| | | News & Analysis on the Bakery and Snacks Industries | 05-Jul-2024 |
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| | | | | | | | | | Should bread be tarnished with the derogatory UPF brush? | | Ultra processed foods (UPFs) are a hot topic, especially on Capitol Hill, which is following the popular stance that they are typically low in nutritional quality, more prevalent in low income societies and associated with a slightly higher mortality risk. How is this impacting the bakery industry?... Watch now |
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| | | | Bringing the snacks industry up to date on acrylamide | | Acrylamide â the naturally occurring chemical compound that forms in carb-rich foods like potato chips and pretzels during high-temperature cooking processes such as frying, baking and roasting â is an ongoing concern for the salty snacks sector.... Read more |
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| | | | | | | | | | The trending treats for Fourth of July: From swicy to the pretzel bun | | Inflation has been running hot and while some relief is evident, consumers are exhausted by high food prices. Thatâs not to say that Americans are eating fewer burgers (they consume more than 50 billion every year), but forced to trade down to save pennies, theyâre opting for differentiated, premium baked goods at home.... Read more |
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| | View all news headlines for: Apr May Jun |
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| | | | | | | | | | NPD: How to ramp up your baking skills | | Spurred on by popular baking shows like The Great British Bake Off, there has been a notable increase in the number of independent bakeries opening in the UK in the past year â while Brits of all ages are seriously engaging in the hobby at home.... Read more |
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| | UPCOMING EDITORIAL WEBINARS | | Decarbonising Supply Chains at the Source | | Food majors are under increasing pressure to stamp out irresponsible practices from ingredient supply chains. But voluntary measures have only got the sector so far, and policymakers are stepping in. While Europe races to comply with incoming regulations, rising global temperatures are plaguing production of... |
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| | Eco-friendly Production from Farm to Fork | | Ensuring sustainable nutrition from farm to fork requires significant change. In a bid to champion resource efficiency, the agricultural sector is rethinking farming practices for the 21st century. And itâs not just agtech promising to deliver; food waste and upcycling are also on food makersâ... |
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| | New Tech and Novel Ingredients for a Sustainable Future | | Technological innovations, including those tackling packaging waste, promise to move the needle on carbon emissions. So do novel ingredients too, which have the power to significantly improve the sustainability of everyday products. But not all innovations are on the market, and tight investor budgets could... |
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| | ON-DEMAND WEBINARS | | Debating the principles of a healthy snack | | Today, consumers have veered away from the three-meals-a-day tradition to all-day grazing, a trend termed âsnackificationâ. This is driving the demand for better-for-you (BFY) snacks that offer functional benefits to boost energy and moods, aid digestion and gut health, and get fortification from fibre, protein,... |
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| | | | | | Unpacking US caviar business models at Summer Fancy Food Show | | Despite a shared commitment to domestic aquaculture, non-profit North Star Caviar carves a unique niche with its focus on sustainable paddlefish caviar, contrasting with Marky's sturgeon farmâs dedication to producing the US's only beluga and sevruga, highlighting the evolving caviar market.... Read more |
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