FDA sets lead limits for baby cereals but ignores grain snacks and other heavy metals
The FDA’s new lead limits for baby foods mark progress, but gaps in regulating grain snacks and other contaminants raise concerns
Ingredients
Is ‘GLP-1 friendly’ a passing fad or a significant industry shift?
The term ‘GLP-1 friendly’ has quickly infiltrated the lexicon of the food and beverage industry, signalling a new wave of products tailored for individuals using new generation weight-loss medications like Ozempic, Wegovy, and Mounjaro. But does it have...
Can Nestlé’s new snack strategy rival the soaring demand for weight-loss drugs?
The maker of Kit Kat, Haagen-Dazs and Cheerios is once again addressing the growing popularity of weight-loss drugs with a protein shot designed to curb appetite. But can it hold its own in the booming market for targeted health-focused solutions?
Breakfast matters: How Silk is smashing plant-based stereotypes and winning over kids
Toasted Coconut Pancakes, Golden Milk Overnight Oats, Strawberry Banana Bread, Protein Smoothie Bowl – does it get any better to start the day?
Heavy metals in crisps and cookies: What every bakery and snack producer should know
Food safety scandals can crumble even the most trusted brands, and heavy metals in popular snacks like potato chips and cookies are an alarming culprit. How can bakery and snack producers tackle this hidden threat?
Editor's opinion
Is Free From finally a trendsetter or just a foodie flex?
The sector has grown from a niche dietary solution to a booming global trend driven by health and sustainability. But with its tiny slice of the food industry, does it have the momentum to make a lasting impact?
Beauty meets confectionery: A growing trend in functional wellness
Discover how beauty-enhancing ingredients like collagen and biotin are changing the confectionery industry with delicious, functional treats.
Monk fruit ‘no longer novel’ across EU
Monk fruit decoctions are no longer classified as a novel food across the European Union, now the final country has scrubbed the ingredient from its list.
From orange juice to cocoa powder: T. Hasegawa addresses supply-chain issues with replacers
T. Hasegawa’s orange juice and cocoa powder replacers provide CPG companies with alternatives to these highly sought-after ingredients, as the flavor house focuses on research and development of alternative ways to deliver authentic taste experiences...
How EU’s butterfat shortage is influencing global dairy markets
Market seasonality typically means that cream availability improves in November and December as milk output increases and fresh demand softens – but demand for cheese is set to keep EU butterfat supplies tight.
Is allergen-free candy expanding beyond dairy and gluten-free?
As demand for allergen-free treats surges, confectionery brands are moving beyond dairy and gluten-free, offering safer options that cater to a growing consumer base with multiple food allergies.
Rethinking bread: How bakers are leading the charge to combat the obesity crisis
As bread remains a staple in diets worldwide, the push to make it healthier is gaining momentum in the bakery industry. Could smarter formulations be the key to improving public health?
What is driving the MENA snack boom?
The snack market in the Middle East and Africa (MENA) is being fueled by a young population and shifting consumer preferences. But can snack and confectionery producers balance the rising demand for indulgence with the growing focus on health and wellness?
Butter, sugar and bakery prices rocket in Germany
Despite Germany’s producer prices dropping overall, some commodities have risen by over a third.
From CSR to marketing might: 6 proven strategies to boost your bakery and snacks business
In today’s competitive bakery and snacks sectors, standing out and making an impact is more challenging than ever. Here are six powerful approaches adopted by others that will elevate your brand and drive success.
What impact will Lindt’s lead lawsuit have on the bakery and snacks sector?
Lindt & Sprüngli (USA) Inc. has failed to convince a federal judge to dismiss a lawsuit alleging its dark chocolate bars contain significant levels of heavy metals. Could this premium chocolate brand’s reputation for quality be at risk?
Could popular snacks actually contribute to better heart health and lower stroke risk?
As consumer interest in health deepens, the connection between everyday food choices and long-term health outcomes has come under intense scrutiny. Could some savory snacks and even ultra-processed foods (UPFs) unexpectedly offer heart health benefits?
CAA International Cocoa Conference 2024
A world without cocoa? Lab-grown chocolate and other technologies may provide alternative, but not replacement – expert panel
Current trending solutions to the cocoa price crisis such as lab-grown or cocoa-free chocolate technologies may provide a niche alternative to the lack of cocoa bean supply, but are unlikely to replace the role of authentic cocoa in the food system,...
Is your brand ready for the HFSS advertising shake-up?
The clock is ticking for the UK’s HFSS (high in fat, sugar, and salt) advertising ban. How will brands pivot their strategies to adapt to these sweeping regulatory changes?
Pumpkin spice innovation to fall for: From Oreos to Kellogg’s Frosted Flakes and everything in between
As we dive into the world of new product development (NPD) in this seasonal segment, it's clear that pumpkin spice is more than just a fleeting trend.
News shorts: Bimbo’s acquisitions and the African Cocoa Marketplace
In this roundup, we take a look at the world’s largest bakery manufacturer expanding LATAM footprint; Campbell’s proposed name change; pladis’ focus in MENAI; and how Boundless nabbed the #1 spot in the UK’s gut-health snacks sector.
118 years of cereal expertise now supercharged: How is WK Kellogg Co. performing post-split?
Has the newly independent company been able to leverage its iconic brands and agile operations to maintain a competitive edge in a challenging industry?
Green banana and pineapple fibre shown to raise beneficial bacteria – Dole-funded trial
The supplementation of green banana powder and pineapple fibre powder has been shown to raise the levels of beneficial bacteria deficient in young adults, including Bifidobacterium bifidum and Faecalibacterium prausnitzii, say findings of a 14-day trial...
The Doritos effect: How tartrazine turns tissues temporarily transparent
When a study draws parallels with H.G. Wells’ The Invisible Man, you know it’s bound to be captivating. Could this scientific leap bring us closer to achieving a real-life version of Harry Potter’s invisibility cloak?
Bakery and snack launches: From Doritos Zero Gravity Chips to OGGS Cruelty-Free Lemon Loaf Cake
As the snack and bakery industry gears up for the ‘ber’ months, brands are rolling out innovative snacks to warm up the season. Which of these exciting new launches will become the season’s go-to treat?
Allergen compliance: The high stakes of getting it wrong
Lives are on the line when allergen protocols fall short. Has Natasha’s Law truly transformed the industry?
5 popular UK products hit hard by shrinkflation
As ingredient and production costs rise, more businesses are quietly reducing product sizes to stay competitive – but what are the long term risks for brand reputation and customer loyalty?
The Mondelēz lawsuit: A warning shot in the battle for authentic sustainability claims
A proposed class action lawsuit filed against Mondelēz International Inc – alleging ‘false and deceptive marketing and sale of cocoa products that display its Cocoa Life logo’ – presents significant ramifications for the company, the broader food...
The evolution of potato chip flavors: From Crum’s classic to Pringles’ Brussel Sprouts
Potato chips – the world’s most popular snack, pulling in billions in sales annually – have evolved from a simple snack to a canvas for culinary creativity. We explore the fantastical journey of potato chip flavors.
New product development: From potato chip and wine pairings to oat bars that combat stress and enhance sleep
How can snacks elevate your lifestyle beyond mere indulgence? From potato chips designed to pair with wine to stress-busting bars that promise better sleep and the UK’s most inclusive donuts – crafted to cater to all dietary needs – NPD in the bakery and...
Is your bakery ready to rise with Sourdough September?
As autumn beckons and leaves begin to turn, attention turns towards a particular kind of bread.
The evolution of snacking: How generational preferences are shaping the sector
In the ever-evolving consumer goods landscape, one trend remains constant: people love to snack. However, the way they snack and the products they prefer are anything but static.
Can Scotland’s new reformulation fund make empire biscuits and Scotch pies healthier?
Food and Drink Federation (FDF) Scotland – in collaboration with Food Standards Scotland (FSS) – has introduced a new fund aimed at encouraging small and medium-sized out-of-home producers to make their products healthier.
Can Campbell Snacks' strategic moves keep it ahead in the snacks market?
The formation of Campbell Snacks in 2017 through the integration of Snyder’s-Lance and Pepperidge Farm has been a cornerstone of Campbell Soup Company’s strategy to dominate the snacks market. How is it faring?
Sweeteners and their function in food and drink manufacture
The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?
What’s hitting the shelves? New product launches from heart-healthy pretzels to ice cream snacks for canines
From grain-free pretzels crafted with superfood ingredients, to a snack that delivers a trifecta texture experience of fruit, boba and gel, to ensuring dogs are as well considered as their owners, we take a look at some of the latest launches in the...
Corn flour: The next champion of new product development?
Intentionally designed to avoid the need for dramatic dietary changes, a new study has revealed the heart-health benefits of an ingredient found in the pantry of most households.
How cheese brands are tapping into snacking
Consumers continue to embrace snacking, with salty snacks seeing positive growth.
How Délifrance is taking on climate change
Agricultural output is the cornerstone of the French bakery specialist’s portfolio – whether that be wheat or the food eaten by dairy cows to produce high-quality butter – which is obviously heavily dependent on the climate.
Sustainable ancient grains move from standalone products to inspiring CPG ingredients, SPINS reports
Sustainable ancient grains like quinoa, farro and buckwheat are projected to become ever more important in food and beverage products, delivering on nutrients and tapping into consumers’ sustainability demands, a panel of SPINS analysts shared in a...
Nutty innovations: The trendy snacks that blend personal and planetary health
New product innovations, the drive towards sustainability and a record harvest highlight a dynamic market where traditional favorites like almonds are thriving.
How are prebiotics and probiotics pushing functionality forward?
And what challenges do manufacturers need to overcome to get there?
Premium snacking NPD: Elevating cravings with gourmet, better-for-you snacks
Ramping up the premium snacking experience involves curating high-quality, gourmet ingredients and emphasizing sophisticated, unique flavors that cater to discerning palates. This approach not only enhances the sensory pleasure of snacking but also...
The better-for-you NPD and film collabs that are stimulating the kids snacking sector
Ensuring that children develop healthy eating habits early on is essential for their growth and wellbeing. Set them on the right path by promoting nutritious snacking.
Toxic trouble in gluten-free goods: Report finds concerning levels of gluten and glyphosate and pesticide contamination
A US consumer advocacy group tested 46 samples of organic and non-organic gluten-free (GF) goods – bread, pasta, crackers, snacks, flour, dessert mixes and chips – for herbicides, pesticides, gluten and minerals.
How bakers can capitalize on the plant-based trend
Audiences remain hungry for plant-based - providing brands tap into its three big and evolving trends.
Snack smart: The surge in nutritious nibbles
Health-conscious consumers are devouring more snacks and demanding more from their choices. And manufacturers are stepping up to the plate with ever more nutritious nibbles.
Why Baker & Baker is supporting the Norfolk Water Stewardship Program
The European bakery products manufacturer is the latest company to commit to WRAP’s Water Roadmap. Why is it so important?
Why are snack prices continuing to rise?
Analysis sheds light on inflation versus the costs of potato chips, chocolate chip cookies, yogurt and ice cream.
Evonik’s probiotic blend improves gluten digestion: Study
Evonik’s probiotic enhances gluten digestion and promotes gut microbiota homeostasis, new research has found, providing health support for people with gluten intolerance and coeliac disease (CD).