Groupe Le Duff – a leader in the global bakery-pastry, café bakery and pizza-pasta sector – has acquired North American producer of Viennese and French-style pastries Lecoq Cuisine Corporation; a move that emphasises the focus of Le Duff on accelerating...
The UK wholesaler has resuscitated its Help for Hospitality campaign, launched in 2021 to help foodservice operators recover from COVID lockdowns. The initiative generated around £2m in cashback, which was returned to customers in rewards and donated...
The 170-year-old leader in the field of fermentation has modernised its educational platform on yeast to get the message out about the myriad of benefits of this remarkable microorganism from nature.
Délifrance partnered with allergen specialist, Jacqui McPeake of Allergy Aware, to compile its 2021 report Prove It: Adapting bakery to meet the needs of the increasing number of food hypersensitive consumers.
Délifrance’s newest ‘Prove It’ market analysis examines the changes the breakfast market has gone through over the past few years and how bakeries should adapt now OOH (out of home) is picking up speed.
The world’s largest bakery manufacturer and leading producer of high quality chocolate and cocoa products have renewed their long-term outsourcing agreement, originally signed in 2012.
KIND has expanded its Protein bar line-up with a flavour it expects to be a hit with customers; Just Desserts has created uber indulgent cheesecakes; and a new kid on the block is hoping to take the UK by storm with its flavour-forward, vegan, low calorie...
Production costs soaring by 30% is leaving British egg farmers on the brink, which will have the inevitable domino effect of reverberating into the bakery sector.
The American Bakers Association (ABA) and SNAC International (SNAC) have updated their Salary & Benefits Survey – last published in 2017 – to map the current North American landscape, particularly post-COVID, to help bakery and snack producers attract...
Lancashire-based bakery Eat My Logo – a direct seller of bakery treats featuring edible branding – has set its sights on moving into the catering and hospitality channels.
The clean label concept is beginning to move beyond just a simple and smaller ingredients list, with consumers paying greater attention to sourcing, production and packaging.
Food Waste Action Week (7-13 March 2022) was created by anti-food waste expert WRAP to help slice global food waste in half by 2030 through actionable change.
Sirha Europain puts the French bakery sector in the spotlight next month, celebrating the country’s know-how in all things baguette and beyond, with rising ingredient prices, production methods, standardisation and deep-freezing being the hot topics.
UK natural flavour house International Taste Solutions (I.T.S) has developed a range of natural free from flavour enhancers that replicate the indulgent characteristics of dairy and eggs in bakery products.
Due to increased numbers of omicron Covid-19 infections, and the subsequent reduction in travel, organizers of Sigep - The Dolce World Expo, scheduled for January, have postponed the event to March 12 to 16.
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.
The approach to building and maintaining customer loyalty that sustained the hospitality sector before the pandemic are no longer fit for purpose. The old ways are finished – here is what bakers need to do now.
The group of wholesale bakeries – which includes Main Street Gourmet (MSG) and Biscotti Brothers – has finalised the acquisition of Wisconsin peer Meurer Brothers Bakery for an undisclosed amount.
George Weston Ltd has entered into a definitive agreement to sell its Weston Foods ambient bakery business for C$370m ($296 million) to Hearthside Food Solutions, which follows the sale of its fresh and frozen bakery business to FGF Brands for $1.2bn...
From indulging in comfort food to trying new food fusions, Canadian flavour and colour specialist Embassy Ingredients has tracked the changes in consumer preferences driven by the pandemic.
The global bakery café chain has become the fast-casual restaurant to commit to becoming climate positive – not just neutral – by 2050, challenging industry peers to follow suit.
Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.
The Original Baker has received a major investment from HSBC UK to expand its existing site in Malton and to diversify its product range to meet growing customer demand.
The Icelandic sugar-free brand is foraying into the bakery category with its newest no added sugar, keto-friendly product, following a successful follow-up round of $2m investment, led by current investors, Icepharma, K2B Investments and Anton.JL.
COVID-10 has changed the way the world works and in particular, brought forth a seismic change in consumer habits and preferences. This, says Puratos, has implications for all players in the bakery, patisserie and chocolate sectors.
Singapore-based food tech start-up AuroraFood is commercialising its glycaemic index (GI)-lowering platform, starting with the launch of a waffle premix later this year.
Bakery products have always been a staple in the Asia Pacific region for breakfast and snacking occasions, but the COVID-19 pandemic has boosted the sector’s growth significantly in the past year, primarily driven by the home-baking, flavour innovation...
Indian low-carb and keto-friendly brand Lo! Foods plans to begin exports to Europe this month with a new range of brownie, pancake and waffle mixes created to cater to the international audience.
The UK’s transport crisis is only going to get worse in the coming weeks, affecting the country’s entire food industry and no less so the baking sector, which will undoubtedly put a strain on getting product onto shelves.
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...
Northern Ireland bakery Around Noon is investing over half a million pounds to quadruple the size of its bakery operations due increased demand from customers across Ireland and the UK.
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.
Join British Baker’s free webinar on Tuesday 8 June where you can quiz bakery experts on all aspects of manufacturing from planning, energy and waste management through to ingredients and more.
More than ever, consumers care about what they eat and pay more attention to the product label. For baked goods, there is a rising demand for short and clean(er) labels, with mainly natural ingredients and ingredient names that consumers know or understand,...
Weston Foods’ first ever Bakeology Report reveals what we all know by now – that the pandemic has triggered a re-evaluation of food choices among consumers – but it also highlights the relevance that bakery continues to play in Americans’ lives.
Following its acquisition by Investindustrial, CSM Bakery Solutions has rebranded as CSM Ingredients. FoodNavigator speaks to the group’s CEO Aldo Uva about the opportunities the new ownership structure will unlock.
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.
