Eggs are an integral ingredient for bakers and many snack producers, which – amid all the other challenges – continue to face egg shortages and skyrocketing prices.
The Open Wing Alliance (OWA) has released its 2023 Global Manufacturers report, which commends those companies for being transparent in their cage-free egg commitment, but also names and shame those that are lagging.
The Danish emulsifier specialist will be revealing the secrets of its bakery emulsifiers at IBIE 2022, which can help bakers snap spiralling costs by reducing the egg content of cake recipes.
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.
Egglife Foods has taken on the lofty goal of disrupting the $4bn tortilla category with an egg-white based tortilla that CEO David Kroll says delivers everything consumers expect from a traditional flour tortilla but with a greater degree of versatility...
Egg Innovations, a vertically integrated producer of pasture-raised and free-range eggs, has struck an all-stock deal to acquire egg-fueled snack brand PECKISH.
BakeryandSnacks spoke with Lauren Egan, brand VP at Peckish, about how the product and positioning has evolved since launching earlier this year – from tweaking the front-of-pack call-outs to dipping into other flavors.
The American Egg Board (AEB), speaking at this year’s International Food Technologists expo held June 2-5 in New Orleans, shared ways to incorporate out-of-shell egg products into snacks that satisfy demand for protein and clean labels.
Sonoma Brands has introduced what it calls a ‘revolutionary’ protein snack pack that features two ‘perfectly boiled’ organic free-range eggs paired with a protein-packed dip.
Kellogg’s woes continue with the CDC advising that all packs of Honey Smacks be tossed, Utz potato chips fails to declare soy and a new Dutch egg safety report shows need for higher standards: a quick update of some of the latest recalls in the bakery...
The baker – which makes cakes under licensed brands such as Disney, Thorntons and Mary Berry, as well as artisan breads for supermarkets, restaurants and cafes – has posted a 3.4% decline in full year revenue, citing increasing ingredient costs and a...
Nestlé has become the latest CPG company that aims use only cage-free eggs for all of its products globally by 2025, following similar moves made recently by General Mills and Mondelēz.
A fraud involving millions of imported caged or barn eggs sold in
the UK as free range and organic could cause significant damage to
the British industry if not resolved.
The UK Food Standards Agency (FSA) has hit out against Spanish
claims that the regulator's findings, published last week, were out
of date, inaccurate and commercially driven.
Fresh-Pak's newly completed £7.5 million egg mayonnaise facility
forms the cornerstone of the company's ambitious plans to dominate
the UK's lucrative sandwich-filling market, writes Anthony
Fletcher.
An FSA survey of UK-produced eggs has found that the level of
salmonella contamination is now one third of what it was in 1996.
But one industry expert says that food manufacturers should still
exercise caution, writes Anthony Fletcher.
