The International Animal Rescue (IAR) is once again calling on bakers – both professionals and home enthusiasts – to bake a cake (or two or three) to save an ape. Here’s how to join the two GBBO celebs in this important work.
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...
Southern Recipe Small Batch is capitalizing on the growing appeal of BBQ; three iconic brands have come together to bring the savory nuances of cheese and chilli to smoky meat snacks; and Fresh Direct has turned a potential negative into a delicious product.
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.
Birds Bakery is showing the love with a limited edition range of treats to share with that special someone; Royal Lancaster London is hosting an extra special Valentine’s Afternoon Tea; and Bridor is dialing up the flavor – and therefore the swoons. But...
Cabinet Secretary for Rural Affairs, Land Reform and Islands Mairi Gougeon kicked off the search for the Scottish Baker of the Year 2024/25 with a strong call to action: ‘I encourage bakers across the country to take part in this amazing opportunity,...
The 25th edition of Sirha Europain was a roaring success, with attendance up 27% (32,000 visitors) and the return of international buyers (17% came from abroad) attracted by the show’s focus on French bakery and snacking (or bakery catering). Much was...
A greater focus on the health of the planet is placing emphasis on the baker’s responsibility in where, what and the way in which they source ingredients, along with the processes they adopt and, most importantly, their creation’s health halo. While bread...
Enzymedica has made its debut in the functional foods category with Fiber+ Cookies; Puratos’ latest innovation is a living sourdough made with regeneratively farmed flour from UK-based Wildfarmed and Cheerios is reminding people to take care of their...
Steve Burgess, GM, Europe for TNA Solutions, busts the bad reputation of ultra-processed foods (UPFs) and highlights how producers can attract health-conscious consumers.
For some time now, ‘healthier’ snacking has tended to play on that core message – health – and focused on added protein, were packaged and promoted as gym products, when in fact, snacking can be a treat and healthy at the same time. It needs to be fun.
A recent poll of 2,000 Brits by BakeAway highlights the generational differences when it comes to alternative nutrition trends – with Gen Zers most likely to try a free from product this year; Millennials considering the dietary switch; and Boomers being...
The 78-year-old ‘Rockstar’ multi-hyphenate has entered into an exclusive agreement with the Duncan Hines brand owner to develop a line of products in the frozen, refrigerated, grocery and snack category inspired by down-home comfort cuisine.
Yes, the bakery industry is facing numerous challenges, but there are also ample opportunities for bakery manufacturers can tap into, including the consumer’s increased focus on positive nutrition claims, which often surprisingly, negate the push to reformulate...
Starbucks is tapping the operational expertise of Daniel Servijte – along with the media streaming knowhow of YouTube’s Neal Mohan and the consumer tech proficiency of T-Mobile’s Mike Sievert – to guide its Reinvention Strategy.
Eddie by Primera Technology is the world’s first GMP and NSF certified edible ink printer that uses food colouring to print logos, pictures and celebratory messages directly onto cookies, macarons and confections.
Birley Bakery is offering the traditional French patisserie in celebration of Epiphany (6 January); OGGS has extended its range of hen egg-free bakes; Doughlicious has expanded its footprint; and Higgidy has a new addition to its wholesome Snacking and...
Boncolac Group has a new identity and aims to become ‘the reference manufacturer of frozen specialty food for pastries and snacking products worldwide’.
Matthews Cotswold Flour MD Bertie Matthews is a huge advocate of regenerative agriculture – but what exactly is it and how does it differ from organic farming?
As we enter the festive countdown, our craving for something sweet reaches fever pitch. But why do we splurge on sweet treats, especially at this time of the year?
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.
The Federation of European Manufacturers and Suppliers of Ingredients to the bakery, confectionery and patisserie Industries (Fedima) has named its new president, vice president and treasurer during its General Assembly held in Sevilla, Spain.
Fonterra Co-operative Group Ltd has reported a strong start to the year, driven by the success of new products for various markets, such as a cake containing probiotics for China and a protein-packed adult milk powder that targets muscle loss in Japan.
Nestlé Professional tapped into UK social networks and found that branded confectionery can play a significant role in boosting the enjoyment of sweet bakery.
The future of JF Renshaw – which has been supplying the UK and international bakery sector with ready to roll icing, marzipan, frostings, caramel and mallows since 1898 – has been secured following a sale of the business and its assets to British Bakels...
Research by Baker & Baker reveals 59% of UK foodservice providers – bakeries, coffee shops, pubs, convenience stores and higher education caterers – report a decrease in trading on the previous 12 months.
Today, the majority of European adults do not meet the recommended daily intake of dietary fibre. Worse still, more than half of the population largely overestimate their intake of dietary fibre, even though a consumer observatory run by the ingredient...
Proceeds from the Kind x Little Words Project Live Kind bracelet bundle go to FoodCorps; 10p from the sale of every Pukka Christmas Dinner pie goes to the Trussell Trust; Christmas pud is still on the menu for the majority of Brits; the Cookie Shot ‘glass’...
Olivier Goudet, CEO of JAB Holding – the European investment firm that owns the mega bakery-café chains – is bowing out after nearly 12 years of spearheading major deals in the F&B, coffee and pet care sectors.
UK biscuit giant pladis has told workers it will cut hundreds of jobs at the Aintree plant near Liverpool, but disputes union claims it will happen in the run up to this Christmas.
Following a mix up with quantities of ingredients, the UK bakery group created a giant Italian sweet bread – associated with Christmas and instantly recognisable for its tall, domed shape – which it believes will be a whopping hit with consumers, too.
Consumer research by Tate & Lyle reveals almost half of 18-34-year-olds across the UK and Europe tuck into a sweet or savoury baked treat daily. A third of consumers aged 34 and above are doing the same.
The world’s largest bakery manufacturer recently held its first Global Sustainability Summit at its head office in Mexico to review best practices, measure the progress of its Sustainability Strategy and devise plans for cooperative initiatives.
Myna Snacks is the collaboration between experts in digital lifestyle, CPG and startup incubation, and is focused on making the ‘most craveable, poppable and feel-good snacks for every consumer - whether spending time on and off screens.
Over the past 12 years, the 200-year-old miller has orchestrated a million tonnes of wheat delivered by cargo ship into Kirkcaldy Harbour - the equivalent of removing 70,000 trucks off the road.
Oreo is encouraging fans to deck the halls early, Hot Pockets is offering a sizzling cash reward, EggoVac has launched a first-of-its-kind waffle-inspired robotic vacuum, while Doritos has introduced the world’s first ‘crunch-cancelling’ tech that lets...
The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
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.
The bakery goods manufacturer has published a guide focused on four main challenges facing the bakery, café and foodservice industry right now: price inflation, staffing constraints, standing out and social responsibility.
With his ‘glass half full’ mentality, Eric Dell plans to use his years of experience on Capitol Hill to open the opportunities that working with congress has for the US bakery industry.
The Netherlands-headquartered bakery manufacturer has launched a vegan sponge cake mix to help bakers capitalise on the trend that has witness rapid growth over recent years.
Kellogg’s, General Mills, Nestle USA and Kraft Heinz are seeking more than $110m in damages from US egg producers accused of artificially inflating prices.