The Good Food Group – a Nottinghamshire-based consultancy firm that connects suppliers with buyers – has launched a unique subscription service to help bakery and snack brands land their products on retailers’ shelves.
Puratos has launched a global food tech venture – the first in the bakery, pastry and chocolate sector – to spur on healthier and more sustainable innovation.
The theme of innovation has truly been brought to the forefront of the baking industry as a result of the COVID-19 pandemic. Automated systems and equipment will provide businesses with a holistic solution to pandemic-related challenges and arm them an...
Most micro and minor weighing operations in bakery facilities across the globe are carried out by human operators. Jake Norman, head of Innovation at OAL notes that even after automating the bulk ingredients with silos, as much as 70% of the remaining...
With the British Baker webinar on ‘Consumers, Covid and clean label baking – what’s next?’ just a few days away, we introduce the complete line-up for the expert panel
What began as a fun cottage industry hobby by two cousins and ketogenic enthusiasts has metamorphosed into a vibrant sugar-free treat business: most recently, penning a long-term alliance with Sugarwise and adopting new recyclable share bags for its on-the-go...
Swiss dairy company Hochdorf is to sell Marbacher Ölmühle GmbH to a German family office company focusing on long-term commitment in the organic food industry.
Bakes that are aligned to – or even contribute towards – a long-term health focus, along with locally made treats in vivid colours that stir up feelings of nostalgia are forecast to be in top demand next year.
The predictive analytics provider told BakeryandSnacks the UK savoury snacks industry stands to lose £381.1m, while the bakery sector is at risk of losing £143.4m should the government’s injunction on advertising products labelled as high in fat, sugar...
With fears of a second wave of the virus mounting, consumers are looking to make improvements to their diets to maximise their health and reduce vulnerability to illness, opening opportunities for bakery producer, writes Mike Hughes, head of Research...
The global ingredients specialist has opened subsidiaries in Kenya, Ivory Coast, Ethiopia and Nigeria to cement customer relationships and localise production using indigenous raw materials, which will lessen the continent’s reliance on food imports and...
Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.
After the success of its first two bakery stores, Bakery Coffee Granier’s in Pas de la Casa and la Massana, Hiper Pas Group has opened a third Granier & Go, self-service concept in Andorra.
