A New Jersey-based firm is seeking to patent the process behind the ‘world’s first commercial low fat snack nuts’: nuts that have been pressed using a novel high-speed process that expels up to 50% of their fat, then reconstituted with water into ‘nut...
Snack makers must continue to innovate and develop new markets to succeed in a tough and increasingly competitive marketplace, says the president of the Snack Food Association (SFA).
There are tremendous opportunities for Hispanic snacks that target non-Hispanic consumers, but products must be spicy and authentic, according to a marketing expert.
Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.
Gluten-free and vegan snack specialist Mary’s Gone Crackers will be able to expand across the US and globe after a majority stake purchase by Kameda USA, its CEO says.
Flexible packaging converter Infinium Printing has partnered with Velcro to create easy to use and seal pouches for the US market that can be used for a broad range of foods, including snacks.
Biosciences firm Carritech Research has developed a processing and formulation technology to manufacture snacks and biscuits with heat-sensitive nutrients and vitamins.
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
UK new product development (NPD) specialist Omniceutica has developed a process that transforms apple pulp and surplus fruit waste from cider making into nutrient-dense, bite-sized snacks.
Irish family-run business Keogh’s Crisps will use St Patrick’s Day as a springboard to launch its Shamrock & Sour Cream potato chip into the UK market for the first time.
Snyder’s-Lance has extended its Cape Cod reduced fat line to include a consumer favorite and strong performer; Sea Salt & Cracked Black Pepper, its marketing manager says.
Branded snack titan Frito-Lay may appeal the year-long patent row it lost with private label specialist Ralcorp over use of ‘bowl’ shaped tortilla snacks.
The independent complaints panel of the Portman Group has dismissed a complaint that suggested Burts Guinness flavored potato chips breached alcohol marketing rules.
A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.
Frito-Lay has confirmed jobs cuts at its Rold Gold pretzel facility in Canton but has refused to comment on reports that this is a result of declining pretzel sales.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
Knowledge on ingredients and formulation puts Taura Natural Ingredients in good stead as it ventures into developing and manufacturing fruit snacks for selected partners, its marketing manager says.
Fears about food contact material anthraquinone’s carcinogenic properties have prompted Germany’s Federal Institute for Risk Assessment (BfR) to drop it from its recommended list for food packaging substances.
A new research and development (R&D) center will enable Snyder’s-Lance to deliver category-expanding, innovative new products for 2013, its president and COO says.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
A crisp manufacturer has been fined £8,000 and ordered to pay costs after a man lost his thumb in an unguarded machine at its factory in Crumlin, Newport, Wales.
The rise of celiac disease is not a result of higher gluten content from wheat breeding but more likely a result of increased per capita consumption of wheat flour and vital glutens, a scientist says.
UK premium potato chip brand Corkers has benefited from a wake of independent business left behind as Kettle and Tyrrells move mainstream, its MD says.
The Girl Scouts of America are facing some healthy flak after promoting their new Mango Crème cookies with NutriFusion as nutritionally equivalent to fruit.
Use of wheat for feed should be lower than last year but will remain high and this could put more pressure on already tight supplies for the bakery and snacks industry, an analyst says.
There is potential in hot extrusion processing to enhance the nutritional profile of ready-to-eat (RTE) snack products enabling health demands to be plugged in a booming sector, a new review finds.
Occasion-based snacking during events like the Super Bowl, Christmas or Thanksgiving is driven by tradition, fun and indulgence not health, an analyst says.
Kellogg is significantly outpacing the competition in the frozen food aisles, posting a 12.8% surge in sales the fourth quarter of 2012 and a 10.8% rise in the full year, revealed bosses on an earnings call this morning.
Sternchemie says its new red palm oil provides a clean label way to colour foods naturally without using food colourings that have to be listed on ingredient lists.
Large scale solar food processing remains under-exploited, especially in hot countries, according to a study that is due to be published in the Journal of Food Science and Technology.
With Super Bowl 2013 just a ball’s throw away, beefed up pack sizes, ridged potato chips for easy dipping and well-paired flavors for hot wings, beer and pizza are set to succeed, an analyst says.
PepsiCo and Kellogg lead the global snacks market with Frito-Lay and Pringles, but who fares better in the realms of Facebook and why does this matter?
Australian snack makers face continued stagnation and economic pressures and must innovate further in niche healthy sectors to ride the current wave of challenges, a report says.
The US popcorn sector has been resilient to a pinched and health-focused economy and is now fuelled by premium-priced healthier variants, according to a new report.
Fruit powders incorporated into extruded snacks improve the nutritional profile and are well accepted by children in terms of taste and appearance, finds study.
The high level of mycotoxin contamination in Indian cereals must be addressed with improved monitoring and maximum levels for contamination set, a new study says.
