As 2021 rolls around, we’ll inevitably see growing numbers of businesses pledging to do good. But how do food brands communicate their sustainability credentials?
Parliamentary Under Secretary of State Victoria Prentis said the Department for Environment, Food and Rural Affairs (Defra) is currently not considering the inclusion of sourdough or wholegrain definitions in the Bread and Flour Regulations.
Researchers have found evidence that, while both commercial and sourdough yeasts have indeed evolved over time, the two strains have followed very different domestication paths, mobilised by various genetic events.
Front-of-pack nutrition labelling schemes that use across-the-board algorithms – such as Nutri-Score – allow for ‘discrepancies’, whereby a dark green ‘A’ ranking does not necessarily mean a healthy choice, argues Voedingsjungle’s Manon van Eijsden.
Most Americans are still not familiar with glyphosate, but once they were made aware of it, 93% expressed concern about the presence of the toxin in their breakfast foods – giving One Degree Organic Foods impetus to champion its mission to educate consumers...
Kellogg’s Cheez-It is helping to revitalise the college football season in the US after a turbulent year by devising a new way to cheer on the 2020 Cheez-It Bowl.
Organic certified flavour and colour specialist Flavorchem has inaugurated its SRS Center for Taste Innovation in Illinois, designed to create a boutique customer experience to encourage innovation, collaboration and experimentation.
In the short-term, JollyGut aims to simplify and personalise the shopping experience for consumers both in-store and online. In the long-term, CMO Dmitry Dubovik says the start-up is setting its sights further afield: “We want to become an Amazon for...
The National Skills Academy for Food & Drink (NSAFD) is working with large manufacturers to create an apprenticeship levy transfer scheme for smaller craft bakers to access apprenticeship training for free.
US dairy and non-dairy concentrate supplier Butter Buds has launched a range of Cheese Buds 32X Cheddar that add a real cheesy punch to a wide range of applications, including snacks, meal kits, sauces and seasonings.
Seattle supplement brand Big Bold Health has announced the harvest of the first certified organic crop of Himalayan Tartary buckwheat, a food and supplement raw material the company has under development.
Pringles turns up the heat, the Great British Porridge Co. adds much-needed cheer to Christmas, Ginger Bakers allows coeliacs to celebrate and Frank Dale ensures this year’s [muted] party still dazzles.
Research revealing how the starch structure of potato flakes impacts oil uptake during deep frying could enable snack makers to slash the fat content of Pringles-style potato chips by up to a third, say the authors of a new study.
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
China protein bar ffit8 recorded its biggest sales yet in October, raking in RMB20m (US$3m) for its protein bars, just months after launching, thanks to considerable success on social media and e-commerce.
After one of the most turbulent and unpredictable years in modern history, focus will undoubtedly be on the impact that COVID-19 has had on consumer attitude and how new behaviours will evolve in a new year of hopeful recover.
The Mondelez brand is becoming an official sponsor of Lady Gaga’s Born This Way Foundation in 2021 to help its efforts in building a braver and kinder world.
When it comes to food, Generation Zs have markedly different expectations than the generations before them, according to new research released by the Australian macadamia industry.
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.
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
Laetitia Durafour, marketing & communications director at Crown Food Europe, analyses how metal packaging can boost the sustainable credentials of healthy snacks.
Snack producers can expect continued strong demand for healthy, clean label and convenient snack options, as well as a strong preference for products that feature plant-based functional ingredients, predicts Laura Gerhard, director of Strategy and Marketing,...
The comfort eating trend sparked by the coronavirus outbreak will continue, but consumers are now focusing more on balancing indulgence with health and transparency, writes Myriam Snaet, head of Market Intelligence and Consumer Insights at Beneo.
KIND's pending acquisition of Nature's Bakery, a family-owned, better-for-you snacking company best known for its soft-baked fig bars, gives the nutrition bar giant and its parent company Mars a stronger foothold in the nut-free snack bar category....
Cargill has joined a network of investors in Seventure Partners’ Health for Life Capital II fund – which includes Lesaffre, ADM’s corporate venture capital arm, Danone and Novartis – to drive the creation of next generation ingredient solutions that will...
Brands no longer need to wait for the summer months with their festivals and crowded city centres to interact with their audiences. At Home experiences bring engagement and trial opportunities to everyone’s living room, says Vaughan Edmonds, planner at...
Tate & Lyle has taken full control of stevia supplier Sweet Green Fields (SGF). Abigail Storms, Global Sweeteners Lead, says the move will create ‘more opportunities to innovate with customers leveraging SGF’s deep technical stevia expertise’.
It is hoped British agriculture will be transformed by the ‘biggest farming shake-up in 50 years’. But there are fears that both Britain’s move to cut farmer subsidies as it leaves the EU Common Agricultural Policy, and the EU’s reform of the CAP, could...
SternLife has developed two new concepts for functional snack bars that combine indulgence with optimum nutrient profiles, while allowing producers to capitalise on a clear unique selling proposition (USP).
Beneo has launched a precooked functional native rice starch that the plant-based functional ingredients specialist claims maintains its clean label status, even under harsh processing conditions.
The dietary supplement and functional food industries has a huge opportunity to create new products across all life stages in order to tap the full potential of the healthy ageing market in Asia-Pacific.
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
After a challenging year impacted by COVID-19 – which saw a phenomenal increase in bread and bakery sales and bakers scrabbling to meet that demand – the Federation of Bakers (FOB) has announced it is maintaining its executive board team.
Bakes that are aligned to – or even contribute towards – a long-term health focus, along with locally made treats in vivid colours that stir up feelings of nostalgia are forecast to be in top demand next year.
In what has been an extraordinary year for innovation at cocoa supplier Barry Callebaut, which has seen new product launches with its 100% dairy-free M_LK Chocolate, Mona Lisa 3D printing for the gourmet industry and the range of Cabosse Naturals 100%...
For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.
Lifestyle changes are redefining the packaging sector. Along with the increased lean towards the snackification of mealtimes – ‘grazing’ on snacks throughout the day – consumers are also demanding more convenient, timely and portable solutions. Mike Pipe,...
Pringles says its Passport Flavours potato chip series - featuring London Fish and Chips, and New York Cheeseburger editions - are finding favour in Asia, as the firm seeks to banish the blues caused by travel restrictions.
Red is set to become a trending color in the food and beverage industry heading into 2021 as the shade can help signal the "start of a new era," says EXBERRY Coloring Foods supplier GNT Group.
Good4U’s Breakfast Boosts, Prewett’s range of ‘Enrobed’ indulgent gluten free cookies and the new variants of Propercorn’s Fairtrade accredited popcorn are among some of the trendsetters that answering the demand for conscious indulgence, an experience...
