Figures from Information Resources Inc. (IRI) indicate the top 10 packaged food launches in 2013 had total sales approaching $1bn. The list reflects a number of overall industry trends, including Greek yogurt, low-calorie, and convenience foods.
Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.
Federal charges have been filed against Kellogg and numerous letters sent calling for an end to the Memphis lockout, but the company says a resolution is impossible because the BCTGM union is refusing to negotiate.
tna sells its first intelli-flav 3 CLS into US and Iraq
Banning junk food near schools, one of India’s biggest and long-running public health issues, seems like it will continue some more after industry officials and health activists on a court–appointed panel were unable to forge a common direction.
Last month, HGCA unveiled the five companies that will take part in its eGrain passport pilot to determine the feasibility of moving the current paper grain system online. Roz Reynolds, HGCA’s head of marketing, caught up with Milling & Grains ahead...
Ammeraal Beltech has launched its second-generation Permaline U2 belt with a pre-printed positioning template to make it easier for bakery staff to place products such as pizza, pastry or pies onto a conveyor.
Cambridge Engineered Solutions (CES) metal conveyor belt manufacturer, is looking to expand in Spain and Poland and has released a Spanish-language version of its product catalog for customers in central and South America.
Warburtons has secured planning permission to build a £20M factory in Burnley, Lancashire, dedicated to its sandwich alternatives lines, including Wraps and Sandwich Thins, plans for which it announced in January.
Swiss bakery firm Aryzta will acquire Canada’s Pineridge Bakery and US Cloverhill Bakery for a collective sum of €730m (US$1.01bn) in a move its CEO says will shift the company into more relevant convenience channels.
Gluten-free and dairy-free are the new buzzwords in the Middle East’s bakery market, as consumers look for ‘healthier’ bakery products, industry sources have said.
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 a Brazilian trade association at this year's Europain.
A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.
PACK EXPO, the international processing and packaging industry exposition, is expected to draw 50,000 attendees, feature 2,000 exhibits, and stretch over 1.1m square feet.
Increased recovery and recycling targets mooted in an EU review have been backed by EUROPEN, providing they look at existing waste management infrastructure, capacity in member states and disparate performances.
Five US senators have called on Kellogg to ‘act swiftly’ and resolve its Memphis lockout, which has seen more than 200 employees unable to work at the ready-to-eat cereal plant for over four months.
President George W. Bush, a guest speaker at this year’s Snaxpo, gave an open and personal account of his time as president and the events of 9-11, shedding light on leadership skills and crisis management.
Allied Bakeries (AB) will use consumer diet and health concerns in a bid to reverse a predicted 8% sales decline in white plant bread products in the next few years.
Children are the smallest consumers, yet they can carry big power in terms of a household's food purchases. Here are some kid's food packages that tout the taste, convenience, and other features that children and parents hunger for.
Nutrition labeling will expose snacks for what they are, but we’re committed to being transparent and confident US consumers will remain a snacking nation, says the CEO of the Snack Food Association (SFA).
Moving enzyme production largely into factories using genetically modification has resulted in better functioning enzymes, yet the bakery industry has been a poor communicator on both the ubiquity and benefits of GM enzymes, said one baking enzyme expert.
Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part III
Governments and consumers want more transparency and regulatory bodies are closely eyeing snacks, so it is more crucial than ever to come together as an industry, warns Frito-Lay’s chief marketing officer.
Fiber-rich almonds and almond skin may selectively boost the populations of bifidobacteria and lactobacilli in the gut, says a new study funded by the Almond Board of California.
In 2012, Late July’s revenues were a modest $18.6m. In 2014, founder and CEO Nicole Dawes says the brand is "currently at a $60M run rate", primarily due to explosive growth in sales of organic snack chips. Not bad going considering she’s vying...
The use of edible films could be a new approach to the production of functional cereals and bakery products with added probiotics, according to new research.
United Biscuits has revamped the cheese flavor of its baked Mini Cheddars snack, developed a new chili beef flavor and added more price marked packs to target impulse buys.
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.
Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part II
Consumers and their demands are in charge of business; driving everything we do in marketing terms and pulling us into their world, says Frito-Lay’s senior vice president and chief marketing officer.
With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by Rabobank.
A food sleuth from Microtrace says proper analysis of contaminants found in food and beverage products is crucial to preventing an incident from becoming a full-blown crisis.
While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...
Premier Foods now has “the brightest outlook for a decade”, after re-engineering its balance sheet with a major refinancing plan, says City analyst Shore Capital.
Interview with Bobo's Oat Bars founder Beryl Stafford
Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...
Bakery ingredients business, Bakels, has opened a new center for product development, offering a ‘bridge’ between bakers, confectioners and retail channels to shorten the development cycle.
Indian Tobacco Company (ITC) will open a Rs.700 crore ($113m) food manufacturing facility producing branded packaged biscuits, snacks, noodles, juices and Atta (wheat/powder flour).
Bakery supplier Zeelandia is backing National Apprenticeship Week by offering an insight into careers in the food industry to girls at Sacred Heart of Mary School in Upminster.
Premier Foods has revealed 18% growth in trading profit in full-year results for 2013, alongside a new pensions deal and a much-awaited major capital restructuring plan designed to “liberate the firm from its past”.
Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.
