Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
The University of Wisconsin was awarded first place for its freeze-dried cake bites in this year's Bimbo-sponsored baking contest at the Baking Tech Conference held in Chicago on February 27 and 28, 2018.
German organic potato and veggie chip snack producer Chipsbox has swapped out its plastic packaging for a biodegradable option to further cement its sustainable and natural stance.
Natural ingredients producer Doëhler said the ever-growing demand for naturalness and functionality is firmly cemented as a lifestyle choice – no longer niche and not just an occasional quest to feel good when snacking.
There have been an increasing number of stories in the media recently about the growing amount of plastic waste and one supermarket in the UK has vowed to ban all of its own-brand plastic by 2023.
Bühler will be unveiling the next step in its continuous mixing process technology, which it claims reduces pre-dough processing times and increases hydration, at iba later this year.
RXBar’s CEO Peter Rahal said the company has plans to expand beyond the nutrition bar category and enter the UK market soon, thank to Kellogg's $600m acquisition in October last year.
NID, acquired by tna, took to the spotlight at ProSweets 2018 last week (January 28-31) with the announcement that it has undertaken a number of developments and upgrades to its machinery.
BakeryandSnacks caught up with the president and COO of Chobani, Tim Brown, during Food Vision USA in Chicago recently, and learned that the yogurt company is updating its packaging to look more like a snack brand in the future.
US artisanal flatbread producer Kontos Foods says its Greek Lifestyle Flatbread – made with soy-based flour, which doubles the protein content and halves the carbs – is its top seller.
Kellogg’s venture capital fund, eighteen94 Capital, is planning to invest in various food categories around sustainability and functional ingredients next year.
US producers are showing tremendous product innovation with plant-based and protein enriched snacks to cope with consumer demand, according to Ron Tanner, VP of the Speciality Food Association.
McVitie’s, Filippo Berio, Chaucer Foods and the Finsbury Food Group are just a few of the companies working with brand extension agency Beanstalk to extend brands into other categories and markets.
According to Christine Cool, area licensing manager of confectionery manufacturer Perfetti van Melle, brand licensing opens a whole new universe of possibilities, something it has done for the company’s Chupa Chups brand.
Brands should look to license quirky characters like Charlotte Reed’s Happy Hippy to help children move to better-for-you snacks, writes BakeryandSnacks’ editor.
Brand licensing, worth $262bn in annual retail sales for licensors, allows manufacturers to charge a premium and reach new consumers, says Steven Ekstract, group publisher of Licence Global.
UK snack producer Meatsnacks Group has capitalized on the protein trend by entering into a Men’s Health magazine licensing agreement – adding further kudos to its beef jerky’s health claims.
Lantmännen Unibake is geared to capitalize on the premiumization trend going on in fast food service with operators customizing offerings to encourage consumers to spend a little more on nice looking products.
Social enterprise Divine Chocolate is pushing NPD innovation to capitalize on the growing higher cocoa trend evident in the popularity of its 85% chocolate bar.
Marie-Odile Fondeur, MD of Europain Paris told BakeryandSnacks the organizers have reinvented the February 2018 edition of the global Europain, World Bakery, Pastry, Ice Cream, Chocolate and Confectionery Trade Show to keep up with the ever-evolving market.
The more unusual the flavor, the more likely a snack producer will capture another consumer. According to Marcia Mogelonsky, Mintel’s director of Insight, exotic flavors drive the purchasing of a snack more than anything else.
Aptean has developed the Factory Manufacturing Execution System (MES) suite of wireless automation programs for the food and beverage industry to follow and improve shop floor activity in real time and with low disruption.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
Palsgaard showcased a line of emulsifiers that enable bakeries to remove partially hydrogenated oils (PHOs) from cake mixes and industrial cakes at IFT held in Las Vegas at the end of June.
"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery...
Arla Foods Ingredients showcased a clean label protein bar prototype made with milk from grass-fed cows without any added hormones at IFT held in Las Vegas last month.
A chip style snack made with silkworm powder is to be launched in China, in what is believed to be the first edible insect-based packaged product to go on sale in the country.
Ishida Europe has expanded its range of hygienic multihead weighers with a new open frame design that allows fast and easy access for cleaning and inspections.
The biscuit category changed in Britain in 2016 amid consumer demand for healthier indulgences, Steve Gladwell, CMI director of pladis tells BakeryandSnacks.
With a recent European resolution calling for tariffs and trade barriers against any palm oil linked to deforestation, Malaysia's minister for plantations and commodities warns: "We will react and respond accordingly to any discriminatory measures...
Snacking is becoming more important to consumers who are seeking out new globally-influenced flavors, occasions to snack, and the convergence of culinary trends in the category.
According to Nourish Snacks' CEO, Joy Bauer, the breakfast category is not doing as well as it used to, but as the company's granola bites are not just a breakfast item, it's capitalizing on the "explosion" in the grab-and-go...
Flexible packaging, sufficient product protection, gentle packaging processes for crackers and cookies, are just some of the concerns manufacturers face, according to Bosch Packaging Technology.
OAL proved manufacturers don’t need to have ‘robots in cages’ on the factory floor by introducing visitors to its APRIL Robotic Weighing Station at Interpack.
GEA debuted its Comas cupcake production line and Imaforni multi-zone tunnel oven for crackers, cakes, pies, biscuits and cookie manufacturing at Interpack.
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Producing smaller portion sized packaging for snack manufacturers will be Bosch’s next major focus, the packaging technology firm’s product manager, Jason D’Arcy, told BakeryandSnacks during the recent Snaxpo in Savannah, Georgia.
