News & Analysis on the Bakery and Snacks Industries
In a post-pandemic world, snacks are moving beyond their discretionary roles, according to consumer trend forecaster WGSN, to serve a ‘new purpose as functional sustenance’ throughout the day. How are brands innovating with health front-of-mind?
Demand for healthy snacks is increasing – and as it does the number of products trying to claim a health halo is also on the rise. But what happens when the nutrition doesn’t live up to claims being made?
To celebrate International Wholegrain Day (16 November), the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionary and Patisserie Industries (Fedima) has launched an interactive online campaign to promote the...
Yeast and fermentation specialist Lesaffre continues its relentless push to expand its international expertise network with the opening of a new innovation technology centre in Dubai, UAE.
R&D
The Digital AdvisAR app connects bakers, patissiers and chocolatiers to experts around the world.
R&D
The chocolate is available as solid or liquid chocolate, as well as in easy-melt formulations, and all ingredients are sustainably sourced, the company said.
Researchers are studying how multinational producers can overcome the challenges in communicating health claims to European consumers from differing societies and cultures.
Researchers from the University of New South Wales in Sydney are developing colourimetric sensors attached to food packaging to let consumers know when to eat products before they go off.