Madryn is...
With the British Baker webinar on ‘Consumers, Covid and clean label baking – what’s next?’ just a few days away, we introduce the complete line-up for the expert panel
Synergy has launched an innovative ingredient that will allow bakers to slash the fat and calorie content of treats like muffins, cakes, cookies and biscuits.
Julianne Ponan, founder of allergen free Creative Nature Superfoods, advises others in the SME sector to remain open to adapting following the UK’s departure from the EU.
Nestlé Toll House is aiming to keep the home baking trend alive by introducing a ‘smart’ digital human that it claims will answer all of a home baker’s questions.
Mondelēz-owned Intercontinental Great Brands has filed a trademark infringement case in the Delhi High Court against Parle Products over allegedly copying Mondelez’s iconic Oreo cookie.
The webinar, hosted by British Baker, will explore what clean label means to consumers and the industry, as well as the reformulation challenges that may arise as part of the clean label journey.
HighKey has teamed up with the marketing firm owned by Hollywood star Ryan Reynolds to develop a campaign designed to inspire Americans to kick the sugar habit.
Aligned to its long-term sustainability targets, the McVitie’s maker is adopting a collection of new initiatives, including the total removal of non-recyclable black plastic from its portfolio.
The All-China Bakery Association (ACBA) has partnered with Shanghai Sinoexpo Informa Markets International Exhibition Co. (IM Sinoexpo) to form a joint venture to further expand the reach of one of the country’s largest trade shows on the bakery calendar.
Made for Drink debuts in the potato chip category; Kellogg’s wants to emulate the success it had with White Choc Coco Pops with its new SKU and The Cookie Project is spreading kindness with its limited edition cookies baked by Kiwis with disabilities.
What began as a fun cottage industry hobby by two cousins and ketogenic enthusiasts has metamorphosed into a vibrant sugar-free treat business: most recently, penning a long-term alliance with Sugarwise and adopting new recyclable share bags for its on-the-go...
The online subscription platform was founded with the aim to highlight up-and-coming snack startups to allow consumers to discover unique treats that might not have as yet found their way onto the shelves of retail outlets like Whole Foods.
Frank Dale has extended its vegan range of baked treats (now available D2C); pladis had added another ‘swavoury’ flavour to its Flipz lineup; and Mexican producer Lasto Foods has rolled out its line of all-natural nut butters in mess-free squeezable containers...
Zeelandia has partnered with dairy giant FrieslandCampina to introduce The New Cheesecake, which has the same indulgent taste, creaminess and smooth texture as the New York offering, but with the additional advantage of being a carbon-friendly treat.
Regulators in Brussels have opened a formal antitrust investigation to find out if Mondelez International has restricted competition by hindering the cross-border trade of its products in the EU.
Bimbo Bakeries USA (BBU) – a subsidiary of the Mexican bakery giant Grupo Bimbo SAB de CV – has launched a direct-to-consumer platform that delivers BBU brands to the doorsteps of consumers.
Délifrance’s newest research – Prove It: A Viennoiserie Focus – reveals that 79% of consumers consider taste to be the key factor when choosing viennoiserie, compared to 61% placing freshness at top spot, and 49% pinpointing price.
The UK subscription baking business has taken another step towards its mission to become a climate positive company by partnering with Ecologi, planting a tree for every order placed.
