A new report from Australian consumer advocacy group Choice has found that what’s in the pack of a popular toddler’s treat often bears little resemblance to what’s promised on the label.
Studies have suggested that some consumers may find sourdough easier to digest due to the slow fermentation time, which has renewed interest again in bread.
Grupo Bimbo has set its sights on the fast growing better-for-you cookie sector and swooped up Emmy’s Organics, a New York-based producer of ultra-premium organic cookies.
The Dutch entrepreneurial development bank FMO and Proparco – the financing arm of Agence Française de Développement Group – have reaffirmed support for long-standing client Tirayaki Agro through a new syndicated facility that will provide impact through...
French bakery manufacturer Bridor has partnered with world-renowned pastry chef Pierre Hermé to launch a collection of Viennese pastries, ChicP is on a mission to encourage Brits to waste less and eat more of what’s left in the fridge, and a ‘comedically...
Pepperidge Farm is bring some some favourite fall treats, Popcorn Kitchen is adding a cheddar variant to its lineup and Abby’s Better Nut Butters are rolling out in snack anywhere, anytime portable pouches.
Although the summer holidays are a eagerly-awaited treat for most British kids, the sad reality is that up to three million go hungry when schools close.
Wholebake is primed for its next chapter following the acquisition of its parent company, Healthfull Holdings Group Limited, by private equity firm Elysian Capital III LP from Bridge Fund Management.
The latest instalment of the Innovation Challenge series sees a collaboration with Kraft Heinz to scale up the stand-out submissions from forward-thinking startups.
Remove gluten and the most crucial ingredient for a dough’s rheology, the breadmaking processes, characteristics like structure and mouthfeel, along with a longer shelf life, has effectively been removed. But with gluten intolerance a global epidemic...
Cheetos and global music superstar Bad Bunny have extended their Deja tu Huella (‘leave your mark’) partnership – launched in 2020 – that celebrates the impact that Hispanic culture has made on society.
While probiotics are increasingly in demand by consumers to support their health and wellness journey, they are also increasingly seeking information and clinical support that the products they are consuming are safe and efficacious.
Bread is poised for a healthy revival. From gut health to personalised nutrition, innovative product development is paving the way to a new era of opportunity for industrial bakers.
A new study commissioned by Glanbia Nutritionals that consumer choices have been hugely impacted by the pandemic, and brands need to take note of the ‘new normal’ that is impacting snacking habits.
Research released by the Australian macadamia industry found that almost 50% of consumers globally peg the little pleasures in everyday life as the key to a healthy mind. Conversely, only 25% say big experiences and milestones make them happy.
AAK is inviting FIRST/IFT21 participants (19-21 July 2021) to spend some time at its virtual booth to discover the latest solutions to create better-for-you bakery, confectionery and plant-based foods.
The Good Crisp Company is helping consumers build a healthy ‘relation-chip’; Kooky’s is sending tastebuds to exotic climes; GoGo squeeZ is opening up nature’s classroom; Goal Power is kicking kids back into an active lifestyle; and Duff Kits are helping...
CEREAL – Europastry’s main R&D centre – is on the search for its inaugural class of Baking the Future, the bakery sector’s first ever dedicated accelerator programme.
Kerry Applied Health & Nutrition has finalised the acquisition of Spanish biotech firm Biosearch Life, which creates innovative science-backed functional ingredients.
The Belgian family-owned natural chicory and pea ingredient specialist has received a €10m boost to capitalise on the booming demand for more plant-based, balanced and transparent ingredients.
Bertinet Bakery launches a category-first softer ‘sandwich-friendly’ sliced clean sourdough, Banana Scoops has launched the UK’s first vegan, dairy-free ice cream made from bananas, Kiddylicious has developed portion-controlled treats for tinier tums...
A survey among craft bakers has highlighted some positive changes to shoppers’ bread buying habits over the past year, as well as the types of bread proving most popular.
While the health trend has been gaining momentum for several years, it has certainly been given impetus by the pandemic. Today’s consumer is increasingly moving away from considering food as simply a caloric need to something that could add functional...
The London-based producer of Europe’s first probiotics and nootropics (so-called smart drugs that boost mental performance and brain health) snack bars – is hoping to raise £200,000 to progress its mission to get true functional nutrition into the hands...
Mondelez has partly funded a study to investigate the complex relationship between the diet, microbiota and individual health with a view to developing prebiotic snacks.
The Craft Bakers Association (CBA) partnered with payment technology specialist MultiPay Merchant Services to find out how the pandemic has changed the way consumers buy their baked treats in store.
The business to business ingredients brand of global dairy giant Fonterra has expanded the application range of its patented probiotic strains to include energy and protein snack bars, ice cream, chocolates, cheese and ready-to-mix powdered beverages,...
Délifrance partnered with trend consultants Harris & Hayes and commission Nielsen to conduct a UK-wide retail study to find out what Brits want from bread and pastry, both at home and out of the home, when they want it and what will encourage them...
The Hershey Company has completed its acquisition of Lily's, the high-growth maker of low-sugar, better-for-you (BFY) confectionery products, for a purchase price of $425m.
Bimbo Bakeries USA (BBU) has downsized a new line of its Arnold, Brownberry and Oroweat Whole Grains breads for calorie-conscious consumers who can’t live without a slice, but don’t want to live with the regret.
The complex nature of honey provides countless benefits to bakeries in the form of functionalities such as binding and natural shelf life extension. But more importantly to today’s consumers, all of this functionality comes from an ingredient made by...
Nutrition bars offer the portable, ready-to-eat convenience and a high level of personalisation – like sustained energy, weight management and immune function support – that consumers are looking for, says Mike Medina, category marketing director, Specialised...
UK organic flour brand Doves Farm has introduced a speciality flour range intended to appeal to adventurous home bakers wanting to experiment with taste and texture, but also bringing nutritional and environmental benefits to the mixing bowl.
Barry Callebaut brand Cabosse Naturals is launching a line of ‘next gen’ ingredients for snacks, drinks and ice cream that utilise the whole cacao fruit, while Cacao Barry, also part of Barry Callebaut, is rolling out a WholeFruit chocolate offering....
With the Olympic Games around the corner, Nabisco – the official cookie and cracker sponsor of Team USA – is streaking towards the winning line with the release of limited edition products and the launch of the Togetherness Games sweepstakes.
An uncompromising UK startup is poised to disrupt the plant-based snacks sector with a craveable bacon seasoning that consumers can use to pimp up their own snacks, while still keeping Porky as a pet.
New York-based RIND has closed a $6.1m Series A capital raise led by Valor Siren Ventures (VSV), a major investor in early-stage companies in sustainability, food, food technology, retail and retail technology.
Pringles is embracing the summer heat with a sweet and spicy variant, along with the chance to win a tropical escape to either Hawaii or Mexico; Kettle Brand is also kicking off summer with some new flavours; Kellogg’s Special K has partnered with Black...
With the pandemic resulting in weight gain for many, Kamut International is taking the opportunity to highlight the benefits that its khorasan wheat can add.
The California Raisin Marketing Board has released a white paper that explores the functional benefits of using raisins as a fat and sugar replacer in sweet baked goods.
The pandemic has impacted where individuals snack, but the occasion has continued to thrive at home, with many reverting to it more often. Tara Bane, EMEA marketing manager at Glanbia Nutritionals looks at the cultural shift throughout 2021.
Parle Products has expanded its portfolio with the launch of Parle G Chakki Atta (flour) to capitalise on the trajectory growth the home baking trend has experienced since the outbreak of the pandemic.
The UK’s Agriculture and Horticulture Development Board (AHDB) has launched a consumer marketing campaign that features a striking piece of art made entirely from whole grains that run the gamut from 'brown' to 'ecru'.
