Health-conscious consumers are devouring more snacks and demanding more from their choices. And manufacturers are stepping up to the plate with ever more nutritious nibbles.
The FMCG sector is a significant contributor to plastic waste, but things could be changing. We take a closer look at the bakery and snack companies adopting innovative packaging solutions to tackle the problem.
Embracing plant-based snacking is more than a trend: it’s a mindful choice that aligns with a sustainable lifestyle, inviting everyone to enjoy wholesome treats that are good for both people and the planet.
From bread made with flour grown under regenerative agriculture conditions to ‘crunch cancelling’ tech from Doritos, here are five snack ranges that are really making their mark.
Sales of potato chips in Russia are up, with local producers grabbing the opportunity to fill the gap left by international brands that have scaled back or ceased their operations.
There is a growing body of research that supports the potential benefits of the four-day work week, yet there remains a pervading scepticism that productivity and revenue will drop. Kellogg’s has had great success in bucking that mindset …
Innovation meets nostalgia and sweet stands firmly by spicy when it comes to flavor trends driving sales for bakery and snack brands. We get the experts’ take on the latest flavors and combinations.
The renewed appreciation for slower, traditional bread-making and bakery techniques is a rapidly rising trend. However, it’s the use of social media by savvy bakers that is really bolstering the segment.
While the EUDR aims to influence global action on climate change, a new study has explored the cost implications that could be passed on to the consumer.
South Korean brand Harim seeks to meet growing consumer demand for protein-rich products in the country with a new cookie range and ready-to-heat chicken breasts seasoned with popular local flavours.
China's bakery market is set to reach $162.4bn by 2030, driven by middle-class growth and Western-style treats. Here's why now is the perfect time for manufacturers to expand into this booming market
PepsiCo’s second quarter 2024 earnings released this morning, revealing new challenges to its Frito-Lay North America business, as company Chairman and CEO Ramon Laguarta vows to tap into consumer demand for zero-sugar and functional products and increase...
Mondelez has highlighted several of the key factors that needed to be in place for its adoption of cage-free eggs in its leading cake brand in Vietnam.
Side Project Jerky, founded by Marcos Espinoza in 2012 as a testament to his connections in Philadelphia's culinary industry and his interest in the small-batch artisan movement, has expanded to six flavors with nationwide retail distribution in...
In dark restaurants and high-end cuisine, meals are often a mystery to consumers. A new study shows how collective communication helps them unravel what’s on their plates.
Evonik’s probiotic enhances gluten digestion and promotes gut microbiota homeostasis, new research has found, providing health support for people with gluten intolerance and coeliac disease (CD).
A major concern for the European Snacks Association (ESA) is the debate over ultra processed foods (UPFs), which director general Sebastian Emig believes is not based on scientific fact and is causing confusion among consumers. We caught up with him at...
Inflation has been running hot and while some relief is evident, consumers are exhausted by high food prices. That’s not to say that Americans are eating fewer burgers (they consume more than 50 billion every year), but forced to trade down to save pennies,...
Research by Coeliac UK into the cost of gluten free (GF) food shows that while overall food inflation has reduced over the past two years, Brits with celiac disease are still facing a huge additional burden both in terms of cost and availability.
From mergers and acquisitions (M&A) to creating new long-term ESG goals and reporting on others, along with a hard stop when it comes to crime, we look at some of the business deals shaping the bakery and snacks landscape.
Crafted by a neurodivergent team with special skills for consumers with special diets in a facility where nothing goes to waste, startup Vêsucré is bringing to market decadent vegan desserts that are free from soy, gluten and refined sugar.
Demand for frozen dairy products in the US has been declining for decades. Consumers' growing interest in GLP-1 weight loss products is putting further pressure on demand.
A cross-sectional study examined the neighborhood effects on the intake of savory snacks, crackers, nutrition bars, sweet bakery, candy and desserts among adults.
