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.
Kellogg’s has taken another step in its drive to help families make better choices in the morning; French pâtissier Tipiak has launched a selection of Mediterranean canapés on the UK market; and SkinnyDipped Almonds is kicking off 2020 with a vegan offering...
With the advent of everything from online shopping to trends like ‘good for me and ‘good for the Earth’, insights show the French consumer’s attitude to baked goods is rapidly changing. Andrew Crofts, senior research analyst at FMCG Gurus, delves deeper.
Dive into a tempting array of indulgent treats this Valentine’s Day: from crave-able new flavours from Kettle Chips; to creamy oat-based ice cream nestled between cookie dough; a limited offering of Oreo’s most stuffed crème cookie; and a signature flavour...
Amazon-owned Whole Foods Market is closing Gluten-Free Bakehouse – which provides gluten-free baked foods for the retailer’s southern region market – in March.
Robb MacKie, president & CEO of the American Bakers Association (ABA), has been appointed vice-chair of the National Association of Manufacturers’ (NAM) Council of Manufacturing Associations (CMA).
A group of international researchers called the Doggie Bag Study Group has found that gluten ingestion is often common, even among consumers who make a concerted effort to avoid it.
More diversified consumer demand, omni-channel shopping practices and the increased support for local products are creating a challenging environment for the UK’s bakeries, snack food producers and foodservice logistics providers. John Lee, MD of Courier...
TreeHouse Foods is selling two bakery facilities to Rich Products Corporation, following the announcement that its deal to sell the ready-to-eat cereal business to Post has ended after a complaint filed by the Federal Trade Commission (FTC).
The Food and Drug Administration (FDA) recently added glucomannan to the existing list of isolated or synthetic non-digestible carbohydrates that it intends to propose to be added to the definition of dietary fibre.
We feature a raft of new snacking experiences, ranging from a novel treat that is reminiscent of the iconic American PB&J sandwich to Dorito’s foray into the fast-growing hot & spicy category; cookies bearing inspirational messages from the Girl...
Consumers are demanding more than just indulgence – they want a treat that’s healthy but still tasty; sustainable yet comes with an extended shelf life; is portable and size proportioned; is Instagrammable; and comes with a story or purpose.
Hostess Brands Inc. has finalised its acquisition of Ontario’s Voortman Cookies Ltd. from private equity firm Swander Pace Capital (SPC) for a cash transaction valued at approximately C$425m ($320m).
Quinoa Corporation – owner of plant-based brand Ancient Harvest – has added heritage gluten-free pioneer Pamela’s Products to its portfolio of BFY products.
This month’s product roundup features bakery and snack treats that are front-and-forward in answering consumer demands for veggie, on-the-go offerings that also contain sustainably sourced ingredients.
FrieslandCampina Ingredients Food & Beverages identified three major trends in its first annual Trend Report published earlier this year that could assist bakers turn tomorrow’s consumer demands into market propositions.
Mantrose-Haeuser – a subsidiary of RPM International – has acquired Profile Food Ingredients, a manufacturer of dry stabilizer and emulsifier blends for the food industry for an undisclosed amount.
Going crackers over veg, feeding an orphaned child, ramping up heart-health and connecting communities, the planet and traditions in a nourishing way are some of the potent messages product developers are preparing for the new year.
Consumer demand comes strongly into play as we head up towards Christmas, with Kellogg’s focusing on fibre and convenience, PepsiCo ramping up its Smith’s potato chip flavour down under and celeb chef Paul Hollywood’s Ready to Bake bread roll packs downsizing...
Nothing Bundt Cakes (NBC) – a portfolio company of private equity firm Levine Leichtman Capital Partners (LLCP) – has expanded its corporate footprint with the acquisition of six San Diego Bakeries outlets.
Although consumers want higher quality bakery products, they are still price sensitive and becoming more health conscious, which is swaying their purchasing decisions. Will Cowling, marketing manager of FMCG Gurus examines how this is having an impact...
Dubbed a ‘mega-trend’ in 2010, heighted consumer awareness in gut-health continues to significantly influence product development and reformulation, says Katrien Lambeens, product manager at Beneo.
Delice de France bakery specialist has secured a multi-million pound eight-year loan to complete a management buyout from parent company Aryzta to become an independent baker.
The American baking industry will not experience a sugar shortage – despite severe weather conditions that have battered the country’s sugar-producing regions – as the US Department of Commerce has increased the quota of imported refined sugar from Mexico.
Equipment manufacturers are investing ‘huge sums in R&D’ to enable bakers boost operational efficiency and develop application-specific products to meet exacting consumer demands, according to Global Market Insights.
Los Angeles-based Platinum Equity has entered into exclusive negotiations with Qualium Investissement to acquire Biscuit International, the leading European manufacturer of private label sweet biscuits.
Pretzels get a makeover with Pop-Tarts, Krusteaz rolls out a raft of baking mixes and Made for Drink moves into mainstream. From tried-and-tested brand extensions to brand new launches, BakeryandSnacks scours the shelves to find out what’s trending.
Researchers from the University of Belgrade have examined the large-scale production of biscuits fortified with apple pomace flour produced by a new low-cost drying method.
The extensive waste of bakery products and especially bread - one of the top 10 most wasted solid food items - is pushing demand demand for baked goods that stay fresher for longer.
Coeliac disease affects about one in 100 people in the UK – of which half a million are still undiagnosed – giving gluten free producers an extensive, and loyal customer base. And it’s growing.
‘Tis the season to be jolly – and we’ve scoured the shelves to find out what’s hot to warm the soul during these chilly winter months. Producers are upping the ante with bold flavour punches, guilt-free indulgences and treats for consumers with gluten...
The Association of Chocolate, Biscuit and Confectionery Industries of Europe has launched the Treatwell initiative to highlight the role of the sectors in safeguarding the planet and thus capitalising on consumer demand.
Bunge Loders Croklaan (BLC) will be debuting a 100% sustainable non-hydrogenated shea margarine, specifically designed to create light and crispy baked goods, at this year’s Food Ingredients Europe.
The San Francisco-based wholesale and private label bakery made a case for its madeleines and palmiers at the National Association of Convenience Stores (NACS) show last month – a first-time visit.
The Kansas City, Missouri-based, packaged food giant posted a 7.7% upswing in revenue for Q3 2019, due to continued growth of Hostess banded products – specifically Donettes and CupCakes – and breakfast innovation.
The $74bn Asian market is set to expand and innovate over the next five years, opening the door for new technology, according to a report from Food and Hotel Asia (FHA).
Clean label continues to dominate the entire packaged food industry, but natural flavors/colors pose a unique challenge to bakers. BakeryandSnacks asks two decoration and coloring suppliers what's trending and how bakers can reach new audiences.
