Special Edition Series

Cracking good reads: BakeryAndSnacks 2017 special features calendar

By Gill Hyslop contact

- Last updated on GMT

Cracking open cutting-edge trends, news and developments in the bakery and snacks sector in 2017. Pic: ©iStock/Ivannag82
Cracking open cutting-edge trends, news and developments in the bakery and snacks sector in 2017. Pic: ©iStock/Ivannag82
Reporting from the coalface to bring you breaking news in the bakery and snacks sector is our game plan for 2017. Next year, we will delve into safety strategies, smart packaging, the ‘free from’ craze and the influence cartoon characters have on branding, among others.

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.

To subscribe to our free newsletter, follow this link.

If you think you have something to bring to the table, please contact BakeryAndSnacks’ editor, Gill Hyslop on gill.hyslop@wrbm.com​ or by following this link.​ We will only consider material of editorial value.

For advertising enquiries for the special editions, please contact our sales department.

food safety DS011
©iStock/DSO11

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.

US bakery and snacks leekris
©iStock/leekris

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 Kirillm
©iStock/Kirillm

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.

Grain free HandmadePictures
©iStock/Handmade Pictures

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.

cartoon packaging

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.

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