Bakery products are popular among consumers for snacking, with 63% of global consumers turning to biscuits and cookies as their preferred type of snack. This is due to biscuits and cookies often being associated with more real, authentic and nutritional ingredients, which in some cases, can contribute to an overall healthy diet.
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FF2032, the corporate venture fund behind Lotus Bakeries, announced an investment in IQBAR, a Boston-based food business focusing on better-for-you products founded in 2017. IQBAR’s primary product line is a range of plant-based nutrition bars that support brain function.
DSM and Firmenich announced they agreed to merge. The partnership, to be called DSM-Firmenich, will work on innovation in nutrition, well-being and beauty.
Royal DSM revealed its new integrated Food & Beverage unit, bringing together three areas of DSM’s nutrition business – Food Specialties, Hydrocolloids and part of its Nutritional Products group. The move follows emerging customer and market needs, DSM announced.
The U.S. FDA announced its intention to propose that gum acacia be included as part of the FDA’s definition of dietary fiber, in response to a citizen petition.
Wageningen University & Research started a consortium called ‘Imagine’ together with GEA Group, SOLIPHARMA B.V., Tate & Lyle, General Mills, Ministerie van Defensie and TNO to develop a flexible food production system using digital processes such as 3D printing.
Consumers increasingly favor better-for-you products, and their additional spare time at home has changed the way they handle eating occasions. These changes are reflected in developments in the bakery industry post-COVID-19.
Angel Yeast announced the opening of its new R&D complex in June, 2021. Located at the company’s headquarters in Yichang City, Hubei Province in central China, the center spans a total area of 36,000sqm and can house up to 1,500 people for R&D and related work.
