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...
Six new innovation hubs in the UK, as a partnership between academia, industry and policymakers, will explore and tackle global health and the contribution of unhealthy diets to disease and illness. They represent an investment of nearly £15m (€17.5m)...
A new report shows that food environments, from promotional offers to the placement of food in shops, can influence consumers to make less healthy and less sustainable food choices.
The provider and controller of returnable transit packaging (RTP) equipment used extensively in the bakery industry has noticed a concerning uptick in delivery equipment like bread baskets sold online - illicitly.
Applications are now open for EIT Food’s latest Proof of Concept Call, which aims to foster a positive impact on society through public engagement initiatives that enhance consumer trust, improve health outcomes and reduce the environmental impacts of...
The overconsumption of sugar can lead to many health conditions, such as diabetes and cardiovascular disease, as well as mental health conditions such as depression. Some experts have suggested that it could be an addiction, similar to alcohol or cocaine....
Priority is given to products that offer genuine sensory appeal – providing new and experimental flavours, as well as those associated with comfort, familiarity and simplicity.
The Campaign has ramped up its efforts to lobby for an Honest Crust Act to enforce loaf labelling and marketing legislation in the UK and has sent Defra its motivation outlining ‘the case for a legal definition of sourdough bread’.
Demand for healthy snacks is increasing – and as it does the number of products trying to claim a health halo is also on the rise. But what happens when the nutrition doesn’t live up to claims being made?
A recent study has come out in favour of mandatory front-of-pack labelling (FOPL) policies – for both directing consumer choice and encouraging the food industry to reformulate products.
News on the rise of the current healthy snacking trend to avoid 'Covibesity', better-for-you dessert success and the rise of regenerative foods feature in the first-ever edition of Healthier Choices.
The pandemic has impacted where individuals snack, but the occasion has continued to thrive at home, with many reverting to it more often. Tara Bane, EMEA marketing manager at Glanbia Nutritionals looks at the cultural shift throughout 2021.
2020 was a bumper year for biscuits – posting the strongest growth in more than five years – as lockdown saw shoppers add an extra packet of the biscuit aisle’s bestsellers to their trolleys.
The Lay’s and Doritos snacking giant is taking a concerted dive into the plant-based protein category by creating a joint venture with Beyond Meat to expand its portfolio of health-focused snacks and beverages.
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
Cereal crops like maize and wheat deserve greater consideration as part of a healthy, nutritious diet, according to a new paper. FoodNavigator caught up with the authors to learn why.
At the beginning of this unprecedented health crisis, Grupo Bimbo set up the ‘Bimbo Contigo’ (Bimbo With You) initiative to assist those affected by the pandemic, including a 270 million pesos (US$11.32m) pledge to support Mexico’s health sector and other...
AI food technology company Spoon Guru has launched an Immunity Support TAG system for online grocers to help customers find foods that boost the immune system during Coronavirus.
The savoury snack market is growing worldwide, driven by a variety of consumer trends including ‘health and well-being’ and ‘exotic flavour variations’, according to tna.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
Sweet ‘n heat, global cuisines, flavors that were once ‘out there’ and are now more accessible, and healthier substrates will dominate the snacking landscape next year.
The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA...
The main motivation for consumers to reduce their sugar intake is its negative effects on their health, Thomas Schmidt, marketing director at BENEO, told ConfectioneryNews.
The nation’s Ministry of Health has decreed that all foods sold in Singapore – including bakery and snacks, whether made locally or imported – must be PHO-free within two years.
Biscuit consumption is soaring in China, on the back that these intrinsic snacks offer pleasure and convenience, a boost of energy as well as satisfying hunger. They are also regarded as a well-heeled gift.
As the popularity of snacking continues, consumers are balancing their desires for health and indulgence. Marcia Mogelonsky, director of Insight, Food and Drink, Mintel, shares with BakeryandSnacks her annual review of the salty snack industry.
Whole Foods kicked off a campaign across the US earlier this month to promote six emerging candy and snack brands that offer healthy alternatives, such as KitKat.
Mike Hughes, head of Research and Insight at FMCG Gurus, emphasizes the importance of not overestimating the influence of high protein claims in the cakes & pastries sector.
The Food Safety and Standards Authority Of India (FSSAI) has agreed, in principal, to reduce the trans-fat content in vanaspati and bakery shortenings and margarines to less than 2% by 2022.
Specialist ingredients supplier John Morley Foods has signed an agreement with OptiBiotix Health to exclusively manufacture and supply muesli breakfast products containing OptiBiotix’s SlimBiome weight management technology for the UK market.
Lesaffre, a 164-year-old French company specialising in yeast and fermentation products, has officially opened its regional expertise hub in Singapore, consolidating its different APAC business streams.
Option paralysis: Consumers were confused by 'Choices'
The Dutch government has ordered the industry-led healthy eating logo to be phased out and replaced with an app that allows consumers to scan products for nutrition information.
Rising interest in health, wellness and preventive healthcare is set to fuel continued growth in the use of nut ingredients in the bakery and snack industries.
Consumers are moving toward healthier options such as breakfast biscuits and away from sweet in the UK biscuits and cake market, according to a report from Key Note.
Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.
Ingredients by Nature has entered into a strategic partnership with ICC Brazil and Angel Yeast Co. to supply food-grade nutritional yeast ingredients for the US supplement and nutritional foods market.
As parents look to strike a balance between healthy and unhealthy foods in their childrens' diets, bakery manufacturers have an opportunity to innovate with healthier products in the cookies, breads/rolls, crackers and snack bars categories, according...
Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.
Occasion-based snacking during events like the Super Bowl, Christmas or Thanksgiving is driven by tradition, fun and indulgence not health, an analyst says.
