Determined not to let the ongoing COVID-19 crisis shelve plans, BakeryandSnacks virtually hosted the debate on snackification, originally scheduled to take place on stage at The Ingredients Show in Birmingham, UK.
Consumers around the world are self-isolating because of the coronavirus outbreak, but that doesn’t stop them from craving a delicious distraction. Here’s a selection of healthy shelf-stable snacks that are available online from smaller entrepreneurs...
The Association of Plastics Recyclers (APR) has launched an endorsement pogram to promote companies that provide third party certification of Post-Consumer Recycled Plastics (PCR).
Coveris has announced it is investing €850k to switch to a carbon free source of energy at its facility in Egypt, as part of its corporate sustainability ambition.
The coronavirus pandemic – which has infected more than 220,000 people and killed more than 9,000 globally at the time of writing – is toying with global economy.
The Mexican bakery giant has invested $146m into its initiative to grow its electrically powered fleet to make emissions-free deliveries in Mexico City, Guadalajara and Monterrey.
Get snacking and join the fight against hunger with 34 Degree’s gluten-free chickpea Snaps, Lay’s Poppables gets rocking with the Trolls and Maison Dixie shakes up the frozen aisle: BakeryandSnacks scours the shelf to find on-trend innovation.
Snacking – a familiar term that used to represent the habit of junking between meals – is today part of the millennials lifestyle. Noorul Malik, savvy millennial and marketing & communications executive, APAC, SGK Global, looks at how urbanisation,...
From shorter ingredients lists that consumers recognise, to products free of nasties, to foods that are planet-friendly, exactly what ‘clean label’ is can be confusing and challenging. Maria Brandt, food enzymes regional industry leader, Europe, DuPont...
Nestlé has signed the European Plastics Pact, to make 100% of its packaging recyclable or reusable and reduce its use of virgin plastics by one third by 2025.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
