Incredo Ltd – formerly DouxMatok – has raised $30m in a Series C funding round – bringing partners like dsm-firmenich and Ferrero on board – to further support R&D of its flagship product – a first-of its-kind clean label alternative that has the...
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...
The specialist in leavening agents for the bakery industry has launched a non-aluminium alternative to the traditional sodium aluminum phosphate (SALP) for bakers looking to meet the consumer preference for clean label.
Sensient Savory Flavors France has cracked the code in delivering an innovative extract to boost the taste of a multitude of savoury and plant-based treats. Best of all, the portfolio will resonate with consumers on every level.
While ‘clean label’ was first mooted to describe simple, understandable ingredients, today it’s a broad concept that means different things to different consumers, influenced by a range of external factors, not all of which are conclusion or straightforward.
For brands looking to attract label-conscious consumers, there is an abundance of opportunity to innovate clean label versions of traditional fan-favourites.
Ingå Group was created by Swedish investment firm Novax and currently comprises clean label ingredients specialist Ulrick & Short and recently-acquired French counterpart Louis François.
Despite inflation pressuring some consumers to trade down or pull back on spending, more than three-quarters of shoppers globally still are willing to pay more for products making natural claims, according to the latest wave of Ingredion’s proprietary...
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
Ingredion has completed one-third of its planned $160m capital investment into expanding capacity for its clean label specialty starches to improve its operational flexibility amid ongoing supply chain disruptions.
At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...
Kerry has introduced Puremul, an acacia-based emulsifying ingredient that serves as an alternative to sunflower lecithin and mono- and diglycerides, responding to ongoing global sunflower supply challenges and manufacturers' need for a viable replacement.
In March, Rind Snacks, LesserEvil, Primal Kitchen, A Dozen Cousins and Cappello’s formed the coalition to promote cleaner, more sustainable cooking oils to empower consumers to make better-for-you choices. The collaboration recently enlisted Brad’s Plant...
The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.
For most bakery producers, the clean label concept involves making use of as few ingredients as possible that consumers recognise as wholesome and natural. But today, clean also means green, highlighting opportunities for ingredients and products that...
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...
The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.
The McKinsey Institute for Black Economic Mobility has released a study that takes a deeper look at Black American’s experiences with food, and answers why equitable access to food is not common.
Hungry – the tech-enabled organiser of curated experiences like catering, chef pop-ups, snack packs, virtual cooking classes and food-delivery – has acquired NatureBox for an undisclosed amount.
The web-based tool is designed to help producers stand out in a competitive marketplace by demonstrating how the right clean label solution can provide stability while meeting a brand’s goals for clean, simple labels.
Salty nibbles and sweet bakes have long borne the brunt of a bad rap, but with consumer focus on health more dominant than ever before, the sector is quickly reinventing itself to stay relevant.
Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
The GNT Group – a specialist of future-proof products from only natural ingredients – will demonstrate how its plant-based colour platform can deliver flamboyant colour while maintaining a 100% clean label at CFIA Rennes 2022.
Unlike other drying methods, freeze-drying is a clean process that retains the nutrients, natural colour, inherent flavour and texture of fruit and veggies.
The Fresh Factory has launched Fresh Start, an accelerator programme designed to pioneer the next gen of disruptors creating better-for-you products made with recognisable ingredients.
Parents today are as discerning over their choice of foods for their little ones as they are for themselves. However, many snacks and choices on the shelf today come with high levels of sugar and other nasties.
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.
Ingredients specialist Eurostar Commodities picks out the biggest positive trends in food that we will see in 2022, which include clean label, climate change and probiotic pizza.
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
Belgium’s Lotus Biscoff Spread, Ladurée biscuits from France, the UK’s Walkers Shortbread Fingers and Snyder’s of Hanover (US) are among the swathes of winners recognised by the 2022 A.A. Taste Awards.
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.
SoFresh, Inc. has numerous ongoing trials with North American bakeries to develop bakery packaging that extends the shelf life of bread and other perishable treats.
Human nutrition specialist ADM has unveiled the next big consumer trends for 2022, among them the dynamic growth of plant-based snacks that deliver nutrition and satiety for kids.
Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.
Singapore start-up Zenko Superfoods has unveiled plans to distribute its healthy snacks into Australia and South East Asia, including its flagship water lily pops.
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.
Research commissioned by Atura Proteins reveals the majority of UK brand owners and producers surveyed are ‘most likely’ to plough their NPD budget into investigating the plant-based space next year.
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.
Munchy Seeds pushes pride for the planet, GoOats motivates to make mornings memorable, Boundless release Activated Chips to pump up gut health and Honey Mama’s falls into a culinary inspired Fall.
Industry leaders take to the podium to discuss the trend that impacts all areas when it comes to creating stand out snacks, from simpler labels, to trickier better-for-you formulations that do not compromise on indulgence, to being as good for the planet...
Consumers – especially the younger set – are seeking out healthier food options that contain fewer ingredients and less involved processing, but still deliver on taste and texture. Blue Diamond Growers is stepping up to the mark with a series of products...
We are taking tastebuds on a global trip with a traditional Portuguese Pasteis de Nata, a Birthday Cake frozen Greek yoghurt bar to celeb chef Gino D’Acampo’s Italian favourites.
Research by Puratos UK has revealed that while the demand for better-for-you options is driving the artisanal bread category, only 24% of Brits not already won over by sourdough believe it to be healthy.
