Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food &...
A drop in domestic wheat use has left higher global supplies – up 2.9 million for 2012/13, according to the US Department of Agriculture (USDA).
Fiber content of extruded snacks can be upped while the glycemic response is lowered with the inclusion of beta-glucan fractions from barley and mushrooms, finds new research.
Frito-Lay has launched Doritos Locos Tacos tortilla chips to profit from soaring consumer enthusiasm surrounding its year-long partnership with quick service restaurant Taco Bell.
The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.
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...
Seaweed is an extremely nutritious yet unexploited food ingredient that holds huge prospects for snack makers, a research expert says.
Nestlé says its newly launched coconut water-based frozen snacks will hold great appeal among US consumers.
There is more demand from snack makers to quantify ingredients with a bad name given new labeling requirements like front-of-pack nutrition panels, says a testing specialist.
There are tremendous opportunities for Hispanic snacks that target non-Hispanic consumers, but products must be spicy and authentic, according to a marketing expert.
A production line malfunction was the cause of plastic contamination in four variants of McCoy’s potato chips, KP Snacks says.
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).
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.
General Mills has thrown its weight behind mainstream veggie snacking with two new snack lines under its Green Giant brand.
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...
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....
Frito-Lay has developed a barbecue flavour variant of its SunChips brand.
Puffed and toasted ancient grains fulfill consumer demands for unique texture and flavor in baked goods and snacks, says developer ConAgra Mills.
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.
United Biscuits brand Jacob’s Oddities has been voted the Savory Snack Product of the Year 2013 from a 10,000-strong consumer survey.
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.