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Local brands add heat to Germany’s €70m hot cereal sector

‘Prolific’ flavor innovation, fortification and packaging adaptations from local brands has bolstered sales of hot cereal in Germany over the past few years, says a Mintel analyst.

Dispatches: Snaxpo 2015

Sprouted grains: It’s kind of like organic was 15 years ago, says supplier

Sprouted grains have started to edge into snacks but the lack of any official definition means industry must heavily invest in developing the sector, says US ingredients supplier SK Food International.

Extruded snack innovation: In-lab trials, healthier NPD and 3D shaping

Extruded snack makers are using low output machines to run R&D tests in-house and many are working to develop healthier variants and inventive shapes, say equipment suppliers.

FDA: KIND bars do not meet the requirements for use of the nutrient content claim ‘healthy'

KIND LLC working with FDA over string of labeling errors; consumer litigation could follow, predict attorneys

KIND LLC says it is working closely with the US Food and Drug Administration (FDA) to address a long list of concerns raised by the agency in a warning letter over label claims on its bars and its website.

Spotlight

Snack innovation: Packaging inspiration Anuga FoodTec
"New ideas need to be nurtured"

Critic-free innovation: What snack makers should learn from students

Snack manufacturers can follow in the footsteps of design students – innovating positively, without a critical mind,...

In-store bakeries: More theater and front-of-house baking
Dispatches from Anuga FoodTec 2015

Theatrical bakery: Retailers should take in-store baking front-of-house

The future of in-store bakery is about being closer to the consumer, says Mono Equipment who has...

Euromonitor: Savory snacks growth in US
Dispatches: Snaxpo 2015

Euromonitor: Savory snacks make up 10% of US packaged food spend

$1 out of every $10 spent on packaged food in the US is spent on savory snacks,...

Baked apple snacks: Vitamin C protected with isomalt

Isomalt protects vitamin C status of baked apple snacks, finds study

Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.

Bakery food safety: FSMA, oven, belts and hygienic desigm
Dispatches from Anuga FoodTec 2015

Oven ‘kill step’ isn’t enough for bakery food safety, warns expert

Bakers must make crucial food safety step changes beyond the oven, particularly with implementation of the US...

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