IFF has launched a next-generation enzyme-only dough strengthener that allows bakery manufacturers to develop clean label goods without any trade-offs.
The direct-to-consumer (D2C) platform will take advantage of the trend for purchasing snacks online, initially driven by the imposed lockdown on consumers, but expected to outlast the pandemic.
Mondelēz International’s innovation and venture hub has launched CoLab, a collaborative programme for US-based early-stage better-for-you snack brands to drive mutual growth.
To mark Global Recycling Day 2021 (18 March), Bakers Basco has revealed the results of a YouGov survey to uncover what the UK public thinks of the recycling of products designed to be used multiple times rather than being disposed of after a single use.
To mark Global Recycling Day (18 March), Bureau Veritas is reminding UK bakery and snack producers to put a circular economy business model at the heart of their coronavirus recovery plan. This is especially important ahead of the 26th UN Climate Change...
The key to creating high quality, safe baked goods and snacks efficiently is constant monitoring. Wes Shadow, grain market manager at PerkinElmer, analyses the three crucial stages in which analytical technologies can be utilised to inspire confidence.
About 65% of Japanese snacks and 76% of South Korean snacks have hard textures, according to a study assessing new snack food ideas from existing products.
Kellogg is ploughing €30m ($39.7m) into revamping its Pringles plant in Belgium to keep up with EMEA demand, as well as to make production more sustainable.
Scottish Bakers is calling on government for additional support after a survey conducted amongst its members last month revealed the harsh impact of coronavirus.
Wilde Brands – the snack producer that replaced the potato with chicken breast to make Wilde Chips – has introduced another first: chips made from pork raised without antibiotics.
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
FoodNavigator hears from agri-food players – sitting at both extremes of farm-to-fork – and an MEP, who make the case for enforcing indication laws across the bloc.
Mettler-Toledo Product Inspection is gearing up for the food industry’s fast-approaching digital transformation with the release of a significantly updated version of its ProdX product inspection management software.
The theme of innovation has truly been brought to the forefront of the baking industry as a result of the COVID-19 pandemic. Automated systems and equipment will provide businesses with a holistic solution to pandemic-related challenges and arm them an...
Most micro and minor weighing operations in bakery facilities across the globe are carried out by human operators. Jake Norman, head of Innovation at OAL notes that even after automating the bulk ingredients with silos, as much as 70% of the remaining...
The digitalisation of technology has brought about a real change in civilisation, just as the invention of printing in the mid-15th century. Today, no one is surprised to receive a pizza at home 25 minutes after spending two minutes on their smartphone....
General Mills is moving its iconic Pillsbury brand into the cookie aisle with a line of Soft Baked Cookies; Whole Earth is gearing up for the Tokyo Olympics with personalised jars of peanut butter; and Pwellheli-based food distributor Bwydydd Madryn is...
With the British Baker webinar on ‘Consumers, Covid and clean label baking – what’s next?’ just a few days away, we introduce the complete line-up for the expert panel
Novax – part of the Swedish family giant that acquires and develops companies in strategic niche markets – has acquired a majority stake in British ingredients specialist Ulrick & Short.
The Oreo maker has snapped up the Australian company – which holds a strong position in the attractive premium biscuit and cracker category – for an undisclosed amount from Sydney-based private equity firm CPE Capital.
Synergy has launched an innovative ingredient that will allow bakers to slash the fat and calorie content of treats like muffins, cakes, cookies and biscuits.
Mondelēz International has pledged to increase its commitment to reduce use of virgin plastics in its packaging, as part of the confectionery giant’s ongoing environmental efforts across its portfolio.
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.
The Northwest-based bakery – which has been crafting artisan breads for the past four decades – is on a mission to partner with like-minded businesses to ensure what consumers eat is nutritious and sustainable as possible.
With today’s launch of a line of ready-to-eat frozen Smoothie Bowls, KIND Healthy Snacks promises to shake-up the fast-growing $3.7b frozen breakfast category while also diversifying its portfolio beyond the on-the-go bars with which it made its name...
Kellogg Company has taken another step towards its objective to transition to 100% renewable electricity across all its manufacturing sites around the world by 2050.
William Reed Business Media, publisher of The Grocer, ConfectioneryNews and BakeryandSnacks, has confirmed that its Food & Drink Shows will go ahead this July at Birmingham’s NEC following the UK government’s ‘Roadmap out of Lockdown’ announcement.
In time for National Chip And Dip Day on 23 March, Nature’s Eats – a brand of Texas Star Nut & Food Company – is launching Nutchos, all-natural grain free chips made from almonds.
Italian frozen fruit snack company Frutteto will start manufacturing part of its products in Japan, its largest market, and is on-track to launch in China this year.
Seebo – the artificial intelligence (AI) platform used by producers like General Mills, Nestlé, PepsiCo and Mondelēz to predict and prevent quality, yield and waste losses – is planning to expand its global reach following a $24m Series B financing round.
Nestlé Toll House is aiming to keep the home baking trend alive by introducing a ‘smart’ digital human that it claims will answer all of a home baker’s questions.
With the food industry under increased pressure to promote healthier diets, address obesity and reduce diet-related diseases, more evidence emerges to suggest environmental factors, specifically screen time and poor sleep, may go hand-in-hand with overconsumption.
Nestlé Cereals has launched a campaign that offers shoppers mini boxes of sunflower seeds when they purchase a pack of the better-for-you cereal in a bid to protect the UK’s dwindling honey bee population.
Scientists from Rothamsted Research – the longest-running agricultural research institute in the world – have used genome editing to develop a type of wheat that is less likely to produce acrylamide when baked.
Despite the pandemic straining supply chains, causing food shortages and price volatility, Europe’s high-income levels and relatively low rates of inequality mean it is well placed to cope with the types of unexpected economic shocks that can drive food...
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
Mondelēz-owned Intercontinental Great Brands has filed a trademark infringement case in the Delhi High Court against Parle Products over allegedly copying Mondelez’s iconic Oreo cookie.
New Zealand oat firm Harraways has revealed its plans to focus new product development efforts on areas such as fortification and collaborative NPD as the 154-year-old brand moves to keep up with current F&B trends.
Malaysian healthy snacks firm Signature Market has ambitious hopes to launch of four to six new healthy snacks a week as it pursues its mission to become the Trader Joe’s of South East Asia.
The global ingredients specialist has created an online platform to provide its clients with access to the authoritative science behind its ingredients, which it hopes will go a long way to address public health challenges.
The Spanish food industry is promoting unhealthy products for breakfast, according to Mireia Montaña Blasco from the Open University of Catalonia, who has undertaken research in response to rising obesity rates in Mediterranean countries.
Taste and nutrition company Kerry has completed a life cycle assessment comparing the environmental impact of its Tastesense Sweet ingredient against the footprint of sugar. The result? “Reducing the consumption of sugar has impressive health and environmental...
To celebrate the UK’s 2021 National Pie Week (1-7 March), online UK butcher Eat Great Meat analysed the most searched for pies by the nation over the past year.
