Researchers target acrylamide reduction in potato chips

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 &...

COMMODITY REPORTS: USDA

Lower domestic wheat use spells higher global supply: USDA

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).

Fibrous barley and mushroom beta-glucans reduce glycemic response of extruded snacks: Study

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’s ‘highly successful collaboration’ with Taco Bell prompts chip launch

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.

Sorghum is celiac-safe: Study

The cereal grain sorghum is a safe food for consumers with celiac disease and therefore ideal for gluten-free formulations, new research finds.

NJ firm launches ‘world’s first low fat, low calorie, snack nuts’. But are they better for you?

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 unexploited and brimming with prospects for snacks, says expert

Seaweed is an extremely nutritious yet unexploited food ingredient that holds huge prospects for snack makers, a research expert says.

Nestlé targets coconut water frenzy with new frozen snack

Nestlé says its newly launched coconut water-based frozen snacks will hold great appeal among US consumers.

SNAXPO 2013: FROM THE FLOOR

Demand for fat, sodium and sugar testing in snacks mounts, specialist

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.

SNAXPO 2013: EDUCATIONAL SESSIONS

Hispanic snacks: Hot opportunities beyond Latin American consumers

There are tremendous opportunities for Hispanic snacks that target non-Hispanic consumers, but products must be spicy and authentic, according to a marketing expert.

Product line malfunction caused McCoy’s plastic contamination, says KP Snacks

A production line malfunction was the cause of plastic contamination in four variants of McCoy’s potato chips, KP Snacks says.

Innovation and new markets: How snack firms can ride the recessionary wave

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).

SNACKING ON IDEAS: SALLY LYONS WYATT SNAPSHOT

Frugal foodies, quick serve competition and health quests: Snack firms take heed…

Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.

Mary’s Gone Crackers to expand after majority stake sale

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.

‘Veggie snacking has seen tremendous growth’, says General Mills

General Mills has thrown its weight behind mainstream veggie snacking  with two new snack lines under its Green Giant brand.

Velcro seal pouches ensure ease of use for seniors and kids, says Infinium Printing

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...

New technology supports heat-sensitive nutrients in snacks and biscuits

Biosciences firm Carritech Research has developed a processing and formulation technology to manufacture snacks and biscuits with heat-sensitive nutrients and vitamins.

Sensient: New yeast extracts can help cut sodium by 50%

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.

Apple cider waste to snacks: UK NPD specialist develops process

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.

The luck of the Irish? Keogh’s Crisps hopes to charm UK with Shamrock chips

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....

News in brief

Frito-Lay launches barbecue SunChips

Frito-Lay has developed a barbecue flavour variant of its SunChips brand.

Puffed and toasted ancient grains plug unique texture and flavor demands, says ConAgra Mills

Puffed and toasted ancient grains fulfill consumer demands for unique texture and flavor in baked goods and snacks, says developer ConAgra Mills.

Demand prompts Snyder’s-Lance to extend reduced fat Cape Cod line

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.

News in brief

United Biscuits wins ‘Savory Snack Product of the Year 2013’ for Jacob’s Oddities

United Biscuits brand Jacob’s Oddities has been voted the Savory Snack Product of the Year 2013 from a 10,000-strong consumer survey.

Frito-Lay may appeal loss on Tostitos Scoops patent row

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.