Companies are increasingly moving into new market areas in a bid to drive and grow business. It's a risk, particularly if knowledge in the new sector isn't as strong as competition, but it seems to be one worth taking...
Baking muffins with yogurt can add a functional and nutritional punch while tapping into an explosive global trend, says a Datamonitor researcher.
America has voted: they want wasabi ginger Lay’s chips. No big surprise, but a vote that should see snack makers running back to the lab to dream up ‘new’.
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called...
UK gourmet popcorn maker Joe & Seph’s has secured listings with World Duty Free and Cineworld, adding to its airline presence – channels its co-founder says spark unprecedented brand attention.
Graze realizes subscription snacking opportunities stretch far beyond its desk-friendly concept and is taking a leap into sharing with big box varieties, its CEO says.
PepsiCo is seeking to patent a method of making chewy granola bars, bites and other snack products containing carbonated ‘fizzy’ candy.
General Mills has defended the future of Annie’s natural and organic snacks under its ownership, but two experts say the company will have to work hard to beat the critics....
Cereal pots appeal to consumers seeking faster, easier ways of eating breakfast, but manufacturers must go beyond simple, on-the-go pot packaging, says Datamonitor Consumer.
Premier Foods has put £10m ($16m) behind a multi-media promotional Mr Kipling campaign, just months after committing £20m ($32m) for a snack pack production line.
Mexican bread titan Grupo Bimbo and US cereal major General Mills have ranked on Forbes’ annual top 100 ‘most innovative’ companies list.
Younger consumers are reaching for snacks to accompany and round out meals, and the better-for-you category is set to benefit most, finds The NPD Group.
Deli breakfasts have boomed in the US as consumers seek faster, fresher alternatives to traditional ready-to-eat (RTE) cereal category, according to Nielsen.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
Manufacturers should look to develop breads tailored to women’s nutritional needs, according to a Datamonitor researcher.
There is hope for cheaper and more accessible wheat as a draft genetic blueprint of bread wheat genome is unveiled by the International Wheat Genome Sequencing Consortium.
Mexican bakery giant Grupo Bimbo is set to acquire Ecuadorian company Supan – its first buy in the region.
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread,...
Archer Daniels Midland (ADM) will buy WILD Flavors for €2.3bn citing fast-growing demand for natural food and beverage flavors and ingredients as the rationale.
Finnish firm Fazer has announced the closure of two of its bakeries – a move it said was unavoidable considering a market shift from pre-packed bread to in-store baked.
Sales of wraps, sandwich thins and gluten-free products have helped Warburtons offset “difficult” trading conditions to increase turnover and operating profit in the 52 weeks to September 28 2013.
Instant hot cereal is rising in Russia as urban consumers seek healthy, convenient options, but beware - indulgence remains top of mind, says an analyst from Canadean.
Since it was created in 2012, Chapul Inc. has been on a mission to integrate edible insects into Western diets, using its cricket energy bars as the vehicle.
Liquid snacking is a healthy, convenient alternative to snack bars – a segment many consumers are bored of, according to the co-founder of NUWI Quinoa Snacks; a drinkable snack.
Synder’s-Lance will kick-start a restructuring plan to improve margins and drive focus on its branded products following the completion of its private brands divestment to Shearer’s Foods.
Breakfast biscuit makers should reduce sugar and calorie content and develop healthier variants if they want to secure continued growth, says Euromonitor International.