Kellogg UK has pledged to uphold the voluntary Arms Forces Covenant, which decrees that those who serve or who have served in the armed forces should be treated with fairness and respect.
Italian gluten-free specialist Dr. Schär is investing in new millet varieties with improved nutritional characteristics and better adapted to changing environment, FoodNavigator hears.
Plant-based meat snack alternatives – and sales – are climbing as new players, including startup Jack & Friends, enter the market with vegan options that better mimic the taste, texture and chew of their animal counterparts, while also offering a...
Discovering a white space for nutritious and functional protein snack bars while working several jobs in fitness and in corporate marketing, Michelle Razavi and Nikki Elliott launched ELAVI's collagen protein bars months before the pandemic. Driven...
FoodNavigator-USA spoke to Scott Protein Balls' co-founder, Lori Levine and Tricia Williams, CEO, Daily Dose about how the protein snack brand continues driving growth through convenient formats, nutrition, transparency and activism during the Summer...
While the closure of many high street retailers continues unabated, it’s been a busy year for Two Magpies, with the opening of two new Mini Magpie sites and the construction of a new central bakery, which will give it ‘so much more scope for upscaling...
For the first time in its history, the snacking giant’s Greenhouse Accelerator Programme is focused on supporting emerging Hispanic businesses that have the potential to bring forth transformative solutions to improve consumer experience, sustainability...
Emmi's premium dessert brand Rachelli wants to 'own' the dine-in occasion as it makes its first foray into the UK market with two chilled desserts designed to tap into the demand for ‘authentic’ Italian food.
Almost 300 Nestlé employees - including CEO and MD Wassim ElHusseini - are putting their expertise and experience at the forefront of the Youth Leadership Mentoring Programme, which aims to instil the values, skills and attitudes needed for personal development...
With 61% of UK consumers expressing a lack of trust in the claims many brands use to declare their carbon footprint, producers need to revamp their strategy to stay current in this increasingly pressurised environment, according to a new report released...
Bringing the nutritional treasures of the ancient fruit to the modern table, CarobWay’s sweetener is derived from the whole carob fruit and promotes wellbeing, as well as providing sweetness.
Kirin Holdings and Kellogg’s Japan have co-developed a functional food with “double health claims”, which could also serve as a meal substitute, to meet the rising demand for products that improve intestinal environment and provide immune support at the...
Food makers and retailers have been reworking label phrases to discourage unnecessary food waste. But fresh research suggests their focus may be misplaced.
The average American eats 48 pints of ice cream per year - and according to new consumer research, adults with children reach out for a frozen treat more often than most.
The free-to-download document from Made Smarter is designed to simplify a complex and fast-evolving topic by demystifying some of the terminology and analysing the latest research.
The ingredients specialist is returning to the Institute of Food Technologists (IFT) annual event and expo (Chicago, 16-19 July) to showcase its suite of science-based phosphate solutions, which address the most pressing of consumer demands: food waste.
Our FREE Healthy Beverage Innovation interactive broadcast - featuring expert insights from Dole, Asahi, Remedy and many more - takes place on Wednesday, July 5.
Industrial firm Danfoss has just opened a 'Smart Store' in Denmark which employs up-to-date heating and cooling technology solutions in the hope of showing food retailers ‘the journey to a zero emissions supermarket’.
Cabosse Naturals, established by Barry Callebaut to unlock the potential of the entire cacaofruit, has launched a ‘free-flowing, 100% pure cacaofruit powder’, a new ingredient that can replace refined sugar in food manufacture, which also caters to growing...
Litigation addiction is a real thing, but just as Prince Harry has scores to settle, so does Grillo’s Pickles, this time alleging that Patriot Pickle ‘stole’ their beloved proprietary recipes for a line of Whole Food-branded pickles.
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
As Americans return to a post-pandemic routine marked by more evening shopping trips and a preference for better-for-you convenient snacks, the snack bar category continues to evolve to meet their needs with notable trends featured during the Fancy Food...
The award-winning Northwest bakery is going back to the future by introducing the bread truck, once a commonplace and essential part of daily life across the UK.
The APAC snacking category is seeing a dominance of savoury and spicy flavours as well as consumer preferences for familiar products, while better-for-you options are also clearly gaining in popularity, according to major industry players.
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....
The ingredients supplier has developed a concentrated mix that helps bakers to create a varied brioche portfolio, including traditional, plant-based or lower fat items, all featuring a soft, moist crumb and long-lasting freshness.
Thailand’s Brownie House believes that the local snacking sector is still strongly dominated by indulgence and premiumisation, making an overly-strong focus on healthier options difficult.
A new project is harvesting broccoli stems, stalks, and leaves – which would otherwise be left in the field – and upcycling them into an alternative protein ingredient for food and beverage makers.
From porridge that will undoubtedly grow hairs on your chest to the Lorne sausage, Arbroath smokie, Aberdeen rowie and skirlie, the Scots certainly know how to put together a good bourie to break the morning fast. Kellogg’s is now asking the nation to...
Lesley Cameron - lauded for her ‘blend of strategic engagement, commercial acumen and marketing savvy’ - will step into the leadership role from 4 September.
The Danish brand Naturli' will feature two versions of its vegan butters—Plant Butter Spread and Plant Butter Block—both formulated to perform and taste like traditional butter.
As the impacts of climate change become increasingly apparent, more US consumers are questioning the effectiveness of carbon off-set programs, Richard Cope, senior trends consultant at Mintel Consulting, told FoodNavigator-USA.
In partnership with Food Standards Scotland (FSS), Food and Drink Federation (FDF) Scotland has developed the Healthier Bakery Fund, which provides funding of up to £5,000 to support health reformulation of sweet and savoury bakery products. But to be...
Sustainability and future-proofing the food system
Creating a more sustainable food system is a massive undertaking that not only requires a contribution from everyone but will require everyone to work together – often through pre-competitive collaboration and public-private partnerships focused on innovation,...
The Craft Bakers Association’s Business Day 2023 - held in London on 14 June - was hailed a ‘resounding’ success, with nearly 200 delegates in attendance, 15 exhibitors and a host of industry speakers sharing their insights.
Sustainability messages can have a “dramatic amplifier effect” on brands’ reach and appeal when paired with traditional category claims such as “tastes great,” but to fully leverage their power marketers should focus on how sustainability claims benefit...
A survey by the Craft Bakers Association (CBA) provides valuable insight in understanding bakery shoppers, what gets them across the threshold, what concerns them and ‘the issues that might help us understand a little bit more about what we, as an industry,...
Beyond baked beans on toast and pork pies, there is (arguably) a no more quintessentially British snack than potato crisps - with the UK grazing (snackification) culture hardwired to tuck into more than six billion packs each year (around 150 bags per...
Plans by the UK government to ban buy-one-get-one-free (BOGOF) deals on foods high in fat, salt and sugar (HFSS) has been pushed back to 2025. Prime Minister Rishi Sunak stressed the importance of consumer choice during a time of rising food prices. But...
The two agriculturally important counties of Norfolk and Suffolk in the east of the UK are aiming to untap their ‘high potential opportunity’ in plant science for nutrition, FoodNavigator learns.
Barry Callebaut has announced it has extended its long-term global agreement for the supply of cocoa and chocolate with Unilever, intensifying its collaboration in areas of innovation and sustainability.
PepsiCo has launched the first edition of its Greenhouse Accelerator programme in the Asia Pacific region, seeking inventive solutions focused on sustainable packaging and climate change reduction.
As CPG companies look to boost efficiencies during an economically challenging year, organizations like Bumble Bee Seafood are beginning to revamp their e-commerce strategy with a keen focus on return on investment (ROI) while also looking to streamline...
