News & Analysis on the Bakery and Snacks Industries
Once a challenging environmental burden, pomace - the byproduct of olive oil production - is now being transformed into a nutritious gluten-free flour. How is this innovation raising the bar for food quality and sustainability?
The next episode of Quick Bites explores the story of Flake Bake, which provides valuable insights into scaling, preserving brand integrity and leveraging partnerships.
Nestlé has revealed the top food and drink trends that will drive its research, development and innovation in 2025, with speed, personalisation and fusion taking centre stage.
Meiji is launching a new product under its WELLCACAO range, which is made with the company’s proprietary cacao-based ingredient that claims to be less bitter and better retain nutrients such as polyphenols.