Seabrook Crisps has invested £32,730 in new machinery and the creation of at least four jobs as part of wider plans to boost innovation, improve production flexibility and boost sales.
United Biscuits will take its core savory snack lines on a UK depot tour to engage with retailers on how best to stock and display products in impulse channels.
Frito-Lay has opened a compressed natural gas (CNG) fueling station in the US as part of its move to convert 20% of its diesel fleet.
Frito-Lay Japan has developed an array of limited edition snacks for October, from avocado and cheese tortilla chips to burdock and soy flavored extruded snacks.
Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.
Frito-Lay held sturdy Q3 sales but lost market share to premium competitors – a loss PepsiCo chairman and CEO Indra Nooyi admitted was far from ideal but not a long-term concern.
The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).
The by-product from non-genetically modified, food grade cottonseed packs high levels of protein into extruded snacks, says a professor from New Mexico State University.
Diamond Foods will pool snack NPD efforts under one roof with its first dedicated innovation center.
The founder of a company marketing a product called WOATS Oatsnack says he has a found a new niche for oats in the healthy indulgent snacks category.
The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.
Sales of savory snacks including crackers, rice cakes and pita chips climbed 21% in the last year across Latin America – a region with the fastest-growing global snacks sector, according to Nielsen.
Who buys gluten-free and what motivates purchases in the sector?
Origin labeling for single ingredients would be a logistical nightmare for snack makers serving no value to consumers, says the European Snacks Association (ESA).
Frito-Lay has developed a method to adhere large, three-dimensional food flakes such as meat and vegetables to regular snacks, to emulate pizza, nachos and tostadas.
The UK’s Food Standards Agency (FSA) has begun testing for the presence of soy in wheat flour mills across the country.
UK gourmet popcorn maker Joe & Seph’s has secured listings with World Duty Free and Cineworld, adding to its airline presence – channels its co-founder says spark unprecedented brand attention.
United Biscuits (UB) has developed a sustainability initiative by using waste cooking oil to power 12 of its lorries and plans to roll out the project further across the business.
Graze realizes subscription snacking opportunities stretch far beyond its desk-friendly concept and is taking a leap into sharing with big box varieties, its CEO says.
Extruded snacks made from colored-flesh potatoes have antioxidant levels two to three times higher than regular potato varieties, a study finds.
PepsiCo is seeking to patent a method of making chewy granola bars, bites and other snack products containing carbonated ‘fizzy’ candy.
Reformulation is not the sole solution to obesity, as health-conscious consumers could be increasing their calorie consumption by choosing low-sugar or low-fat products, according to research from AB Sugar.
Glanbia Nutritionals will start milling gluten-free oats in November at its Irish food grade mill - verifying the entire process with a closed-loop supply chain.
Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
Less than 10% of UK adults say they monitor salt intake ‘strictly’, with almost half revealing they do not monitor salt intake at all, according to new data.