The bakery category continues to be a top driver of consumer grocery store trips, however, the industry is increasingly feeling the pressure of costly government overreach, while trying to build and retain the talent pool of skilled workers.
French biomarine specialist Algaia is collaborating with German ingredients producer Herbstreith & Fox (H&F) to provide a combination of high-quality pectin and alginates for baking applications.
Indian social enterprise Mrida Group has launched two millet products, Upma and Khichdi, to cope with the growing trends of clean label, nutritious, and ethnically sourced ready to cook (RTC) meals for Indian consumers.
The baking ingredients company has leveraged its food science expertise to complement its parent company’s commercial reach. We spoke to both companies at the International Baking Industry Expo (IBIE) about what’s trending in bakery, and it reaches beyond...
Yeast extract specialist firm Angel Yeast has identified clean label, sodium reduction and rising demand for vegan/vegetarian foods as three mega trends driving the rapid rise of yeast extract popularity as a flavouring replacement worldwide.
Equinom claims its non-GMO seeds allow food companies to close the gap between consumer demand for cleaner meat alternatives and palate-pleasing, affordable products.
Demand for meat-free alternatives has soared. The number of vegans in Britain quadrupled between 2014 and 2018, according to The Vegan Society, and the meat-free market is estimated to be worth £658m by 2021.
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
Researchers from the University of Queensland (UQ) have developed a superfood bread using Australian native bush ingredients harvested by Aboriginal communities.
The North American brand of European food, packaging and real estate conglomerate Pak Group has launched Bellarise Semi-Dry Yeast (SDY), which promises to enhance unfermented frozen (UFF) dough performance.
The nation’s Ministry of Health has decreed that all foods sold in Singapore – including bakery and snacks, whether made locally or imported – must be PHO-free within two years.
Archer Daniels Midland Company (ADM) has introduced two organic flours to its complementary range of organic and grain-based products, to enable customers meet increasing consumer demand for clean label products.
Cargill has developed a range of plant-based lecithins that assist bread producers formulate clean label and allergen-free production without compromising on functionality.
Consumers want more natural, less processed, ‘clean’ foods. But do they give certain brands – and categories – a pass? And what cues are they looking for? Checkout what our consumer and legal experts had to say in the opening session of our Natural and...
The US-based producer of plant-based edible oils and fats has launched Whole Harvest ColdChurn Culinary Crème that it says will add a buttery taste and texture to foods.
Research conducted on behalf of the Beneo-Institute found that Europeans still do not manage to consume the recommended daily intake of fiber, despite being aware that it is key for a healthy digestive system. BakeryandSnacks chats to Thomas Schmidt,...
Dutch company FrieslandCampina Kievit is exploiting its 120 years of experience to develop innovative products in response to the bakery industry’s dichotomous demands for both clean label and indulgent experiences.
New York-based restaurant consultancy group Baum + Whiteman named ‘plant-based’ the top food trend to watch in 2018 and there are no signs of it slowing down this year, evident in the number of vegan snacks in our line-up this month.
Consumers across the globe are increasingly receiving ‘healthy lifestyle’ messages from governments and key influencers, which is continuing to drive attentiveness towards a shift in consumer mindsets. Thomas Schmidt, marketing director at BENEO, discusses...
The ingredients specialist has developed a 100% egg replacement solution suitable for a range of bakery goods that can be accompanied by a clean label declaration.
Henrik de Vries, commercial manager at KRÖNER-STÄRKE, explores ways in which bakeries can optimize their use of flours and starches to keep up with changing consumer demands – without the use of chemicals, modified starches or E-numbers.
There is no doubt that healthy snacking is trending, with emphasis on clean label, protein and vegan launches. According to Innova Market Insights, as snacks become healthier, more wholesome and satisfying, they are increasingly fulfilling the role of...
Ireland-based Kerry – one of the world’s largest taste and nutrition companies – hosted its second Bakery Innovation Seminar focused on the drivers of innovation in fine bakery goods, including cakes, cookies, crackers and muffins. BakeryandSnack’s Raising...
From an ingenious vessel created to appeal to consumers who want to eat cereal on the go, to a new lineup of healthy yogurt and cheese snacks for kids from PepsiCo and the launch of Party Milkshake biscuits from Fox’s, BakeryandSnacks has scoured the...
Ingredion has announced it is investing $60m to grow its specialty food ingredients business in Asia-Pacific, beginning with the expansion of its modified and clean-label specialty starch capabilities in tapioca, waxy corn and rice.
Limagrain Céréales Ingrédients (LCI) has developed a fermented wheat flour that provides a targeted production of naturally occurring organic acids to lengthen the shelf life of baked goods, which bakers can confidently list as clean label.
An emulsifier, humectant, texturiser and egg replacement, Renmatix's patent-protected simple cellulose is native, natural and multifunctional, it says. "This is a very unique and new-to-the-world form of cellulose,” says the CEO.
Clean label is a good way for consumers to decide whether a snack and dairy product delivers on transparency, but it is not an indicator of health value, said Kerry’s business development manager, Carrie Schroeder.
Higher level of transparency will display a measurable impact on sales of CPG, shopper data firm Label Insight recently told BakeryandSnacks. But so far, most brands have taken a “wait-and-see” approach towards action.
Malt and ingredients company, Briess, was sampling pound cake with 50% of the added sugar reduced by its first whole grain nutritive sweetener, InnoSweet, during the recent IBIE in Las Vegas, Nevada.
Finnish researchers are developing a range of clean-label wood-derived ingredients to replace current emulsifiers, texturisers and additives for bakery, meat and dairy products - but do consumers want wood in their food?
Demand for clean label ingredients is on the rise in Turkey, especially for children's food - but the market is too price sensitive and focused on taste for it to become mainstream, according to some industry players.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?
US bakery, snack and cereal manufacturers should look to Europe for lessons on clean label and better-for-you products that don’t scream health, says Mintel’s innovation head.
While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...
Demonization of ingredients and a lack of consumer understanding has fueled clean label, but it remains niche among a small group of consumers, DuPont Nutrition & Health says.
With food manufacturers and retailers striving to strip down food ingredient labels to a bare minimum, FoodNavigator.com takes a look at how ingredient firms have stepped up their game to help meet the growing demand for clean label products.
Tate & Lyle has introduced a new natural starch to its line of waxy maize starches in order to provide a wider range of clean label textures for snack foods.