The Soulfull Project (TSP) – a mission-focused start-up dedicated to making nutritious food more accessible to those in need with a buy one/give one business model – has reached its goal of one million donated servings.
Henrik de Vries, commercial manager at KRÖNER-STÄRKE, explores ways in which bakeries can optimize their use of flours and starches to keep up with changing consumer demands – without the use of chemicals, modified starches or E-numbers.
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
The major UK retail chain has told BakeryandSnacks it's blackened loaves are well within limit following criticizm by The Chartered Institute of Environmental Health (CIEH) for selling bread that could contain higher than recommended levels of acrylamide.
Tritordeum has added another award to its belt with the nomination of the Best Better-for-You Ingredient of the Year at the Food Matters Live Awards 2018.
AAK USA recently showcased several new flavored shortening flakes developed specifically to give bakers functional advantages over traditional packaged shortening.
There is no doubt that healthy snacking is trending, with emphasis on clean label, protein and vegan launches. According to Innova Market Insights, as snacks become healthier, more wholesome and satisfying, they are increasingly fulfilling the role of...
A letter from Michael Gove, Secretary of State for Environment, Food and Rural Affairs (Defra) to the Real Bread Campaign – which has been lobbying for the Honest Crust Act – stated that Defra will look into the bread and flour regulations once the UK...
Raising issues is BakeryandSnacks’ online series profiling influential people working in the bakery industry. Today, we chat to Chris Hook, Free From business director for Warburtons.
Quaker Oats is recalling its Cap’n Crunch’s Peanut Butter Crunch cereal from Target stores in three US states after tests showed the potential presence of Salmonella.
PepsiCo's Walkers is recalling its Thai Sweet Chilli Sensations crisps (potato chips) over fears the snack could trigger reactions in consumers allergic to gluten.
Kellogg’s has introduced a cereal called Hi! Happy Inside geared towards consumers in search of enhancing their overall health and specifically, their digestive health.
Mintel has revealed that modern takes on sustainability, health and wellness, and convenience will be the biggest influences of innovation next year, the latter certainly opening opportunities for the bakery and snacks sectors.
PepsiCo has chosen 10 emerging food and beverage startups, four of which play in the snacks category, to join its first collaborative accelerator program in North America.
From Pringles’ Pumpkin Pie potato chips to Bee International’s new patented Link & Lock system to Gluten Free for You and Me’s Christmas cake mix, BakeryandSnacks has scoured the shelves to find a selection of seasonally inspired products being released...
Flowers Foods will acquire Canyon Bakehouse for $250m later this year to further its footprint in the US gluten-free market and capitalize on its growth.
Conagra has voluntarily recalled four varieties of Duncan Hines-branded cake mixes from US retailers and some international exports due to the possible presence of Salmonella.
BakeryandSnacks spoke to Gustav Melin, global licensing director for Bulls Licensing, about the Moomin brand and its stance on collaborating with food producers.
Ireland-based Kerry – one of the world’s largest taste and nutrition companies – hosted its second Bakery Innovation Seminar focused on the drivers of innovation in fine bakery goods, including cakes, cookies, crackers and muffins. BakeryandSnack’s Raising...
Mondelēz has built its latest technical center in Asia in Thane, India, to develop new snack products and improve consumer science, packaging and productivity.
From an ingenious vessel created to appeal to consumers who want to eat cereal on the go, to a new lineup of healthy yogurt and cheese snacks for kids from PepsiCo and the launch of Party Milkshake biscuits from Fox’s, BakeryandSnacks has scoured the...
The clean label ingredient specialist has developed delyte 10 specifically for pastry, which will help bakers align their products to the UK government’s ambitious target to reduce calories by 20% by 2020.
As consumers increasingly opt to follow a healthy lifestyle, they are demanding more gluten-free, low-carb, whole grain, organic and paleo diet products. However, there will always be a way to find an excuse to give in to indulgence, especially when it...
Everyone loves a good snack, and while the slant has definitely skewed towards healthier options that offer nutritional benefits, the salty snack sector still remains king.
Love Good Fats will be rolled out in Whole Foods stores across the US at the beginning of 2019 to capitalize on the growing popularity of the ketogenic (‘keto’) diet that sticks to low-carbs, moderate protein and high-fat foods.
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
Following the discovery of glyphosate in several breakfast cereals in August, a second round of testing by the Environmental Working Group (EWP) has found the cancer-linked herbicide in a swathe of popular oat-based cereals and snacks marketed to kids.
Mondelēz’s Enjoy Life Foods has obtained FODMAP Friendly certification for 19 of its products to capitalize on the growing dietary trend is expected take off in the US.
The Federation of Bakers (FOB) has welcomed the government’s announcement that it will consult on the mandatory fortification of flour with folic acid in a bid to tackle fetal abnormalities.
Panera Bread has launched a marketing campaign focused on food transparency that includes new nutritional menu labeling and a video series exploring food issues.
The Australian macadamia industry has released research findings showing that consumers are increasingly snacking to destress or unwind, which has set the stage for the second round of the Macadamia Innovation Challenge.
Research by Charles Sturt University (CSU) and Agriculture Victoria aims to increase lentil consumption down under by developing new products that will deliver health benefits to consumers and boost returns for producers.
Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
Whole Foods kicked off a campaign across the US earlier this month to promote six emerging candy and snack brands that offer healthy alternatives, such as KitKat.
A poll commissioned by diet and supplements brand Protein World has found that the UK is a nation of cake lovers, with most respondents consuming a slice on average three times a week.
Country Archer Jerky has received $10m from Monogram Capital Partners to complete its goal to more than double production capacity at its Southern California-based facility.
