Mintel has revealed that modern takes on sustainability, health and wellness, and convenience will be the biggest influences of innovation next year, the latter certainly opening opportunities for the bakery and snacks sectors.
BakeryandSnacks spoke to Gustav Melin, global licensing director for Bulls Licensing, about the Moomin brand and its stance on collaborating with food producers.
Only a handful of women lead with world’s largest companies. Fortune 500 lists 20 in the position of CEO – actually, now 18 following the departure of PepsiCo’s Indra Nooyi and Campbell Soup’s Denise Morrison – down from 32 in 2017.
As consumers increasingly opt to follow a healthy lifestyle, they are demanding more gluten-free, low-carb, whole grain, organic and paleo diet products. However, there will always be a way to find an excuse to give in to indulgence, especially when it...
Kellogg is collaborating with Feeding America and The Global FoodBanking Network to make it easier for people to fight hunger by donating the foods hungry families request most from food banks across the globe.
Downing Street is expected to introduce a new policy that all flour is to be fortified with folic acid in an effort to reduce the number of babies born in the UK with neural tube defects (NTDs).
An MiR100 portable heavy goods robot by Kantum and a flying drone called Prodroneto, which will be launched in December, made their debut at this year’s Tokyo Pack 2018.
According to the International Licensing Industry merchandisers’ Association (LIMA) – the leading trade organization for the global licensing industry founded in 1985 – the retail sales of licensed goods in Europe reached $14.04bn in 2017. The annual...
Once perceived as an exotic delicacy – bought only as a luxury gift or an extravagant treat – the Chinese consumers’ taste for chocolate is growing and the ingredient is quickly cementing a niche for itself in bakery.
Nestlé announced it closed its joint venture with the Indofood Group last month, while PepsiCo reiterated its stance to not source palm oil – either directly or indirectly – from the company and its subsidiaries, purportedly linked to deforestation and...
Hovis Ltd has announced its intention to sell two flourmills and close a third as part of its three-year transformation plan, placing more than 100 jobs under threat.
Andy Jacobs, executive vice president and chief operating officer of Hostess Brands, talks trends and how the company is set to disrupt the breakfast category with new product launches.
Horst Bittermann made his debut as president of Pro Carton at the ECMA (European Carton Makers Association) Congress (September 20-21) in Riga, Latvia, this year, taking over from Roland Rex who stood down in June after eight years.
The Plastic Soup Foundation has partnered with VU University Amsterdam (Free University) on a three-year project to analyse the direct effects of plastics and additives in plastic.
ECMA (The European Carton Makers Association) has revised its business strategy to tackle growing challenges within the industry such as Brexit, food safety, recruiting a younger workforce, currency fluctuations and sustainability.
Consumers expect the real thing when they purchase a breakfast cereal advertised with fruit inclusions – not something produced to taste or give the appearance of. As such, the global freeze-dried ingredients market – and specifically fruit inclusions...
AAK is opening a new innovation center in Richmond, California, later this year, to focus on increasing production of partially hydrogenated oil-free and plant-based ingredients.
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
The free from sector was conceived for – and remains vital to – millions of consumers who deal with allergies, intolerances and related conditions, but today, the movement has evolved into something far more complex encompassing a host of consumer interests...
Lucinda Bruce-Gardyne of Genius Gluten Free believes that – overall – UK consumers eat too much bread, which opens opportunities for nutritious non-wheat alternatives.
The UK’s oldest national bread company has launched a gluten-free beetroot wrap that it claims is the first of its kind in the UK gluten-free bakery market.
Mecatherm is responding to industry 4.0 launching three revolutionary designs for its modular oven, handling system and divider, showcasing the technology at IBA, in Munich, Germany (September 15-20).
China is set to become one of the most attractive cereals and bakery markets worldwide, with the bakery sector reaching $47bn by 2020 as more people chose to eat snacks on the go.
After two years of intensive research, avocado chips startup AvoLov has perfected dehydrating avocados to produce crispy avocado chips to capitalize on the growing love of the fruit.
The AIPIA (Active & Intelligent Packaging Industry Association) kicked off its first American Summit June 4, announcing it is expanding in Asia after launching its first Chinese language website.
Just as the FDA decided to take more time to define what ‘natural’ labeling means, a new bunch of naturally positioned snacks once again stormed the market, even though some of them doubt the term itself will ever be regulated.
With good baking properties, a naturally sweet taste and no gluten, tiger nuts are a nutritionally dense superfood ideal for baking, milk alternatives and even pasta, says UK start-up The Tiger Nuts Company.
Colombia claims its palm oil is “unique and differentiated” and that it has 44 million hectares of under-utilised, already degraded land to develop it without causing any deforestation.
Ecolean showcased its latest packaging at Anuga FoodTec this month including alcoholic mojito drinks, tea whitener, which can be heated in the microwave, and ready-to-drink tomato soup packaging.
BakeryandSnacks hosted a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend: discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
The University of Wisconsin was awarded first place for its freeze-dried cake bites in this year's Bimbo-sponsored baking contest at the Baking Tech Conference held in Chicago on February 27 and 28, 2018.
German organic potato and veggie chip snack producer Chipsbox has swapped out its plastic packaging for a biodegradable option to further cement its sustainable and natural stance.
Natural ingredients producer Doëhler said the ever-growing demand for naturalness and functionality is firmly cemented as a lifestyle choice – no longer niche and not just an occasional quest to feel good when snacking.
There have been an increasing number of stories in the media recently about the growing amount of plastic waste and one supermarket in the UK has vowed to ban all of its own-brand plastic by 2023.
Bühler will be unveiling the next step in its continuous mixing process technology, which it claims reduces pre-dough processing times and increases hydration, at iba later this year.
RXBar’s CEO Peter Rahal said the company has plans to expand beyond the nutrition bar category and enter the UK market soon, thank to Kellogg's $600m acquisition in October last year.
NID, acquired by tna, took to the spotlight at ProSweets 2018 last week (January 28-31) with the announcement that it has undertaken a number of developments and upgrades to its machinery.
