Time-tight consumers are searching the aisles for convenient products. Portability and easy-handling is a priority snacking on the go, simple and easier mixes for baking and fast cereal and bar options for breakfast. Consumers have no time to waste and industry cannot waste time in catering to this fast-lane lifestyle.
Use of functional ingredients and co-branding is needed if dessert mixes are to serve a “lost generation” who want to bake but can’t, says an analyst.
Europe is still behind America on the nutrition bar trend and European perceptions of sweetness levels are different, says ADM marketing boss.
General Mills has developed gluten-free cereal lines, added protein, targeted adults and re-launched old favorites in a bid to boost cereal business in the US over the past year.
The hybrid bakery boom has been spearheaded by the now infamous cross-bred cronut, but the hype will soon settle and imitations will fall flat within a year, says Datamonitor Consumer.
Bakery is like fashion – fresh bakery is in and ‘fresh at your convenience’ is the latest trend hitting runways, says Nielsen’s bakery expert.
Interchangeable frozen dough machines for the cookie sector enable manufacturers to cater to booming demands for fresh-baked cookies, Baker Perkins says.
Puratos Group has developed a line of multifunctional baked good fillings that can slash fat and improve shelf life while tapping into indulgence, its product manager says.
The global frozen bakery market will reach $32,505.2m by 2018, with the Asia-Pacific market promising the greatest growth, according to new report findings.
Moving business online enables bakers to pick up new, younger customers because of the convenience factor, says the vice president of Busken Bakery.
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
The cereal bar category in Asia is on the cusp of a boom with young urbanites a ripe target, particularly in India, says an analyst.
One in five Americans now grazes on snacks throughout the day instead of eating three square meals or even several ‘mini-meals’ a day, according to new research suggesting the line...
Convenience chain 7-Eleven has developed an organic better-for-you snack range to retail alongside premium brands – an interesting move but one that needs to be executed cleverly, warns an analyst.
UK food makers have been focused on the lunchbox trend but have failed to notice a gaping hole full of promise – the after school snacking occasion, a Mintel analyst says.
A new survey has revealed that far from enjoying a traditional full English each morning, many Brits are skipping breakfast because they say they do not have enough time.
Frito-Lay has adapted traditional bread recipes and developed a cooking process to create shelf-stable crisp bread snacks.
Promoting positive nutrition with mixed grains alongside a low fat content will give Kellogg a competitive edge in the porridge market, says analyst.
Europe is driving global bakery innovation ahead of the US, representing over half of all product launches for 2012. But what are some of the ‘most innovative’ products?
Europe is driving global bakery innovation ahead of the US, representing over half of all new product launches for 2012. But what are some of the ‘most innovative’ products?
Butterkist’s promotional partnership with Universal aims to tap into the “big night in” consumer trend during times of economic difficulty, but one analyst doubts this tactic is enough in an...
Hostess Brands may develop new cake lines with added fiber, wholegrain or even gluten-free variants and it's not afraid of competition, its president says.
Sports nutrition marketers have traditionally focused on young men, sports teams and hardcore athletes. In future, however, they will need to spend more time targeting women, weekend warriors and consumers...
A gluten-free Twinkie would plug a market gap and hold huge appeal among US gluten-free consumers looking for indulgence and taste, says an analyst.
Younger Mexican consumers have adopted healthier eating trends as US influence, obesity concerns and marketing efforts take hold, prompting a sharp rise in breakfast cereal consumption, according to Canadean.
Consumers should be eating wholegrain breads, not basic white that offers little nutritional value, says a UK nutritionist.