News & Analysis on the Bakery and Snacks Industries
Forty-three studies investigating the healthiness and environmental impacts of swapping out meat products for their plant-based alternatives have been reviewed by researcher Christopher Bryant from the University of Bath, UK.
Consumers are feeling the pinch. Can they still afford to be as healthy and sustainable in their food choices as they’d like?
The McKinsey Institute for Black Economic Mobility has released a study that takes a deeper look at Black American’s experiences with food, and answers why equitable access to food is not common.
Back after the COVID hiatus, Ingredion took advantage of the highly on-point and in-person Snackex 2022 – organised by the European Snacks Association in Hamburg, Germany, at the beginning of July – to showcase its solutions to help producers stay ahead...