News & Analysis on the Bakery and Snacks Industries
The Advertising Standards Authority (ASA) has issued revised guidance on advertising high fat, salt, and sugar (HFSS) products, tightening the rules to close potential loopholes. But what do these stricter regulations mean for bakery and snack producers...
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...
Robert F. Kennedy Jr’s nomination by President-elect Donald Trump as head of US health policy signals a shakeup in food regulations. Can bakery and snack producers adapt to his ambitious, controversial agenda?
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?
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?
Lives are on the line when allergen protocols fall short. Has Natasha’s Law truly transformed the industry?
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.
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.
Audiences remain hungry for plant-based - providing brands tap into its three big and evolving trends.
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.
Changes in consumer behavior – driven by the pandemic, eating habits, social media and health awareness – have influenced the snack industry.
Analysis sheds light on inflation versus the costs of potato chips, chocolate chip cookies, yogurt and ice cream.
Research by Coeliac UK into the cost of gluten free (GF) food shows that while overall food inflation has reduced over the past two years, Brits with celiac disease are still facing a huge additional burden both in terms of cost and availability.
From mergers and acquisitions (M&A) to creating new long-term ESG goals and reporting on others, along with a hard stop when it comes to crime, we look at some of the business deals shaping the bakery and snacks landscape.
Action on Sugar is calling on the incoming UK government to extend the sugar tax to cakes, biscuits and chocolates, citing the ‘proven success’ it’s had with the soft drinks category.
The Food and Drink Federation’s (FDF) Action on Fibre initiative has made a demonstrable impact over the past year.
We catch up with Sebastian Emig, director general of the European Snacks Association (ESA) to find out why he is excited about the upcoming elections for the new European Parliament. He also talks about the Green Deal and SNACKEX 2024: an event not to be...
As the older demographic increases and live longer, their need for functional snacks is inevitably growing, while the younger generations have wholeheartedly embraced the concept of healthy aging.
The American multinational food processing and commodities trading corporation's investment will drive progress in food product development, safety and security.
Researchers from Aberystwyth University are hoping to rechart the nutritional benefits of the nation’s much-loved white bread, which has traditionally received a bad rap because of its ‘poorer’ nutritional profile compared to whole grain or whole wheat...
Over 500 high-impact startups from across Europe and Brazil were evaluated for challenging conventional practices across the agriculture value chain. This was whittled down to the 58 for their groundbreaking ideas.
![[VIDEO] With an eye on being the fastest growing category in the food industry: How ABA walked the talk in Arizona](https://www.bakeryandsnacks.com/resizer/v2/HVZ7LHSMEZJCXMBA7P52ROZCRY.jpg?auth=11c3d9a32942bae39668250c2826e13f4286866db78029fbc1f324c02b4e0a8d&width=294&height=165&smart=true)
From sunrise hikes in the desert to networking breakfasts, business sessions, and feel-good opportunities like the Bakers Give Back Community Service Event, a pickleball tournament and Salsa & Margarita Competition, the American Bakers Association’s...
The American Baking Association’s (ABA) new Board of Directors is comprised of industry veterans from the many facets of the baking business – including BBU, Flower Foods, Richmond Baking, H-E-B and others – positioning it in a strength of power to grow,...
New research finds that despite facing internal resource constraints, CPGs are prioritizing NPD like never before.
The ABA’s 2024 Convention in Scottsdale, Arizona, is set to kick off tomorrow, promising an array of activities, workshops and networking opportunities. We caught up with Eric Dell, president and CEO of ABA, to get the inside scoop on what attendees can...
JimmyAsh is rolling out its flagship Go Free potato chips that punch in with 70% less fat and 25% fewer calories than traditional chips; Double Good is donating 50% of product sales to benefit children with diverse learning needs; and Pepperidge Farm is...
Ancient grains are slowly making a comeback – fueled by the growing better-for-you and better-for-the planet demands among consumers – but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks...
A UK-based research team is aiming to futureproof the potato supply chain by applying cutting edge precision breeding approaches.
Better-for-you NPD is high on the priority list for producers in 2024, driven no doubt by reports of growing concern among consumers that ultra-processed foods (UPFs) are damaging for personal health and the environment.
A recent study has revealed an intricate picture concerning the way in which consumers discern and react to AI-generated food images [versus real food pics]. Given that visual presentation of food has been found to enhance the likelihood of selection,...
‘We know from evidence that measures to transform the food environment are more likely to be effective in improving diet – and reduce health inequalities – than measures aimed at encouraging individuals to change their behavior, said Scotland’s Minister...
A sourdough starter is like a fingerprint: no two are the same. With the view to one day intentionally being able to engineer the starter to have the desired health outcomes, a collaborative team of US researchers is breaking down the complexities.
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
Industry veteran Martin Otto and founder of FUBU and star of Shark Tank Daymond John are among the SNX 2024 speakers who will focus on industry trends, how to make it in an increasingly crowded space, artificial intelligence, the regulatory landscape and...
The discovery of what activates the gene that forces potatoes to convert starch into sugar when they’re stored in cold storage is a significant leap forward for the savory snacks industry.
Researchers from the global taste and nutrition specialist annually conduct a deep dive into market and consumer trends using tech like artificial intelligence (AI), natural language processing (NLP) and social media to track the flavors predicted to...
The launch of a range of AI-developed breads in flavors that invoke the feelings associated with love prompted an deeper search to find out what impact artificial intelligence is having on the bakery sector.
Nestlé Health Science and The Food & Nutrition Innovation Institute have announced the startup challenge winners.
Bay State Milling Company’s HealthSense High-Fiber Wheat Flour joins the elite ranks of products bearing the American Heart Association’s Heart-Check Certification – an achievement that could help unlock access to consumers interested in the health...
In a strategic move it hopes will ‘revolutionize product development’, networked ingredient marketplace TraceGains has acquired NutriCalc, renowned for its highly accurate nutritional calculation software.
On January 31, the US House of Representatives voted 357 to 70 to approve H.R. 7024, the Tax Relief for American Families and Workers Act of 2024.
If you believe you have a groundbreaking answer that solves a global challenge – either as an established startup or at the start of your journey – EIT Food is inviting you to apply for one of its 2024 entrepreneurship programs.
Food and Drink Federation (FDF) Scotland has launched the next round of its Reformul8 Challenge Fund (RCF4), calling on Scottish producers to apply for funds to help them with their reformulation journey.
Bread waste – from bakeries through to consumers – is in the firing line under a new research project in Norway.
An Indian court has ruled that PepsiCo India Holdings can finally claim a patent for the potato variety grown exclusive for its Lay’s potato chips – but this follows a protracted legal journey of lawsuits, arguments, judges orders and appeals.
While the typical addition of iron salts or iron powder to breads sold in the UK can cause organoleptic challenges, UK scientists say they have so far not seen alterations in colour, taste or functionality in wheat genetically modified (GM) to contain...
The Real Bread Campaign and Roots to Work are hosting a business networking event, which will enable bakers – whether just starting out or developing as a Real Bread baker – to network with likeminded peers.
Producing the right food in space is difficult, given the particular nutritional needs of astronauts and the difficulty of growing anything in the final frontier. Luckily, researchers have developed the ‘perfect meal’ for male astronauts: a vegetarian...
The introduction of Eat Your Mouth Off aligns with WK Kellogg Co’s strategy to diversify its portfolio in response to shifting consumer preferences – particularly the new fringe generation – towards plant-based, but still protein-heavy, better-for-you...
More affordable than restaurant and most fast-food offerings – and arguably a better quality and healthier option than what’s found in supermarket – the snacking category in the bakery sector is fast becoming a class of its own.