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.
PepsiCo, the world's largest snack maker, said it was “going through a little change in our thinking” as it reported its Q1 2015 results.
The demand for in-line nutrition analysis is on the rise as snack makers face increasing pressure for accurate nutrient content, says the sales director of Foss North America.
The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association...
The UK needs more whole grain products and daily intake recommendations to drive consumption up to healthy levels, says an expert.
Extruded snack makers are using low output machines to run R&D tests in-house and many are working to develop healthier variants and inventive shapes, say equipment suppliers.
Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
The Snack Food Association (SFA) is determined to correct misperceptions held among consumers, government and regulators about the nature of the snack category and its role in health, its CEO...
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
Bühler has carried out tests with the American Peanut Research & Education Society (APRES) to evaluate the effectiveness of industrial peanut dry roasting parameters in Salmonella reduction using Salmonella surrogate,...
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
Pleas to ditch ‘unhealthy’ snacks at tills have met with “disappointing” responses from Marks & Spencer (M&S) and WHSmith, according to the nutritionist driving the campaign.
Price policies could encourage healthier diets, according to a new publication by the World Health Organisation (WHO) Europe.
White bread fortified with antioxidant-rich onion skins presents promise in preventing onset and spread of gastric cancer cells, researchers claim.
From all-day grazing to the 20% YoY growth in meat-based snacks, the merits of cricket flour, when and how to raise capital, nutrient density and guerrilla marketing, the FoodNavigator-USA Snacking Trends...
Kellogg is exploring Australia’s voluntary front-of-pack health star rating scheme following public attacks from consumer advocacy group Choice.
The UK is the prime focus for Menken Orlando’s expansion of its Asian rice snack brand Mitsuba as consumers increasingly look for unusual snacking flavors, says its sales director.
America’s sports nutrition market has been re-shaped by a clear shift towards savory flavors and meat in the bar category, says Packaged Facts.
Most leading UK cereal bars and breakfast biscuits contain between 30 and 40% sugar and would be better suited in confectionery aisles, Which? says.
A ‘perfect storm’ of cultural, culinary and demographic trends has led to a stubborn weakness in breakfast cereal sales in countries like America, with all-day snacking replacing sit-down meals and...
Bunge North America has bought Illinois-based Heartland Harvest to bolster its expertise in extruded foods and serve consumer demand for better-for-you snacks.
Savory flavors are gaining momentum in the traditionally sugar-saturated nutrition bar category with the entrance of two more companies.
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to...
Kroger’s natural and organics brand Simple Truth notched up sales of $1.2bn in 2014, and continues to generate double digit growth, said CEO and chairman Rodney McMullen at the company’s...