Marketing insight from Frito-Lay, snacking trends for the future and wheat science were just a handful of the best-read stories on BakeryandSnacks for 2014.
General Mills has reported a significant slump in profits for its second quarter, pulled down by a tough environment in North America, particularly across breakfast cereals.
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
Light-weight, smaller bakery and snack packages are more affordable and convenient for consumers, says Euromonitor International.
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
A healthy quinoa bar concept developed by a team of final year culinary arts management students has picked up the award in the ‘culinary product development challenge’, run by the...
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
General Mills has brought back French Toast Crunch cereal to US shelves but has reformulated the product to align with “current nutritional goals”, it says.
UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its...
Mediterra Nutrition’s recently launched savory bars seek to tap into one of the increasingly rare white spaces remaining in the crowded nutritional bar category, which is laden with sweets. ...
Heinz has opened a major production plant in southern China for its infant cereal and snacks business, keeping a paramount focus on safety and quality.
Most water used by General Mills happens outside direct operations in agriculture and improvements must be made in at-risk watershed areas, says the company’s chief sustainability officer.
Oats have been shown in several studies to keep hunger at bay and now research from Lund University in Sweden has shown that liposomes from fractionated oat oil induce satiety.
Mobile eye-tracking technology has heaps of potential for breakfast cereal makers looking to better communicate product attributes, claim researchers.
The nutrition bar category is becoming saturated, but there are still untapped pockets of opportunity, says Ohio-based Good Greens, which claims to blow rivals out of the water when it...
Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in...
Kellogg will liven up its US cereal portfolio with seven new products set for launch at the end of this year.
General Mills has agreed that it will not use the term ‘100% natural’ to describe Nature Valley bars that contain certain ‘artificially produced’ ingredients in order to settle a long-running...
Raisio will reduce the book value of Honey Monster cereal by €10m – a move that comes just weeks after its multi-million brand revamp of the product.
Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.
The flurry of start-up companies in baking and bars has sparked business demand for entry-level packaging machines, says the marketing head of PAC Machinery Group.
General Mills will shut down and sell its first cereal manufacturing plant under the $40m cost-cutting program announced earlier this year.
The bakery, snack and cereal sector is vast - driven by millions of dynamic individuals across the globe. But do you or a colleague have what it takes to be...
Executives in cereal firms will need to tackle R&D with an entrepreneurial spirit to tough out the next five years, warns consultant.
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.