BakeryAndSnacks

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News & Analysis on the Bakery and Snacks Industries

08-Dec-2023

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TOP HEADLINES

Branded confectionery gives bakery the âwow factorâ: research

NestlÃ© Professional tapped into UK social networks and found that branded confectionery can play a significant role in boosting the enjoyment of sweet bakery.... Read more

DÃ©lice & CrÃ©ation puts its might behind the Pastry World Cup

The ingredient specialist trusted by artisan bakers and pastry chefs worldwide has strengthened its commitment to the Mondial des Arts Sucres.... Read more

Sugar reduction in 2024: How consumer demands, health policies will influence product launches

As consumers become increasingly wary of sugar content, CPG companies are meeting the demand for zero-sugar products with the help of natural sweeteners, a trend set to gain momentum in the US as regulators and scientists push for reductions.... Read more

How can industry turn the tide on seaweed consumption?

In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?... Read more

Forget avo toast: Bread made with avocados could be the next viral sensation

New Jersey-based Anthony & Sons Bakery is hoping to recreate the viral frenzy of the 2010s â probably the most prominent moment in avo toast history when Gwyneth Paltrow sent the internet spiralling â with the launch of its latest brand, The Avocado Bread Company (ABC), which taps into not one, but four of todayâs key trends.... Read more

Far from risking the inherent indulgence of baked goods, Puratos believes health is at the heart of consumer trends for 2024

From the launch of the first branded health-focused bread in the 1920s to the development of a fibre-packed sourdough ingredient in 2021, Puratos has been at the forefront of the health trend. Itâs part of the companyâs DNA.... Read more

View all news headlines for: Sep Oct Nov

EDITOR'S CHOICE

One year into Englandâs HFSS regulations: âToo many unhealthy food and drink products remain highly visible both instore and onlineâ

A report by Obesity Health Alliance and Food Active has revealed that some supermarkets in England are showing âa blatant disregardâ for government regulations and are still placing HFSS products (high in fat, salt or sugar) in prominent locations.... 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 opportunities and challenges that AI presents employers

Clare Ward, partner, and Stephen Chegwin, principal associate, of law firm Eversheds Sutherland discuss some of the pros and cons presented by artificial intelligence (AI).... Read more

Review supports green teaâs anti-obesity properties

Consuming green tea extract (GTE) positively affects body composition, obesity-related hormones and oxidative stress markers, according to a new review published by Cambridge University Press.... Read more

Will plant-based protein rebound in 2024? Chunk Foods, Konscious Foods CEOs share perspectives

The plant-based protein market has faced a year of headwinds from slumping unit sales to lower investments, but companies like Chunk Foods and Konscious Foods are hoping to tap into underserved markets in the US to grow, as the entire industry prepares for another rough year ahead.... Read more

'AI is not the future, it's the present,â Tastewiseâs CMO discusses speeding up industry's digital transformation

AI has the power to speed the food and beverage industry's digital transformation, as companies leverage it for product develop and to forecast upcoming trends, Jacques Botbol, CMO of Tastewise, told FoodNavigator-USA.... Read more

The proof is in the compostable cup: Better for All's strategy for composting over recycling

While more companies are ordering Better for Allâs land and marine compostable cups compared to five years ago, the cupsâ base biopolymer P-Hydroxy-Benzoate Hydroxylase (BHBH) is roughly 1.6 times more expensive than traditional plastic, which highlights an opportunity to implement compostable packaging over recyclable plastics to reduce its cost, Raegan Kelly, head of product, Better for All, explained to FoodNavigator-USA.... Read more

âCreamy and comfortingâ: Will Kraft Heinz Not Company's plant-based mac & cheese win vegans over?

Weâve heard it all before â plant-based cheese doesn't quite live up to the high functional and taste standards set by traditional dairy. This is why Kraft Heinz Not Company has turned to AI to concoct a vegan version of one of Americaâs favorite cheesy meals.... Read more

PREVIOUS HEADLINES

Dominoâs innovation lead talks trends, nutrition and sustainability in pizza: âYou couldnât do this job if you didnât love foodâ

Recreating Willy Wonka flavours with food science: 'In principle, we could simulate any flavour'

FDA Principal Deputy Commissioner Woodcockâs successor Bumpus will help reorganize Human Foods Program

125-year-old UK icing and marzipan producer saved from administration

Will margins be the price of regenerative ag? GoodSAM CEO shares insights ahead of COP28 session

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