Sustainability

Pics: GettyImages/Dan Brownsword/yenwen

Cereal calamity: The geopolitics of wheat

By Gill Hyslop

The Russian-Ukraine conflict has again highlighted how puissant food is in war time, exacerbating an already critical food insecure environment.

Kemin releases interactive 'how to' bakery and snack guide

Advances in bakery and snack processing

Kemin releases interactive 'how to' bakery and snack guide

By Gill Hyslop

The web-based tool is designed to help producers stand out in a competitive marketplace by demonstrating how the right clean label solution can provide stability while meeting a brand’s goals for clean, simple labels.

There’s plenty of truth that ‘we eat first with our eyes', coined by Apicius, a well-known Roman gourmand from the 1st Century. Pic: GettyImages/Renphoto

The psychology of colour in baking

By Gill Hyslop

Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?

Kellogg's Special K line up has been reformulated to contain around 20% less sodium. Pic: Kellogg's

Kellogg’s 12-month quest to reduce salt in Special K

By Gill Hyslop

After a year of tinkering around, the breakfast cereal giant’s food developers have successfully reduced the sodium content in its Special K cereal range by around 20% – without dramatically changing its iconic flavour profile.

BBU's bakeries perform in the top 25% for energy efficiency among similar facilities in the US. Pic: Grupo Bimbo

Grupo Bimbo rocks for its ethicality and energy efficiency ethos

By Gill Hyslop

The Mexican bakery giant has been recognised for the sixth time by Ethisphere as one of the World’s Most Ethical Companies, while Bimbo Bakeries USA (BBU) has been honoured by the EPA for its energy usage at 20 of its facilities, setting the bar for the...

Brands that resonate happiness will win with today's consumers. Pic: GettyImages/fizkes

What makes consumers happy?

By Gill Hyslop

In a world gone mad, it’s more imperative than ever for brands to preserve the values and needs that are important to consumers.

Miss Macaroon is on a mission to bake a brighter future, reinvesting 100% of profits into helping unemployed young people gain skills. Pic: GettyImages/Charday Penn

Macaroons make the difference in surmounting stigmas

By Gill Hyslop

The power of macaroons in helping to overcome social barriers was again highlighted at the graduation of 28 exceptional individuals who successfully completed the pioneering MacsMAD programme.

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