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Trends > Convenience

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 new product launches for 2012. But what are some of the ‘most innovative’ products? 

Butterkist bagging on 'big night in' may not pay off, says analyst

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 president: 'The Twinkie is like Elvis - many impersonators, but only one king'

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.

You'll sell more sports nutrition products targeting fitness walkers and yoga enthusiasts than team sports players, says Packaged Facts

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...

Gluten-free Twinkies: A money-making move?

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.

US influence and obesity concerns fuel breakfast cereal boom in Mexico: Canadean

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.

Cheap white bread: ‘There is no point in having it at all’, says nutritionist

Consumers should be eating wholegrain breads, not basic white that offers little nutritional value, says a UK nutritionist.

Special K Nourish: ‘The concept of hot cereal in the US is a cultural change’, says analyst

US consumers don’t have the habit of eating hot cereal, but they are very open to new concepts and the Special K Nourish launch should do very well, says an...

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