| | | | | News & Analysis on the Bakery and Snacks Industries | 09-Jul-2024 |
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| | SPONSORED MESSAGE | | | | Satisfy Your Sweet Tooth with Sustainable Syrups | | Elevate your products with Green Plainsâ premium, low carbon-intensity dextrose and glucose corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than alternatives, the lowest CI on the market. Learn how you can get green faster... click here |
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| | | | | | Analysis sheds light on inflation versus the costs of potato chips, chocolate chip cookies, yogurt and ice cream.... Read more |
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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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| | | | View all news headlines for: Apr May Jun |
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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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| | 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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