Gill Hyslop

Ayr

Editor at BakeryandSnacks

Editor at https://t.co/jAOuxqK4cY. Wordaholic and food fanatic. I really couldn't have a better job!

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Articles

Gut instinct: How science & superfoods are driving the gluten-free future

6 days ago | bakeryandsnacks.com | Gill Hyslop

May marks Coeliac Awareness Month - a timely reminder that this often-overlooked autoimmune disease affects millions, many of whom remain undiagnosed. With new science revealing how the gut actively drives the reaction to gluten, what does this mean for the future of gluten-free? Despite growing awareness, coeliac disease frequently goes unrecognised, leaving many people struggling with persistent digestive issues, fatigue, skin conditions or fertility problems.
AB Foods and Hovis in merger talks

1 week ago | bakeryandsnacks.com | Gill Hyslop

In a potentially landmark development for Britain’s shrinking bread market, Associated British Foods (ABF) - parent company of Allied Bakeries - has confirmed it is in talks with private equity firm Endless LLP over a possible merger. The deal could bring together Kingsmill and Hovis - two of the UK’s most iconic bread brands - in a move that underscores the challenges facing the sector.
Labelling the problem: ‘Front-of-pack interpretive warning labels are not the magic bullet’

1 week ago | bakeryandsnacks.com | Gill Hyslop

In an attempt to tackle adult obesity rates that now exceed 40% in the US, the Food and Drug Administration (FDA) is advancing a proposed front-of-pack (FOP) labelling rule that would require most packaged foods to display whether a product contains low, medium or high levels of sugar, saturated fats and sodium. But according to a new Georgetown University study, the FDA has failed to learn key lessons from other countries that have already tried similar approaches.
Snacking on thin air: Fazer’s futuristic treats powered by protein from the sky

1 week ago | foodnavigator.com | Gill Hyslop

Fazer is known for pushing the boundaries of flavour and sustainability, but its latest innovation might just defy gravity - literally. At the recent Future Food-Tech summit in San Francisco, the Finnish food innovator unveiled its Taste the Future range: a chocolate snack bar and two vegan drinks infused with a unique protein created by Finnish biotech firm Solar Foods using air, water and electricity.
Snacking on thin air: Fazer’s futuristic treats powered by protein from the sky

1 week ago | foodnavigator-latam.com | Gill Hyslop

Fazer is known for pushing the boundaries of flavour and sustainability, but its latest innovation might just defy gravity - literally. At the recent Future Food-Tech summit in San Francisco, the Finnish food innovator unveiled its Taste the Future range: a chocolate snack bar and two vegan drinks infused with a unique protein created by Finnish biotech firm Solar Foods using air, water and electricity.
Snacking on thin air: Fazer’s futuristic treats powered by protein from the sky

1 week ago | bakeryandsnacks.com | Gill Hyslop

Fazer is known for pushing the boundaries of flavour and sustainability, but its latest innovation might just defy gravity - literally. At the recent Future Food-Tech summit in San Francisco, the Finnish food innovator unveiled its Taste the Future range: a chocolate snack bar and two vegan drinks infused with a unique protein created by Finnish biotech firm Solar Foods using air, water and electricity.
Gold-standard snacks: This season’s most luxe bites

1 week ago | bakeryandsnacks.com | Gill Hyslop

From truffle-infused crisps to gourmet cookie pies and bespoke biscuit collabs, today’s bakery and snack brands are placing an unmistakable emphasis on indulgence, quality and craftsmanship. Globally, the premium snack market is booming: valued at $35.2 billion in 2023, it’s projected to grow at a CAGR of 9.2% through 2030, according to Grand View Research.
Grupo Bimbo posts record Q1 by balancing value and premium

2 weeks ago | foodnavigator-usa.com | Gill Hyslop

In a quarter where most global consumer goods companies were either bracing for the worst or clinging to modest gains, Grupo Bimbo quietly pulled off a feat few are acknowledging: it not only posted record first-quarter sales but also revealed a playbook for surviving in one of the most difficult US consumer landscapes in decades. On the surface, Bimbo’s headline numbers dazzled: net sales surged to Ps. 103.7 billion ($5.3 billion), a record for the first quarter, up 10.8% year-on-year.
Snack it like you mean it: Why every bite now sends a message

2 weeks ago | bakeryandsnacks.com | Gill Hyslop

Snacking has undergone a quiet, radical shift. It’s no longer about mindless munching or curbing hunger between meals. Today, snacks are a powerful form of self-expression – a curated, daily way consumers telegraph their values, health goals and identities. Cargill’s latest snacking study, paired with its 2025 Protein Profile, uncovers just how far this evolution has come and what it means for the future of food.
Grupo Bimbo posts record Q1 by balancing value and premium

2 weeks ago | bakeryandsnacks.com | Gill Hyslop

In a quarter where most global consumer goods companies were either bracing for the worst or clinging to modest gains, Grupo Bimbo quietly pulled off a feat few are acknowledging: it not only posted record first-quarter sales but also revealed a playbook for surviving in one of the most difficult US consumer landscapes in decades. On the surface, Bimbo’s headline numbers dazzled: net sales surged to Ps. 103.7 billion ($5.3 billion), a record for the first quarter, up 10.8% year-on-year.