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Insights from Baking Tech 2014

Baking industry needs to better communicate GM enzyme benefits: DuPont

Moving enzyme production largely into factories using genetically modification has resulted in better functioning enzymes, yet the bakery industry has been a poor communicator on both the ubiquity and benefits...

Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part III

Frito-Lay: Eyes are on snacks, so transparency and cooperation are critical

Governments and consumers want more transparency and regulatory bodies are closely eyeing snacks, so it is more crucial than ever to come together as an industry, warns Frito-Lay’s chief marketing...

Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part II

Frito-Lay: The real battle is winning over the 'empowered' consumer

Consumers and their demands are in charge of business; driving everything we do in marketing terms and pulling us into their world, says Frito-Lay’s senior vice president and chief marketing...

Insights from Baking Tech 2014

Clean label: The shopper will define it with dollars

While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these...

Indonesia to become a top 3 wheat importer in next five years

With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by...

Decoding the future of healthy bakery

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to...

Dispatches from Snaxpo 2014: Frito-Lay marketing executive insight, part I

Frito-Lay: ‘These days of mass marketing are limited…’

Mass marketing no longer resonates with today's consumer and it must be replaced by one-on-one marketing with dedicated focus on pre-shop behavior, says Frito-Lay’s senior vice president and chief marketing...

News in brief

BakeryandSnacks attends Snaxpo 2014

  BakeryandSnacks will be at Snaxpo 2014 in Dallas, Texas next week to bring you all the latest news and trend insight from some key market leaders.

Who is the gluten-free consumer? Find out at the FoodNavigator-USA Forum: Gluten-free in Perspective

Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates...

How nutritious are gluten-free foods?

One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the...

Special Edition: Gluten-free

Riches in niches? The retail future of gluten-free

Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?

Food and drink marketing to kids under spotlight

The Advertising Standards Authority (ASA) is reviewing online food and drink marketing, especially to children, amid concerns about the rising incidence of obesity among young people. ...

Convenience trend hurts both cereal and baked breakfast goods: Analyst

The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report. 

WHO decries ‘deadly’ promotion of cheap, convenient food

Being overweight risks becoming the norm in Europe, says a new report from the World Health Organisation (WHO), which blames widespread promotion of unhealthy foods and inactivity.

Which profession is the worst offender for snacking ‘al desko’?

A third of all snacking takes place at our desks and marketing professionals top the unhealthy table, with lawyers at the bottom, according to UK research from yogurt brand Fruyo....

Let's Move! Food policy expert hails 'sensational' announcements on school meals, junk food marketing to kids

Under new rules unveiled this morning and hailed by one food policy expert as "sensational", schools with 40% or more children eligible for free meals will be able to serve free breakfasts and free lunches...

Daily breakfast consumption linked to lower obesity risk in girls

Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition....

Special edition: Gluten-free

Industry already has all the ingredients for great gluten-free products: Univar

Gluten-free baked products have a historically bad reputation—be it in the flavor, texture, performance or shelf life department. But the surge of demand from all corners of the market has...

Food Visions: Industry needs to confront its communications crash or lose consumers forever

Food manufacturers, retailers and other food industry players are failing to connect with consumers who are tuning out of mainstream messaging and infesting their own comms channels, says angel investor,...

Dispatches from Bakery Innovation Europe in Munich

Biggest bakery NPD trends in Europe 2013

One-third of all new bakery launches were sweet biscuits and cookies in 2013, the most popular on-pack claim was ‘no additives’ and the average price of baked goods rose, according...

Something like a phenomenon: Bakery in China

The bakery sector in China is a social phenomenon - considered by many as a trendy, Western sector, says a Shanghai-based consultant.

News in brief

BakeryandSnacks attends Bakery Innovation Europe

BakeryandSnacks will be at the Munich conference this week to bring you all the latest, hot-button bakery issues.

Healthy snacking trend boosts sugar-free fruit ingredients

Health and wellness trends have boosted fruit ingredient sales, with shapes, inclusions and snacks gaining in popularity, says veteran fruit specialist Paradise Fruits.

Special edition: Gluten-free

Culinary Tides: ‘Not only have we already hit the ceiling, the gluten-free bubble is already bursting’

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.  

Special edition: Gluten-free

What’s the size of the US gluten-free prize? $490m, $5bn, or $10bn?

How big is the US gluten-free retail market? And how should we define it? Depends who you ask.  

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