While many of the UK’s family-owned and run artisanal bakeries have been hard hit by the coronavirus outbreak, several have modified their business models to ensure their freshly-baked treats continue to get out to consumers.
The US baked goods manufacturer is expanding its portfolio of products categories with the acquisition of a plant in Georgia from Speciality Bakers for an undisclosed amount.
The world has been building a digital reality for years, but now it will really kick in, according to consumer behaviourist Ken Hughes. Market researcher IRI concurs, noting that engaging with consumers will be more important than ever.
Jacob's Mini Cheddars heads to Mexico for flavour inspiration, PepsiCo is launching Doritos in a tin and the dietitian created functional food brand rolls out gut-healthy prebiotic cookies. Meanwhile, UK Lola's Cupcakes has expanded its home...
Baking has become one of the nation’s biggest boredom breakers to fill the days in lockdown – but this has resulted in shortages of flour and yeast – leading the Real Bread Campaign to weigh in with recipes and tips to overcome the challenge.
The US flour miller and ingredients provider has been deemed part of the nation’s critical infrastructure in providing food and has a crisis team that kicked into gear to cope with the pandemic to ensure that product continues to appear on grocery shelves.
Kellogg Company has produced a special advertisement to thank the people across the supply line who are bringing hope and a sense of normalcy during this difficult time.
Most people won’t be spending this Easter with important family and friends – thanks to the coronavirus crisis – but that’s not going to stop them from being more tempted than usual to bake up an aromatic batch of steaming hot cross buns, says Mintel.
The ingredients supplier is significantly expanding the production capacity of its integrated native and modified starch facility in Shandon, China, to meet growing customer demand from consumers looking for healthier and more diverse food options.
Turmeric, pumpkin seeds and probiotics will be the new ingredient kids on the block – especially during these uncertain times when focus is on health and snacking has become more prevalent than ever – according to Cargill’s research to find out consumer...
Online gluten-free flour fills the UK flour shortage, Fatherson bakes up a bit of extravagance, Huel and HighKey extend their better-for-you offerings, and McCoy’s celebrates a milestone with a twist to an old favourite.
Determined not to let the ongoing COVID-19 crisis shelve plans, BakeryandSnacks virtually hosted the debate on snackification, originally scheduled to take place on stage at The Ingredients Show in Birmingham, UK.
The global bakery manufacturer is divesting its North American frozen manufacturing business to Rise Baking Company to concentrate on building its core bakery ingredients portfolio and digital future.
The US snack producer has launched ReGrained Puffs virtually, hosting online buyer meetings for retailers and a limited presale offering with free shipping to lower barriers to trial for consumers.
Kind, healthy snack bar brand, is entering the breakfast category for the first time with the launch of its Breakfast Bars in April, designed to appeal to the on-the-go consumer.
The need for healthier snacking occasions is on the rise as consumers now, more than ever, are adopting the notion of holistic health. Will Cowling, marketing manager of FMCG Gurus, examines the landscape in Austria.
The term clean label has yet to be clearly defined, but it is generally agreed it refers to foods that are free from artificial ingredients and are minimally processed. As an increasing number of consumers now expect clean label as standard, Myriam Snaet,...
Get snacking and join the fight against hunger with 34 Degree’s gluten-free chickpea Snaps, Lay’s Poppables gets rocking with the Trolls and Maison Dixie shakes up the frozen aisle: BakeryandSnacks scours the shelf to find on-trend innovation.
Ingredion Incorporated has launched a new emulsifier based on a chickpea broth that offers a clean label alternative to OSA-modified starches and other artificial emulsifiers.
Colpac has expanded its Zest Eco-Packaging Heat Seal range with five products; a square cut sandwich pack, wrap pack, two different sized sandwich packs and a salad pack.
It’s British Pie Week (March 2-8) and Brits are invited to tuck into a richly-flavoured Steak & Ale treat from one of the nation’s favourite hot pie brands.
PepsiCo is acquiring one of China’s largest online snacks companies, signalling a willingness to make a long-term commitment in the region despite the coronavirus outbreak.
In addition, Calbee North America is launching Crunchions, Supermola has gone mainstream and Kellogg’s has upped the ante with its fruit filled cereal.
Half the 10-strong line-up to join PepsiCo’s second annual North American Greenhouse programme includes startups that are poised to disrupt the snacks sector with their takes on healthy, natural and sustainably driven snacks.
Entrants have until 5pm on Valentine’s Day (February 14) to submit entries for the 2020 British Pie Awards, hosted by the Melton Mowbray Pork Pie Association.
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.
New research from Roy Morgan reveals that nearly 90% of Australians consume packaged snacks regularly, with 28% of them falling into the ‘heavy’ category, eating seven or more items in an average week.
DuPont Nutrition & Biosciences has launched two new emulsifier solutions to help the bakery industry meet consumer demand for friendlier labels and a smaller reducing their carbon footprint.
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...
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.
Moon Cheese has refreshed its branding with packaging that has a stronger presence on shelves, new funky names for existing varieties and the extension of its lineup with two new flavours.
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 London-based startup’s deal with Burts Snacks to domestically manufacture its Popped Lotus Seeds – previously processed in India – has secured two major listings and a round of seed funding to support growth.
Come Sunday (February 2, 2020), the living rooms of Americans will be invaded by slick, Hollywood-style Super Bowl commercials, designed to be debated long after the final touchdown is scored. We check out why and how some of the US’s biggest snack producers...
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.
California snack brand The Good Bean has acquired the assets of peer company Beanitos and is heading into 2020 as a unified company to expand into other sectors that ‘each business couldn’t easily get into on their own.’
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.
Raisio Group has completed the €8m ($8.9m) refurbishment of its oat mill in Nokia, Finland, to ramp up the export of its finished oat products, sold under the Elovena brand.
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.
