BakeryAndSnacks

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News & Analysis on the Bakery and Snacks Industries

19-Nov-2021

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Whole Grain Flavor, Color, and Nutrition

With BriesSpecialtyâ¢ Malt Flours, you can naturally add appealing flavors and light to black color in baked goods, bars, cereal, crackers, and more. Natural, non-GMO, and Made in the U.S.A.... click here

TOP HEADLINES

Top 10 tips for female entrepreneurs

PepsiCo-backed Stacyâs Pita Chips is ramping up its support for female business owners on Womenâs Entrepreneurship Day (19 November), following the kickoff of the 2021 Stacyâs Rise Project, a grant and mentorship programme dedicated to helping women grow their businesses.... Read more

Finding the sweet spot within the HFSS restrictions

To tackle the alarming rise in obesity, the UK government has placed restrictions on the instore promotion of snacks high in fat, sugar and salt (HFSS) from October 2022.... Read more

EBRD helps pioneer spearhead Ukraineâs gluten-free movement

Best Alternativa was creating rice-based products long before the gluten-free trend took root in Ukraine, spearheading the movement in the region with backing from the European Bank for Reconstruction and Development (EBRD).... Read more

'Specialising in special': MSG adds premium Danish delights to growing customer portfolio

The group of wholesale bakeries â which includes Main Street Gourmet (MSG) and Biscotti Brothers â has finalised the acquisition of Wisconsin peer Meurer Brothers Bakery for an undisclosed amount.... Read more

New research shows macadamias are a gift worth giving

The relentless pandemic has exemplified the disconnect from friends and family for millions of consumers around the globe, which is why the upcoming holidays such as Hannukah (28 November-6 December), Christmas (25 December) and the Chinese New Year (1 February), among others, are more important than ever.... Read more

Freezing out the competition with better-for-you treats

Freeze-drying is bang on trend today, helping producers to stay ahead of the demand for guilt-free snacks as the process retains the nutrients, colour, shape and flavour of the primary ingredient. They are also 100% natural and contain no added sugar.... Read more

View all news headlines for: Aug Sep Oct

EDITOR'S CHOICE

Lost in translation: Fortifying snacks with health claims that everyone can understand

Researchers are studying how multinational producers can overcome the challenges in communicating health claims to European consumers from differing societies and cultures.... Read more

Fedima sets its sights on wholegrains

To celebrate International Wholegrain Day (16 November), the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionary and Patisserie Industries (Fedima) has launched an interactive online campaign to promote the uptake of the essential fibre by the European bakery industry.... Read more

ON-DEMAND WEBINARS

Become a Sustainability Leader in the Food Industry

Join ADMâs global experts as they share consumer and industry trends on responsible sourcing and sustainability. Learn about the innovative ways in which ADM works across the entire value chain to help create measurable progress on sustainability for their customers. From field to final product, this...

28-Oct-2021

Healthy Snacking 2021

Conscious snacking means meeting nutritional needs

05-Oct-2021

How to Formulate with Lecithin to Achieve Your Clean Label Needs in Bakery

Because of their complex structure, many emulsifiers are synthetic and, therefore, are unsuitable for clean label applications. Lecithin is a naturally sourced plant-based emulsifier, and it can improve your clean label bakery applications, from dough to finished product.

09-Sep-2021

Digitalization and the Future of Data Collection in Modern R&D and QC

R&D and QC teams are critically important to an organization, but often spend much of their time simply pulling together data to conduct analysis in hopes of key learnings. The biggest lever that leaders have today to fix this problem is to implement tools that...

08-Sep-2021

Unpacking clean label: What consumers expect in COVID-driven times

Exploring the concept of making use of as few ingredients as possible that consumers recognise as wholesome and natural; and the trends associated with clean label, such as free from, organic, whole grain and better-for-you.

22-Apr-2021

Combining expertise and expanding portfolio to help you unlock opportunities in gluten free bakery

Two of the most respected ingredient suppliers in the world, Dow and DuPont, have merged to become a driving force in the gluten-free bakery space.

28-Nov-2018

GLOBAL INDUSTRY NEWS

J.M. Smucker invests $1.1bn in new facility for booming Uncrustables brand

The J.M. Smucker Co. is investing $1.1bn in a new manufacturing facility and distribution center in McCalla, Alabama, to meet high consumer demand for Smucker's Uncrustables frozen handheld sandwiches, bites, and rollups.... Read more

Prebiotics in focus, from GOS to resistant starch: âAfter we get through this protein craze, there will be a push to get more fiberâ

Prebiotics, defined by ISAPP* as âa substrate that is selectively utilized by host microorganisms conferring a health benefit,â are finally starting to gain traction in food & beverage as more brands from Chobani and Luna to Olipop and Rebbl explicitly reference the term âprebioticâ on labels, says Kara Landau, who has built a brand dedicated to microbiome health (Uplift: Good Mood Food). But brands that want to tap into this opportunity should do their homework, she cautions.... Read more

Jump in childhood obesity highlights UK health inequalities: âChildhood obesity is strongly associated with low incomesâ

Obesity rates in UK primary school children saw their âhighest annual riseâ in 2020-21 with children living in âthe most deprived areasâ more than twice as likely to be obese than those in more affluent locals.... Read more