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Trends > Convenience

Convenience

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.

General Mills: ‘We are not waiting on industry trends to improve’

General Mills reported lower-than-expected earnings for Q2, fiscal 2014 but said it plans to reinvigorate business in the second half with NPD.

Emerging markets hold sweet hope for dessert mixes

Tunisia, Iran, Serbia and Indonesia hold great promise for dry dessert mixes given that these markets have less chilled and frozen storage, an analyst says.

Kellogg NPD: Mess-free frozen breakfasts target morning rush

Kellogg’s new frozen breakfast products are mess-free, on-the-go options that will attract today’s busy consumer, an analyst says. 

Toastable pastry: Grupo Bimbo files US patent

Grupo Bimbo has developed a process that uses flavored fats to laminate pastry layers, enabling the end product to be toasted without flavor loss.

Global snack trends 2013: ‘It was a spicy year’

Fiery flavors, popped chips and retail-ready pack designs were some of the biggest trends for snack makers this year, according to trade heads in Europe and the US.

Choice is important when snacking is a way of life, says SFA CEO

A broad and mixed range of healthy and traditional snacks is important as snacking becomes a way of life for Americans, the CEO of the Snack Food Association (SFA) says.

‘Buzzworthy’ superfood ingredients invigorate US hot cereal market

Ingredients like chia and quinoa have scored manufacturers points in the thriving hot cereal segment, a Mintel analyst says.

Dessert mixes: How to target a generation who can't bake

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.

ADM on transatlantic differences: “American sweet” protein bar

Europe is still behind America on the nutrition bar trend and European perceptions of sweetness levels are different, says ADM marketing boss.

General Mills cereal tactics: Fan bases, adult fun, gluten-free and protein

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.

Calm down about cronuts – they’re not the next big thing…

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.

BREAD KNOWLEDGE: NIELSEN INSIGHTS PART I

Nielsen: Fresh bakery is in fashion and par-baked loaves are hitting runways

Bakery is like fashion – fresh bakery is in and ‘fresh at your convenience’ is the latest trend hitting runways, says Nielsen’s bakery expert.

Baker Perkins tackles challenges of a cookie boom

Interchangeable frozen dough machines for the cookie sector enable manufacturers to cater to booming demands for fresh-baked cookies, Baker Perkins says.

Puratos rolls out fat-cutting, long-life fillings globally

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. 

Frozen bakery will to soar to $32.5bn by 2018

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. 

Going online means you can capture millennials, says Busken Bakery VP

Moving business online enables bakers to pick up new, younger customers because of the convenience factor, says the vice president of Busken Bakery.

ABA & BEMA: Frank talk about bakery challenges

Regulation, consumers, retailers: Dealing with change in the bakery sector

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?

Urban, young office workers in Asia could energize cereal bar category

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 has ditched regular meals in favor of serial snacking, says IRI report on ‘opportunist’ eaters

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...

Can 7-Eleven's own-label snacks compete with premium brands?

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.

The market for after school snacks is untapped, says Mintel

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.

No time for breakfast: Convenience is king

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.

Hot stuff: Special K multi-grain porridge has a competitive edge, says analyst

Promoting positive nutrition with mixed grains alongside a low fat content will give Kellogg a competitive edge in the porridge market, says analyst.

Frito-Lay files patent to ‘snackify’ bread

Frito-Lay has adapted traditional bread recipes and developed a cooking process to create shelf-stable crisp bread snacks.

Europe no.1 in the global bakery innovation race

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?

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