News & Analysis on the Bakery and Snacks Industries
With Brexit potentially providing an opportunity to make the UK’s regulatory process more agile, providing a quicker route to market for new and novel products, the country is looking to strengthen its capabilities in the alternative protein supply chain.
Cheetos and global recording artist Bad Bunny are calling out for entrants to grab their piece of the $500,000 Deja tu Huella Fund.
Petit Pot has enlisted Elizabeth Carter to its Board of Directors, supported through its collaboration with the Women On Boards (WOB) Project, a nonprofit aimed at increasing the number of women serving on the Boards of early-stage consumer companies.
The teams at Sysco's operating companies in Great Britain - Brakes and Sysco Speciality Group (SSG) - maintain careful oversight of the lifecycle of stock, ensuring that any surplus gets into the hands of vulnerable people through its partnership with...
CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask just that.
Griffith Foods is celebrating 100-plus years as a product development and service partner for some of Europe’s biggest food brands, building a reputation on its ability to optimise taste, texture and nutrition to specific ontrend requirements.
Fruit and vegetable ingredient supplier SVZ sees an increasing number of brands turning to fruit and veg as a way of replacing less healthy ingredients (think sugar in beverages or flour in bakery goods) with a nutritious punch.
Today marks less than three weeks until Titanium Dioxide is no longer authorised as a food additive in the EU, effective from 7 August 2022.