From Pringles’ Pumpkin Pie potato chips to Bee International’s new patented Link & Lock system to Gluten Free for You and Me’s Christmas cake mix, BakeryandSnacks has scoured the shelves to find a selection of seasonally inspired products being released...
Flowers Foods will acquire Canyon Bakehouse for $250m later this year to further its footprint in the US gluten-free market and capitalize on its growth.
As consumers increasingly opt to follow a healthy lifestyle, they are demanding more gluten-free, low-carb, whole grain, organic and paleo diet products. However, there will always be a way to find an excuse to give in to indulgence, especially when it...
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
Sugar-free, gluten intolerance, food labelling, vegan, dairy and on-the-go snacking; consumers are following more food trends than ever before but is it having a detrimental effect on our health?
The Food Standards Agency (FSA) in the UK has issued an urgent recall of Farmhouse Biscuits Honey and Oat cookies, as biscuits that contain wheat were accidentally packed into some packets.
Health and wellness are definitely at the top of the list of today's round-up of new products on the shelf - from snacks that donate some of their proceeds to research into breast cancer and to find a cure for people with allergies, to clean label...
Healthy snack brand Well&Truly has won a nationwide listing with Sainsbury’s as it continues its mission to deliver snack satisfaction without guilt or compromise.
Rubicon Bakers has added a new range of vegan goods to its basket of products to capitalize on the growing desire for plant-based foods. Our first guest for BakeryandSnacks' new Raising Issues series is Andrew Stoloff, president of the company.
Sweet bakery product supplier Rich Products is opening a new production site in Andover, Hampshire, as part of a major restructure of all its manufacturing in the UK.
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
From Vegbred made from sweet potato peels, to a new posh Pocky offering, to new variants of potato chips cooked in rice bran oil, we take a look at what's new on the shelf.
While there has been growth in the popularity of claims around high protein and gluten-free in recent years, high fiber claims remain the biggest priority for consumers when purchasing bread, says Michael Hughes, director of Insights at FMCG Gurus.
