Whether as daily delights or a moment of self-care, consumers are turning to bakery items in a range of flavors, including established classics and globally inspired tastes, as the overall market also provides better-for-you options, Sarah Hickey, senior...
The functional ingredients specialist has expanded its sugar reduction portfolio with a short-chain fructooligosaccharide (scFOS) that replaces sugar while adding dietary fibre, enabling producers to capitalise on the growing better-for-you demand.
The New England supplier of 100% pure and organic maple syrup and maple sugar recently highlighted how its maple products can help bakers tick consumer boxes: sustainability, plant-based/vegan, clean label, sugar alternative, organic and a good source...
Belcolade’s Selection W. Plant-Based Cacao-Trace offers chocolatiers, pâtissiers and other professional chocolate users more choice as it further expands the company’s plant-based portfolio, following the recent launch of its widely acclaimed milk-alike...
Délifrance has unveiled the next chapter of its ‘Prove It’ series, this time taking a deep dive into sustainability trends and whether the UK bakery sector is moving the needle in the right direction.
Thanks to its gentle handling, the German equipment specialist’s latest distribution station is ideally suited for dainty sliced cakes and baked goods.
Kudos, glory and multiple business benefits are again up for grabs in British Baker’s search for this year's loaf that will stand out above all others.
I was once again honoured to be invited to be part of that troupe, which had the task to scrutinise, scratch, sniff, scrunch and savour 630 treats from 70 master bakers from all corners of Scotland.
Norwegian academics have demonstrated how using the tropical plant Hibiscus sabdariffa can contribute to increased nutritional value in everyday foods.
For producers of traditionally indulgent snacks, New Year’s Resolutions raise the perennial challenge – how to keep health-conscious consumers engaged when they are at their most vigilant and discerning. Fortunately, the narratives around ‘guilt’, ‘indulgence’...
The Mexican bakery giant has acquired Vel PItar SA – a major player in branded breads and other baked goods in Romania – from US private equity firm NCH Capital for an undisclosed amount.
Swiss ingredient supplier Omya has turned to the social media craze ASMR to prove its calcium carbonate product can improve the crispiness of wafers and thus gain consumer acceptance.
With customers facing an ever-growing quagmire of challenges – rising costs, ingredient shortages and even political instability – the Chicago-headquartered nutrition specialist is augmenting its solutions to help bakery clients navigate the rough times,...
Priority is given to products that offer genuine sensory appeal – providing new and experimental flavours, as well as those associated with comfort, familiarity and simplicity.
The purchase - for an undisclosed amount - of the UK’s number one fruit grower and processor underlines the bakery and patisserie ingredient specialist’s commitment to a more sustainable food industry through responsible, transparent and local sourcing.
Kerry hosted a first-of-its-kind summit for leaders from the foodservice sector, sharing new research, knowledge and insights into the importance of sustainability.
The leading European bakery, confectionery and frozen bakery supplier has partnered with AgriTech accelerator StartLife to revolutionise the bakery sector – particularly targeting alternative ingredients and ideas that address the most pressing challenges...
Grupo Bimbo’s sustainably baked Supán & OroWeat 100% Whole Grain Organic Bread, Dawn Foods’ Women’s Leadership Development Programme and Apex Motion Control’s Baker-Bot are among the raft of recipients to receive the coveted Best in Baking Awards...
With vegan, vegetarian and flexitarian (occasionally ditching meat) lifestyles becoming part of everyday life, GoodMills Innovation has launched a wheat protein-based vegan-snack-mix that will add a meaty boost to bakery and snack fillings.
With Brits devouring more than four billion toasties a year, Country Choice has introduced bake-in-pack toasties for foodservice operators; the sharp tang of dill pickle blends perfectly with Wenzel’s naturally handcrafted smoked meat sticks; and Boundless...
Groupe Le Duff – a leader in the global bakery-pastry, café bakery and pizza-pasta sector – has acquired North American producer of Viennese and French-style pastries Lecoq Cuisine Corporation; a move that emphasises the focus of Le Duff on accelerating...
The UK wholesaler has resuscitated its Help for Hospitality campaign, launched in 2021 to help foodservice operators recover from COVID lockdowns. The initiative generated around £2m in cashback, which was returned to customers in rewards and donated...
The 170-year-old leader in the field of fermentation has modernised its educational platform on yeast to get the message out about the myriad of benefits of this remarkable microorganism from nature.
Délifrance partnered with allergen specialist, Jacqui McPeake of Allergy Aware, to compile its 2021 report Prove It: Adapting bakery to meet the needs of the increasing number of food hypersensitive consumers.
Délifrance’s newest ‘Prove It’ market analysis examines the changes the breakfast market has gone through over the past few years and how bakeries should adapt now OOH (out of home) is picking up speed.
The world’s largest bakery manufacturer and leading producer of high quality chocolate and cocoa products have renewed their long-term outsourcing agreement, originally signed in 2012.
KIND has expanded its Protein bar line-up with a flavour it expects to be a hit with customers; Just Desserts has created uber indulgent cheesecakes; and a new kid on the block is hoping to take the UK by storm with its flavour-forward, vegan, low calorie...
Production costs soaring by 30% is leaving British egg farmers on the brink, which will have the inevitable domino effect of reverberating into the bakery sector.
The American Bakers Association (ABA) and SNAC International (SNAC) have updated their Salary & Benefits Survey – last published in 2017 – to map the current North American landscape, particularly post-COVID, to help bakery and snack producers attract...
Lancashire-based bakery Eat My Logo – a direct seller of bakery treats featuring edible branding – has set its sights on moving into the catering and hospitality channels.
The clean label concept is beginning to move beyond just a simple and smaller ingredients list, with consumers paying greater attention to sourcing, production and packaging.
Food Waste Action Week (7-13 March 2022) was created by anti-food waste expert WRAP to help slice global food waste in half by 2030 through actionable change.
Sirha Europain puts the French bakery sector in the spotlight next month, celebrating the country’s know-how in all things baguette and beyond, with rising ingredient prices, production methods, standardisation and deep-freezing being the hot topics.
UK natural flavour house International Taste Solutions (I.T.S) has developed a range of natural free from flavour enhancers that replicate the indulgent characteristics of dairy and eggs in bakery products.
Due to increased numbers of omicron Covid-19 infections, and the subsequent reduction in travel, organizers of Sigep - The Dolce World Expo, scheduled for January, have postponed the event to March 12 to 16.
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.
The approach to building and maintaining customer loyalty that sustained the hospitality sector before the pandemic are no longer fit for purpose. The old ways are finished – here is what bakers need to do now.
The group of wholesale bakeries – which includes Main Street Gourmet (MSG) and Biscotti Brothers – has finalised the acquisition of Wisconsin peer Meurer Brothers Bakery for an undisclosed amount.
George Weston Ltd has entered into a definitive agreement to sell its Weston Foods ambient bakery business for C$370m ($296 million) to Hearthside Food Solutions, which follows the sale of its fresh and frozen bakery business to FGF Brands for $1.2bn...
From indulging in comfort food to trying new food fusions, Canadian flavour and colour specialist Embassy Ingredients has tracked the changes in consumer preferences driven by the pandemic.
The global bakery café chain has become the fast-casual restaurant to commit to becoming climate positive – not just neutral – by 2050, challenging industry peers to follow suit.
Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.
The Original Baker has received a major investment from HSBC UK to expand its existing site in Malton and to diversify its product range to meet growing customer demand.
The Icelandic sugar-free brand is foraying into the bakery category with its newest no added sugar, keto-friendly product, following a successful follow-up round of $2m investment, led by current investors, Icepharma, K2B Investments and Anton.JL.
