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News & Analysis on the Bakery and Snacks Industries

30-May-2024

Special Edition: Fortified and functional

Consumers are taking a more proactive approach to their health. As the older demographic increases and live longer, their need for functional foods is inevitably growing, while the younger generations have wholeheartedly embraced the concept of healthy aging.

Functional foods are very much on trend: Think natural remedy ingredients like turmeric, enhancement ingredients like collagen, and cannabis (CBD) for mental wellness and relaxation.

Snacking has also moved from a once-in-a-while treat to a meal replacement in many cases. As such, consumers are searching for treats that are good sources of vitamins, protein, good fats, probiotics: anything that provides real, measurable benefits in addition to calories.

Gut health, for example, is a hot topic and has opened a raft of opportunities for bakery and snack producers to fortify their products with whole grains, fiber and probiotics.

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The art of snacking smarter: What are the implications for producers?

As the older demographic increases and live longer, their need for functional snacks is inevitably growing, while the younger generations have wholeheartedly embraced the concept of healthy aging... Read

Gualatic, T-Rex Crunch and Magic Mud Pots: What goes into creating BFY snacks that have kid appeal?

Creating nutritious and healthy snacks for children â that are also aesthetically pleasing and tasty â requires science, knowledge, imagination and a sprinkling of stardust... Read

How Welsh scientists aim to boost white breadâs nutritional value

Researchers from Aberystwyth University are hoping to rechart the nutritional benefits of the nationâs much-loved white bread, which has traditionally received a bad rap because of its âpoorerâ nutritional profile compared to whole grain or whole wheat bread... Read

TajÃn, bulgogi, furikake and zaâatar are trending in the salty snacks category

While consumer interest is peaked by international flavors not widely known, theyâre also looking for something familiar, like cinnamon, mac ân cheese, sweet potato and pork. We take a dive into T. Hasegawaâs April Flavor Flash... Watch now

How pricier, better-for-you brands can foster consumer loyalty amid the inflationary environment

The post-pandemic cost-of-living crisis is far from over, which is hampering consumer desire to follow a dedicated health and wellbeing journey. But just how much is it being impacted and what can brands do to ensure repeat purchases?.. Read

The promising hacks to make ancient grains more formulation friendly in baked goods

Ancient grains are slowly making a comeback â fueled by the growing better-for-you and better-for-the planet demands among consumers â but the formulation challenges continue to keep their use low in the bakery field. A new study has revealed some hacks for bakers... Read

âThe mindful snacking movement has just taken its first bite, with potential still ripeningâ

Conscientious consumers increasingly seeking out healthier, more sustainable snacks, which presents major opportunities for innovation. But what are these shifting consumer values?.. Read

Genetically modified wheat takes fortifying bread with iron to the next level

While the typical addition of iron salts or iron powder to breads sold in the UK can cause organoleptic challenges, UK scientists say they have so far not seen alterations in colour, taste or functionality in wheat genetically modified (GM) to contain more iron in the endosperm... Read

Targeting the Zillennial: WK Kellogg Co debuts new better-for-you vegan cereal brand

The introduction of Eat Your Mouth Off aligns with WK Kellogg Coâs strategy to diversify its portfolio in response to shifting consumer preferences â particularly the new fringe generation â towards plant-based, but still protein-heavy, better-for-you options... Read

Millers can be the gamechangers in helping to reach one billion people with fortified staples

An industry-led coalition has been formed to help millers produce adequately fortified staples to tackle the nutrition crisis gripping the globe. Millers who join Millers for Nutrition and commit to improving the nutritional quality of their food will receive free tech support to make it easier to fortify their products... Read