Special Edition Series
Cracking good reads: BakeryAndSnacks 2017 special features calendar
Annually, our email subscribers receive a series of special newsletters containing indepth features on trending topics. These articles will also be available free-to-view on the website and mobile apps.
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If you think you have something to bring to the table, please contact BakeryAndSnacks’ editor, Gill Hyslop on firstname.lastname@example.org or by following this link. We will only consider material of editorial value.
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Food safety/standards in snacks and bakery
January 26, 2017
Navigating the quagmire of stringent regulations and product recalls isn’t a walk in the park as it requires a detailed knowledge of critically important hygienic conditions and strategies. BakeryAndSnacks delves into the key food safety issues that food processors need to know. Aligned to this topic, we will also post a live feed of our panel discussion on ‘Dealing with recalls – prevention and how to avoid a PR disaster for candy & snacks’, to be recorded at Prosweets in Cologne, Germany, on Sunday, January 31.
Bakery and snacks US market report
March 16, 2017
A healthy, convenient indulgence – that’s what consumers wanted in 2016 and that’s what is forecast to be one of the biggest drivers of NPDs in the snacks and bakery sector in 2017. Gluten-free is going mainstream; protein is the must-have fortification; sugar is the big no-no; and more traction is being given to clean labels. We take a look at the top consumer trends shaping the US bakery and snacks market.
Intelligent packaging in candy & snacks
April 18, 2017
Augmented reality, holograms and personalized packs – packaging for tomorrow’s snacks is predicted to go way beyond basic branding and product protection. The global active, intelligent packaging industry is alive with innovation and forecast to double to €32bn ($33bn) by 2022. We team up with our sister publication ConfectioneryNews to explore how candy and snack firms can leverage emerging technologies to add value to their packaging.
Is grain-free the new gluten-free?
July 27, 2017
Grain-free may still be niche but it’s gaining traction among consumers who perceive it as the next step to better health. ‘Going completely grainless’ is becoming increasingly popular among consumers who are moving away from processed foods and incorporating natural ingredients, such as nuts, legumes and pulses, into their diets that boost their intake of proteins and minerals. The grain-free trend is an extension of the gluten-free trend, which is predicted to reach $4.35b by 2013 in the US, according to MicroMarketMonitor. We investigate further.
Brand/character licensing in snacking and bakery
November 2, 2017
Licensing is fast becoming a major factor in the success rate of a product. Studies conducted in the US and Germany over the past few years have noted how children significantly prefer the taste of foods that feature popular cartoon characters on the packaging. With films such as the new Star Wars commanding the cross-generational global franchise top spot, it seems as if the sky is the limit. BakeryAndSnacks will go where no man has gone before to seek out new ideas.