| | | | | News & Analysis on the Bakery and Snacks Industries | 05-Jun-2024 |
|
|
| | SPONSORED MESSAGE | | | | Fruit⦠Pure, Simple and Healthful Ingredients | | Tree Top Fruit Ingredients offers you the perfect snack ingredient that provides taste, texture, color, and a good-for-you, health halo. Itâs that simple. Our fruit ingredients come in an extensive range of shapes, sizes, and flavors. For more... click here |
|
|---|
|
|
| | | | | | The Kal91.3 potato can be stored in cool temperatures for long periods of time and produce healthier potato chips.... Read more |
| |
|---|
| | | | | | PROMOTIONAL FEATURE: PAID FOR AND CONTENT PROVIDED BY LIMAGRAIN INGREDIENTS INTRODUCE ON THE EUROPEAN MARKET LIFYWHEAT, A SMART SOLUTION TO FILL THE DIETARY FIBRE GAP! | | Improving nutrition: The fibre revolution in the bakery aisle | | Across Europe, fibre consumption falls behind health recommendations. How can bakery products raise their fibre content without sacrificing taste or texture?... Read more |
|
|---|
|
|
| | | | | | | | | | | | NPD for tea: From a sustainably made veggie & herb cake to a cookie baked in outer space | | Exploding Bakery has created an environmentally-friendly zucchini, lime and rosemary cake, with some of the proceeds going to the Eden Project; DoubleTree by Hilton's gooey, warm chocolate chip cookie has landed in the Smithsonian; and All Things Butter is shaking up the butter aisle with a sweet new variant that goes well with toasted crumpets, muffins, waffles and more. We look at the perfect pairings for the afternoon sip.... Read more |
|
|---|
| | | | View all news headlines for: Mar Apr May |
|
| | SPONSORED MESSAGE | | | | How to Keep Gluten Costs Down as Wheat Prices Soar | | Bellarise® Gluten Replacers can help you cut wheat gluten costs by up to 25% in one simple step. Perfect for organic, non-GMO, and conventional breads, all-natural Bellarise® Gluten Replacers can be customized to fit your processes and recipes... click here |
|
|---|
|
|
| | | | UPCOMING EDITORIAL WEBINARS | | Healthy Snacking in 2024 | | 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,... |
| |
|---|
| | 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... |
| |
|---|
| | 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... |
| |
|---|
| | 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... |
| |
|---|
|
|
| | ON-DEMAND WEBINARS | | Is clean label still trending? | | Clean label today is the expectation, not the exception. Seen as a mark of good quality, one in three global consumers consider natural ingredients to be one of the most important aspects of healthier bakery and snack options. Artificial or chemical ingredients are the main... |
| |
|---|
| | Free-From | | The free-from category is changing shape as more and more people follow restricted diets. These days consumers are not only turning away from common allergens gluten and shellfish, but also other widely used ingredients from soy to nuts and dairy. As an increasing number of... |
| |
|---|
| | Food for Kids | | Europe continues to struggle with high levels of childhood obesity. But as understanding around the importance of early years nutrition grows, so too does the opportunity for manufacturers to meet demands for health and functionality. How can industry best support carers and babies in the... |
| |
|---|
| | Personalised Nutrition: Tapping into data for healthier diets | | Developments in personalised nutrition â whereby individualised dietary advice is offered based on genetic, environmental and lifestyle factors â continue apace. The market is forecast to grow to over $16bn by 2027. From measuring blood-sugar responses to microbiome diversity, how is this novel sector expected... |
| |
|---|
| | Food as Medicine | | Todayâs consumers are not turning to food and drink for energy alone. A more nuanced understanding of the relationship between diet and health is coming to shape consumer attitudes to food. So which ingredients offer greatest potential in health and wellness? We ask how the... |
| |
|---|
| | Plant-based under the Microscope | | The plant-based market has boomed in the last decade, with projections it will double in value by 2030. But a recent dramatic slowdown suggests the category is not hitting the mark with shoppers. With health a major driver behind decisions to reduce meat and dairy... |
| |
|---|
|
|
| | | | | | | | Brits unable to identify ultra-processed foods | | Almost half of Brits (45%) say they wouldnât be able to identify an ultra-processed food or beverage, or know the difference between them and minimally processed foods, according to new research consultancy Savanta ComRes,... Read more |
| | |
|
|---|
| | |
| | | | | Free Newsletters for Food, Beverage & Nutrition
Choose from more than 20 industry newsletters | |
|---|
|
| | | | | © William Reed Ltd 2024. All Rights Reserved.
Registered Office: Broadfield Park, Crawley RH11 9RT.
Registered in England No. 2883992. VAT No. 644 3073 52.
www.william-reed.com |
|---|
|
|
|
|
|
