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News & Analysis on the Bakery and Snacks Industries
  21-Nov-2024
 
Special Edition: Unlocking the power of Free From

What once began as a niche 'gluten-free' sector - borne from the medical needs of celiac sufferers - gluten-free has now evolved into mainstream.

Today, though, it's much more than just that and the Free From aisle is exploding with offerings that are free from dairy, eggs, nuts, soy, added sugars, allergens and more. Driving this growth are continual developments in reformulations and the increased availability and variety of such goods.

What's driving the trends and will they have legs? Which businesses are already tapping demand for free-from snacks and bakery products? We examine the ingredients and offerings driving the sectors. Also, a peak into the manufacturing challenges in creating snacks and baking in the free-from category.
 
 
 
 
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Is Free From finally a trendsetter or just a foodie flex?
The sector has grown from a niche dietary solution to a booming global trend driven by health and sustainability. But with its tiny slice of the food industry, does it have the momentum to make a lasting impact?.. Read

Is the UK bakery industry ready for mandatory folic acid fortification?
The UK Government has announced a major change that will impact the flour used in countless bakery products across the country. How will the industry – and more importantly, consumers – respond to this shift?.. Read

Action on Sugar demands school lunch reforms, targeting sweet snacks
The health watchdog is taking aim at the ‘alarming’ sugar levels in kids’ school lunches, urging immediate change. Yet, as bakers know, cutting sugar in cakes and biscuits is easier said than done... Read

Could an olive oil byproduct revolutionise the gluten-free market?
Once a challenging environmental burden, pomace - the byproduct of olive oil production - is now being transformed into a nutritious gluten-free flour. How is this innovation raising the bar for food quality and sustainability?.. Read

What drives the US success of this iconic Scottish shortbread brand?
Sir Jim Walker CBE has been honoured with the 2024 Wallace Award by the American Scottish Foundation, celebrating the brand’s contribution to transatlantic relations. How has Walker’s Shortbread managed to thrive in one of the world’s most competitive markets while staying true to its roots?.. Read

Recipe for Change demands sweeping industry action: Are you ready for the reformulation revolution?
The bakery and snacks sectors are grappling with a rising demand to create healthier products, making reformulation a business necessity rather than a choice. Do you have the strategies needed to tackle this challenge head-on?.. Read

Quick bites: How to build a disruptive HFSS-complaint brand in the sweet treats sector
In this next edition of our Quick Bites series, we dive into the story behind JNCK Bakery’s mission to shake up the UK’s sweet treats sector with healthier cookies. What does it take to build a disruptive brand that balances indulgence with nutrition?.. Read

Allergen compliance: The high stakes of getting it wrong
Lives are on the line when allergen protocols fall short. Has Natasha’s Law truly transformed the industry?.. Read

Is gluten-free still trending? Grupo Bimbo certainly thinks so
Only one in 20 Americans suffer from gluten intolerance, but an estimated 25% of the nation follows a gluten-free diet. Why is it so popular? And how is Grupo Bimbo doing in the space?.. Read

How natural sweeteners are shaking up the sugar game
As consumers grow more health-conscious, the demand for natural alternatives to sugar is on the rise. But can these sweeteners deliver the taste and texture consumers crave without compromise?.. Read

How gluten-free baking is changing: Cleaner labels, better taste, no compromise
When it comes to cleaner, healthier gluten-free options, bakers face the challenge of delivering great taste and texture without relying on artificial additives. But how can the industry balance these demands while addressing concerns about ultra-processed foods (UPFs)?.. Read

Why are people with celiac disease suffering more at the tills?
Research by Coeliac UK into the cost of gluten free (GF) food shows that while overall food inflation has reduced over the past two years, Brits with celiac disease are still facing a huge additional burden both in terms of cost and availability... Read

Toxic trouble in gluten-free goods: Report finds concerning levels of gluten and glyphosate and pesticide contamination
A US consumer advocacy group tested 46 samples of organic and non-organic gluten-free (GF) goods – bread, pasta, crackers, snacks, flour, dessert mixes and chips – for herbicides, pesticides, gluten and minerals... Read

 
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New Valio Carbo Partnership Programtrack
 
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