Snacks and Baked Goods
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Millbio and Thimus have measured consumer responses to bread formulations. Their research combines EEG recordings and questionnaires to investigate how ingredients, sensory qualities and nutritional messaging influence perceptions of functional bakery products.
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AAK and Savor develop carbon-derived fats
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Dean’s secures £4.9m export funding package
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Vitamin Well to acquire EMPWR manufacturing platform
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Mr Whippy builds Sheffield doughnut team
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Old El Paso reformulates crunchy taco shells
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Sveba Dahlen joins Midera equipment group
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Newon expands protein bar manufacturing capacity
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HolyGrail targets crisp-packet recycling loop
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Oat Cult raises £220k for functional oats