The UK expert and consumer watchdog is inviting caterers and other industry professionals to take advantage of its 50 years of insight into all things gluten free through its updated online training course.
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.
‘The nation is falling back in love with bread and all its varieties from sourdough, to seeded and gluten free, which is great news for the British baking industry, but there is a dark side to this success,’ claims Bakers Basco.
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.
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.
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.
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...
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.
