Reformulation

Lay's is further reducing the sodium content in its Classic Potato Chips by 15%. Pic: GettyImages

The changing taste profile of Frito-Lay snacks

By Gill Hyslop

PepsiCo is reducing the sodium content in Lay’s Classic Potato Chips by 15% but aims to maintain – and even ramp up – the taste by using natural seasonings, potato varieties and playing around with the shapes and sizes of salt crystals to optimise flavour...

Fedima looks at its achievements over the past year in the bakery ingredients market in Europe.

Fedima releases Baking Europe Ingredients Market Report 2023

By Gill Hyslop

The report - the third annual collab between the association and Media Energy - includes Fedima’s Annual Industry Update, with pieces on Front-of-Pack nutrition labelling, responsible sourcing and communication trends.

FoodPairing shares how AI can speed up product development

FoodPairing shares how AI can speed up product development

By Ryan Daily

Food and beverage companies increasingly are leveraging AI tools to streamline product development and launch products to stay ahead of consumer trends and challenges, Bernard Lahousse, co-founder and go-to-market lead for FoodPairing, said during a webinar.

For the love of bread. Pic: GettyImages

Mad about better-for-you bread

By Gill Hyslop

The UK Government backs the Superloaf entrepreneur to help tackle obesity problem; Equii expands its portfolio to allow consumers to have ‘the best of both worlds’; Sourhouse encourages home bakers ‘to sourdough’; Real Bread Campaign wants to put some...

The World Health Organization (WHO) recommends salt reduction as one of the ‘Best Buys’ to reduce the risk of heart disease. Pic: GettyImages

Action on Salt denunciates UK government for failing consumers

By Gill Hyslop

The health watchdog has pointed a finger of blame at politicians for failing to reduce population salt intakes since 2014, the year the food industry was voluntarily encouraged to follow the Government’s previously successful salt reduction programme.

Generation Africa's agripreneurs are a testament to Africa’s innovative vision in action. Pic: Generation Africa

The groundbreaking innovations coming out of Africa

By Gill Hyslop

The ‘Kraken’ - the world’s most advanced palm nut de-sheller; scaling up Madagascar’s spice and herb value chains to benefit poor households; and a disease-free potato strain to combat Africa’s potato shortage are among the winners of Generation Africa’s...

Scientists have, for the first time, identified the key taste and aroma compounds of rye sourdough bread crumb using the sensomics approach. Pic: GettyImages

Scientists decode the 10 key tastes and 11 odours of sourdough

By Gill Hyslop

Using the genomics concepts, a combination of instrumental-analytical techniques and sensory analyses, scientists have decoded the secrets of sourdough - which they believe can be used as ‘a kind of blueprint’ for the replication of sourdough breads in...

Don’t get caught in the greenwashing trap

Don’t get caught in the greenwashing trap

By Gill Hyslop

Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever...

Consumers are on the look out for alternative protein sources, which the bakery and snacks categories are perfectly aligned to provide. Pic: GettyImages

The four factors driving the alternative protein ecosystem

By Gill Hyslop

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....

Last day to apply for the Healthier Bakery Fund

Last day to apply for the Healthier Bakery Fund

By Gill Hyslop

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...

Join our free-to-attend Healthy Snacking in 2023 webinar to find out what is shaping our snacking behaviour in 2023. Pic: GettyImages

Has indulgence taken a backseat to healthy snacking?

By Gill Hyslop

#healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...

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