Ingredients

Wenzel’s Farm celebrates 75th anniversary with Jocelyn & Chris concert

26-May-2023 By Gill Hyslop

The Wisconsin-based small batch meat snacks producer is inviting the public to help mark its 75th Anniversary at a free-to-attend music concert by the chart-topping duo in August.

Trendspotting in 2023: From the first-ever cereal made with upcycled oat protein to a 100% plant-based pork pie

26-May-2023 By Gill Hyslop

Next gen of gluten-free bakery: Scientists take new approach to replicate gluten properties

25-May-2023 By Gill Hyslop

German researchers are using new, tailormade proteins to stabilise the interface between gas bubbles and dough.

‘Not in Britain’: The future of HFSS snacks under a Labour government

24-May-2023 By Gill Hyslop

Labour leader Sir Keir Starmer has ruled out imposing a tax on HFSS (high in fat, sugar and salt) foods, but promises to ban the advertising of ‘harmful’ junk food and sugary snacks to children if his party is elected to power.

Incredo rebrands after securing $30 million to upscale ‘game-changer’ sugar alternative

24-May-2023 By Gill Hyslop

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 emerging flavour trends in the salty snacks category

23-May-2023 By Gill Hyslop

With more than a third of snackers citing ‘the excitement of flavour’ as the reason to indulge, the flavour experts at T. Hasegawa - one of the world’s top 10 flavour houses - get to grips with what both the better-for-you (BFY) and indulgent-minded consumer...

Sugar out, fibre in: Beneo’s sugar reducer meets high consumer demand for ‘healthy indulgent’ bakery treats

23-May-2023 By Gill Hyslop

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.

Cherry blossom, matcha and yuzu: Heavenly Desserts unveils mocktail menu inspired by springtime in Japan

17-May-2023 By Gill Hyslop

The luxury dessert franchise with 45 UK stores and two further afield is turning to the land of the rising sun for inspiration for its newest mocktail menu.

Maple adds the sweet spot to bakery

16-May-2023 By Gill Hyslop

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...

Study finds plant-based egg replacer reduces bakery carbon footprint by 72%

12-May-2023 By Gill Hyslop

With increasing demands for bakery manufacturers to find innovative ways to meet rigorous sustainability goals, plant-based ingredients are set to be an important part of the solution.

Novozymes’ newest biosolution adds prized trifecta of characteristics to bread

10-May-2023 By Gill Hyslop

When it comes to bread, bakers have had to choose between softness, moistness and resilience. Bread that was soft and moist typically lacked resilience; bread that was resilient and soft often lacked moistness; and so forth.

Baker & Baker signs up with Fareshare to redistribute bakery products to British families in need

09-May-2023 By Gill Hyslop

The European bakery products manufacturer has penned a partnership with the UK food redistribution charity to redistribute products and ingredients that would otherwise be destined for waste.

Scottish Baker of the Year, Healthier Baking Fund, people investment and the power of social media: Highlights from the annual Conference and Awards

08-May-2023 By Gill Hyslop

Scottish Bakers’ annual conference – held in Glasgow over the weekend (5-6 May) – saw Mimi’s Bakehouse fight off stiff competition to take the title; the launch of a government-backed fund to support the sector with reformulation; and a warning to ignore...

Five quick tips for bakers to remain competitive during the cost-of-living crisis

03-May-2023 By Gill Hyslop

Baker & Baker has developed guidance aimed at bakeries, food service operators and retailers in order to keep heads above water during these exceedingly challenging times.

Innophos launches non-alumium phosphate for industrial bakers seeking to clean up labels

27-Apr-2023 By Gill Hyslop

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.

The UK’s top 10 protein bar flavours

26-Apr-2023 By Gill Hyslop

Research shows that consumer demand for protein is at an all-time high, with 29% of Americans stating that protein has become more important over the past year.

From regenerative ag to climate neutrality, the snack brands working to up the sustainability ante

26-Apr-2023 By Gill Hyslop

When asked if they care about buying environmentally and ethically sustainable snacks, the overwhelming consumer response is ‘yes’. Sustainability practices are increasingly driving purchase decisions, but more importantly, are beginning to influence...

Thinking outside the box: First-of-its-kind research turns breakfast sounds into music

25-Apr-2023 By Gill Hyslop

Research from the UK Brain Music Research Project has identified the sound of some of the nation’s favourite breakfast toppings – measuring brain activity when eating syrup, marmalade and butter – and turned them into music.

‘Every day should be Earth Day’: Quinn’s mission to clean up the global food system from the ground up

20-Apr-2023 By Gill Hyslop

Kristy Lewis founded Quinn with a mission to challenge the status quo within our food system. Since founding in 2010, Quinn has built a reputation as a trailblazer in advocating climate-friendly agriculture practices. Founder Kristy Lewis believes we...

Flockdown is over: what this means for food producers

19-Apr-2023 By Gill Hyslop

The good news is that the lockdown for free-range hens has been lifted and the birds are allowed to return to free-range roaming. But we're not yet over the worst outbreak of avian influenza in history, so how long with this freedom last? And what...

Challenging the snacking status quo: PeaTos ramps up the full-bodied snack experience without the ‘junk’

19-Apr-2023 By Gill Hyslop

Since kick-off in 2019, PeaTos has experienced explosive growth and received widespread acclaim thanks to its innovative approach to snacks – adding better-for-you nutrition to popular offerings – and marketing – debunking the junk and challenging the...

Vegan, low-sodium, clean label, upcycled and low carbon: Next-gen umami bomb ticks all the boxes

18-Apr-2023 By Gill Hyslop

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.

PepsiCo debuts new sustainability platform for customers

14-Apr-2023 By Gill Hyslop

PepsiCo has launched pep+ Partners for Tomorrow, designed to support customers as they strive to achieve their own sustainability goals.

Wheat Foods Councils ramps up its ‘all things wheat’ message

14-Apr-2023 By Gill Hyslop

Did you know there are six official classes of wheat? That each tiny wheat berry seed (the kernel) contains three distinct parts that are separated during the milling process to produce flour? That wheat made into fortified flour is subjected up to 21...

Egg prices expected to crack record highs throughout 2023

11-Apr-2023 By Gill Hyslop

Globally, eggs have reached record high price levels, driven by an unprecedented outbreak in avian flu, runaway production costs, inflation, COVID and regulatory changes.

ADM taps Brightseed’s AI platform to drive innovation with precision health outcomes for consumers

11-Apr-2023 By Gill Hyslop

The global nutrition specialist has partnered with the bioactives company to decipher the molecular interactions between plants and gut microbes, and their potential impact on human health.

Consumer watchdog slams UK bread for still ‘containing more salt than a packet of crisps’

06-Apr-2023 By Gill Hyslop

Action on Salt is calling for mandatory salt reduction targets after its latest research found that some slices of bread are saltier than a bag of crisps.

Trendspotting for Easter 2023: From seasonal cookie dough to decadent cakes and treats that have little impact on blood sugar

05-Apr-2023 By Gill Hyslop

Kellogg UK taps into Research Foundation’s mission to eliminate milk and peanut allergies

04-Apr-2023 By Gill Hyslop

The breakfast cereal giant is supporting The Natasha Allergy Research Foundation with funds to help eradicate the food allergies that impact millions of Brits.

British bakers need to up their game to meet the needs of sustainability-aware consumers

03-Apr-2023 By Gill Hyslop

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.

Maple French toast and an iconic ‘BBQ’ condiment forecast to be next big flavour craze

31-Mar-2023 By Gill Hyslop

The nostalgic sweet maple syrup flavour, along with the tangy and rich overtones of one of Washington D.C. favourite local condiments were voted as SNAXPO23’s Flavours of the Year.

Exploring the complex traditions and technologies behind bread

30-Mar-2023 By Gill Hyslop

Sustainability – environmental and social – health, innovative equipment and the revival of ancient practices are driving trends in the bakery world.

Irish potato crisps producer announces new plant to keep up with soaring demand

29-Mar-2023 By Gill Hyslop

North Dublin-based Keogh’s has earmarked €10m to construct a new greenfield production facility that will see 18 million potatoes face the slicer each year before finding their way onto the snack aisles of some of the biggest airline operators.

Trendspotting: From decadent Easter bakes to low-carb hot cross buns

27-Mar-2023 By Gill Hyslop

Ingredion introduces clean label texturisers made from citrus peel to US market

23-Mar-2023 By Gill Hyslop

The ingredient specialist has expanded its US portfolio of functional, clean label ingredients to include texturisers that offer manufacturers a variety of benefits in functionality, value creation and sustainability.

Délifrance unpacks clean label

23-Mar-2023 By Gill Hyslop

The phrase has long been bandied about, but the concept has changed dramatically since it was first devised.

If there ever was a loaded term in the F&B sector, ‘clean’ is certainly a top contender

23-Mar-2023 By Gill Hyslop

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.

Clean label

Innovating with freeze-dried ingredients while cleaning up labels

23-Mar-2023 By Gill Hyslop

For brands looking to attract label-conscious consumers, there is an abundance of opportunity to innovate clean label versions of traditional fan-favourites.

ADM launches D2C ingredient range grown by underrepresented farmers using better-for-the-planet practices

22-Mar-2023 By Gill Hyslop

The Chicago-headquartered nutrition company has launched a direct-to-consumer (D2C) plant-based ingredient line derived from sustainably sourced crops.

Scottish Vegan and RSPO Certified bakery ingredients specialist snapped up by KTC

17-Mar-2023 By Gill Hyslop

KTC (Edibles) Limited – a leading supplier of edible oils in the UK – has acquired Glasgow-based margarine manufacturer Cardowan Creameries for an undisclosed amount.

‘Sustainable agriculture practices must triple in order to prevent climate change’: Using space to help food manufacturers meet consumer expectations

17-Mar-2023 By Gill Hyslop

Some of the biggest names in the bakery and snacks industries – including Mondelez, Quinn, ADM, PepsiCo, General Mills and Wildfarmed – have signed up to promote the importance of better-for-you farming processes. But there’s so much more to be achieved.

Almonds can help brands innovate the next generation of clean label products

16-Mar-2023 By Gill Hyslop

The clean label trend shows no signs of slowing down as simple ingredient lists remain a priority among 82% of global consumers, with almost as many willing to pay more for products they perceive to be ‘cleaner’.

Puratos' Sparkalis invests in creator of disruptive innovations like a bee-free honey and an upcycled sweetener

15-Mar-2023 By Gill Hyslop

The next-gen breads targeting weight loss, gut health, stress reduction, better sleep and boosted immunity

14-Mar-2023 By Gill Hyslop

While bread has traditionally been linked to a greater risk of weight gain and obesity, researchers are quickly realising the benefits a loaf fortified with superfood ingredients can have on an individual’s health and wellbeing.

Podcast: AcreMade poised to unscramble the egg shortage and skyrocketing prices with plant-based replacers

14-Mar-2023 By Gill Hyslop

We’re in the midst of the deadliest bird flu outbreak in US history, with the knock-on effect of squeezing egg supply. Combined with high commodity feed prices and labour shortages, eggs have surged in price – not a happy situation for either the consumer...

FDF Scotland helps producers tap into academia to overcome better-for-you reformulation challenges

10-Mar-2023 By Gill Hyslop

The Healthier Product Innovation Fund (HPIF) provides grants for local producers to tap a range of academic institutions to help boost the healthier living drive in Scotland.

How a small bowl of cereal or a piece of toast can change a child’s school career

10-Mar-2023 By Gill Hyslop

As the cost of living crisis exacerbates, 4 million children in the UK are experiencing food insecurity and go to school hungry, impacting not only concentration and ultimately the results of our future leaders, but also their social behaviour and mental...

Patagonia acquires like-minded climate smart cracker start-up

09-Mar-2023 By Gill Hyslop

The Californian apparel company’s new F&B division, Patagonia Provisions, has snapped up Moonshot Snacks, a San Francisco-based startup known for its climate-friendly practices.

It’s high stakes for sugar and salt in 2023

08-Mar-2023 By Gill Hyslop

The Kerry Health and Nutrition Institute (KHNI) has identified 10 key trends set to shape the food industry in 2023, with women’s health, affordable nutrition and sugar and salt reduction among some of the top areas for innovation.

Quinn signs up to the Soil Carbon Initiative

07-Mar-2023 By Gill Hyslop

The Colorado-based mission-driven snack producer has announced its participation in the Soil Carbon Initiative's recently launched Go-To-Market Pilot Programme, designed to incentivise more US farmers to improve soil health, which will increase biodiversity...