Join us on June 1, 2023 for a 60-minute webinar discussing innovation across the dairy and dairy alternatives space – from functional to plant-based and precision fermentation dairy – and a policy overview on sugar reduction.
Scottish Bakers’ annual conference – held in Glasgow over the weekend (5-6 May) – saw Mimi’s Bakehouse fight off stiff competition to take the title; the launch of a government-backed fund to support the sector with reformulation; and a warning to ignore...
Kellogg’s “stronger than anticipated” first quarter in which the company saw double-digit organic net sales and adjusted operating profit growth not only places the company in the “enviable position” of raising its full year guidance, but suggests it...
From product prototyping to thousands in cash, the new Northeastern Dairy Product Innovation Competition aims to support food innovators looking to launch products that utilize dairy ingredients produced in the US northeast.
Food price inflation in Europe is a serious worry for many consumers staring down the barrel of higher prices at the checkout. What impact is this going to have on F&B innovation and consumer demand in 2023?
Global food tech ingredients supplier CSM Ingredients has entered into a collaboration with innovation firm URIKA as it inaugurates a new open innovation hub in Israel.
Localisation strategies are crucial in order to achieve the ‘holy grail’ of food innovation in the Asia Pacific region, by combining health, taste and convenience, according to Olam outfit ofi.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
SnackFutures – the innovation and venture hub of the Oreo maker – has opened applications for CoLab 2023, a start-up engagement programme created to unearth trailblazers that are ‘pushing the boundaries of what’s possible in making a snack delicious’.
Grupo Bimbo’s sustainably baked Supán & OroWeat 100% Whole Grain Organic Bread, Dawn Foods’ Women’s Leadership Development Programme and Apex Motion Control’s Baker-Bot are among the raft of recipients to receive the coveted Best in Baking Awards...
EIT Food has launched its latest Europe-wide Open Innovation Call for pioneering tech responses to the biggest challenges in the agrifood sector, such as better-for-you snacks and a net zero footprint.
Hostess Brands has posted ‘outstanding’ Q1 2022 results, driven by accelerated innovation and marketing capabilities to drive greater engagement with consumers.
Kraft Heinz is reimaging its approach to food production and marketing to help offset inflation and increase value for consumers as they begin to consider their budgets and purchase priorities more carefully as prices across categories rise.
The newly-formed Canadian Food Innovation Network (CFIN) has partnered with SIAL Canada to introduce its mission and leadership to the food industry across Canada.
A new report by EIT Food – one of eight communities to boost innovation and entrepreneurship across Europe – reveals only 47% of Europeans trust the food sector. French consumers lead the pack in scepticism.
Arla Foods Ingredients has launched a new concept to help manufacturers create protein bars that tap into the demand for creamy nut butter fillings without compromising on texture, taste or functionality.
Less than a year after taking the helm at Clif Bar & Co., new CEO Sally Grimes is spearheading the company’s first transformation in 30 years with an ambitious goal to double its business to $2 billion and double its positive impact on the world....
Hostess Brands’ recently opened Innovation Lab in Lenexa, Kansas – designed to develop differentiated products through sensory and focus group tests – underscores the American baking company’s ongoing commitment to consumer insight-driven innovation.
PepsiCo established its Future Brands business in Europe in 2018 in response to the changing innovation landscape. FoodNavigator speaks to Senior Innovation Director Karen Scott to find out how the company is leveraging agile innovation and identifying...
After helping to build a category for biltong – jerky’s less-processed, softer and often healthier cousin – the founders of Kalahari Snacks believe the “next evolution” in the meat snack segment is a trio of crunchy beef crisps that it launched online...
The sustainable plant-based edible oils and fats specialist will inaugurate its first Creative Studio in Istanbul in Q3, a dedicated workspace designed to accelerate customer innovation in the growing Middle East/North African markets, while adhering...
This week's edition of the FoodNavigator new product trend tracker features an innovative solution from Kinnerton to allow consumers with nut allergies to enjoy the hazelnut taste of chocolate, while Bahlsen has teamed up with Baileys to make a 'truly...
During these unprecedented times, bakers particularly need to adapt and innovate to meet the needs of the consumers and keep their businesses going, says Lee Burnside, sales director for the Artisan, Distributor & Industrial channel, Puratos UK.
Grupo Bimbo is looking to scale up innovative startups throughout Latin America with the launch of two accelerator programs, Eleva and BakeLab. “We're looking for the next great ventures in Latin America,” it says.
From the complexities of regulation and cutting-edge science to the brands behind the boom, the CBD Global Summit will bridge the business and science underpinning this fast-moving category.
The baking and confectionery supplier hosted an opening party for about 150 customers at the brand-new 6,700-square-feet facility in Chicago’s Pilsen neighborhood.
From better-for-you to permissible indulgence, snack SKUs have ballooned in recent years. The Colorado investment firm tells BakeryandSnacks what makes a brand worthy of investment.
The growing snack company – a phoenix rising from the devastating California wildfires in 2017 – dries wine grapes (and sometimes coats them in chocolate) to create a fruit snack with more antioxidants than their traditional counterpart.
The cereal and snack giant showed off new products for Rice Krispies, Pop-Tarts, Pringles and Cheez-Its at the National Association of Convenience Stores (NACS) show held in Atlanta, US, on October 1-4.
At its first Digital Innovation Hub, Dawn hopes the new space and pool of tech-forward talent will guide the 100-year-old company into a more digitally connected future.
The Canadian acidulant producer presented its ingredients at the International Baking Industry Exposition (IBIE) for the first time, following a refreshed marketing approach and private equity acquisition.
A Wisconsin cheese maker refreshed its 90s-era dried cheese snack by removing extra ingredients and changing the shape. Now it's a top search result for ‘cheese snack’ on Amazon.
Snacking giant Mondelez International has established a new Growth Hub in Oceania, separate from its global innovation hub SnackFutures, which it claims underscores its commitment to growth and innovation in the region.
Morning snack bars and flavor-packed cereals from General Mills and Kellogg's show that breakfast is still big, with colorful and hearty options hitting shelves this summer.
The European bakery and pastry ingredients federation recently celebrated its 50th anniversary with its secretary general calling for a market that protects the innovation capacity for manufacturers of bakery ware across Europe.
DoubleTree Hotels’ cookie dough will travel in late 2019 to the International Space Station (ISS) in a shuttle carrying a prototype oven built to withstand long-duration space flights.
For most consumers, snacking is a part of daily life and always has been. However, what is changing is the way people think about snacking and what is considered to be a snack.
The bakery supplier expanded its Missouri facility to 33k square feet, featuring its bakingHUB innovation lab and a yeast development center, while adding a technology center.
Mondelēz International announced the two winners of its first SnackFutures ‘Future of Snacking’ pitch competition at the Seeds & Chips annual Global Innovation Summit held in Milan, Italy, from May 6-9 2018.
FDA’s new Acting Commissioner of Food and Drugs, Norman Sharpless, promised last week that he will pick up where outgoing Commissioner Scott Gottlieb left off in strengthening nutrition policy and regulation to improve the public’s health and implementing...
Encore Consumer Capital and CircleUp Growth Partners have invested in 4505 Meats to aid its expansion and to capitalize on the soaring growth of the meat snack category.
The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.
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.
Adventurous flavors – albeit those with a touch of nostalgia – are driving new snack launches around the globe, evident at SNAC International’s annual SNAXPO, held in Orlando, Florida, from March 31 to April 2.
