News & Analysis on the Bakery and Snacks Industries
As inflation pushes consumers to seek out more affordable products, retailers are seeing a surge in unit sales in certain private label categories, according to data and insights firm Catalina.
Cambridge University spin-out Impossible Materials has developed a cellulose-based, white pigment to replace titanium dioxide in food applications. FoodNavigator catches up with CEO Lukas Schertel to find out how.
Sustainability
Confectionery giant claims to be making progress against its 2025 ESG goals, and confirms progress toward the company’s goals to prevent, identify, and address potential human rights and modern slavery risks in its own operations and supply chains.
Iain Clunie has been appointed in a new role as Net Zero Programme Director by Food and Drink Federation (FDF) Scotland to support Scottish producers on their journey to net zero.
The Mexican bakery giant reported a doubled second-quarter net profit and raised its sales and operating earnings outlook, citing strong demand from regions including the US and Europe.