Time-tight consumers are searching the aisles for convenient products. Portability and easy-handling is a priority for 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.
Snacks have the power to drive positive emotional shopping behavior, but too much focus on health and a lack of in-store innovation could kill the joy factor, says the VP...
Breakfast biscuit makers should reduce sugar and calorie content and develop healthier variants if they want to secure continued growth, says Euromonitor International.
Australian retail major Coles misled consumers with false claims that its bakery products were ‘freshly baked’ in store when they were par-baked, the Federal Court of Australia has ruled.
Pecan Deluxe Candy (Europe) has invested in a €300,000 Yamato multihead check weigher, which can operate up to 100 bags per minute, to meet increasing demand for inclusions in products...
KP Snacks will be available across Boots stores in the UK as part of the store’s meal deal.
Merchandizing gaps in convenience stores need to be plugged and snack makers must collaborate to drive progress forward, says the category development head at General Mills Convenience as it launches...
UK food firms must seize the huge business opportunity afforded by the underdeveloped morning snacking market, as chains such as McDonald’s, KFC, Costa and Starbucks lead the way, according to...
Granola has boomed in Japan because of its health promise and versatility and Western cereal firms could cash in further by playing up the trendy aspect, says a Datamonitor Consumer...
Meat snack bars take beef jerky to a new level, appealing to busy and health-conscious Americans, says a Datamonitor researcher.
The Federation of Bakers has designed ‘breakfast boots’ to hold toast as part of an on-going campaign to promote bread as part of a healthy, balanced diet, its director says.
The future of snacks will be positioning them as part of a 'meal bridge' solution that hits on convenience, value, taste and health, says the marketing head at Snyder’s-Lance.
Snacks and confectionery have truly blurred from a product perspective and retail slant, says the president of the National Confectioners Association (NCA).
Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.
Kraft Foods has developed a high-protein snack with a meat component to tap into a space in healthy-protein snacking that it says has been missed.
Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.
The ‘right’ type of snack can improve diet quality in children under the age of 11, according to researchers looking into how snack and meal frequencies affect total energy intake and diet...
Future food processing trends will focus on convenience, which in turn will see healthier options for snacks on-the-go in terms of the variety of flavour and texture, according to tna.
Grab-and-go snacks like potato chips, nuts and donuts continue to dominate convenience store purchases, but breakfast choices are catching up, says FONA International.
Cereal makers can expect a turnaround year thanks to favorable consumption patterns and a booming young Hispanic population, says Packaged Facts.
Kellogg Australia reckons there’s a new breakfast cereal trend afloat as consumers replace traditional milk with yogurt or fruit juice, but Mintel’s innovation head says this is nothing new....
Snack firms should brace for a transition year shaped by new competition but brimming with opportunities in digital brand building and expansion, says a leading sector analyst.
There are tasty growth prospects for dessert mixes and refrigerated dough with the rise of home baking, says General Mills’ baking head.
Sweet potato should be seriously considered by cookie makers looking to tap into better-for-you indulgence, says a Datamonitor researcher.
American bakers either bake from scratch or buy pre-prepared, but in Europe there’s more demand for a convenience middle ground, says Dawn Foods.
More snack makers are outsourcing production because it’s a win-win for the balance sheet, says the president of Wyandot Incorporated.