In a strategic move it hopes will ‘revolutionize product development’, networked ingredient marketplace TraceGains has acquired NutriCalc, renowned for its highly accurate nutritional calculation software.
Yes, the bakery industry is facing numerous challenges, but there are also ample opportunities for bakery manufacturers can tap into, including the consumer’s increased focus on positive nutrition claims, which often surprisingly, negate the push to reformulate...
New Jersey-based Anthony & Sons Bakery is hoping to recreate the viral frenzy of the 2010s – probably the most prominent moment in avo toast history when Gwyneth Paltrow sent the internet spiralling – with the launch of its latest brand, The Avocado...
Today, the majority of European adults do not meet the recommended daily intake of dietary fibre. Worse still, more than half of the population largely overestimate their intake of dietary fibre, even though a consumer observatory run by the ingredient...
Consumer research by Tate & Lyle reveals almost half of 18-34-year-olds across the UK and Europe tuck into a sweet or savoury baked treat daily. A third of consumers aged 34 and above are doing the same.
The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
Markets have been shaped by a prevailing theme of uncertainty and worry - war, pandemic, price inflation and growing pressures on food systems - resulting in a sharper consumer focus on protecting their physical and emotional wellbeing.
Health and wellbeing remain at the forefront of snack marketing, with guilt-free pleasures, plant-based options, traditional flavours and adaptogenic ingredients expected to lead the sector into the new year.
A recent study by Kerry reveals 98% of consumers polled are actively trying to minimise food waste by switching to brands or products that offer better shelf life.
Better-for-you brand LesserEvil announced that it “received a significant minority growth investment from Aria Growth Partners” as well as secondary investment from Valor Equity, Invest Eco, and Touch Capital, as the company scales its operations to meet...
Technological advancements have opened seemingly infinite possibilities for innovation within the snack and bakery industry. We’re in a new era of food manufacturing with the ability to create a more connected experience for consumers and more efficient...
The bio-based ingredients company - which is pioneering a proprietary upcycling process - has cut the ribbon on a new facility dedicated to the production of food-grade ingredient samples in compliance with FDA regulations.
ofi (olam food ingredients) has opened a herb processing facility in Egypt, culinary-centric Griffith Foods has renewed its contract as a Worldchefs Global Partner; and Univar Solutions and Kalsec have strengthened their collaboration in Europe.
Healthier snacking brand Hey! Chips is looking to overcome the dominance of ultra-processed snacks in the market by innovating with whole ingredients to make scalable clean label products.
Incredo Ltd – formerly DouxMatok – has raised $30m in a Series C funding round – bringing partners like dsm-firmenich and Ferrero on board – to further support R&D of its flagship product – a first-of its-kind clean label alternative that has the...
The New England supplier of 100% pure and organic maple syrup and maple sugar recently highlighted how its maple products can help bakers tick consumer boxes: sustainability, plant-based/vegan, clean label, sugar alternative, organic and a good source...
The specialist in leavening agents for the bakery industry has launched a non-aluminium alternative to the traditional sodium aluminum phosphate (SALP) for bakers looking to meet the consumer preference for clean label.
Sensient Savory Flavors France has cracked the code in delivering an innovative extract to boost the taste of a multitude of savoury and plant-based treats. Best of all, the portfolio will resonate with consumers on every level.
For brands looking to attract label-conscious consumers, there is an abundance of opportunity to innovate clean label versions of traditional fan-favourites.
While ‘clean label’ was first mooted to describe simple, understandable ingredients, today it’s a broad concept that means different things to different consumers, influenced by a range of external factors, not all of which are conclusion or straightforward.
Ingå Group was created by Swedish investment firm Novax and currently comprises clean label ingredients specialist Ulrick & Short and recently-acquired French counterpart Louis François.
Despite inflation pressuring some consumers to trade down or pull back on spending, more than three-quarters of shoppers globally still are willing to pay more for products making natural claims, according to the latest wave of Ingredion’s proprietary...
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
Ingredion has completed one-third of its planned $160m capital investment into expanding capacity for its clean label specialty starches to improve its operational flexibility amid ongoing supply chain disruptions.
At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...
Kerry has introduced Puremul, an acacia-based emulsifying ingredient that serves as an alternative to sunflower lecithin and mono- and diglycerides, responding to ongoing global sunflower supply challenges and manufacturers' need for a viable replacement.
In March, Rind Snacks, LesserEvil, Primal Kitchen, A Dozen Cousins and Cappello’s formed the coalition to promote cleaner, more sustainable cooking oils to empower consumers to make better-for-you choices. The collaboration recently enlisted Brad’s Plant...
The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.
For most bakery producers, the clean label concept involves making use of as few ingredients as possible that consumers recognise as wholesome and natural. But today, clean also means green, highlighting opportunities for ingredients and products that...
With Brits devouring more than four billion toasties a year, Country Choice has introduced bake-in-pack toasties for foodservice operators; the sharp tang of dill pickle blends perfectly with Wenzel’s naturally handcrafted smoked meat sticks; and Boundless...
The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.
The McKinsey Institute for Black Economic Mobility has released a study that takes a deeper look at Black American’s experiences with food, and answers why equitable access to food is not common.
Hungry – the tech-enabled organiser of curated experiences like catering, chef pop-ups, snack packs, virtual cooking classes and food-delivery – has acquired NatureBox for an undisclosed amount.
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.
Salty nibbles and sweet bakes have long borne the brunt of a bad rap, but with consumer focus on health more dominant than ever before, the sector is quickly reinventing itself to stay relevant.
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?
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
Unlike other drying methods, freeze-drying is a clean process that retains the nutrients, natural colour, inherent flavour and texture of fruit and veggies.
The GNT Group – a specialist of future-proof products from only natural ingredients – will demonstrate how its plant-based colour platform can deliver flamboyant colour while maintaining a 100% clean label at CFIA Rennes 2022.
The Fresh Factory has launched Fresh Start, an accelerator programme designed to pioneer the next gen of disruptors creating better-for-you products made with recognisable ingredients.
Parents today are as discerning over their choice of foods for their little ones as they are for themselves. However, many snacks and choices on the shelf today come with high levels of sugar and other nasties.
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.
Ingredients specialist Eurostar Commodities picks out the biggest positive trends in food that we will see in 2022, which include clean label, climate change and probiotic pizza.
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?