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...
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.
KP Snacks has gone pub-themed for the 2014 FIFA World Cup; recreating a local UK pub in Rio for the games and running a consumer competition fronted by celebrity pub...
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.
UK bakery business Warburtons has ambitions to boost the gluten-free category and grow its market share as it rolls out gluten-free thins.
Political instability in the Ukraine has reinforced the UK’s need to increase its own food security and production, National Farmers Union (NFU) president Meurig Raymond has warned.
Cereal makers can expect a turnaround year thanks to favorable consumption patterns and a booming young Hispanic population, says Packaged Facts.
Baking with algorithmic software can help minimize mistakes as busy bakers work to broaden portfolios, according to developer PreciBake.
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.
Co-branded dips can load up tasty sales for snack makers, says Food Service Specialties.
Fuchs North America will launch a line of snack seasonings that draw inspiration from Asia, South America and the Mediterranean region to differentiate amid the ethnic flavor boom.
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.
A consumer’s definition of ‘snack’ is broadening to encompass beverages and foodservice items, and snacking at least twice a day is up, according to new research from foodservice research and...
Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something...