More ice cream, less wine: How is climate impacting in-home consumption?
As Europe’s climate warms up, some consumers are eating more ice cream and swapping red wine for beer, new market research has found.
Sustainability
AI, ML and realtime data: How automation is revolutionizing the bakery and snacks sectors
As automation and digitalization reshape industries worldwide, the bakery and snack sectors embrace these innovations to stay ahead of the curve. But how far can these technologies solve key industry challenges?
What is driving the MENA snack boom?
The snack market in the Middle East and Africa (MENA) is being fueled by a young population and shifting consumer preferences. But can snack and confectionery producers balance the rising demand for indulgence with the growing focus on health and wellness?
From CSR to marketing might: 6 proven strategies to boost your bakery and snacks business
In today’s competitive bakery and snacks sectors, standing out and making an impact is more challenging than ever. Here are six powerful approaches adopted by others that will elevate your brand and drive success.
News shorts: Bimbo’s acquisitions and the African Cocoa Marketplace
In this roundup, we take a look at the world’s largest bakery manufacturer expanding LATAM footprint; Campbell’s proposed name change; pladis’ focus in MENAI; and how Boundless nabbed the #1 spot in the UK’s gut-health snacks sector.
The Mondelēz lawsuit: A warning shot in the battle for authentic sustainability claims
A proposed class action lawsuit filed against Mondelēz International Inc – alleging ‘false and deceptive marketing and sale of cocoa products that display its Cocoa Life logo’ – presents significant ramifications for the company, the broader food...
Grupo Bimbo, W.K. Kellogg and PepsiCo: How bakery and snack giants are driving innovation through awards and accelerators
In an industry driven by taste and trends, how are bakery and snack leaders setting new standards and rewarding excellence?
Is your bakery ready to rise with Sourdough September?
As autumn beckons and leaves begin to turn, attention turns towards a particular kind of bread.
The evolution of snacking: How generational preferences are shaping the sector
In the ever-evolving consumer goods landscape, one trend remains constant: people love to snack. However, the way they snack and the products they prefer are anything but static.
Corn flour: The next champion of new product development?
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.
How Délifrance is taking on climate change
Agricultural output is the cornerstone of the French bakery specialist’s portfolio – whether that be wheat or the food eaten by dairy cows to produce high-quality butter – which is obviously heavily dependent on the climate.
Is Scottish Bakers’ new consumer-facing mark the key to preserving a proud tradition?
In Scotland, where tradition meets innovation, baking has been cherished for generations, but changing tastes has prompted Scottish Bakers to adopt a bold new approach.
Unlocking the breadbasket: How ancient wheat hybridization has shaped agriculture and bead production
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.
Nutty innovations: The trendy snacks that blend personal and planetary health
New product innovations, the drive towards sustainability and a record harvest highlight a dynamic market where traditional favorites like almonds are thriving.
Premium snacking NPD: Elevating cravings with gourmet, better-for-you snacks
Ramping up the premium snacking experience involves curating high-quality, gourmet ingredients and emphasizing sophisticated, unique flavors that cater to discerning palates. This approach not only enhances the sensory pleasure of snacking but also...
The better-for-you NPD and film collabs that are stimulating the kids snacking sector
Ensuring that children develop healthy eating habits early on is essential for their growth and wellbeing. Set them on the right path by promoting nutritious snacking.
How bakers can capitalize on the plant-based trend
Audiences remain hungry for plant-based - providing brands tap into its three big and evolving trends.
How bakery and snack brands are leading the way in sustainable packaging
The FMCG sector is a significant contributor to plastic waste, but things could be changing. We take a closer look at the bakery and snack companies adopting innovative packaging solutions to tackle the problem.
Buying habits: The snacks are a’ changing
Changes in consumer behavior – driven by the pandemic, eating habits, social media and health awareness – have influenced the snack industry.
Why Baker & Baker is supporting the Norfolk Water Stewardship Program
The European bakery products manufacturer is the latest company to commit to WRAP’s Water Roadmap. Why is it so important?
Why are snack prices continuing to rise?
Analysis sheds light on inflation versus the costs of potato chips, chocolate chip cookies, yogurt and ice cream.
‘A snack is a snack, not a meal replacement’: UPFs, Nutri Score, the EC elections, regulations and other issues impacting the European snacks sector
A major concern for the European Snacks Association (ESA) is the debate over ultra processed foods (UPFs), which director general Sebastian Emig believes is not based on scientific fact and is causing confusion among consumers. We caught up with him at...
News snacks: Analyzing business trends in the bakery and snacks industries
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.
NPD: How to ramp up your baking skills
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.
Is sustainable candy packaging now easier to source?
Unwrapping the push for plastic-free packaging as one manufacturer launches a paper-only alternative
What Fedima’s Code of Conduct demands from bakery ingredient suppliers
The Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisseries has re-endorsed its commitment towards building a more sustainable baking sector.
OFI unveils first company-wide emissions targets: ‘It’s a stretch, but achievable’
For the first time, OFI is setting a company-wide sustainability strategy, including Scope 1, 2 and 3 emissions targets to achieve by 2030.
NPD: The viral Snackle Box and how to fill it
From trending bachelorette-inspired boxes on TikTok to Amazon’s new take of the traditional woven picnic basket, the portable snack box has gone overboard. But there’s an art to filling it.
Rising above with NPD: The new dough-mains of healthier bread
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...
Just how ready is the cocoa sector for EUDR?
Despite a deadline that is still seven months away, the incoming EU Deforestation Regulation (EUDR) is already driving efforts on the traceability of cocoa supplies. Conversely, the same study found a distinct lack of progress on other critical issues...
How engaged are consumers on food sustainability?
The food industry is under mounting pressure, from governments and environmental organisations, to improve its sustainability credentials. But how engaged are consumers when it comes to matters of food sustainability?
There’s no smoke without fire: Popular snack flavors set to go up in flames
BBQ, hickory and smoky bacon-flavored potato chips enjoy considerable popularity, often ranking amongst consumers super likes. But that’s about to go up in smoke.
The UK startups leading the way in sustainable snacking
The UK’s startup scene is bursting with innovative snack companies that have secured B-corp status, proving that snacking can be both morish and responsible.
How bakery producers can avoid the sting of runaway cocoa prices
Chocolate is a favored ingredient in everything from cakes to donuts – and even in sweets snacks like energy bars and popcorn – so bakers are undoubtedly feeling the impact of rising cocoa prices.
How the EU elections are expected to impact snack producers
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...
NPD for tea: From a sustainably made veggie & herb cake to a cookie baked in outer space
Exploding Bakery has created an environmentally-friendly zucchini, lime and rosemary cake, with some of the proceeds going to the Eden Project; DoubleTree by Hilton's gooey, warm chocolate chip cookie has landed in the Smithsonian; and All Things Butter...
The art of snacking smarter: What are the implications for producers?
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.
How gene-editing wheat could solve food security, climate change and farm profitability
Hot on the heels of China’s approval for the production of the country’s inaugural gene-edited wheat variety, the groundwork for a major trial of gene-edited wheat has begun in Australia.
How to be snack-savvy: Key insights for 2024
SNAC International has released its 2024 State of the Industry Report, which highlights category dollar and unit sales, the top performing brands and the influences that continue to shape consumer behavior and preferences.
Eco-friendly food colouring: How one company is cutting carbon
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
How a $1m pledge from ADM will ramp up ag innovation
The American multinational food processing and commodities trading corporation's investment will drive progress in food product development, safety and security.
China approves safety of gene-edited wheat
The Chinese government has granted approval for the production of the country’s inaugural gene-edited wheat variety, a significant step towards the commercialization of genetically modified (GM) food crops.
PepsiCo India eyes a healthier, more sustainable potato chip
PepsiCo India has initiated trials to replace the contentious palm oil used to produce Lay’s – the country’s biggest selling potato chip brand.
Latest growth funding underscores the growth of Wilde Brands and Doughlicious
Strategic investments by US firm KarpReilly and Netherlands-based Triple B has accentuated the incredible momentum of the BFY alt. chip and cookie dough producers.
What legacy will Ardent Mills CEO Dan Dye leave behind?
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.
How Welsh scientists aim to boost white bread’s nutritional value
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...
EIT Food Accelerator: Fava bean ‘chocolate’, encapsulated sweetness, designer fats and oils and an AI farming companion poised to disrupt the food industry
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.