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Trends > Health



Less salt, less fat or rich in added vitamins – great aspirations, but it’s more work to make a product that still tastes good. Although the industry has been making strides towards achieving reformulation targets, big technical challenges remain.

‘These are conscious meal replacements’: Snacking becoming the norm

There’s a “macrodynamic shift” happening in how we eat as a culture, according to a report from The International Dairy-Deli-Bakery Association, and snacking has become a part of daily life....

Corbion preps for US trans-fat crackdown with alternative emulsifiers for bread makers

Corbion Caravan has launched two emulsifiers without partially hydrogenated oils (PHO) in response to an incoming US trans-fat ban.

Diet soda: A key to weight loss?

Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be...

New guidance to prevent free-from faux pas

Concern over misuse of the term ‘free-from’ in relation to allergens in food products and a need for greater standardisation of manufacturing practices has led the British Retail Consortium (BRC)...

News in brief

Glanbia buys US protein bar maker for €200m

Irish dairy and ingredients giant Ganbia is acquiring Californian protein bar specialist thinkThin for $217m (€200m), as it boosts its bar presence.

Unhealthy snacks heavily advertised to children: UConn study

A study claims that while snacks in schools are getting healthier, snack companies are still targeting children with unhealthy snacks.

Time for candy makers to prepare for FDA added sugar label changes, says consultant

US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a...

Microbiota influences impact of dietary strategies for blood sugar: Study

People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals....

Not just quantity: Nofima says think about fiber quality

There’s frequently talk that consumers aren’t getting enough fiber in their diets; but are they simply not getting the best quality fiber?

Angelic Bakehouse brings healthy bread to Costco

Wisconsin-based Angelic Bakehouse will make its popular Sprouted Seven-Grain bread available in Costco locations across the US Midwest after years of availability in small shops.

General Mills sued over protein content of Cheerios

A class-action lawsuit has been filed against General Mills, alleging that high-protein Cheerios are falsely marketed.

KIND trying to sustain growth with sugar removal promise: Euromonitor analyst

With KIND’s announcement that it will be cutting sugar across its line of fruit and nut snack bars, one analyst said this is a move the company hopes will help...

Junk food not the biggest culprit for obesity: Study

While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk...

Chocolate market to exceed $26bn by 2018: Packaged Facts

The chocolate market will exceed $26bn in the US by 2018, according to a recent report.

Exo launches new line of savory cricket bars

Exo will launch three new savory cricket bars this year, the company has announced.

KIND cuts added sugar in Fruit & Nut bars ahead of potential “added sugar” label change

KIND LLC will significantly reduce added sugar in some of its snack bars in spring 2016, which will make its label more appealing to health conscious shoppers, especially if FDA’s...

DuPont launches PowerMill enzyme for efficient baking

DuPont has launched a new enzyme, which the company said will help millers improve extraction rates, as well as save time and money.

Kellogg cereal ‘building momentum’ with adult varieties, but still down in Q3

Although Kellogg’s CEO was positive during the company’s Q3 2015 earnings call, cereal sales and net sales were both down.

Porridge's prebiotic potential previewed by Nordic researchers

Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.

The 'premium piece': Snyder’s-Lance plugs portfolio gap with $1.9bn Diamond Foods acquisition, analyst says

Snyder's-Lance agreed to acquire Diamond Foods, Inc. last week and one Mintel analyst believes the acquisition helps Snyder’s up its game in premium.


DSM’s new BakeZyme bromate-free, offers increased elasticity

One of DSM’s latest baking enzymes not only helps dough becomes more elastic; it can also work to replace an under-fire flour improver.

Small packs for developing world to help global breakfast cereal top $40bn: Technavio

The global breakfast cereal market’s revenue is expected to balloon from $34.8bn in 2014 to $40.3bn in 2019, according to a research from Technavio.


Old products with a new twist: How to get consumers to experiment with new baked products

Consumers want to experiment with what they eat, one bakery executive said, but they want to do it within the confines of familiarity. 


Customization essential to innovation in bakery

Customization is the key to giving consumers what they want to see from the bakery industry, according to one industry consultant.

Q&A with Cargill

Cargill says Omega-3s poised for growth in snacking

Omega-3 supplementation will make waves in the bakery and snacking industry, says Cargill's specialty seeds and oils chief.

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