Healthier crackers firm Mary's Gone has successfully launched three separate better-for-you ranges in supermarkets across the Middle East, riding on the rising demand for healthier, clean label product options.
SpudLove Snacks is hosting a social media giveaway to celebrate National Potato Chip Day (14 March) with unique ‘Chip Bowls’ made from actual potato chips.
Best Alternativa was creating rice-based products long before the gluten-free trend took root in Ukraine, spearheading the movement in the region with backing from the European Bank for Reconstruction and Development (EBRD).
The UK specialist miller and baker has joined a list of blue chip customers – including PepsiCo, Ella’s Kitchen and Vivienne Westwood, among others – that have adopted Mapp’s Customer Data Platform (CDP) to drive a targeted digital communication strategy.
Glebe Farm – home to the UK’s first production plant for making oat drinks from scratch – has reported best-in-class CO2 emission figures for its PureOaty snack beverage.
According to the clean label ingredients specialist, its portfolio of agglomeration ingredients answers a raft of technical challenges, but also present a huge opportunity for producers wanting to produce clean label products.
2020 was without a doubt one of the most challenging years in UK history. Not only did the food industry have to contend with the pandemic, but also the complexities involved with the UK withdrawing from the European Union.
Wilde Brands – the snack producer that replaced the potato with chicken breast to make Wilde Chips – has introduced another first: chips made from pork raised without antibiotics.
The Indiana-headquartered snack producer has made a ‘substantial’ investment in a new facility in the Kansas City (KC) region to support a diverse and growing customer base.
Pringles turns up the heat, the Great British Porridge Co. adds much-needed cheer to Christmas, Ginger Bakers allows coeliacs to celebrate and Frank Dale ensures this year’s [muted] party still dazzles.
The manufacturer of gluten-free puff pastry sheets has been snapped up by The Fillo Factory – which produces appetizers, small bites, snacks, entrees and desserts – for an undisclosed amount.
Chris Hook, Free From director of Warburtons, says the demand for free from is clearly here to stay, but the expectations of anyone following a gluten-free diet – whether for medical reasons or just a lifestyle choice – remain demanding … and so they...
Los Angeles-based Platinum Equity has entered into exclusive negotiations with Qualium Investissement to acquire Biscuit International, the leading European manufacturer of private label sweet biscuits.
Coeliac disease affects about one in 100 people in the UK – of which half a million are still undiagnosed – giving gluten free producers an extensive, and loyal customer base. And it’s growing.
A group of European scientists have successfully made gluten free bread using a technique called Ohmic heating (OH), in which the bread itself is a conductor for electricity.
Today, there is a plethora of natural and free-from choices in baked goods and snacks on shelf today, meaning competition in the gluten-free category is heating up, forcing manufacturers to diversify and innovate.
Everyone loves a good snack, and while the slant has definitely skewed towards healthier options that offer nutritional benefits, the salty snack sector still remains king.
This month, be kind to yourself – and the environment with a snack made from ingredients that would have otherwise gone to waste – with punch of protein and African superfoods, but still retaining the ultimate indulgence: BakeryandSnacks takes a look...
A recall of Udi’s Gluten Free products due to contamination with sesame seeds has been extended to own-label goods also produced by Udi’s supplier Boulder Brands UK.
BakeryAndSnacks.com brings you a roundup of the latest research into gluten free production to give ideas on how your company can formulate to benefit from the growing category.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
