Nestlé says its newly launched coconut water-based frozen snacks will hold great appeal among US consumers.
There is more demand from snack makers to quantify ingredients with a bad name given new labeling requirements like front-of-pack nutrition panels, says a testing specialist.
Snack makers must continue to innovate and develop new markets to succeed in a tough and increasingly competitive marketplace, says the president of the Snack Food Association (SFA).
Only one in ten US consumers gets the recommended amount of fiber, but fibrous whole grain ready-to-eat (RTE) cereals can boost daily intake by around 14%, a new study finds.
Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.
General Mills has thrown its weight behind mainstream veggie snacking with two new snack lines under its Green Giant brand.
Biosciences firm Carritech Research has developed a processing and formulation technology to manufacture snacks and biscuits with heat-sensitive nutrients and vitamins.
The trade association representing margarine and vegetable fats makers in the EU has tightened its Code of Conduct for the third time since 1995, in an effort to reduce trans...
Ready-to-eat (RTE) breakfast cereal made using African yam bean, maize and coconut extract holds promise for diabetics, researchers say.
Sunsweet Bakery has launched a new line of purple colored plum-infused baked goods that offer a tasty, new experience with a ‘myriad of health benefits’, it says.
A snack is a snack in every market making global brand building easier, a Euromonitor analyst says.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of...
Knowledge on ingredients and formulation puts Taura Natural Ingredients in good stead as it ventures into developing and manufacturing fruit snacks for selected partners, its marketing manager says.
German baking ingredients firm Ireks has launched a new chia seed bread mix for the UK that it claims will appeal to British consumer demand for “superfoods”.
Contract manufacturer Natur Boutique wants to shift its organic dried banana snack beyond health stores and is in talks with major retailers.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from...
US supplier Balchem has joined with Dutch firm Van Eeghen Functional Ingredients (VEFI) to develop the European choline foods and food supplements market, after the nutrient won three EU health...
Contract manufacturer Laboratoire PYC has sliced carbohydrate content by 80% in its latest dietetic whole grain bread product to target the ‘strict diet stage’ in weight management, it said.
UK firm Allied Bakeries has launched a high fiber white bread loaf and roll line under its Allinson brand to target huge opportunities in the healthier white segment, its brand...
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
Smaller and larger snack portions are equally effective in decreasing cravings and feelings of hunger, say researchers.
The Kellogg Company has launched new frozen breakfast options under its Special K and Eggo brands that it claims are ‘on-trend’ with consumer needs.
Yeast beta-glucan increases the body’s ability to fight pathogens, and showed a 25% better record of cold-fighting compared to placebo in a new German study.
Prebiotic fibres like oligosaccharides can help ease gut ‘dysbiosis’ common among the obese and overweight, say Belgian researchers.
The UK Food Standards Agency is assessing two novel food applications for clubmoss sporopollenin shell extracts and a novel omega-3 and omega-6 oil; while DSM is lauding the official EU...