The ingredients specialist has extended its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, for a two-year project to delve into how dietary fibres can impact the functioning of the gut microbiome.
The Wonder and Dave’s Killer Bread maker has invested an undisclosed amount in Base Culture, a fast-growing US brand offering better-for-you, gluten-free and grain-free sliced breads and baked goods.
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.
While Ukraine’s next season of wheat is ready to be harvested, more than 22 million tonnes of last year’s crop still cannot reach swathes of people highly dependent on the grain. Meanwhile, the sharp drop in the wheat price could indicate less optimism...
Win $106,000 in gold bars with Rold Gold; Food Union reveals its 2022 summer novelties, Kellogg’s and Crumbl Cookies create a limited edition Frosted Strawberry Pop-Tarts cookie; and House of Macadamia has three new health-conscious treats.
FMCG Gurus consumer insight shows that across bakery, indulgence remains the leading motivation – however, the reality is that consumers want products that offer both taste and nutrition in a guilt-free manner.
The brand from PepsiCo – Australia’s largest snack food company – has partnered with mental health non-profit ReachOut to encourage young people to have a judgement-free conversation about how they’re feeling.
The Lithuanian food-tech startup has raised €3m in a second round of seed funding to develop its high-quality insect-derived ingredients, with a loftier aim to shoot for €50m by Q1/Q2 2023.
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.
Kellogg Company has lost its High Court challenge against the UK government, the ‘disappointing’ verdict expected to cost the company millions of pounds in lost sales and potentially higher prices for consumers.
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...
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 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.
The global snack and confectionery giant is expanding its Harmony Programme in Hungary – aiming for a higher local wheat content for its biscuits produced at its Győr biscuit factory in Székesfehérvár in central Hungary.
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.
The latest US Trend Index from Frito-Lay found that 90% of respondents who snack daily not only care – but care deeply – about what the producers are up to.
AB InBev’s ingredient company has enlisted a scientific advisory board to study the health, nutrition and sustainability benefits in brewers spent grain (BSG).
Founded at the height of the financial crisis in 2008, the UK cake retailer is no stranger to unprecedented challenges – evident in its strong annual results, which saw online sales grow by 41%.
Green Spot Technologies – interviewed by BakeryandSnacks at the start of its journey in 2019 – was among the 61 standout startups selected by EIT Food to receive additional support and investment opportunities to accelerate their growth.
Food and Drink Federation (FDF) Scotland celebrated the success of its government-funded Reformulation for Health Programme – which, to date, has removed hundreds of millions of calories and tonnes of salt from the Scottish diet. However, as Scotland’s...
Research by innovation intelligence platform Vypr around the National Food Strategy revealed 83% of consumers believe there is a need for new or reformulated food products that are healthier, however, the appetite for so-called ‘unhealthy’ food remains.
Dr Schär USA’s Artisan Baker bread range has received kosher certification under the Orthodox Union (OU), validating the highest standards of kosher certification and food standards.
The Oreo, belVita and Lus biscuit producer has agreed to acquire organic energy bar maker Clif Bar & Company for $2.9bn, which will expand its global snack bar business to more than $1bn.
The UK bakery group’s FY2021 record results defied what was then considered one of the toughest markets in living history, and has continued to demonstrate ‘resilience and a strategic focus’ despite an even rougher environment this year.
The UK’s Federation of Bakers (FoB) has published its 2022 Annual Report, which looks at the extraordinary challenges the bakery sector is currently facing, but also its role in helping it to provide continuity and food security at a price that all Brits...
Clif Bar & Company has gifted $1m to the University of Wisconsin-Madison to drive the advancement of organic agriculture through dedicated research and outreach programmes.
Japanese conglomerate Teijin Limited has forged a partnership with Spanish distributor Emilio Peña SA (EPSA) to sell the highly nutritious BARLEYmax, which punches in with 15x more dietary fibre than rolled barley.
A decade after bankruptcy, Hostess Brands is thriving under CEO Andy Callahan, who has prioritised innovation to turn the century-old maker of Twinkies, Ding Dongs and Donettes into a snacking powerhouse.
Food and Drink Federation (FDF) UK has published a cross-government approach to ensure the sector continues to deliver consumer choice, affordability and tangible gains for the economy, while FDF Scotland applauds the sector's steps towards health.
There’s swag galore up for grabs, including $50,000 and a year’s supply of Entenmann’s Donuts, and a bespoke cake and cake consultation from My Baker; Mr Kipling’s exceedingly good cakes launch in the US; and GoGo squeeZ gives kids the fuel they need...
The energy at the McCormick Place Convention Center in Chicago, US, was at an all-time high in late May, thanks to nearly 700 exhibitors showcasing the foremost innovations across 4.5 acres to the more than 16,000 registered attendees.
The multilateral development finance institution’s unprecedented Emergency Food Production Facility will help 20 million African farmers to rapidly produce enough cereals to prevent a looming disaster.
Research by Glanbia Nutritionals found 16% of Europeans indulge in protein snacks at least once a week for nourishment, sustained energy and to manage their appetite – but also for enjoyment.
Zeelandia has joined forces with InnoV to help bakers create standout free from treats, such as a ‘superior’ gluten-free croissant to be showcased at the Free From Functional Food Expo in Spain.
The grower-owned Belgian cooperative has launched a mixed berry snack pack, noting the breakfast segment – especially in the UK – remains an untapped occasion to punt the consumption of better-for-you berries.
Most children are notoriously picky eaters and most don’t get enough dietary fibre, making it an official a nutrient of concern. But there is an answer. A newly published research paper reveals that high amylose wheat (HAW) flour offers a silver lining...
According to Puratos’ latest Taste Tomorrow results, health and habitat are the UK consumer’s two biggest priorities when it comes to choosing what brands to buy.
Annually (except for the interruption of COVID), Sweets & Snacks has set the stage for the trends that will mould the bakery and snacks markets, while paving the way for those stand-out products to make their mark on the international stage.
PeaTos snacks – which founder and CEO Nick Desai claims ‘taste as good as Cheetos’ – is capitalising on the mega plant-based trend, along with a bold updated look featuring the new face of PeaTos, ‘sassy’ female character, DJ_P that it hopes will win...
The UK government has announced a deferment of the HFSS regulations for a year – originally to come into force in October 2022 – citing the ‘unprecedented’ financial pressures facing hard-up Brits.
Good Good – known for its no added sugar keto bars and baking mixes – has closed a $20 million Series B round led by Iceland private equity firm SÍA IV and other investors.
The HFSS restrictions on multibuy deals and promotions of foods high in fat, salt or sugar (HFSS) have been delayed for a year in light of the soaring cost of living.
Délifrance’s newest ‘Prove It’ market analysis examines the changes the breakfast market has gone through over the past few years and how bakeries should adapt now OOH (out of home) is picking up speed.
Kellogg’s Frosted Flakes has joined Lucasfilm to offer both cereal and Star Wars fans a new way to embrace their inner light or dark side; Crosta & Mollica and Rootles are tootling the plant-based message; and Dewey’s Bakery has gone nutty.
Hostess Brands has posted ‘outstanding’ Q1 2022 results, driven by accelerated innovation and marketing capabilities to drive greater engagement with consumers.
