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News & Analysis on the Bakery and Snacks Industries06-Apr-2023
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TOP HEADLINES
Consumer watchdog slams UK bread for still ‘containing more salt than a packet of crisps’
Action on Salt is calling for mandatory salt reduction targets after its latest research found that some slices of bread are saltier than a bag of crisps.... Read more
PepsiCo extends collaboration invite to ramp up industry-wide compostable packaging innovation
PepsiCo’s Frito-Lay and Quaker brands have inaugurated an industry-leading Greenhouse Learning Centre to field test, measure and analyse compostable packaging, with an aim to speed up the rate of innovation.... Read more
General Mills commemorates Earth Month by ramping up efforts to advance regenerative agriculture
The Cheerios, Lärabar and Pillsbury brand owner has announced several new partnerships and initiatives as part of its commitment to advance regenerative agriculture methods across one million acres of US farmland by 2030.... Read more
‘Digitization is an unstoppable trend’: Why PepsiCo is digitalising food banks across Spain
As part of the Community Program of the PepsiCo Foundation in Spain, PepsiCo has been supporting the digital transformation of the biggest food bank in Madrid.... Read more
Is MSG making a comeback? Perceptions shift among younger consumers
Monosodium glutamate — better known as MSG — might be shaking off its negative perception as CPG brands look to the ingredient to create savory flavor profiles and products with lower sodium.... Read more
Dip, savory spread sales surge as consumers shake off pandemic era restrictions
Once reserved for special occasions and parties, dips are breaking out as an everyday snack – and in some cases meal – to emerge as a fast-growing category driven by pandemic-fatigue, consumer interest in global flavors and an enviable family-friendly status that is reinforced by its versatility, according to category players and consumer research.... Read more
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EDITOR'S CHOICE
Kellogg UK taps into Research Foundation’s mission to eliminate milk and peanut allergies
The breakfast cereal giant is supporting The Natasha Allergy Research Foundation with funds to help eradicate the food allergies that impact millions of Brits.... Read more
 Trendspotting for Easter 2023: From seasonal cookie dough to decadent cakes and treats that have little impact on blood sugar
... See more
ON-DEMAND WEBINARS
How is the clean label megatrend changing the food landscape?
Exploring the concept of making use of as few, natural and environmentally-friendly ingredients as possible that consumers recognise as wholesome, natural and good for not only the body and mind, but for society and the environment, too. We also delve into the trend’s tie to...
29-Sep-2022
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Healthy Snacking 2021
Conscious snacking means meeting nutritional needs
05-Oct-2021
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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
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GLOBAL INDUSTRY NEWS
Reformulation drives healthy change in shopping baskets
The average UK shopping basket has become healthier over recent years, thanks to reformulation by the food and drink industry, according to new Kantar Worldpanel data.... Read more
Easter sees UK leading the world in chocolate innovation
From chocolate bunnies to candy chicks, this year is set to be a bumper year for Easter treats according to new UK research from Mintel Global New Products Database (GNPD), which claims launches of new seasonal Easter chocolate products have increased 19% over the past 12 months.... Read more
Hybrid alt cheese made with dairy, faba and mealworms ‘similar or superior’ to the real thing
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.... Read more
Sugars reduced in berry fruit juice by up to 50% using sugar-reducing beads
Better Juice, an Israeli start-up, has used sugar reduction technology to lower the levels of sugar in its fruit juices, including, in a recent trial, several berry-based juices. Their technology is able to reduce three sugars found in fruit juices – fructose, glucose and sucrose – and turn them into non-digestible fibres.... Read more
‘Gigantic’ untapped menopause market offers new frontier for food as medicine
For the 1 billion people worldwide projected to be menopausal by 2025, very few options for symptom management beyond hormone replacement therapy and an emerging selection of dietary supplements exists – creating a massive untapped market opportunity for foods and beverages that offer relief.... Read more
‘A new star is born’: Heineken Silver makes its US debut as a light lager for 'new generation' of consumers
Heineken Silver launches in the US as a premium lower-carb, lower-cal beer for a ‘new generation of drinkers looking for a light lager with the premium taste of Heineken’: bringing in a new option to fit between flagship Heineken and alcohol-free Heineken 0.0.... Read more
PREVIOUS HEADLINES
WCF President Chris Vincent gives first interview to discuss the organisation’s future role in tackling cocoa sustainability and new partnerships with CHOCOA and the NCA
Millet measures: India sets new food safety standards for traditional cereal in anticipation of production boom
Mood foods: Study shows eating more vegetables benefits mental health, opens door for innovative cognitive-boosting snacks
It’s full steam ahead to bake healthier treats
Belcolade launches ‘first of a kind’ plant-based white couverture
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