Agricultural output is the cornerstone of the French bakery specialist’s portfolio – whether that be wheat or the food eaten by dairy cows to produce high-quality butter – which is obviously heavily dependent on the climate.
Global food waste is a colossal issue, compounded by increasing food poverty, shrinking resources such as water and a changing climate. So which countries are the worst household waste offenders?
Exploding Bakery has created an environmentally-friendly zucchini, lime and rosemary cake, with some of the proceeds going to the Eden Project; DoubleTree by Hilton's gooey, warm chocolate chip cookie has landed in the Smithsonian; and All Things...
Reducing portion sizes across the food and beverage industry, including foodservice, can have a profound impact on consumer health and help combat food waste, Georgetown University's McDonough School of Business shared in a recent report.
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
The 25th edition of Sirha Europain was a roaring success, with attendance up 27% (32,000 visitors) and the return of international buyers (17% came from abroad) attracted by the show’s focus on French bakery and snacking (or bakery catering). Much was...
If you believe you have a groundbreaking answer that solves a global challenge – either as an established startup or at the start of your journey – EIT Food is inviting you to apply for one of its 2024 entrepreneurship programs.
Conceived in an orchard and launched in the throes of the pandemic, the fast-growing startup is reverberating with both the business world and the consumer’s imagination: winning awards, securing funding and broadening its footprint in the UK. There’s...
‘Ichigo ichiya’ is a Buddhist saying that describes a cultural concept of treasuring the unrepeatable nature of a moment. In other words, cherish every moment – which is exactly what the specially curated snack boxes of Ichigo’s TokyoTreat and Sakuraco...
Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...
How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
Research by Baker & Baker reveals 59% of UK foodservice providers – bakeries, coffee shops, pubs, convenience stores and higher education caterers – report a decrease in trading on the previous 12 months.
Bakery&Snacks caught up with ABA president and CEO Eric Dell at iba - a leading trade fair for the bakery and confection industry - where the American Bakers Association (ABA) had teamed up with Bakery Equipment Manufacturers and Allieds (BEMA) and...
The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
Markets have been shaped by a prevailing theme of uncertainty and worry - war, pandemic, price inflation and growing pressures on food systems - resulting in a sharper consumer focus on protecting their physical and emotional wellbeing.
Shoppers consistently prefer products that align with their values - and this is very true in the bakery and snacks sector too, extending to the ingredients, processes and overall footprint of the treats they consume.
Hospitality accounts for 10% of UK administrations, the fourth highest out of the country’s different sectors. However, a new ePOS tool aims to help the hospitality sector by increasing staff retention, reducing food waste and retaining customer loyalty....
A recent study by Kerry reveals 98% of consumers polled are actively trying to minimise food waste by switching to brands or products that offer better shelf life.
The global bakery manufacturer has expanded its Pak Perfect Non-Sticky range with an groundbreaking icing that is patent-pending and delivers perfectly iced treats, even when packaged.
Food makers and retailers have been reworking label phrases to discourage unnecessary food waste. But fresh research suggests their focus may be misplaced.
The ingredients specialist is returning to the Institute of Food Technologists (IFT) annual event and expo (Chicago, 16-19 July) to showcase its suite of science-based phosphate solutions, which address the most pressing of consumer demands: food waste.
Industrial firm Danfoss has just opened a 'Smart Store' in Denmark which employs up-to-date heating and cooling technology solutions in the hope of showing food retailers ‘the journey to a zero emissions supermarket’.
From 100% sustainably sourced palm oil to slashing food waste internally by 25% to upping the diversity mix across its executive leadership, the Oreo maker is on track with its mission to lead the future of more sustainable snacking.
New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...
When it comes to bread, bakers have had to choose between softness, moistness and resilience. Bread that was soft and moist typically lacked resilience; bread that was resilient and soft often lacked moistness; and so forth.
The European bakery products manufacturer has penned a partnership with the UK food redistribution charity to redistribute products and ingredients that would otherwise be destined for waste.
Baker & Baker has developed guidance aimed at bakeries, food service operators and retailers in order to keep heads above water during these exceedingly challenging times.
Délifrance has unveiled the next chapter of its ‘Prove It’ series, this time taking a deep dive into sustainability trends and whether the UK bakery sector is moving the needle in the right direction.
Carrefour Group is the first French retailer to obtain the national anti-waste label launched by the national government earlier this month to showcase industry adherence to statutory regulations for food waste reduction.
Australian upcycling firm Nutri V – a partnership between vegetable producer Fresh Select and Australia’s national science agency CSIRO – has taken its first steps into the B2C snacking space, with its CEO stating there is more product innovation on the...
Some of the biggest names in the bakery and snacks industries – including Mondelez, Quinn, ADM, PepsiCo, General Mills and Wildfarmed – have signed up to promote the importance of better-for-you farming processes. But there’s so much more to be achieved.
Forget the fancy filling, topping and titbits, Brits still prefer their pancakes the traditional English way – with just a squeeze of lemon and a sprinkling of sugar.
Fourth generation farmer and founder of the upcycled dried fruit snack producer The Ugly Company’s gamble to buy and retrofit an old dehydrating facility against early investors’ advice and despite limited cash and notable debt is now paying off after...
EIT Food has launched its 2023 Entrepreneurship Programmes, designed to offer support to entrepreneurs to scale up their agrifood startups working to solve global food system challenges and deliver new innovations worldwide.
The six finalists of the Challenge’s Novel Tech category are Canadian commercial organisations with disruptive ideas that can be honed to prevent spoilage of pre-harvest crops, extend the shelf life of food, and transform food waste into compostable bioplastics.
Toast Ale wants to ‘rescue’ 1bn slices of surplus bread from waste streams. The company has secured fresh investor backing and is planning to collaborate with Heineken as it works toward this ‘earthshot goal’.
Date labels are often cited as a food waste driver. But to appreciate the relevance of a review of the rules on date marking it is necessary to go back to the beginning of the debate about the current requirements, suggests Katia Merten-Lentz of Food...
Action on food waste is accelerating in a bid to reduce associated greenhouse gas emissions. However, according to analysis from Barclays, this also represents a significant business opportunity. FoodNavigator hears more about how emerging tech is changing...
The Reformul8 Challenge Fund (RCF) – part of Food and Drink Federation (FDF) Scotland’s Reformulation for Health programme – is designed to support local SMMEs with the financial costs of making their products healthier.
Pledging to minimise its footprint, Marmadukes’ partnership with ReFood – the UK’s leading food waste recycler – is paying dividends for the planet, the business and society in general.
Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer...
It’s Skinny Pasta is reinventing an Italian favourite; Oppo Brothers contends ice cream not only can be eaten in the colder months, but should be; and Jackandbeyond analysed the most viral ways we can use up pumpkin scraps after Halloween – with an estimated...
The central ingredient of Kanira wholegrain biscuits is nutrient-rich and climate smart pearl millet (an under-the-radar superfood native to India); Teatis is providing a tasty solution for the 122+ million people living with diabetes or prediabetes in...
The global taste and nutrition company is calling for collective action in tackling food security, launching a digital tool to help both consumers and producers reduce unnecessary waste.
