The North American flour miller and ingredients provider - which also has a footprint in Puerto Rico - has outlined its new Corporate Social Responsibility (CSR) programme with a renewed focus to help build a more sustainable food system.
Spanish food company Importaco is taking a controlling stake in Italian manufacturer Besana in a merger that will create ‘the European leader in nuts, dried fruit and seeds’.
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
As manufacturers grapple with the new reality of the post-COVID-19 world, Paul Lerigo, marketing manager for Mettler-Toledo Product Inspection, says it is more important than ever that costs are controlled and productivity optimised, with minimum risk...
Informa Markets’ Global Licensing Group – organisers of Brand Licensing Europe (BLE 2020) – has transitioned the 2020 even to a never-before-seen virtual celebration of the business of brand licensing, in partnership with industry trade association Licensing...
GoodMills Innovation has launched a wheat germ concentrate that has added health benefits, allowing bakery and snack producers to capitalise on consumer demand for holistic wellbeing.
The multinational snack producer partnered with NextGen insights agency Join the Dots I InSites Consulting and virtual reality (VR) market researcher Gorilla in the room to understand how shelf-ready packaging and merchandising impacts shopper behaviour,...
King Arthur Flour has rebranded to King Arthur Baking Company, a transformation that preserves its roots in the baking industry, but more accurately reflects the company’s relationship with modern consumers and the baking “counter trend” currently sweeping...
PepsiCo established its Future Brands business in Europe in 2018 in response to the changing innovation landscape. FoodNavigator speaks to Senior Innovation Director Karen Scott to find out how the company is leveraging agile innovation and identifying...
Purely Plantain is coming out of #lockdown with a cash injection from Scott Livingston at Westlab that will further elevate its position within the sustainable snacking fraternity.
Sensient Flavors has published its latest ‘Trends to Taste’ flavour collection depicting current factors affecting consumers’ mindset and behaviour to provide inspiration for on trend bakery and snack launches.
The association of cartoon characters with HFSS food and drink must end, according to a fresh report out of the UK which has called on parents to share their view on child-friendly marketing.
Ongoing social distancing requirements, the resulting recession and a rediscovery of the joy of cooking and baking will help sustain some, but “certainly not all,” of the surging sales enjoyed by many CPG food and beverage brands since the coronavirus...
Krusteaz has launched Energizing Oat Bites Mix that require no baking; Nature’s Eats is rolling out a propriety almond flour; and UK bakery Patisserie Valerie has created a Thank You Cake for people to show their appreciation during these unprecedented...
Italian packaging company SACMI has announced it has bought Puglia-based company Pack Sud - a leading supplier of bakery product vertical packaging technology.
Seebo has announced the completion of a $9m funding round led by Ofek Ventures, with the participation of Vertex Ventures and existing investors Viola Ventures and TPY Capital.
Employment law specialist and founder of A City Law Firm, Karen Holden provides legal insight and advice for employers and employees easing into 'the new normal'.
IOFI and IFRA, the industry bodies for the flavour and fragrance sector, have launched a new Sustainability Charter. The sectorial approach ‘establishes a framework, sets a bar and raises everybody’, representatives from the two organisations tell us.
UK-based bakery giant Warburtons has formed a joint venture (JV) with independent business accelerator Mission Ventures to provide financial and mentoring support to UK bakery businesses that are willing to challenge the status quo and bring fresh ideas...
India’s newest food tax saga stemming from Southern flatbreads being taxed higher than Northern ones has placed renewed focus on the country’s controversial GST system, provoking claims of ‘cultural racism’ from campaigners.
The drinks and snacks maker’s second-quarter earnings illustrate the consumer trends to have emerged from the global pandemic which the company aims to tap to drive future growth.
India’s Epigamia – which is backed by Danone among others - has launched the country’s first branded plant-based yoghurt made with coconut milk as it seeks to transform the Indian dairy industry.
Australia’s implementation of the revised Health Star Ratings (HSR) system is on track with a focus on sugar and sodium reduction via a new nutrient calculator, as well as plans for 70% of industry uptake, the Australian Department of Health has confirmed.
Beneo is investing €50m to increase its rice starch production capacity. Operations MD Roland Vanhoegaerden tells us demand is growing organically and being boosted by new applications.
Experiential marketing has always been a great way to bring your product to life, but in the new normal, the way customers will interact with your brand could change considerably, writes Liz Richardson, MD and partner at UK transformative communications...
Baker’s yeast became one of the biggest sought-after pandemic commodity as people released their inner bakers at home. But how much do you really know about Saccharomyces cerevisiae?
PepsiCo’s Lay’s has replicated the flavours of the Chef’s Specials from five iconic American restaurants, while Calbee has released 47 flavours, one for each prefecture of Japan.
After KRAVE Jerky inspired entrepreneurs to flood the meat snack segment with innovative and premium products in a bid to replicate its breakout success, the company’s founder and recently renewed owner appears ready to roll-up the most promising new...
French scientists claim that baking bread with wheat fertilized with human urine could slash nitrogen usage from artificial fertilizers, cut costs for farmers and boost yields, and retain nutrients often lost.
A fresh study has revealed that children in France are most exposed to advertising for products with a Nutri-Score ranking of D and E – meaning foods of lower nutritional quality. The findings, says Santé Publique France, support the need for food marketing...
The global ingredients specialist has opened subsidiaries in Kenya, Ivory Coast, Ethiopia and Nigeria to cement customer relationships and localise production using indigenous raw materials, which will lessen the continent’s reliance on food imports and...
Rabobank is updating its FoodBytes! platform with a redesign of its pitch competitions and its corporate innovation program (formerly known as the TERRA accelerator) in a bid to foster year-round engagement with its network of food and ag startups, investors,...
Sponsored by the National Confectioners Association (NCA), the Sweets & Snacks Expo is the confectionery and snack industry’s hugely successful and world-class event that is held every year in May at the McCormick Place in Chicago.
We’ve scoured the four corners of the earth to bring you an exciting and exotic selection of treats – from South Korean, Kellogg’s has released a green onion-flavoured Chex cereal, Jammie Dodgers are again available in vegan variants in the UK and, across...
The Pringles maker has joined the World Upside Down campaign launched by the Royal National Institute of Blind People (RNIB), which calls for people to think about the challenges visually impaired people face in ‘the new normal’.
During these uncertain times, enhancing shelf life has become more critical than ever to keep precious food resources from going to waste, writes Liz Lalor, assistant marketing manager for Enzymes & Brewing Ingredients at Kerry.
Dr Andy Levers, executive director of the Virtual Engineering Centre at the University of Liverpool looks at what steps businesses should embrace to ‘Return, Restart and Repurpose’ after the coronavirus crisis.
The 100-year-old bakery manufacturer and ingredients supplier has unveiled its ecommerce platform that gives its retail bakery customers across the US on-demand access to supplies.
Functional ingredient producer Sensus has been given the green light by the the country’s Ministry of Public Health for the claim that Sensus’ chicory root fibre increases the bifidobacteria in the intestine.
General Mills posted a 21% rise in Q4 sales, driven by the burst of in-home eating and baking caused by the lockdown to contain the spread of coronavirus
Sustainable chips and a dip with a ‘consistency similar to tapenade’ have been developed by fermentation experts in Denmark. Both products are made almost exclusively from upcycled by-products generated during the beer brewing process.
