Eggs are an integral ingredient for bakers and many snack producers, which – amid all the other challenges – continue to face egg shortages and skyrocketing prices.
Thousands of vegan products, including confectionery, have been launched around the world during ‘Veganuary’ to capitalise on the ever-increasing number of people taking on the pledge.
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
Be Better My Friend is a Dutch company set up by chef Marike van Beurden, food scientist Pere Castells and global food strategist Joost Lindeman with a vision to end the bakery sector’s dependency on animal-derived ingredients.
In 2021, ingredient supplier BENEO launched its protein strategy. The company discusses how it is investing in innovation and capabilities to expand in plant-based, with the launch of its first semi-finished product and plans for a new fava processing...
How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?
Four SKUs from the California better-for-you brand – renowned in snacking circles for challenging PepsiCo Frito-Lay’s category monopoly – have passed independent authentication to bear the Non-GMO Project Verified Seal.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
Kellogg’s plant-based business “remains in good condition with excellent prospects” despite plummeting sales and ongoing supply chain struggles that represent the only “softness” in the company’s otherwise strong third-quarter earnings report released...
Using plant-based, vegan ingredients that offer added health benefits – such as increased protein or fibre – are quickly becoming a priority among health-conscious snackers, says CJ McClellan, senior strategic marketing manager for Blue Diamond.
Food provides a gateway to new experiences, including flavours, textures and colours that excite the senses and evoke emotional responses. As more consumers turn to food as a source of comfort and enjoyment, nostalgic and indulgent options are in high...
Gourmand Pastries is getting into a twist with its new Pretzel Triangle, Schwan’s is boasting about its pre-fired frozen pizzas that deliver pizzeria-quality craftmanship; and Walker’s is decking the halls with its Premium Festive Travel Retail Range,...
Kellogg Company has developed a multigrain HFSS-friendly version of Pringles while maintaining its iconic shape; British Bakels has expanded its seasonal range of crème cake mixes for the professional bakery market, and the Maui Cookie Lady’s limited...
Tetra Pak is testing a fibre-based barrier to replace the conventional aluminium layer on its aseptic carton packaging in a bid to slash carbon emissions while still maintaining shelf life.
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
There’s a lot of buzz about plant-based innovation. But according to Julian Mellentin, of consultancy New Nutrition Business, much of this noise comes down to the ‘echo chamber’ created by media, consultants and the investment community. Is plant-based...
EverGrain Ingredients’ inaugural showcase at Plat Based World Expo put a barley rice protein ingredient that helps brands maintain the taste, texture and nutrition content typically found in animal-based counterparts.
The Danish emulsifier specialist will be revealing the secrets of its bakery emulsifiers at IBIE 2022, which can help bakers snap spiralling costs by reducing the egg content of cake recipes.
With vegan, vegetarian and flexitarian (occasionally ditching meat) lifestyles becoming part of everyday life, GoodMills Innovation has launched a wheat protein-based vegan-snack-mix that will add a meaty boost to bakery and snack fillings.
A recent study into the carbon emissions in producing its Samai snacks provided surprising results for Santo Domingo-based Exotic Blends – coming out with a carbon negative status.
Ingredion explores how producers can deliver on taste, texture and nutrition while proactively providing front-of-pack labels like the EU’s Nutri-Score, and within parameters of the UK’s soon-to-be implemented HFSS (high in fat, sugar and salt) initiative.
With Brits devouring more than four billion toasties a year, Country Choice has introduced bake-in-pack toasties for foodservice operators; the sharp tang of dill pickle blends perfectly with Wenzel’s naturally handcrafted smoked meat sticks; and Boundless...
Growing Kent & Medway – a research, innovation and enterprise cluster – has launched a Business Innovation Voucher scheme, providing 75% funding towards projects with leading research organisations.
The manufacturer of functional ingredients is punting its faba bean protein concentrate and starch-rich flour, which will boost the protein content in bakery, snacks and cereal bars.
Plant-based ingredient specialist Equinom has signed a long-term collaboration with Peterson Farms Seed to produce identity preserved seeds of Equinom yellow peas – a popular pea protein variety used extensively in the bakery and snacks sectors.
Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.
The next generation of brands, ingredient suppliers and processors are placing sustainability at the center of how they do business and making it easier for their partners to do the same as illustrated by the companies showcasing in the Startup Pavilion...
Several snack producers have stepped up to celebrate and support the LGBTQ+ community; numerous are hitching their ride on the fast-moving plant-based bandwagon; Bridor is showcasing its skills with exquisite croissants; and Kellogg’s Cheez-Its is conjuring...
Annually (except for the interruption of COVID), Sweets & Snacks has set the stage for the trends that will mould the bakery and snacks markets, while paving the way for those stand-out products to make their mark on the international stage.
ADM’s nutrition business may represent only 15% of its operating profit currently, but executives expect that to double in the next three years and to drive a majority of the company’s operating growth thanks to its “systems” approach to business development,...
PeaTos snacks – which founder and CEO Nick Desai claims ‘taste as good as Cheetos’ – is capitalising on the mega plant-based trend, along with a bold updated look featuring the new face of PeaTos, ‘sassy’ female character, DJ_P that it hopes will win...
The Vegetarian Society is calling on Brits to show their love for puffins, red squirrels, bees, turtles and hedgehogs by swapping out meat for plants – for at least one meal – during National Vegetarian Week (16-22 May).
Popcorn Shed and Popcorn Kitchen claim that there's no party without popcorn, Good4 U is helping to ramp up a bland salad into a nutritious crowd-pleaser and pladis and Kallø are on a mission to prove that healthy treats don't have to be dull.
The US dairy flavour specialist has completed the most recent leg of its Global Tasting Tour (GTT), delivering regionally-distinct plant-based cookies to F&B decisionmakers around the globe.
KIND has expanded its Protein bar line-up with a flavour it expects to be a hit with customers; Just Desserts has created uber indulgent cheesecakes; and a new kid on the block is hoping to take the UK by storm with its flavour-forward, vegan, low calorie...
Beneo welcomes this year’s theme for World Heath Day (7 April) – highlighting the innate relationship between the consumer’s wellbeing and that of the Earth – noting it aligns with its recent research that found flexitarians are driving the demand for...
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.
Griffith Foods is focusing its product development might on the core pillars of nutrition and plant-based product development, with efforts informed by the ‘guiding star’ of sustainability. European President Wim van Roekel weighs in on the massive potential...
Colorado-headquartered Ardent Mills has inaugurated its ultramodern Port Redwing Mill in Gibsonton, Florida, which delivers real-time near-infrared analysis, automation enhancements and bolstered food safety capabilities.
Baking Past, Present and Future was collated in collaboration with food futurist Lyndon Gee and looks back at the bakery ingredients specialists’ key achievements, along with landmark moments in the food industry’s history and what could lie ahead for...
New research from Clif Bar & Company found the majority of Americans are returning to their pre-pandemic routine – with 72% admitting to snack even more frequently than they were prior to the outbreak of COVID.
The US impact driven ingredient company has received the Upcycled Food Association’s (UFA) certification for its entire portfolio of upcycled barley ingredients.
The Fresh Factory has launched Fresh Start, an accelerator programme designed to pioneer the next gen of disruptors creating better-for-you products made with recognisable ingredients.
A new study has gauged growing support for edible packaging, however, it also revealed that Brits are unlikely to make drastic changes to their consumption – like ditching meat – to help save the planet.
Baker & Baker is capitalising on the front-and-forward plant-based movement; Nestlé-backed Outshine is taking advantage of National Snack Food Month to launch a take-anywhere snack designed for both kids and adults alike; and a variety of US snack...
