Facebook IQ’s 2019 Topics & Trends Report confirmed what BakeryandSnacks had picked up on long ago: bread’s renaissance is a rising, hot topic on social media.
Henrik de Vries, commercial manager at KRÖNER-STÄRKE, explores ways in which bakeries can optimize their use of flours and starches to keep up with changing consumer demands – without the use of chemicals, modified starches or E-numbers.
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
Tritordeum has added another award to its belt with the nomination of the Best Better-for-You Ingredient of the Year at the Food Matters Live Awards 2018.
There is no doubt that healthy snacking is trending, with emphasis on clean label, protein and vegan launches. According to Innova Market Insights, as snacks become healthier, more wholesome and satisfying, they are increasingly fulfilling the role of...
A letter from Michael Gove, Secretary of State for Environment, Food and Rural Affairs (Defra) to the Real Bread Campaign – which has been lobbying for the Honest Crust Act – stated that Defra will look into the bread and flour regulations once the UK...
Raising issues is BakeryandSnacks’ online series profiling influential people working in the bakery industry. Today, we chat to Chris Hook, Free From business director for Warburtons.
PepsiCo's Walkers is recalling its Thai Sweet Chilli Sensations crisps (potato chips) over fears the snack could trigger reactions in consumers allergic to gluten.
PepsiCo has chosen 10 emerging food and beverage startups, four of which play in the snacks category, to join its first collaborative accelerator program in North America.
