The North American bakery and snacks industries are hiring more workers to keep up with demand as consumers stockpile comfort foods like bread and snacks to get them through the coronavirus outbreak.
The American Bakers Association (ABA) has issued a shout-out to the thousands of workers in the bakery supply chain who continue to supply safe products for citizens, despite today’s unprecedented lifestyle caused by coronavirus.
The coronavirus pandemic – which has infected more than 220,000 people and killed more than 9,000 globally at the time of writing – is toying with global economy.
Sensient Flavors has launched a Bakery Toolbox of tasting samples featuring four miniature cakes, dedicated to different seasons.to demonstrate the company’s expertise in flavour, texture and color in the bakery, confectionery, dairy and beverage sectors....
The Mexican bakery giant has invested $146m into its initiative to grow its electrically powered fleet to make emissions-free deliveries in Mexico City, Guadalajara and Monterrey.
Impressive nutritional attributes continue to position almonds as a popular value-added inclusion in the clean label category, with it becoming the most used tree nut in global new product introductions in 2018, according to Innova Market Insights.
Get snacking and join the fight against hunger with 34 Degree’s gluten-free chickpea Snaps, Lay’s Poppables gets rocking with the Trolls and Maison Dixie shakes up the frozen aisle: BakeryandSnacks scours the shelf to find on-trend innovation.
Sensient Flavors has unveiled its new Bakery Toolbox, a set of tasting samples to provide bakers with inspiration, based on consumer demand for innovative and unusual taste sensations.
The UK expert and consumer watchdog is inviting caterers and other industry professionals to take advantage of its 50 years of insight into all things gluten free through its updated online training course.
Ingredion Incorporated has launched a new emulsifier based on a chickpea broth that offers a clean label alternative to OSA-modified starches and other artificial emulsifiers.
Kayco, owner of kosher brand Manischewitz, is launching a Cold Brew Earl Grey macaroons and Cold Brew Coffee macaroons as a modern take on Passover’s iconic sweet dish.
Mason Dixie Foods, ready-to-bake clean-label frozen biscuit brand, is launching two product lines to shake up the frozen aisle, Scones and Sweet Rolls. available in spring/summer.
A UK-based animal welfare charity is counting down to its annual Cakes for Apes fundraising campaign to encourage home bakers to ‘bake a difference’ for orangutans in Borneo.
It’s British Pie Week (March 2-8) and Brits are invited to tuck into a richly-flavoured Steak & Ale treat from one of the nation’s favourite hot pie brands.
The International Artisan Bakery Expo (IABE) is set to open the doors for its second annual event on March 31, 2020 at the Las Vegas Convention Centre, US.
Sara Lee Frozen Bakery is acquiring Cyrus O’Leary’s Pies for an undisclosed sum, which will significantly expand Sara Lee’s presence in the instore bakery category.
Mondelēz International is expanding into the bakery category with a $1.2bn acquisition of a majority stake of Give & Go Prepared Foods Corp from private equity firm Thomas H. Lee Partners.
In a conference call with analysts, the Mexican bakery giant’s chairman and CEO Daniel Servitje said the closure – although temporary – is expected to affect figures for Q1 2020.
McVitie’s has cut the sugar content of nine of its biscuits by up to 10%, which will remove an estimated 785 tonnes of sugar from Brits’ diet every year.
With the home baking category in decline in the UK, the National Association of British and Irish Millers (NABIM) has launched its Easy Peasy Baking Campaign to encourage consumers to get baking.
In addition, Calbee North America is launching Crunchions, Supermola has gone mainstream and Kellogg’s has upped the ante with its fruit filled cereal.
The South African Competition Commission has found that PepsiCo’s R24bn ($1.7bn) acquisition of Pioneer Food Group will result in ‘significant’ public interest benefits for the country.
Cargill has invested $6.4m to expand its North American Pilot Development Centre in Savage, Minneapolis, to assist bakery customers increase their speed-to-market with new products.
McVitie’s-owner pladis has expanded its £59m Chocolate Digestives brand with the addition of limited edition variants based on beloved British desserts.
February is snack food month. It’s also the month of love with Valentine’s Day (February 14) and a day that only comes around every four years, traditionally reserved for marriage proposals (February 29). So why not stock up with snacks to boost that...
The supplier to the bakery, patisserie and chocolate industries looks to the next 100 years with an unremitting focus on innovation, health and wellbeing.
Amipak has installed a £200k Brausse folding and glueing machine from ipack solutions, to meet demand for its growing range of carton packaging for its food-to-go and out-of-home sectors.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
A report from Irish consumer advocacy group safefood reveals that most gluten-free snack products analysed had calorie levels similar to a standard chocolate bar.
The global manufacturer of ingredients for the bakery, pâtisserie and chocolate sectors says the ‘breakthrough’ inclusion is set to grasp the latest consumer trend – that texture is the new taste.
The quest for health, a plant-based lifestyle, artisanal experiences and flavour experimentation may be shaping the UK bakery market, according to Délifrance, but there’s still room for indulgence – especially on National Croissant Day tomorrow (January...
BakeryandSnacks spoke to several ingredients suppliers at Food Ingredients Europe (FiE) – held last month in Paris, France – to discover what they see as the biggest trends in the bakery and snacks sectors and the challenges these present.
Kellogg’s has taken another step in its drive to help families make better choices in the morning; French pâtissier Tipiak has launched a selection of Mediterranean canapés on the UK market; and SkinnyDipped Almonds is kicking off 2020 with a vegan offering...
With the advent of everything from online shopping to trends like ‘good for me and ‘good for the Earth’, insights show the French consumer’s attitude to baked goods is rapidly changing. Andrew Crofts, senior research analyst at FMCG Gurus, delves deeper.
Dive into a tempting array of indulgent treats this Valentine’s Day: from crave-able new flavours from Kettle Chips; to creamy oat-based ice cream nestled between cookie dough; a limited offering of Oreo’s most stuffed crème cookie; and a signature flavour...
Amazon-owned Whole Foods Market is closing Gluten-Free Bakehouse – which provides gluten-free baked foods for the retailer’s southern region market – in March.
Robb MacKie, president & CEO of the American Bakers Association (ABA), has been appointed vice-chair of the National Association of Manufacturers’ (NAM) Council of Manufacturing Associations (CMA).
A group of international researchers called the Doggie Bag Study Group has found that gluten ingestion is often common, even among consumers who make a concerted effort to avoid it.
More diversified consumer demand, omni-channel shopping practices and the increased support for local products are creating a challenging environment for the UK’s bakeries, snack food producers and foodservice logistics providers. John Lee, MD of Courier...
TreeHouse Foods is selling two bakery facilities to Rich Products Corporation, following the announcement that its deal to sell the ready-to-eat cereal business to Post has ended after a complaint filed by the Federal Trade Commission (FTC).
The Food and Drug Administration (FDA) recently added glucomannan to the existing list of isolated or synthetic non-digestible carbohydrates that it intends to propose to be added to the definition of dietary fibre.
We feature a raft of new snacking experiences, ranging from a novel treat that is reminiscent of the iconic American PB&J sandwich to Dorito’s foray into the fast-growing hot & spicy category; cookies bearing inspirational messages from the Girl...
Consumers are demanding more than just indulgence – they want a treat that’s healthy but still tasty; sustainable yet comes with an extended shelf life; is portable and size proportioned; is Instagrammable; and comes with a story or purpose.
Hostess Brands Inc. has finalised its acquisition of Ontario’s Voortman Cookies Ltd. from private equity firm Swander Pace Capital (SPC) for a cash transaction valued at approximately C$425m ($320m).
Quinoa Corporation – owner of plant-based brand Ancient Harvest – has added heritage gluten-free pioneer Pamela’s Products to its portfolio of BFY products.
