BakeryAndSnacks Podcast

Wheat supplies have hit record levels across the globe, but for France and some other European markets quality concerns are emerging, warns an analyst.

France and other European countries are prime targets for the UK’s established gluten-free (GF) businesses, according to an industry expert.

‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great promise for Europe, says Mintel.

Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.

Patrick Doran, director and owner, Americk Packaging Group, hired former Coveris MD Christopher Hart as its CEO in July this year.

Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.

INCPEN (The Industry Council for research on Packaging & the Environment) is expanding its Fresher for Longer campaign in conjunction with WRAP (Waste and Resources Action Programme) and Kent Waste Partnership among others.

GEA Grasso has officially launched its V Series compressors to the market despite launching its first prototype in 2008.

Snacks and confectionery have truly blurred from a product perspective and retail slant, says the president of the National Confectioners Association (NCA).

Egyptian bakery equipment firm Morcos has faced financial difficulties amid political unrest in its home market, but an investment strategy saw it prosper against the odds, its purchasing manager says.

Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.

Europe's rubber stamp on Ingredia’s Benexia chia oil, expected in June, will heat up appeal even more, claims its global director.

High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.

Genetically modified organisms are safe and there is a need and place for them in the market, but manufacturers are removing them for fear of class actions, says the CEO of the Snack Food Association.

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?

General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite a stir. But what motivated this reformulation? And how will it play out?

Packaging will be a new and important market in the future with increasing emphasis on clarity, according to Metabolix.

CMT Materials has launched a syntactic foam plug assist used in tooling for thermoformed packaging.

Snack makers need a better and more open discourse with NGOs and government about efforts made to improve the nutritional profile of their products, says the director general of the European Snacks Association.

Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.