News & Analysis on the Bakery and Snacks Industries
Consumers looking for functional benefits ranging from gut health and immunity support to general well-being increasingly are drawn to products with prebiotics – but formulation challenges related to most prebiotics’ bulk and negative side-effects,...
The ingredients supplier has set a new standard in the world of choux pastry.
Loop, a division of TerraCycle, is adapting traditional reusability models to modern consumption habits. The aim is to eliminate the concept of waste, Clemence Schmid, general manager, Loop Global, tells FoodNavigator.
The Pillsbury maker is making a significant investment in its frozen dough plant in Joplin, Missouri, to meet increased demand for product innovation from foodservice customers, while its venture arm 301 Inc was among the raft of investors to support...
Regenerative agriculture is thought to improve soil health, support healthy water use, and encourage greater biodiversity. But without an official definition at EU level, is there a greenwashing risk? How can trust be sown into regenerative agriculture?...
FNA DEEP DIVE: BAKERY
Emotional marketing to better connect with consumers as costs increase and innovation across the wholegrain space are two key ingredients for APAC bakery success, according to industry heavyweights such as Lotte and Julie’s.