Reformulation

Tate & Lyle delves into the strengths, weaknesses, opportunities and threats (SWOT) of the European bakery market today. Pic: GettyImages

What is driving growth in bakery?

By Gill Hyslop

Consumer research by Tate & Lyle reveals almost half of 18-34-year-olds across the UK and Europe tuck into a sweet or savoury baked treat daily. A third of consumers aged 34 and above are doing the same.

Researchers turning sugar into fibre / Pic: GettyImages-anilakkus

KraftHeinz, Wyss Institute develop new approach to make sugar healthier: ‘We thought we’d come to the Wyss with an impossible problem, and they turned it on its head to present an even crazier idea to solve it’

By Katy Askew

In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...

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