General Mills’ plans to roll out a new cereal made from Kernza across the US have stalled. However, instead of crying over spilt milk, the company has put a new spin on marketing climate beneficial foods.
This week’s roundup of delectable goodies ranges from healthy oat and granola options with added functionalities, new breakfast formats, a nod to spring that allows consumers to express their ‘peepsonalities’ and an edible salute to the new emperor of...
Global farming practices – dominated by wheat, corn and rice – are playing havoc with the preservation of wildlife and putting food security at further risk, according to a new report by the World Wildlife Fund (WWF).
Consumers are embracing snacks made with love and care for both themselves and the environment, that are also convenient and accessible, support society as a whole, and make them feel engaged. This month, we round up some of the snacks we believe fit...
Canadian food producer GoGo Quinoa has begun production of its organic and gluten-free cookies and snacks, following a $1.6m investment in state-of-the-art production lines.
Kraft Heinz’s platform to foster the next generation of F&B players has announced its second class of participants it believes will shape the future of food.
From a cheese and tomato snack to buckwheat dipping strips, four teams of food science students shared their modern twists on ancient grain flatbreads at the BakingTech conference held in Chicago, US, on February 25.
Plant-based and free-from were identified as two of the top trends that influenced the industry in 2018, according to research by The International Food & Drink Event (IFE).
US agribusiness and food company Bunge Limited has added a lentil functional flour to its product portfolio, which bakery and snack producers can use to replace modified starches, while offering a clean label.
Attempts by soil and improvement company Ancientgrain to sue bakery ingredients conglomerate Bakels Senior NV for patent infringement over teff have been rejected by the Court of The Hague.
New York-based restaurant consultancy group Baum + Whiteman named ‘plant-based’ the top food trend to watch in 2018 and there are no signs of it slowing down this year, evident in the number of vegan snacks in our line-up this month.
