Discover how to reduce sugar in baked goods without compromising taste, texture, or shelf life. Chapter 2 of our Better-For-You Bakery Playbook is packed with formulation tips and tricks. Download now and get the sweet spot right!... click here
An archaeological discovery in central Turkey has captured the imagination of bakers worldwide, reminding us that tradition, storytelling and sustainability still resonate... Read more
A free-to-use toolkit (officially launching on 5 June) from the US Food Waste Pact is already proving that real change starts when employees are empowered to lead the charge... Read more
PROMOTIONAL FEATURE: CSM GROUP (CSM INGREDIENTS & HIFOOD)
Ingredient innovation is transforming global snacking trends. How can manufacturers meet health-conscious demands with sustainable and delicious solutions?... Read more
American-style sweet bakes are booming in Europe, driven by cravings for indulgence and variety. Behind the trend lies a deeper shift in why and how consumers snack... Read more
From AI-powered NPD to edible packaging, precision farming to personalised nutrition, start-ups are shaping the future of food and beverage. But which new technologies are the best?... Read more
Clean label used to be the goal. Now itâs just the baseline and the smartest brands are going further, stripping out the fluff, tightening the science and telling a clearer story... Read more
In a marketplace overflowing with clean label claims and nutritional callouts, itâs not always the brand with the best macros that wins. Increasingly, itâs the one that shows up when it matters most... Read more
A $20m ransomware attack just rocked a major crypto firm but the warning isnât just for tech. Food manufacturers are squarely in the crosshairs, too.... Read more
Shelf life is a major driver of bakery waste. New digital tools are helping bakers extend freshness and cut losses without sacrificing taste or clean label goals... Read more
Before we even take a bite, colour tells our brain what to crave. And itâs not just the frosting thatâs doing the talking â itâs psychology, marketing and a bit of regulatory drama... Read more
The FDAâs call to phase out synthetic food dyes by the end of 2026 has kicked off a high-stakes scramble across the food industry. We caught up with IFTâs Renee Leber to find out whatâs really at stake and what it will take to get reformulation right... Read more
Our expert panel will explore how bakery and snack producers can integrate regenerative practices into their supply chains to gain consumer trust and boost product quality.
Ultra-processing is often cited as a key factor hindering alternative protein acceptance in Asia â but perhaps better communication is all that is need to solve this quandary... Read more
Unexpected partnerships can turbo-charge innovation and expand companiesâ visibility, market penetration and sales â but only if stakeholders establish shared goals, values and expectations... Read more
