Bakery and Snacks

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?

Seven ways artificial intelligence is shaking up food retail

Artificial intelligence is unlocking innovation in the retail sector, powering everything from smart trolleys to facial recognition checkouts.

PepsiCo India eyes a healthier, more sustainable potato chip

PepsiCo India has initiated trials to replace the contentious palm oil used to produce Layâs â the countryâs biggest selling potato chip brand.

Reorg tops FDA’s priorities ahead of presidential election, followed by raft of ‘nutrition’ issues, including ultra-processed food, dietary supplement oversight

Finalizing FDAâs massive reorganization to create a unified Human Foods Program under one leader is the ânumber oneâ priority ahead of the November presidential election, which could impact the agencyâs focus if a new administration wins office, agency Commissioner Robert Califf told Reagan-Udall Foundation stakeholders this week.

From carrot fibre to plant-based kefir: How 3 start-ups are targeting a healthier gut

The gut health trend has exploded in recent years. FoodNavigator looks at three European start-ups exploring different ingredients to boost the microbiome.

NPD Trendsetting: Nutri-Grain is looking for a head of Hanger Management, Finsbury gets cosy with Stranger Things and Junkless honors teachers

Latest growth funding underscores the growth of Wilde Brands and Doughlicious

Strategic investments by US firm KarpReilly and Netherlands-based Triple B has accentuated the incredible momentum of the BFY alt. chip and cookie dough producers.

What legacy will Ardent Mills CEO Dan Dye leave behind?

Under Dyeâs stewardship, the USâ biggest flour miller has enjoyed significant growth, making numerous acquisitions, expanding its capacity and building out its Emerging Nutrition alternative grains business and regenerative agriculture program.

How Welsh scientists aim to boost white bread’s nutritional value

Researchers from Aberystwyth University are hoping to rechart the nutritional benefits of the nationâs much-loved white bread, which has traditionally received a bad rap because of its âpoorerâ nutritional profile compared to whole grain or whole wheat bread.

Beyond the jingle: How brands are reaching consumers with authenticity and quality

Bushâs Baked Beans, Clif Bar and SkinnyPop are building brand loyalty through multi-channel marketing that highlight each brandâs voice and commitment to values that resonate with their target audience.

AI watch: The latest on artificial intelligence in food

While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. Howâs this playing out in food and drink? We bring you the latestâ

EIT Food Accelerator: Fava bean ‘chocolate’, encapsulated sweetness, designer fats and oils and an AI farming companion poised to disrupt the food industry

Over 500 high-impact startups from across Europe and Brazil were evaluated for challenging conventional practices across the agriculture value chain. This was whittled down to the 58 for their groundbreaking ideas.

Mondelēz is hungry for snacks innovation: What’s its VC arm looking for?

When Mondelēz International searches externally for savoury snack and confectionery innovation, what kinds of start-ups is it looking for?

Navigating the US ingredient bans: Strategies for bakers to ensure smooth interstate trading

The proliferation of state legislative initiatives has placed a critical obligation on bakers to meticulously scrutinize their formulations, ensuring that banned ingredients are excluded to enable marketing in specific states. Failure to comply could result in penalties of up to $10,000 per violation.

Sweets & Snacks Expo prepares for new Indy experience

The annual Sweets & Snacks Expo convenes thousands of confectionery and snack industry professionals and hundreds of chocolate and candy companies for the largest trade event in North America. After 25 years in Chicago, it is moving on to a new home in Indianapolis. The NCAâs John Downs gives CN the lowdown.

From the environment to AI: Disruptive forces in the food and beverage industry

The past decade has seen seismic shifts in the economic, environmental, political and technological landscapes. But how are these and other influences affecting the food and beverage industry?

NPD Trendspotting: There’s a new bread on the UK block; Oreo’s turns sour and Bfree highlights Coeliac Awareness Month

The smartification of the snackification trend

The rapid uptake of artificial intelligence (AI) by consumers is disrupting the CPG landscape, including the snacking scene.

Does tax on ‘unhealthy’ foods lower obesity rates?

Rates of obesity continue to rise globally, with governments taking various measures to tackle it, but is taxing unhealthy foods the solution?

[VIDEO] With an eye on being the fastest growing category in the food industry: How ABA walked the talk in Arizona

From sunrise hikes in the desert to networking breakfasts, business sessions, and feel-good opportunities like the Bakers Give Back Community Service Event, a pickleball tournament and Salsa & Margarita Competition, the American Bakers Associationâs (ABA) 2024 Convention â held at the Westin Kierland Resort & Spa in Scottsdale, Arizona â had something for everyone.