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News & Analysis on the Bakery and Snacks Industries01-Sep-2023
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TOP HEADLINES
Scientists decode the 10 key tastes and 11 odours of sourdough
Using the genomics concepts, a combination of instrumental-analytical techniques and sensory analyses, scientists have decoded the secrets of sourdough - which they believe can be used as ‘a kind of blueprint’ for the replication of sourdough breads in industrial production. It will also give artisan bakers a better insight into the creations they are making.... Read more
PepsiCo returns to Indonesia with $200m investment four years after ending 30-year JV
The Lay’s and Cheetos maker has earmarked a substantial investment in the Southeast Asia island nation over a 10-year period and has broken ground for a new snack factory in the West Java town of Cikarang.... Read more
Paris Baguette on track to realise 1,000 bakery cafes in the US by 2030
Following a year of growth in 2022, the American arm of the global bakery café franchise has opened another 20 new outlets and finalised 66 new franchise agreements, with almost 50 cafés in various stages of construction.... Read more
Solar-dried ingredients made from surplus fruit and veg expand reach
Danish start-up UpFood is adding its upcycled ingredients technology, which leverages surplus food and vegetables to combat post-harvest food waste, to Spanish food production network Blendhub.... Read more
NutriLeads’ upcycled carrot prebiotic fiber BeniCaros delivers functional benefits without formulation headaches, side effects common with competing ingredients
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, including bloating, are turnoffs for shoppers and manufacturers alike.... Read more
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[EDITORIAL WEBINAR] The impact of reformulation
[EDITORIAL WEBINAR] The impact of reformulation
Join Bakery&Snacks on Sept 28 at 4 PM CET | 9 AM CT for a webinar on "The Impact of Reformulation" to explore its significance amidst health trends, consumer demands, and the UK's HFSS legislation. – REGISTER NOW!... click here
EDITOR'S CHOICE
From a women-owned VC to frozen dough: General Mills’ makes substantial investments to support the next wave of innovations
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 Supply Change Capital, which it claims, represents the future of food and the venture industry.... Read more
Puratos raises the bar with first-of-its-kind vegan choux mix
The ingredients supplier has set a new standard in the world of choux pastry.... Read more
UPCOMING EDITORIAL WEBINARS
The impact of reformulation: health hazard or brand boost?
Reformulation is the process of changing the ingredients of a product, usually while trying to maintain taste and flavour – a major focus the face of the health and wellness trend for bakery and snack producers today. Consumers are increasingly demanding healthier options as most...
28-Sep-2023
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GLOBAL INDUSTRY NEWS
El Niño and consumer demand from China pushes up cocoa prices
Cocoa traded on ICE Futures in New York hit a 12-year high of $3,640.50 per tonne on Wednesday (30 August), as analysts reacted to a consumer surge in chocolate, as well as the adverse impacts of the El Niño weather phenomenon on West Africa’s cocoa crop.... Read more
‘Green’ straws raise red flags: PFAS ‘forever chemicals’ identified in 90% of paper straws tested in Europe
Single use plastic has long been vilified, prompting beverage makers to swap out plastic straws for paper alternatives. But fresh research warns paper straws in Europe contain ‘forever chemicals’, and that using such straws potentially contributes to human and environmental exposure of PFAS.... Read more
Discount grocers go head-to-head: How Aldi, Lidl are vying for consumers’ baskets
Discount grocers Aldi and Lidl are capitalizing on demand for budget-friendly groceries and growing their brands as the two German-owned grocers prepare for fiercer competition in the years ahead, Erich Kahner, director of competitive strategy and insights at Dunnhumby, told FoodNavigator-USA.... Read more
Melt&Marble creates animal-free fats to help close taste gap between alternative, animal proteins
To help close the taste-gap between alternative proteins and their animal-based counterparts, food-tech startup Melt&Marble is expanding and improving the selection and performance of available animal-free fats, which it says ultimately will help the struggling plant-based meat segment regain recently lost sales and consumer confidence.... Read more
Campaign targeting dramatic rise in global bean consumption eyes Kenyan consumers
A campaign aiming to double global bean consumption by 2028 will focus on Kenyan consumers and producers in a pilot effort for East Africa.... Read more
Unilever turns to manure enricher to make eco-friendly ice cream
German company GEA will install its new manure enricher solution ProManure E2950 on four dairy farms supplying milk to Unilever.... Read more
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