Protein

High-protein is projected to be the fastest growing segment within dairy yogurt this year, with a growth rate of 17.2%, according to Circana. Image: Getty/YelenaYemchuk

High-protein dairy is booming, but how 'healthy' is it?

By Teodora Lyubomirova

Danone has become the latest manufacturer to release a range of high-protein dairy products in the UK. But can high-protein yogurts - that typically contain thickeners, starches and sweeteners - really be considered ‘healthy’?

Tate & Lyle delves into the strengths, weaknesses, opportunities and threats (SWOT) of the European bakery market today. Pic: GettyImages

What is driving growth in bakery?

By Gill Hyslop

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.

NatureBox has provided more than 3.5 million consumers with snacks at home. Pic: NatureBox

NatureBox is betting on big flavours to boost the snacks scene

By Gill Hyslop

From pickled strawberries to black tahini and the complex heat of ethic spices, the subscription-based healthy snack producer contends that staying on top of flavour trends will be key in grabbing a piece of the $100bn action.

Consumers are on the look out for alternative protein sources, which the bakery and snacks categories are perfectly aligned to provide. Pic: GettyImages

The four factors driving the alternative protein ecosystem

By Gill Hyslop

While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....

How will the next generation of innovators win over consumers, and what hurdles will they need to jump to get there? GettyImages/snapphoto

How next-gen protein innovators plan to win over consumers

By Flora Southey

The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...

Protein snacks are at an all time high. Pic: GettyImages

The UK’s top 10 protein bar flavours

By Gill Hyslop

Research shows that consumer demand for protein is at an all-time high, with 29% of Americans stating that protein has become more important over the past year.

It’s high stakes for sugar and salt in 2023

It’s high stakes for sugar and salt in 2023

By Gill Hyslop

The Kerry Health and Nutrition Institute (KHNI) has identified 10 key trends set to shape the food industry in 2023, with women’s health, affordable nutrition and sugar and salt reduction among some of the top areas for innovation.

Pic: GettyImages/SolStock

What’s trending for Pancake Day 2023?

By Gill Hyslop

Forget the fancy filling, topping and titbits, Brits still prefer their pancakes the traditional English way – with just a squeeze of lemon and a sprinkling of sugar.

Protein is expected to cement its presence in the bakery and snacks sectors in 2023. Pic: GettyImages/Aleksei Bezrukov

Will protein be the next mega-trend in 2023?

By Natasha Spencer

With growing calls for high protein and alternative options – and as manufacturers tackle traditional manufacturing challenges – the industry’s eyes are on whether 2023 will be the year protein cements itself as a seismic influence in bakery and snacks.

What consumers are seeking from their snacks. Pic: Polyudova_Yulia

How snacking habits have shaped up in 2022

By Gill Hyslop

Data from FMCG Gurus confirms what we all know – that consumer snacking has seen an increase over the past two years, especially as many turned toward food as a means of comfort during the dark days of the pandemic.

A close up of EverPro. Pic: EverGrain

EverGrain attains Upcycled certification

By Gill Hyslop

The US impact driven ingredient company has received the Upcycled Food Association’s (UFA) certification for its entire portfolio of upcycled barley ingredients.

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