According to the National Retail Federation, Americans will spend a record amount in the lead-up to Easter. The holiday comes nearly three weeks later this year than last.
It is an exciting and dynamic time for bakery in the EU. Every country on the continent has a long tradition of baking and, although the market is highly saturated, the door is always open to new and innovative products and approaches. Living is fast and saving time is probably the most important “ingredient” for the majority of buyers after taste. The need… Read more »
New research from Mintel finds that following consumer demand, the number of pizzas launched globally with a gluten-free claim soared 58% between 2012 and 2015, a result of the growing demand for wheat alternatives.
While gluten-free is a well established claim in the German food market, it seems many manufacturers are now turning their attention towards grain-free products. New research from market intelligence agency Mintel reveals that this trend has found a home in the German flour market, where grain-free flour launches have more than doubled in the last year, accounting for 23% of… Read more »
Tangerine Confectionery has released a soft gum format of its Candyland Wham, Refreshers and Fruit Salad sweet ranges. The new Softies format is available in 160g and 120g size formats across the three product ranges, with a recommended retail price of £1.49 and £1 respectively. The soft gums will be available in Fruit Salad raspberry and pineapple, and apple and… Read more »
While in many other European countries craft bakeries still dominate the market, the biggest share of the bakery industry in the UK belongs to the sliced and wrapped bread made by large plant bakers. Bread is one of the nation’s undisputed staple foods, with a matching packaging and design industry wrapping up its brands.
The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products, announced today that the European Patent Office has awarded their patent EP 2 152 091 on reduced fat chocolate. With this patent, the Barry Callebaut Group continues to broaden its innovation-based product offering of reformulated products. The company is now able to offer its customers an additional solution for products with a better energy balance and an improved composition – without compromising on taste.
While only 11% of U.S. households follow a gluten-free diet, about one in four consumers feel that gluten-free is good for everyone, reports market researcher The NPD Group.
Cargill is increasing the range and availability of its certified sustainable cocoa and chocolate products for customers in North America. The products are the latest addition to the company’s sustainable cocoa product portfolio as part of its commitment to supporting sustainable cocoa and chocolate, backed by the Cargill Cocoa Promise.