GLP-1-friendly snacks: protein-packed NPD
Weightloss drugs are changing the way people snack and brands are answering with protein-packed launches designed to keep cravings at bay while delivering serious flavor.
Allergens
Trump’s gluten labeling gambit puts industry on edge
The White House’s plan to make America healthy takes a swipe at gluten. And what looks like a win for consumers could leave food companies tangled in costly compliance and spark a new political fight over what belongs on a label
How Gen Z made Free From the flavor of modern wellness
Forget bland gluten-free loaves and chalky sugar-free chocolate. For Gen Z, Free From is culture, not compromise and it’s rewriting what health and indulgence look like
Is the Cherry Bakewell at risk? Almond shortages force UK bakers to rethink tradition
Almond shortages are pushing bakers to rethink classics like the Cherry Bakewell, swapping in clever flavor and texture alternatives to keep heritage bakes on the menu
Gene-edited wheat delivers a dough performance upgrade
A surprise win for bakers: by deleting the most toxic gluten peptides, researchers have made wheat safer for the gluten-sensitive – and stronger for high-performance dough
Healthy snacking
Kallø’s oat-of-this-world answer to functional snacking
Powered by beta glucan, Kallø’s latest innovation tap into consumer demand for heart health, fibre and feel-good simplicity
The future of bread reimagined: Lesaffre’s bold vision for a better loaf
Baking with Lesaffre has redefined how the baking industry should think about the very essence of bread
Campaigners slam ‘secret’ removal of consumer protection guidance
The UK government is under fire for quietly archiving a critical piece of food labelling guidance without consultation, notice or replacement
Gut instinct: How science & superfoods are driving the gluten-free future
May marks Coeliac Awareness Month - a timely reminder that this often-overlooked autoimmune disease affects millions, many of whom remain undiagnosed. With new science revealing how the gut actively drives the reaction to gluten, what does this mean for...
Allergen-free foods: Why clear labeling is crucial to tapping into trend
Food and beverage manufacturers must know the difference between voluntary and mandatory allergen labeling to ensure consumers understand their exposure risk
Innovation watch
Self-heating burritos, lemonade-flavoured crisps and frozen PB&J: Redefining what a snack can be
Snacking is getting smarter, bolder and more unexpected by the day, with innovators pushing the boundaries of flavour, function and form. Which of these boundary-breaking bites will lead the next big snack innovation wave?
Crave-worthy & unapologetic: 9 new snacks that bring the flavour
This season’s snack drops aren’t playing it safe: think bold, indulgent and packed with personality. Ready to turn up the flavour for the warmer months ahead?
What’s next for unstoppable ‘food as medicine’ trend?
‘Food as medicine’ is big and growing fast. But what’s next for this major player in food and beverage?
Gluten free: A booming market built on misconceptions?
The gluten-free (GF) boom shows no signs of slowing, but is it really the healthier choice or just clever marketing? Despite the premium price tag, studies reveal that many GF baked goods contain more sugar, fewer nutrients and even hidden contaminants,...
Gluten-free in the spotlight under new Singapore pre-packaged food rules
The Singapore Food Agency (SFA) has introduced new pre-packaged food regulations, with a focus on gluten and improving the clarity of ingredient labelling.
Gamechanging ingredients: What’s next for bakeries?
The bakery industry is evolving with groundbreaking ingredients that enhance taste, nutrition and sustainability
How product recalls can wreck a business
Food recalls in the bakery and snack sectors may be fewer, but they’re bigger, riskier, and hitting harder than ever before. With millions of units pulled from shelves due to contamination, allergens, and fraud, the sectors face mounting pressure to...
The better-for-you NPD and film collabs that are stimulating the kids snacking sector
Ensuring that children develop healthy eating habits early on is essential for their growth and wellbeing. Set them on the right path by promoting nutritious snacking.
Toxic trouble in gluten-free goods: Report finds concerning levels of gluten and glyphosate and pesticide contamination
A US consumer advocacy group tested 46 samples of organic and non-organic gluten-free (GF) goods – bread, pasta, crackers, snacks, flour, dessert mixes and chips – for herbicides, pesticides, gluten and minerals.
Why are people with celiac disease suffering more at the tills?
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.
NPD: How to ramp up your baking skills
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.
From Shark Tank to social media: How a puffcorn disruptor has gone from startup to a $10m brand in just four years
While homegrown startups frequently use ABC’s investment reality series to springboard their brand, Like Air Snacks already had a solid retail presence and was pulling in more than $5m in sales. So, what did its appearance on Shark Tank really achieve?...
Where does bakery sit in the BFY movement? NPD for both professionals and home bakers
Bakery is an essential part of everyday life, but as people enjoy extended lifespans and longer working lives, bakery will have an increasing role in helping them stay well for longer.
NPD: Popcorn Kitchen gets a peanut butter makeover, Sara Lee goes angelic and McVitie’s launches The Great Biscuit Break Bonanza
Peanut Butter Buttons is the topping for Popcorn Kitchen’s latest home popping creation; Sara Lee has developed a fat- and cholesterol-free Strawberry Angel Food Cake for foodservice operators; and McVitie’s is running the £1m ‘The Great Biscuit Break...
Veggie jerky, low-sugar donuts, upcycled mushroom chips and more: The SNAC Tank finalists in the spotlight
On April 14, five finalists will compete in the third biennial pitch competition for emerging snack brands at SNX 2024, designed to spark dialogue among snack producers.
The promising hacks to make ancient grains more formulation friendly in baked goods
Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks...
What’s on shelf for Easter: Chocolate, of course, but also Fruit ‘n Yogurt Eggs, Almond Cake Mix and an inspirational food waste target
From Cadbury Mini Eggs Chocolate Cookies to a Popcorn Easter Egg, there’s certainly a bounty available for chocoholics. But Easter isn’t all about chocolate, so we’re also shining a spotlight on better-for-you Welch’s Fruit ‘n Yogurt Eggs, a Moist...
NPD: Celebrate spring with the cherry blossom-inspired snack box from Sakuraco or the return of Pringles Honey Mustard
The March snack box from Sakuraco embraces Japan’s breathtaking sakura (cherry blossom) season and Pringles is bringing its Honey Mustard crisps back to the snack aisle after thousands of fans took to social media asking for the tasty return. We're also...
NPD: How to make him/her/they fall in love with you this Valentine’s Day
Birds Bakery is showing the love with a limited edition range of treats to share with that special someone; Royal Lancaster London is hosting an extra special Valentine’s Afternoon Tea; and Bridor is dialing up the flavor – and therefore the swoons. But...
How to eliminate the fuss of finding the right ingredient that hits compliance and nutrition targets
In a strategic move it hopes will ‘revolutionize product development’, networked ingredient marketplace TraceGains has acquired NutriCalc, renowned for its highly accurate nutritional calculation software.
Majority of Gen Zers and Millennials are considering the switch to free from in 2024
A recent poll of 2,000 Brits by BakeAway highlights the generational differences when it comes to alternative nutrition trends – with Gen Zers most likely to try a free from product this year; Millennials considering the dietary switch; and Boomers being...
The six key attributes that any baker keen to grow their dough in 2024 must consider
Yes, the bakery industry is facing numerous challenges, but there are also ample opportunities for bakery manufacturers can tap into, including the consumer’s increased focus on positive nutrition claims, which often surprisingly, negate the push to...
EFSA tool predicts food risk for coeliac patients
Exposure to foods that are harmful to coeliac patients can be reduced using the new preDQ tool
New kid on the block: Viral streamer partners with Kellogg’s veteran to launch BFY snack company for the digital age
Myna Snacks is the collaboration between experts in digital lifestyle, CPG and startup incubation, and is focused on making the ‘most craveable, poppable and feel-good snacks for every consumer - whether spending time on and off screens.
News snacks: Israeli FoodTech steps up, Pastry World Cup gears up; and insights into dessert flavours and shopper behaviour
Israeli vegan food producers, private chefs and volunteers have united to fuel frontline soldiers and evacuees with nutritious free from meals; the IBIS Rice Conservation Co has enlisted wildlife TV presenter Chris Packham as brand ambassador; 84.51°...
FMCG Gurus’ top trends for 2024
Markets have been shaped by a prevailing theme of uncertainty and worry - war, pandemic, price inflation and growing pressures on food systems - resulting in a sharper consumer focus on protecting their physical and emotional wellbeing.
‘Capitalising on a trend that is here to stay’ BakeAway’s free from, feel good pancakes
BakeAway flipped the pancake game upside down with the launch of OaYeah! - the UK’s first readymade, dairy-free pancake brand - earlier this year.
Better-for-you potato chip producer banks on sweet success with expanded production
Wisconsin kettle-cooked sweet potato chip expert Jackson’s has announced a plant expansion that will triple its production capacity, meaning it will use nearly one million pounds of heirloom sweet potatoes every week to produce its gut and heart healthy...
Mad about better-for-you bread
The UK Government backs the Superloaf entrepreneur to help tackle obesity problem; Equii expands its portfolio to allow consumers to have ‘the best of both worlds’; Sourhouse encourages home bakers ‘to sourdough’; Real Bread Campaign wants to put some...
The high price of dietary intolerance
New research by Compare the Market Australia has revealed that gluten-free products across seven prominent markets are more than triple the unit price of the original products on average.
Kröner-Stärke cleans up 'unhealthy' image of breaded and battered foods
Further applications for Stikker include baked goods, ready-mixed flours and pastries.
Grupo Bimbo forges alliance with Netherlands bakery startup to market world’s-first zero carb gluten-free bread range
The Mexican baking giant - the largest baking company in the world - is lending its might to help Zero Carb Company (ZCC) ramp up accessibility of its unique zero carb gluten-free breads.
Trendspotting in 2023: Nostalgia makes a comeback with cotton candy-flavoured Oreos and Pop-Tarts in 1960s packaging
Also hot with consumers is better-for-you snacking - maintaining indulgence without the guilt - especially if its better-for-the-environment too.