Tesco UK has rolled-out its sweet-free checkout policy across convenience stores leaving space for snack makers to gobble up share, but some listing rules have been touted ‘deplorable’ by industry.
Kellogg has developed a process that micro-grinds bran to create a more versatile and palatable powder.
Consumers increasingly are turning away from cereal for breakfast in favor of nutrition-dense, on-the-go foods, creating a growth opportunity for consumer packaged foods companies that can offer fast solutions to...
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.
The UK Competition and Markets Authority (CMA) has ruled that Pork Farms’ acquisition of Kerry Foods’ chilled savoury pastry (CSP) business may substantially lessen competition in the sector.
The EU Food Information to Consumers (FIC) regulation has been the biggest challenge for snack makers during 2014 and difficulties aren’t over yet, says the European Snacks Association (ESA).
Auckland University researchers have found that a diet that is high in fibre helps reduce harmful inflammation in the lungs of smokers.
Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.
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.
Budelpack Poortvliet is installing a Bosch vertical form-fill-seal machine (vffs) to package loose items such as chocolates, confectionery, nuts and snacks, to start operations in January 2015.
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
Snack and cereal makers have stepped into smart packaging territory with stand-out, portable pouch formats but they can still stretch further, says a packaging expert.
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.
Developing baked goods for diabetics has heaps of potential in China given the rates of diabetes and mounting concern in the country, says Datamonitor Consumer.
The explosive shift towards co-manufacturing in bakery and snacks presents challenges for equipment suppliers because of a greater need for interchangeable lines, says Kliklok-Woodman (KW).
Nairns Oatcakes has installed a second combined checkweigher and metal detector from Loma Systems.
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...
Gluten-free oat specialist Glebe Farm Foods is investing £5-10m ($8-15m) in a second oat mill to keep up with UK demand and assist expansion into European markets.
Graze underestimated the level of localization needed with snacks for the US market but will evolve its portfolio rapidly in the coming months, its CEO says.
When it comes to Australia’s most popular snacks, it seems that tastes tend more towards savoury than sweet, market research has found.
Balance Foods has developed vending size snacks under its Poptillas brand.
Enjoying a special occasion, opportunistic eating and social pressures are just some of the drivers behind unhealthy snacking – factors that could be used to drive change, researchers claim.
Changes to European labelling laws meaning the specific source of vegetable oil must be declared on pack could drive more food manufacturers to certified sustainable palm oil, according to one...
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.