Keeping food safe should be a straightforward task but in reality, it has become increasingly challenging for manufacturers to meet safety and authenticity targets. One major concern is verifying that food labels are accurate as they provide vital information...
Rule Breaker Snacks – a Grupo Bimbo-backed brand of allergen-free plant-based brownies and blondies – has launched an equity crowdfunding campaign to meet runaway demand sparked by a Shark Tank appearance last year.
Calbee America – which claims to have pioneered the plant-based snacking category with its Harvest Snaps Baked Veggie Snacks – has given its flagship lineup a brand refresh with a modern packaging design.
Délifrance has released 'Prove It: Adapting bakery to meet the needs of food hypersensitive consumers', designed to help bakers and food-to-go operators navigate the challenges of the UK’s recently promulgated allergen legislation.
Natasha’s Law came into force in England, Scotland and Wales on 1 October, stipulating that producers must provide a full ingredients list with clear allergen labelling on pre-packed snacks for direct sale (PPDS).
Pringles, Cheryl’s Cookies, Harry & David, The Popcorn Factory and Wolferman’s Bakery gear up for the spookiest time of the year, We Love Purely plantain chips makes a noise about its HFSS-compliant status and Wholey Moly’s adds another new low-sugar...
The Australian food system is touted to be one of the safest in the world, but continued reports on major safety issues such as allergens and microbial contaminations are raising questions over whether more needs to be done to protect consumers.
Julianne Ponan, founder of allergen free Creative Nature Superfoods, advises others in the SME sector to remain open to adapting following the UK’s departure from the EU.
Partake Snacks has capped an ‘exceptional year’ with a $4.8 million series A funding round, led by Robyn Rihanna Fenty with her first investment beyond personal ventures.
Mike Schmidt, sales director at Paradise Fruits by Jahncke, the global supplier of naturally healthy and delicious food ingredients, explains why fruit inclusions can help appeal to producers looking to meet a rising demand for healthier snacks.
The UK’s new Geographical Indications (GI) schemes are set to replace the EU’s schemes on 1 January, while results of a snapshot survey show there’s still some way to go to ensure bakers and other food-to-go businesses will be ready to meet the requirements...
Introducing high doses of gluten into an infant’s diet beginning at four months of age could prevent them from developing celiac disease, one study suggests – although further research is needed, say researchers.
Emerging brand Blake's Seed Based is filling a void in the snack bar category by providing consumers with a product that is free from the top eight allergens but also appealing to anyone looking for alternatives to nut-based and granola bars, says...
SnackSafely is launching an online campaign called #SnackSafelyAtHome to help consumers with food allergies while they are confined to their homes due to the coronavirus outbreak.
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
A new study by American researchers backs up an open request by Scott Gottlieb – then US Food and Drug Administration (FDA) commissioner – last year for feedback on mandating warning labels for sesame.
Cargill has developed a range of plant-based lecithins that assist bread producers formulate clean label and allergen-free production without compromising on functionality.
Rule Breaker Snacks, one of the first companies in PepsiCo’s incubator program, asked fans to chip in to a Kickstarter campaign to boost production of its new bite-sized brownie snack.
The Food Safety and Standards Authority of India (FSSAI) is developing directives on the labeling of gluten-free products to correct the lack of information of the wheat allergy in the country.
The rise of free from is throwing up unique challenges for manufacturers in that, often products that replace allergens can have an allergen classification themselves, like nuts to provide protein and fat content; or eggs or milk to bind ingredients in...
