BakeryAndSnacks

If you are unable to view this message correctly, click here

News & Analysis on the Bakery and Snacks Industries

01-Dec-2023

SPONSORED MESSAGE

High-protein Chia fiber earns a Novel Food for Baking Applications

Benexia^Â® Xia Powder 435 W LM is a high-protein zero-carb fiber, with a perfect balance soluble/insoluble fiber. It is gluten-free and has excellent water absorption and holding capacities. It will help your clean label and bring cost efficiencies to your formulations!... click here

TOP HEADLINES

The changing taste profile of Frito-Lay snacks

PepsiCo is reducing the sodium content in Layâs Classic Potato Chips by 15% but aims to maintain â and even ramp up â the taste by using natural seasonings, potato varieties and playing around with the shapes and sizes of salt crystals to optimise flavour while using less sodium.... Read more

Bakery waste to be put to use as sustainable oils and fats in new partnership

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 as ingredients in other products.... Read more

Improve consumer acceptance by mapping out the time-based in-mouth experience

A snackâs success or failure ultimately depends on what consumers think of it, so itâs essential to understand their response in detail.... Read more

KIND embraces âANDâ philosophy for snacking innovation to balance health, taste, convenience & sustainability

Health and wellness remain top priorities for snackers, but as peak pandemic continues to recede, indulgence is becoming more important and as such consumers are less willing to sacrifice taste for functional benefit, according to Emily Strobel, VP, growth platforms and innovation at KIND.... Read more

Flavour house banks on neuroscience to unlock the consumersâ relationship with food

Givaudan has partnered with neuroscience company Thimus to gain an indepth understanding of the motivations, culture and emotions that underlie the consumersâ experience.... Read more

How newstalgia blends comfort and novelty in the snack category

Consumers still crave familiar flavors and experiences, as they did during the pandemic, but they also are open to new innovations and technologies -- leading to an emerging trend of 'newstalgia,' Kevin Ryan, CEO, Malachite Strategy and Research, explained to FoodNavigator-USA.... Read more

Limagrain Ingredients is on a mission to bridge the fibre gap with the globally accepted staple: white bread

Today, the majority of European adults do not meet the recommended daily intake of dietary fibre. Worse still, more than half of the population largely overestimate their intake of dietary fibre, even though a consumer observatory run by the ingredient producer in collaboration with CREDOC shows a lack a comprehensive understanding of different fiber types and their health benefits.... Watch now

How to bag your share of Â£1.2m in funding, along with prized collaboration with cutting-edged researchers

Two new funding streams have been made available by Growing Kent & Medway to back UK companies demonstrating standout plant-based innovation.... Read more

View all news headlines for: Sep Oct Nov

AWARDS

2024 NutraIngredients Awards - Open for Entries!

Take your pick from 14 CATEGORIES covering ingredients, finished products, research projects, companies, individuals, initiatives & much more. Make 2024 your year to shine! SUBMIT YOUR ENTRY before 5 February â... click here

EDITOR'S CHOICE

Silvery Tweed Cereals inducted onto Countryside Stewardship scheme

The Berwick-upon-Tweed based cereal processing company has joined DEFRAâs Countryside Stewardship Mid-Tier scheme through its parent company H O Short & Sons Limited.... Read more

ON-DEMAND WEBINARS

The impact of reformulation: health hazard or brand boost?

Reformulation is vital in today's health-conscious bakery and snacks industries, aiming to modify product ingredients while preserving taste. Rising consumer demand for healthier choices and legal pressures, as in the UK, make reformulation essential. However, itâs a process that requires more than just eliminating or swapping...

28-Sep-2023

GLOBAL INDUSTRY NEWS

The Pudding Compartment secures Â£100k investment to support expansion

Baked goods manufacturer The Pudding Compartment has secured Â£100k of investment from the Development Bank of Ways to support factory expansion.... Read more

From split pea umami to herbal medicine in food: Which innovations caught our eye at FiE 2023?

As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.... Read more

NCA gives First Lady a helping hand with Christmas candy at The White House

First Lady Jill Biden has enlisted the help of the National Confectioners Association's (NCA) help with Christmas decorations as she unveiled The White House 2023 holiday theme and dÃ©cor.... Read more

[Video] Calbee demonstrates its âone-stop shopâ snack manufacturing capabilities at PLMA 2023

Snack maker Calbee rolled out a private-label concept brand Rio Rancho and showcased its snack manufacturing capabilities at the 2023 Private Label Manufacturing Association event, Tim Bateman, chief commercial officer for Calbee America, shared during an interview with FoodNavigator-USA.... Watch now

How the cookie doesnât crumble: Biobake promises to improve shelf-life and reduce food waste in bakery snacks

While traditional amylase-based enzymes have helped bakery snacks improve shelf-life and freshness, its efficacy is limited if the dough contains high amounts of sugar. Kerryâs anti-staling enzyme, Biobake Fresh Rich addresses freshness and moisture for doughs containing more than 20% sugar, while reducing food waste by improving shelf life for bakery snacks.... Read more

Price points, pack sizes are key to winning over consumers in 2024, Circana data finds

CPG companies looking to grow in the new year should pay extra attention to their price-point offerings and their pack size, as consumers continue to look for value as well as moments to indulge, Sally Lyons Wyatt, Circana's global EVP and chief advisor for consumer goods and foodservice, shared during a Consumer Brands Association webinar.... Read more

PREVIOUS HEADLINES

Changing menus, focus on sustainable production: COP28 focuses more on food

The impact the cost-of-living crisis is having on bakers

Tonnes of cocoa in EU warehouses face being destroyed because of red tape regarding new deforestation law