BakeryAndSnacks Podcast

How PepsiCo is sequestering the water from its potato chips to combat the water crisis, and other interesting innovations

More than two billion people lack access to safe drinking water services around the world, which is why good corporate water stewardship is imperative. But the global snack giant is stepping up with some industry-leading tech, including one that uses the water found in potatoes. We find out more.

American Bakers Association’s 2024 Convention: Unveiling innovation, advocacy and community service in Scottsdale

The ABA’s 2024 Convention in Scottsdale, Arizona, is set to kick off tomorrow, promising an array of activities, workshops and networking opportunities. We caught up with Eric Dell, president and CEO of ABA, to get the inside scoop on what attendees can expect.

US patchwork of additive bans: Will food manufacturers be forced to come up with a different formulation for different states?

Unsurprisingly, the current state of play in the US is causing deep concern in the food industry: especially for those producers that sell products across multiple states. It's turning into a quagmire to stay ahead of the latest regulatory developments and how they impact a product portfolio: do we reformulate or not, how will this affect prices, what are the risks, what are the consequences…

From exploiting the SuperBowl to fighting malnutrition in Guatamala and scaling up Black smallholder farmers in South Africa: PepsiCo’s global head of Social Impact talks trends in the social impact space

It’s bizarre to think that like fashion or food, there are emerging trends in the social impact and philanthropy spaces, but as C.D. Glin, global head of Social Impact at PepsiCo and president of the PepsiCo Foundation says, it’s the pointedness and emphasis that consumers are putting on issues like sustainability, digitization and localization that transforming them to be ever present yet emerging at the same time.

What impact will the EU Deforestation Regulation have on the baking industry?

While honorable, the EU Deforestation Regulation – specifically its fast-approaching 2024 deadline – is viewed, by some, as impractical. But what is the legislation and what does it mean for the food industry? More specifically, the bakery sector, which is a predominant user of palm oil?

Are you ready to dive into Japan? Ichigo is on a mission to deliver a little piece of culture through snacks

‘Ichigo ichiya’ is a Buddhist saying that describes a cultural concept of treasuring the unrepeatable nature of a moment. In other words, cherish every moment – which is exactly what the specially curated snack boxes of Ichigo’s TokyoTreat and Sakuraco are meant to inspire.

Cost of reformulation giving you pause? FDF Scotland invites producers to apply for funding from Reformul8 Challenge Fund 4

Food and Drink Federation (FDF) Scotland has launched the next round of its Reformul8 Challenge Fund (RCF4), calling on Scottish producers to apply for funds to help them with their reformulation journey.

PODCAST: Despite the recent onslaught of challenges, ‘the US baking industry is in better shape than it was five years ago’

With his ‘glass half full’ mentality, Eric Dell plans to use his years of experience on Capitol Hill to open the opportunities that working with congress has for the US bakery industry.

PODCAST: Three industry titans launch ‘revolutionary’ $312m growth equity fund to scale up radical better-for-you startups

The founders of RXBar and Orgain have teamed up with the well-known ‘VitaminWater lawyer’ to launch Humble Growth, a founder-led growth equity investment firm focused on scaling up disruptive brands that empower consumers to lead healthier lives.

‘Africa is a focal point for composite flour research’: 3D-printed crackers from African-grown peas and quinoa nabs Mühlenchemie’s Flour Innovation Award

There are some really exciting developments happening in the composite flour space - particularly coming out of South Africa, Ethiopia and Pakistan - brought to light through MC Mühlenchemie’s Composite Flour Awards to mark its 100th anniversary.

Don’t get caught in the greenwashing trap

Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever before.

Last day to apply for the Healthier Bakery Fund

In partnership with Food Standards Scotland (FSS), Food and Drink Federation (FDF) Scotland has developed the Healthier Bakery Fund, which provides funding of up to £5,000 to support health reformulation of sweet and savoury bakery products. But to be eligible, applications have to be by today (30 June 2023).

‘Very few, if any, of our members will be impacted by the HFSS regulations’: Craft Bakers Association

Soaring energy and ingredient prices, the cost of living crisis, labour shortages and the UK Government’s HFSS regulations - the craft bakery sector has been bombarded with one challenge after another. However, Karen Dear, recently appointed CEO of the Craft Bakers Association (CBA), remains steadfastly optimistic for the industry’s future.

Alasdair Smith bows out as CEO of Scottish Bakers: Lesson learned during his 5-year tenure LISTEN

After five years in the hot seat, Alasdair Smith has gained unique insight into what he considers ‘an incredibly noble and proud trade and one that’s got an amazing sense of fellowship’. Before he takes his final bow at the Scottish Baker of the Year Awards and Annual Conference (5-6 May), Bakery&Snacks caught up with Smith to find out what changes he has seen during his tenure and how he views the sector’s future.

General Mills, Cargill, DSM, et al double down efforts to address the challenges facing Africa

Partners in Food Solutions (PFS) coordinates the support of seven major industry leaders – General Mills, Cargill, DSM, Ardent Mills, Bühler, JM Smucker Co and The Hershey Company – to help African processing companies enhance the nutritional value of foods.

‘Every day should be Earth Day’: Quinn’s mission to clean up the global food system from the ground up

Kristy Lewis founded Quinn with a mission to challenge the status quo within our food system. Since founding in 2010, Quinn has built a reputation as a trailblazer in advocating climate-friendly agriculture practices. Founder Kristy Lewis believes we all have a fiduciary responsibility to the planet and Earth Day (22 April) is a wonderful reminder of that.

Challenging the snacking status quo: PeaTos ramps up the full-bodied snack experience without the ‘junk’

Since kick-off in 2019, PeaTos has experienced explosive growth and received widespread acclaim thanks to its innovative approach to snacks – adding better-for-you nutrition to popular offerings – and marketing – debunking the junk and challenging the dominance of one player.

PODCAST ‘The seal of approval that pushes baking boundaries’: Countdown for the search for Britain’s Best Loaf 2023

Kudos, glory and multiple business benefits are again up for grabs in British Baker’s search for this year's loaf that will stand out above all others.

Podcast: AcreMade poised to unscramble the egg shortage and skyrocketing prices with plant-based replacers

We’re in the midst of the deadliest bird flu outbreak in US history, with the knock-on effect of squeezing egg supply. Combined with high commodity feed prices and labour shortages, eggs have surged in price – not a happy situation for either the consumer or the professional baker.

Mondelēz diversifies into 5* bee hotels to promote pollinating practices

The Oreo maker has launched Harmony Ambition 2030, the next chapter of its European sustainable wheat sourcing programme. Bees play a key role, and for each pack of biscuits sold, consumers will have the opportunity to contribute towards ‘a beautiful object that has a verified environment impact’.

The UK craft bakery sector outlook in 2023

The Craft Bakers Association (CBA) has revealed the top trends its members expect to impact the sector in 2023.

‘We need to stick to being one Europe to overcome the supply chain challenges and fight inflation’: Fedima president

Johan Sanders, president of the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries is a believer that being one market will help the industry through its current quagmire of challenges.

Crave’s Wots’inits: Is ‘Aldi’s Next Big Thing’ set to take on Walker’s Wotsits?

Rob Brice – founder of vegan and allergen-friendly crisp brand Crave – is the winner of the Store Cupboard category of Aldi's Next Big Thing, flighted on Channel 4 last month, which secured him a special buy listing for his Pickled Onion Monster Feet and Smokey Bacon Streakers.

What’s hot and what’s not trends forecast for 2023

How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?

What’s hot and what’s not trends forecast for 2023

How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?

The scientist redefining nutrition, food waste and food security with an upcycled sugars from fibre

Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer calories, boosts gut health and most importantly, addresses food waste.

The scientist redefining nutrition, food waste and food security with an upcycled fibre-rich sugar

Dr Tom Simmons, founder and CEO of The Supplant Company, spent a decade in academic research around waste reduction before turning his attention to create a high fibre sugar that cooks, bakes and caramelises just like traditional sugar, but with fewer calories, boosts gut health and most importantly, addresses food waste.

Changes to acrylamide regulations in 2023: What biscuit and cookie manufacturers need to know

EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).

With innovation in short supply, ‘our voice will become louder as we move into 2023’: Clio Snacks CEO

With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.

With innovation in short supply, ‘our voice will become louder as we move into 2023’: Clio Snacks CEO

With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.

With innovation in short supply, ‘our voice will be become louder as we move into 2023’: Clio Snacks CEO

With distribution and household penetration doubling in the past year alone, refrigerated Greek yoghurt bar producer Clio Snacks believes it is well placed to make a real dent in the $135bn handheld bar category, particularly as the pandemic and inflationary environment have subdued innovation.

BakeryandSnack Chat Podcast: Insects add a carbon-friendly and clean label twist to bakery and snacks

French mission-driven agritech company Ÿnsect is addressing one of the biggest challenges of our time – providing a farm-to-fork concept, with no waste, that will help feed an exploding global population while also preserving an increasingly at-risk planet.

Bakery and snack producers have a $340bn opportunity to give Black consumers equitable access to the foods they want

The McKinsey Institute for Black Economic Mobility has released a study that takes a deeper look at Black American’s experiences with food, and answers why equitable access to food is not common.

BakeryandSnack Chat Podcast: How a BBU brand became synonymous with jazz

Bimbo Bakeries USA (BBU) has extended its 25-year partnership with the Saratoga Jazz Festival for another five years, ensuring the Freihofer brand remains entrenched in the truly original American artform.

BakeryandSnack Chat Podcast: How a BBU brand became synonymous with jazz

Bimbo Bakeries USA (BBU) has extended its 25-year partnership with the Saratoga Jazz Festival for another five years, ensuring the Freihofer brand remains entrenched in the truly original American artform.

Giving bakers a fighting chance as the flour price continues to soar

The runaway flour price – caused by the atrocious weather in North American wheat-growing areas in 2021, the Russian invasion of Ukraine and rising fuel costs – is expected to have a long-lasting impact on the bakery industry – meaning bakers need to look beyond short-term savings to stay afloat.

How Finsbury has defied crippling headwinds to remain buoyant

The UK bakery group’s FY2021 record results defied what was then considered one of the toughest markets in living history, and has continued to demonstrate ‘resilience and a strategic focus’ despite an even rougher environment this year.

‘No time to waste’: PepsiCo ramps up water goal with revolutionary tech that reuses steam from potato chip production

PepsiCo has developed groundbreaking tech for condensing and treating the steam evaporated from its fryers to recover more than 50% of the water used in potato chip manufacturing lines, an approach that could save 60 million litres of water a year.

BakeryandSnack Chat Podcast: ‘If you’re a qualified skilled baker, you’ll never be out of a job’

Alasdair Smith, CEO of Scottish Bakers, believes it’s a most rewarding pathway for young people entering a new profession, for someone wanting to change careers or for an entrepreneur keen on starting their own venture.

BakeryandSnack Chat Podcast: British Bakels celebrates 75 years in the baking industry with ‘crystal ball gaze’ 25 years into the future

Baking Past, Present and Future was collated in collaboration with food futurist Lyndon Gee and looks back at the bakery ingredients specialists’ key achievements, along with landmark moments in the food industry’s history and what could lie ahead for the next seven decades.

BakeryandSnack Chat Podcast: British Bakels celebrates 75 years in the baking industry with ‘crystal ball gaze’ 25 years into the future

Baking Past, Present and Future was collated in collaboration with food futurist Lyndon Gee and looks back at the bakery ingredients specialists’ key achievements, along with landmark moments in the food industry’s history and what could lie ahead for the next seven decades.

Low sugar, bitter flavours, grown up tastes: The art of weaning toddlers onto clean eating

Parents today are as discerning over their choice of foods for their little ones as they are for themselves. However, many snacks and choices on the shelf today come with high levels of sugar and other nasties.

Britain’s Best Loaf 2022: Kudos, glory and multiple business benefits up for grabs

The search for Britain’s Best Loaf 2022 – hosted by our sister publication British Baker – is now open for entries.

Food - Mega

BakeryandSnack Chat Podcast: PepsiCo’s head of Philanthropy talks urgency to maximise efforts, his love of SA and snack opportunities in 2022

The global snack giant has announced a new goal to help 50 million people gain ready access to nutritious foods by 2030 by expanding its Food for Good platform. We speak to C.D. Glin, PepsiCo’s global head of Philanthropy, about how the food industry should come together to bring about real change, especially after the rampage of COVID. He also shares his predications for the snacks industry in 2022.

Mission-driven US startup working to plug the unemployment gap with snacks from Africa

Amazi Foods is a mindful food company that is helping consumers to feel better in and of themselves with guilt-free, nutrient-packed snacks that are 100% made-in-Uganda and expected to contribute more than $13m to the African country’s economy.

‘It will not be easy and it will not always be comfortable’: KIND’s DEI journey

The major snack brand is on a long-term quest to tackle racial prejudice and bias and has created its Diversity, Equity & Inclusion (DEI) Action Team.

Spicy hints, savoury desserts, childhood nostalgia: Embassy discusses the ontrend flavours for 2022

From indulging in comfort food to trying new food fusions, Canadian flavour and colour specialist Embassy Ingredients has tracked the changes in consumer preferences driven by the pandemic.

‘We think there is the big opportunity here’: Despite nearly £2bn in sales at risk, IRI sees the silver lining to England’s new HFSS restrictions

The UK Government has introduced new rules for high fat, sugar and salt (HFSS) products that – when implemented in October next year – will affect the advertising of HFSS brands, volume promotions and the display of HFSS products instore.

In conversation with Frito-Lay’s Hispanic principal about strengthening the US-Latino connection and lessons learned during the pandemic

BakeryandSnacks talks to Antonio Escalona, senior VP and GM of PepsiCo North America’s recently created Hispanic Business Unit, about the company’s recent multi-million dollar investment in the Hispanic market and how the pandemic has swayed the company’s focus and impetus.