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Trends > Diversification

Grupo Bimbo acquires Ecuadorian firm Supan

Mexican bakery giant Grupo Bimbo is set to acquire Ecuadorian company Supan – its first buy in the region.

Chia seed, tartary buckwheat gluten-free bread ticks nutritional boxes: Research

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 buys WILD Flavors for $3.1bn

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.

Fazer closes 2 factories in industrial to in-store shift

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. 

Warburtons’ offsets difficulties to secure growth

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.

Health for breakfast; indulgence for lunch - Instant porridge blossoms in Russia

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.

Dispatches from IFT 2014

Cricket bars founder: ‘We launched a product without a supply chain in place to scale it’

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. 

NUWI Quinoa Snacks: We are a snack in a bottle – it’s the future

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.

News in brief

Snyder’s-Lance to restructure as it completes $430m private brand divesture

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.

Euromonitor: Health concerns could slow breakfast biscuit boom

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 bags on pub passion during World Cup

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...

The future of snacks? Popped, ancient grains and the rise of craft brands

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.

Warburtons guns for UK gluten-free supremacy

UK bakery business Warburtons has ambitions to boost the gluten-free category and grow its market share as it rolls out gluten-free thins.

Crisis in Ukraine forces up world wheat prices

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.

US cereal U-turn: 10% upswing over next four years, says Packaged Facts

Cereal makers can expect a turnaround year thanks to favorable consumption patterns and a booming young Hispanic population, says Packaged Facts.

SPECIAL EDITION: FLEXIBLE BAKERY & SNACK PRODUCTION

Artificial Intelligence: Baking with algorithms for 'infinite' flexibility

Baking with algorithmic software can help minimize mistakes as busy bakers work to broaden portfolios, according to developer PreciBake.

SNACKING ON IDEAS WITH SALLY LYONS WYATT: PART II

IRI on snacks 2014: ‘Consider this your transition year’

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.

Food Service Specialties: Snacks can scoop up sales with co-branded dips

Co-branded dips can load up tasty sales for snack makers, says Food Service Specialties.

Fuchs North America to launch 10 ethnic snack seasonings

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.

Europain 2014

Dawn Foods: Bakery convenience concept differs in US and Europe

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.

Spherical snacks, upscale nuggets, and healthfulness: Snacking category broadens as consumers consume more

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...

Europain 2014

Philibert Savours CEO: Organic cuts my world in two

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...

Snacking on ideas with Sally Lyons Wyatt: Part I

IRI executive: Snacks faced a competitive shark tank last year

Snack makers survived a difficult 2013 with increased competition forming a much larger battleground that included quick-serve, online and even airlines, says a leading sector analyst.

Dispatches from Europain 2014

World Cup Brazil: Good for Brazilian bakers?

The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to...

Kellogg muesli launch taps into ‘superfood’ trend

Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.

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