All Episodes

Flour, power & politics: ABA’s bipartisan play in a polarised America

How the EU elections are expected to impact snack producers

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

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

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

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

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

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

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

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

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

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

Don’t get caught in the greenwashing trap

Last day to apply for the Healthier Bakery Fund

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

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

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

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

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

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

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

Mondelēz diversifies into 5* bee hotels to promote pollinating practices

The UK craft bakery sector outlook in 2023

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

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

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

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

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

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

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

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

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

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

How Finsbury has defied crippling headwinds to remain buoyant

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

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

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

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

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

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

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

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

‘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

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

‘I can see this business does have legs and could really be big’: UK kit box startup banks on enduring home baking trend

Indian street food brand’s ‘one-snack-one-meal’ mission is resonating with Brits LISTEN

BakeryandSnack Chat Podcast: The AI platform that is putting the brakes on production floor waste

BakeryandSnack Chat Podcast: Discussing the next big mega trend

BakeryandSnack Chat Podcast: The New Cheesecake steps up to the mark in every whey

BakeryandSnack Chat Podcast: How one snack startup channelled karma to weather ‘the perfect storm of 2020’

BakeryandSnack Chat Podcast: The power of photography to attract and engage the consumer

Nature’s Eats set to disrupt the potato chip category with first to market almond tortilla chip

Traditional South African biltong set to bring in the big bucks for Stryve

The pandemic’s impact on packaging and label trends

Good Food Brands on a mission to showcase minority and woman-owned snack innovators

BakeryandSnack Chat Podcast: Consumers believe snacking is healthier than three meals a day

BakeryandSnack Chat Podcast: Plant protein sector set for a shakeup with launch of spent barley upcycling startup

BakeryandSnack Chat Podcast: Mondelez is ‘snack-ifying’ climate change with a net-zero carbon cracker

Consumers expect a bowlful of clean nourishment from their breakfast oats, without a measure of toxins like glyphosate: One Degree speaks out

Bakery and Snack Chat Podcast: How bakers can differentiate their products by meeting trending consumer health concerns

Snack Chat: The six emerging behavioural shifts creating snacking opportunities in the increasingly uncertain business environment

BakeryandSnack Chat podcast: The story of shea collecting, the women behind it and BLC’s contribution

PODCAST ‘There has to be a continued focus on quality’: Warburtons Gluten Free gives brand a bright refresh

PODCAST ‘I think we’re going to see consumers absolutely remain embedded in the idea of buying online’: Alibaba fashions trade shows to capitalise on heightened demand

Cargill’s sustainability cookie demonstrates progress against critical goals

Separating the wheat from the chaff: UK’s craft bakery sector weathers the pandemic with great aplomb

‘Today you have to offer more than just being gluten-free’: Taking a deep dive into the sector with the lead of Warburtons Gluten Free

BakeryandSnack Chat Podcast: Traversing the snacking landscape brought about by coronavirus

BakeryandSnack Chat Podcast: Ardent Mills is packing more flour than ever before to get it onto grocery shelves

The next generation of functional ingredients for snacks and other insights: Cargill research

BakeryandSnack Chat Podcast: Debating the impact of coronavirus on consumer snacking behaviour

BakeryandSnack Chat Podcast: Countdown to the second edition of the ‘only’ annual artisan baking show

BakeryandSnack Chat Podcast: Cargill’s million dollar investment aims to accelerate bakery launches

Exploring tomorrow’s top trends with FrieslandCampina Ingredients on the BakeryandSnack Chat Podcast

Coeliac UK issues call out for new ambassadors to shine a spotlight on children and the fortification of gluten free flour

PepsiCo’s ongoing fight against hunger: ‘We would love to work with other partners who want to come together with us’

LISTEN: Boulder Food Group dishes on snack brands worth funding

Free-to-attend webinars: Safe handling of enzymes in the bakery sector

BakeryandSnack Chat Podcast: Puratos brings craft bread to life at IBIE Artisan Marketplace

BakeryandSnack Chat Podcast: Sprouted grain research gets funding boost to extend nutrition and shelf life of baked goods

LISTEN: Nanotechnology opens avenues for high-potency CBD-infused bakery and snacks

BakeryandSnack Chat Podcast: Everything you need to capitalize on the rise of snackification

LISTEN - Snacks with attitude: Should producers jump onto the CBD craze?

ADM boosts clean label portfolio with line of organic flours

China’s bakery market: Growing faster than the country’s GDP

Setting the cat among the pigeons? Controversial study exonerates refined grains

Lesaffre targets ‘trendsetter’ Japan with modern take on traditional slow-rising yeast

Top 10 collaborations of 2018: Kellogg’s scoops leader board with Funko figures

Clean label and allergen-free: Cargill’s lecithins on point to answer bakery consumer demand

BakeryandSnack Chat Podcast: ReGrained calls on CPG leadership like PepsiCo’s Frito-Lay to treat ‘open source’ compostable packaging challenges

BakeryandSnack Chat Podcast: 'We want to be a global leader in the bakery industry'

BakeryandSnack Chat Podcast: PepsiCo partners with CARE to tackle the gender gap in farming

Cargill rolls out PHO-free shortening that gives bakers a smoother, creamier, more temperature tolerant product

Prudent bakery and snack producers are clueing-up to the plant-based and free-from megatrends

AIBI gears up to host UK’s biggest bakery conference

Wheat quality criteria, Carr’s Milling Industries, global grain surpluses, wheat production forecast

How to be a successful woman in the packaging industry

UK crop quality, oilseed rape damage, sorghum research, Australian productivity

Global reducion of fats in bakery won't be a one-size-fits-all solution, says researcher

Wheat supply up but ‘quality issue emerging’

Europe is ripe for UK gluten-free businesses

Can ‘thins’ save a dwindling packaged bread sector?

Bakeries struggling with calls to cut salt, sugar and fat

Additives and carb backlash stumps bread innovation, says Mintel

Americk CEO: ‘High label quality is critical’

INCPEN expands its Fresher for Longer campaign

GEA Grasso: Why V Series took 7 years to come to fruition

Is that a snack or a candy? ‘It’s so blurred now’, says NCA president

Prospering amid political crises: How one Egyptian firm invested its way out

Euromonitor: Popcorn and thins epitomize ‘indulgence without the guilt’

Ingredia: Chia oil to boil bigger storm in Europe thanks to claims

High-protein bread could bake up a storm: Euromonitor

SFA head: ‘A little term called class action suits’ is prompting GMO removal

Could oats be the next gluten-free star?

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

Metabolix: We are working towards packaging

CMT plug assist boosts thermoforming clarity

ESA: Snack makers must better communicate with NGOs and government

Counterintuitive? Healthy snack reformulation claims are decreasing, Mintel

Bakers to battle white bread ‘misconceptions’

G.Mondini and Digi Europe aim to cut label waste

Frugal foodies, quick serve competition and health quests: Snack firms take heed…

Healthy ancient grains cause extrusion challenges in snacks, says Bühler

Packaging constantly changing to respond to lifestyles, says INCPEN

Cermex unveils robotic palletizing solution at Emballage

Demand for clean material streams driving innovation - Faerch Plast

Oxygen scavenger offers shelf life improvement, claims Albis

Could a corn by-product provide industry with new ‘stealth health’ ingredient?

Stealth health or loud and proud: When should food companies mention salt reduction?

Anti-microbial air treatment will become ‘important’ hygiene factor - Ecolab

SPC key to bring industry together, says new director

Bosch targets flexibility and speed at FachPack

Mondi outlines intelligent packaging trends

Gluten-free bakery insights from Campden BRI

Nu-Tek Food Science takes ‘unique’ salt replacer to Europe

Improved sanitation with new dry and specialty mixer, says Bühler

Reach Food Systems seeks global distribution partner

Sustainability disconnect: The challenge of quantifying green bakery efforts

Arla talks egg replacement and cost savings

Control raising agents for sodium reduction, says Campden BRI

Industry insider on challenges of gluten-free bakery

Process analytic technology boosts product quality and yield, cuts costs - company

Improved cutting using ultrasound in bakery and confectionery, claims Döinghaus

Optimising flavour in bakery with chemical analysis – ex-Kraft flavourist

Increased output with automated dough handling, claims Diosna

Increased shelf-life and cost savings with grain milling by-products, claims Bühler

Combined technology can cut changeover times, claims Franz Haas

PMMI hails Pack Expo triumph, forecasts record year for US packaging machinery sector

Pent up demand release bodes well for US packaging machinery players - PMMI

Why packaging machines need to talk to each other - PMMI

Bio-partnerships boosting ‘compatible layers’ in flexible packaging - Innovia

Sustainability not just about 'cost savings', says Barilla Group

Biopackaging breaking new ground, claims Innovia Films

Zip Pak aims to realise packaging value for customers

Ceramic insulation wins IPA research innovation award for JBT FoodTech

Emerging markets to fuel European meat equipment recovery

Flavor firms can slash sodium but keep taste, says Bell

Sustainability and energy reduction rewarded at IBA

Snack Size Science: Getting to the heart of acrylamide

Clarity needed for eco labelling consumer buy in