World Bread Day (October 16) is the perfect time to reflect on bread's timeless role in our diets and its evolving place in modern consumer trends. But how is the bakery industry rising to meet demands for healthier, more sustainable and globally...
As consumers become more health-conscious and mindful of sustainability, the demand for cleaner-label treats is rising. At the heart of this shift lies the Mineralskiftet project, a groundbreaking research initiative led by scientists in Sweden.
As Halloween approaches, bakery and snack brands are conjuring up a range of spooky treats to delight consumers. Are you ready to sink your teeth into these frightfully delicious new products?
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?
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.
A major international study has revealed the role bread has played in shaping global civilization: more specifically, the secret that made bread wheat one of the most successful crops on the planet, when others have disappeared or remained in obscurity.
Spurred on by popular baking shows like The Great British Bake Off, there has been a notable increase in the number of independent bakeries opening in the UK in the past year – while Brits of all ages are seriously engaging in the hobby at home.
The humble staple has been a part of the fabric of life since the Neolithic era, rising to an everyday essential during the 19th Century with the advent of industrial milling processes. Fast forward a century and it was unfairly tarred with negative health...
Bakery is an essential part of everyday life, but as people enjoy extended lifespans and longer working lives, bakery will have an increasing role in helping them stay well for longer.
Under Dye’s stewardship, the US’ biggest flour miller has enjoyed significant growth, making numerous acquisitions, expanding its capacity and building out its Emerging Nutrition alternative grains business and regenerative agriculture program.
Months of torrential rain has left UK millers in a soggy situation, with a waterlogged wheat harvest predicted to be down by 30%, which could force millers to rely on imports and ultimately spike the price of bread.
This groundswell movement has been gaining popularity, not only with farmers, but also with policymakers, scientists and the public as the consequences of over-farming have become apparent and the need to be more sustainable come to light. What does it...
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...
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 UK speciality flour producer has appointed social media star, podcaster and author Elaine Boddy as its first ever brand ambassador to coincide with Sourdough September, the annual celebration of all things (authentically) sourdough, organised by Real...
An international team of researchers has unveiled the entire genome map of an ancient cereal crop called einkorn - the world’s first domesticated crop - which may pave a pathway to a sustainable and food secure future.
Millets are considered a superfood - being rich in minerals like calcium, potassium and zinc - and punted to help achieve the UN’s 2030 goal to end hunger everywhere. However, the cereals are also rich in dietary fibres, which have demonstrated to limit...
The UK speciality flour producer has launched a Baker in Training Development Scheme to encourage more people to turn their passion for home baking into a successful career - and wants to hear from bakeries keen in providing work experience.
German flour treatment specialist Mühlenchemie is placing a spotlight on scientific work into wheat flour alternatives, while US biotech firm Energis has garnered the green light for its pathogen reduction tech.
Following the results of a European study that reveals nutrition, health, taste and price lead dietary fibre needs, we explore how consumer perceptions and attitudes are evolving and shaping new product launches.
Bakery and snack manufacturers are turning to whole grain alternatives, product diversity and supply chain resilience in 2023 to respond to ongoing market uncertainty and consumer consciousness.
While the culinary world notoriously rejects criticism – think footballer-turned-Michelin-starred-chef Gordon Ramsay and Sunday Times restaurant critic AA Milner – Bertinet is actually using the unique opportunity to challenge the British perception of...
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
The Cheerios and Shreddies maker has contributed CFH 100,000 ($101,647) to the Africa Food Prize to unearth the bold initiatives and technical innovations that will create a new era of food security and build great climate change resilience on the continent.
AB Inbev’s EverGrain has launched the Upcycled Barley Nutrition Compendium, which provides an indepth review of the world’s first upcycled barley protein, detailing how it shapes up compared to other plant and animal proteins available at scale today.
The central ingredient of Kanira wholegrain biscuits is nutrient-rich and climate smart pearl millet (an under-the-radar superfood native to India); Teatis is providing a tasty solution for the 122+ million people living with diabetes or prediabetes in...
With customers facing an ever-growing quagmire of challenges – rising costs, ingredient shortages and even political instability – the Chicago-headquartered nutrition specialist is augmenting its solutions to help bakery clients navigate the rough times,...
Priority is given to products that offer genuine sensory appeal – providing new and experimental flavours, as well as those associated with comfort, familiarity and simplicity.
AB Mauri has signed an exclusive agreement to distribute BARLEYmax – which provides twice the dietary fibre than conventional cereal varieties like barley, wheat and oats – to help consumers in Great Britain and Ireland overcome the detrimental ‘fibre...
The world’s first range of Activated Chips – which has clocked up 400% turnover growth in this year alone, thanks to the nation’s changing attitude towards health – has closed its third investment round and appointed Graze founder Ben Jones as a new...
With Brits devouring more than four billion toasties a year, Country Choice has introduced bake-in-pack toasties for foodservice operators; the sharp tang of dill pickle blends perfectly with Wenzel’s naturally handcrafted smoked meat sticks; and Boundless...
IBIE – the International Baking Industry Exposition – deems itself as the definitive ‘pit stop’ that every bakery professional will need to further their ingenuity. And after a COVID-based hiatus, it is again scheduled to take place in Las Vegas next...
Win $106,000 in gold bars with Rold Gold; Food Union reveals its 2022 summer novelties, Kellogg’s and Crumbl Cookies create a limited edition Frosted Strawberry Pop-Tarts cookie; and House of Macadamia has three new health-conscious treats.
Japanese conglomerate Teijin Limited has forged a partnership with Spanish distributor Emilio Peña SA (EPSA) to sell the highly nutritious BARLEYmax, which punches in with 15x more dietary fibre than rolled barley.
Annually (except for the interruption of COVID), Sweets & Snacks has set the stage for the trends that will mould the bakery and snacks markets, while paving the way for those stand-out products to make their mark on the international stage.
While the Campaign has hailed the Food Standards Agency’s (FSA) strategy for 2022-27, an open letter has called for tougher regulations to recognise the craft sector and level the playing field for small business owners.
Bakels is celebrating its diamond jubilee with the release of a report that looks back on the bakery ingredients specialists’ key achievements, the global baking industry’s landmark moments, and what could lie ahead for the next seven decades.
Good Source Foods has created a line of heart healthy, low-cal clusters – packed with superfoods and ancient grains – targeting the hottest trends of portion-controlled, low in sugar and functional benefits.
A new joint venture between Chef Thiam’s US-based West African fonio brand Yolélé and Mali Shi SA, a shea butter manufacturer that provides income to tens of thousands of women through its proprietary sourcing operations, has received a $1.98m grant from...
Protein Package – an online website that allows customers to select snacks from around the world – really took off in 2020, turning George Greenhill’s fledgling dream into a growing reality.
Over the next several months, the Firebird Artisan Mills brand and products will be fully integrated into Ardent Mills, enabling the flour-milling and ingredients specialist to bolster its nutrition offerings to meet the needs of an increasingly diverse...
Grupo Bimbo has led a Series A funding round for LiveKuna, a vertically integrated supplier of gluten-free snacks and staples made from sustainably produced quinoa and chia sourced directly from its network of farmers in Ecuador.
The acclaimed Canadian sprouted whole grains bakery has launched a direct-to-consumer ecommerce platform that will deliver its ‘healthier living’ plant-based, non-GMO products across the US.
