BakeryAndSnacks Podcast

Coeliac disease affects about one in 100 people in the UK – of which half a million are still undiagnosed – giving gluten free producers an extensive, and loyal customer base. And it’s growing.

The PepsiCo Foundation’s signature nutrition operation Food for Good has worked with food banks and other hunger-fighting organizations to deliver more 100 million servings of nutritious food to children in need since its inception a decade ago.

From better-for-you to permissible indulgence, snack SKUs have ballooned in recent years. The Colorado investment firm tells BakeryandSnacks what makes a brand worthy of investment.

FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.

The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA president Andrew Brimacombe to learn more.

An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.

Infused By Epic has debuted a novel bioavailable CBD delivery system that can be incorporated into snacks and baked goods.

Sebastian Emig, director general of the European Snacks Association, outlines the upcoming Snackex – held every second year – that congregates the entire value savory snacks chain in one place.

The rush to the so-called ‘shining new kid on the block’ – as Marcia Mogelonsky, director of Insight at Mintel Food and Drink terms it – has ignited like a wildfire and everyone is talking about it. But will it make vogue status?

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.

Aligned with the exploding growth in China’s bakery sector, Bakery China has grown from relatively small beginnings in 1997 to an enormous trade event occupying more than 200,000m2 of the Shanghai New International Expo Center in China.

A new study claims refined grains are not associated with the chronic diseases usually attributed to them and even states current whole grain consumption recommendations is inadvertently causing consumers to overlook crucial nutrients.

The French yeast manufacturer has launched a new offering for the $23bn Japanese bread industry, which answers the demand for artisanal breads.

Globally, brand licensing strategies continue to drive retail growth year-over-year for today’s top brands, with 2018’s standouts including Kellogg’s and Funko. We chat to Amanda Cioletti, content director of License Global, about how this collaboration is indicative of future business trends.

Cargill has developed a range of plant-based lecithins that assist bread producers formulate clean label and allergen-free production without compromising on functionality.

The CEO and co-founder of the mission-driven food startup that makes flour and snacks from the grains used to brew beer has issued a challenge to companies like PepsiCo’s Frito-Lay to share their resources to tackling the dire global plastic crisis.

Lantmännen Unibake's CEO outlines company's global growth strategy following the recent integration of Australian pastry manufacturer Bakery Du Jour.

The PepsiCo Foundation is collaborating with humanitarian organization CARE to tackle gender inequality in the agriculture sector with an $18.2m investment in She Feeds the World.

Cargill has created a new palm shortening line designed to meet a range of challenges bakers face daily.

Plant-based and free-from were identified as two of the top trends that influenced the industry in 2018, according to research by The International Food & Drink Event (IFE).

The International Association of Plant Bakeries (AIBI) is hosting its 36th biennial Congress in Manchester with a program focused on a comprehensive view of the baking industry – now and in the future.

New quality criteria for wheat futures, Record profits for Carr’s Milling Industries, 2014/15 the second successive year of global grain surpluses, FAO increases wheat production forecast

Passion, determination and ambition: all top tips for aspiring businesswomen, say three senior Swedish packaging industry figures. 

UK barley shows low nitrogen levels but wheat quality remains a concern, crop damage has hit UK winter oilseed rape, Bill & Melinda Gates inject $14.5m into sorghum research, and Australia research investment to benefit crop productivity and profits.

With a growing pressure to reduce fats in baking scientists look at novel means of structuring fats and cite waxes oleogels and emulsions as potential alternatives, but this will depend on the market.