BakeryandSnacks will be at the Munich conference this week to bring you all the latest, hot-button bakery issues.
Health and wellness trends have boosted fruit ingredient sales, with shapes, inclusions and snacks gaining in popularity, says veteran fruit specialist Paradise Fruits.
While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.
How big is the US gluten-free retail market? And how should we define it? Depends who you ask.
Green tea has migrated from hot drinks into other foods over the years but has particular promise in breakfast cereal where manufacturers can pack nutritional punch into weight-loss products, says a...
Imagining the smell of cake may lead people to eat more cake, suggests a study in the Journal of Consumer Research.
The broad appeal of snack bars has more and more on-the-go Americans reaching for them as snacks and meal replacers, according to new data from research firm NPD Group.
The American Institute of Baking has entered into an agreement to acquire Beijing Sino-Swiss ADC, an officially approved certification body in Beijing, China.
Sugar is not like tobacco. So why does the sugar industry keep borrowing tobacco industry terms?
Bread product launches have continued to rise globally in recent years, though amid tightening health claim regulations in the EU and North America, growth in the functional bread sector has...
Natural and organic products giant Hain Celestial says it expects to “see pricing actions across the industry based on the California drought”.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
Bakery manufacturers can drive growth of packaged sweet baked goods by downsizing to smaller and single-serve packs for higher per unit profits, says the research director of Packaged Facts.
No idea what, when or where you’re likely to be eating later? Eating on the go half the time? Grazing throughout the day? You’re not alone.
Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.
More than half (56%) of US shoppers say they are cutting back on white bread - but not necessarily because wheat or gluten are the enemy, says Packaged Facts.
Noodle pots, bagels, pizza slices, yogurts, soups – you name it – have muscled into the snack space. So what hope do old-fashioned potato chip, popcorn and nut makers really have?
Polyphenol use in functional food and drink marketing has shot up 69% since 2009 even as consumer understanding remains low and approved global health claims extremely limited. But can it continue?
Super Bowl parties are communal snacking events where consumers are open to trying new products, giving smaller brands a fighting chance, says Euromonitor.
The use of ancient grains in new products continues to boom in Western Europe, and the top category last year was bakery, according to Innova Market Insights.
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
Many big brands are “playing a waiting game” right now to see whether moves by General Mills and Post Foods to axe GMOs from iconic brands (Cheerios and Grape Nuts)...
It takes no genius to realize that if you deliver ready-made, healthy, portion-controlled snacks to the millennial snacker they’ll gobble the concept right up. What it does take a genius to...
Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
Japan's ultra-developed snack market could be a hotbed for research and development (R&D) in the sector, says Euromonitor.