Health

With a second location in London, more consumers can enjoy Charles Artisan Bread's daily baked offerings. Pic: GettyImages/pidjoe

Charles Artisan Bread raises its game

By Gill Hyslop

The East London, UK, micro bakery has opened a second site to accommodate a growing demand for ‘simple, honest and no fuss’ baked goods.

Healthy Heights can be incorporated into much-loved kiddies treats that are better-for-you. Pic: NGS

Healthy Heights targets obesity among South Korean kids

By Gill Hyslop

Israeli paediatric nutrition specialist Nutritional Growth Solutions (NGS) aims to address a disturbing trend among South Korean kids in skipping breakfast, eating fast foods that are high in fat, and consuming too many sugary drinks with the rollout...

IBIEducate is hosting more than 100 workshops, aimed to help every sector of the grain-based industry. Pic: GettyImages/10'000 Hours

Bright ideas: IBIEducate releases power-packed schedule

By Gill Hyslop

IBIE – the International Baking Industry Exposition – deems itself as the definitive ‘pit stop’ that every bakery professional will need to further their ingenuity. And after a COVID-based hiatus, it is again scheduled to take place in Las Vegas next...

Three Scottish companies have been shortlisted as the FDF's 2022 Award finalists. Pic: GettyImages/Andrew Brookes/Image Source

Nairn’s Oatcakes shortlisted for 2022 FDF Award

By Gill Hyslop

Nairn’s Oatcakes is one of three of Scotland’s leading producers to be nominated for the FDF Awards 2022 – to be announced in September – which celebrates exceptional talent, excellence and innovation in the industry.

Clif Bars have become popular with cyclists and other hi-energy sports enthusiasts. Pic: GettyImages/kali9

Mondelēz finalises Clif Bar bolt-on

By Gill Hyslop

Mondelēz International has completed the acquisition of Clif Bar & Company, augmenting its position as a $1 billion global snack bar player.

Lecoq is famed for its croissants. Pic: Lecoq Cuisine

Le Duff snaps up Lecoq to boost Bridor

By Gill Hyslop

Groupe Le Duff – a leader in the global bakery-pastry, café bakery and pizza-pasta sector – has acquired North American producer of Viennese and French-style pastries Lecoq Cuisine Corporation; a move that emphasises the focus of Le Duff on accelerating...

The Real Bread Campaign is urging bakers to think of all communities during Sourdough September. Pic: GettyImages/aristotoo/Mediterranean

Real Bread Campaign’s call for support

By Gill Hyslop

The Real Bread Campaign is calling on bakers, retailers, caterers and passionate bread advocates to underscore its mission to get Defra to consider its Honest Crust Act, as well as to consider everyone in the upcoming month-long ‘bread for all’ event.

ofi is shooting to achieve Bee Friendly certification across 100% of its almond orchards. Pic: GettyImages/maexico

ofi sets new benchmark for the almond industry

By Gill Hyslop

The nut arm of global ingredients specialist has announced its first sustainability targets for its 50,000 acres of almond orchards and farming operations in Australia, the US and Vietnam.

Lesaffre wants to get the remarkable potential of yeast out to as many people as possible. Pic: GettyImages.peolsen

Lesaffre gives yeast its moment to shine

By Gill Hyslop

The 170-year-old leader in the field of fermentation has modernised its educational platform on yeast to get the message out about the myriad of benefits of this remarkable microorganism from nature.

Free from formulating is the future of the food and beverage industry, appealing to both individuals with allergies and health-conscious consumers. Pic: GettyImages/anakopa

The rise of free from

The future of formulating to fit the free from demand

By Gill Hyslop

Originally popularised as a solution for food-triggered allergens, many consumers are now on the hunt for free from products as a healthier treat. With a market share projected to reach $161.2bn by 20264, it’s clear consumers are not only looking at what...

Almonds tick the boxes when it comes to free from, environmentally-friendly, sustainable treats. Pic: GettyImages/Jack Andersen

The rise of free from

Free from for all

By Gill Hyslop

Before the free from trend’s massive popularity, consumers with allergy intolerances were often left with minimal choices, but that’s changing.

British Bakels' convenient palm oil-free paste and powder concentrates give bakers a reliable foundation to build a range of doughnuts all year round. Pic: British Bakels

What’s driving the free from trend?

By Gill Hyslop

British Bakels has built its business over the past 75 years by flexing with the trends and developing products to meet them. Free from has been one of the past decade’s defining trends, with the pandemic increasing consumer desire to understand nutrition’s...

Délifrance's vegan croissant have the same texture, taste and mouthfeel as their buttery counterparts. Pic: Délifrance

The rise of free from

Délifrance ramps up response to growing free from demands

By Gill Hyslop

Délifrance partnered with allergen specialist, Jacqui McPeake of Allergy Aware, to compile its 2021 report Prove It: Adapting bakery to meet the needs of the increasing number of food hypersensitive consumers.

Meals and More Summer Lunch Club with Scotland's National Chef Gary Maclean. Pic: Brakes

Brakes ramps up its attack on school holiday hunger

By Gill Hyslop

UK foodservice wholesaler Brakes has pledged another £500,000 over the next five years to support Meals & More in its ongoing fight to end holiday hunger, bringing its total contribution to the charity to over £1m.