As âwhatâs inâ and âwhatâs outâ rapidly changes, Corbion has what you need to keep your baked goods ahead of the curve. We offer technical development support from benchtop to scale up, helping you quickly and confidently deliver on new demands.... click here
The Finnish food experience company has launched snacks powered by Solein - a revolutionary protein literally made from thin air. Could this be the future of sustainable snacking?... Read more
Luxury is having a moment in the snack and bakery aisles, where bold flavours, high-end partnerships and decadent designs are delivering a full sensory experience... See more
PROMOTIONAL FEATURE: CSM GROUP (CSM INGREDIENTS & HIFOOD)
With egg prices soaring and supply chains under pressure from avian influenza, bakeries are rethinking ingredient lists. Egg alternatives are no longer niche but are they the answer?... Read more
Kellanovaâs winning streak comes to an end in Q1 as inflation-induced price hikes take a toll on volumes, but the company is optimistic positive marketing pilots could help buoy future returns... Read more
Sugar tax on soft drinks may extend to ready-to-drink lattes and milkshakes in the future, with the potential for the threshold also to be lowered.... Read more
The UKâs Department for Environment, Food and Rural Affairs (Defra) has issued long-awaited updates on the composition and labelling of flour and bread products - offering meaningful progress on clarity and public health, while also sparking debate about whatâs still left out... Read more
The Mexican bakery giant posted record Q1 sales by straddling a divided market - offsetting US softness with sharp growth in Latin America. From budget loaves to premium brioche, Bimbo is playing both ends to keep its global edge... Read more
From soft sugar cuts to bold sodium slashes, the push to make baked goods and snacks better for us is heating up but progress depends on where you look... Read more
In 2025, what you snack on says as much about you as what you wear. Are brands ready for a world where snacks are personal statements, not just food?... Read more
The Trump Administrationâs crackdown on artificial colours has manufacturers split: some gearing up for reformulation; others pushing back hard. Will industry cooperation or confrontation shape the future of food colour?... Read more
Breakfast is undergoing a quiet revolution as traditional routines crumble under the weight of modern life. Is the classic bowl of cereal becoming a relic of the past?... 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.
Join Blommer, Mintel, and Incredo as we explore the trends, drivers for growth in sugar reduction, and the innovative tools available to help your brand stand out in todayâs competitive market.
Consumers want to shed, gain or simply maintain weight. What does that mean for core food and drink categories - and is there still a place for permissible indulgence?... Read more
Indonesian start-up Dapur Mempura is utilising food trends such as health and wellness as well as upcycled ingredients to modernise traditional local pastries.... Read more
The rush to replace synthetic food dyes will require innovative ingredients and investment in product development, with food technologies offering a solution to supply chain constraints... Read more
