UK business Kettle Foods is diversifying into new snacking avenues such as popcorn and potentially pretzels as it expands overseas with its parent firm.
Many consumers struggle to tell the difference between cocoa certification program labels like Fairtrade and company own labels, such as Nestlé’s Cocoa Plan, but all agree social responsibility should be a priority for chocolate makers.
ITENE (Packaging, Transport and Logistics Research Center) Madrid, has developed an antimicrobial packaging for bread, enhancing the quality and safety of the product.
Active, intelligent packaging is similar to the 1950s phenomenon of TV, according to Digimarc, which creates digital barcode scanners for products including ice cream tubs, biscuits and chips.
France’s ‘five colour’ logo is effective, easily understood and does not discriminate against foods such as cheese or crisps - but the food lobby is determined to block it, says its creator professor Serge Hercberg.
The active, intelligent packaging industry will double in size from €15bn in 2015 to €32bn in 2022, according to AIPIA (Active & Intelligent Packaging industry Association).
Gorreri, which supplies lines and equipment for layer cakes and mini rolls, among others, is about to focus on the US market after success in China, India and the Middle East.
Arla Foods Ingredients launched 100% natural Nutrilac whey proteins that can reduce egg whites by 50% in bakery products during the recent IBIE in Las Vegas, Nevada, as consumer demand is driving food companies and stores are moving more into products...
Micvac, famous for its ‘whistling’ ready-meal trays has seen huge success with its porridge range in Norway, launching smaller pack sizes to meet consumer demand.
Malt and ingredients company, Briess, was sampling pound cake with 50% of the added sugar reduced by its first whole grain nutritive sweetener, InnoSweet, during the recent IBIE in Las Vegas, Nevada.
Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of...
US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.
Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake.
Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.
Gelita, one of the world’s largest animal-based protein companies, has showcased how neutral-tasting collagen peptides can be used for protein enrichment.
Presidential hopeful Donald Trump has vowed to bring back jobs to America by ripping up and renegotiating trade deals with trading partners. FoodNavigator hit the floor at IFT to gauge the reaction of some US and international food companies.
Himanthalia - or sea spaghetti - may not be commonly known. But as a healthy like-for-like pasta replacement that boosts vegetable intake and is harvested in a sustainable way, it will be soon, says Dutch entrepreneur and founder of Seamore.
With 96% of US consumers snacking between meals – and the lines between mealtimes continuing to blur – analysts say the range of foods accepted as a snack continues to grow.
Potatoes: like dairy not the first global staple you think of when it comes to Asia, but that doesn’t mean to say that there isn’t a growing market for spud-based ingredients.
At the crossroads of east and west, Turkey offers huge promise but given the current political and economic situation, there are also challenges. FoodNavigator spoke to both Turkish and global companies at Food Ingredients in Istanbul this month to get...
With one in 13 children diagnosed with a food allergy in the US*, ‘allergy-friendly’ foods are now infiltrating every category in grocery. But right now, it still makes sense for most retailers to merchandise them in a dedicated set rather than spreading...
Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.
Snacks supplier Nim’s Fruit Crisps unveiled its first range of vegetable crisps at the Food & Drink Expo in the UK last week – and took the show’s award for Best New Idea.
Africa will see a lot of investment in the confectionery industry where it will become ‘the Asia of the next century’ according to Andreas Leitze, sales director, Bosch.
The Future of Confectionery Packaging: ISM & ProSweets 2016
Flexible packaging will continue to grow in the confectionery industry because of the trend for smaller pack sizes but we are not seeing the dynamism of Japan or North America, according to Andrew Streeter, director, CPS International and Innovatus.
The Future of Confectionery Packaging: ISM & ProSweets 2016
‘Space-Age’ QR codes, more on-pack features and edible packaging were topics discussed during The Future of Confectionery Packaging panel session at ISM & ProSweets 2016, in Cologne, Germany, last month.
Food should taste and smell good but what else should and can it do when ‘visually stimulated’ consumers like millennials engage in eating occasions? Touch, sight and sound are increasingly in the mix and driving multi-sensory NPD as FoodNavigator discovered...
The crisp and snack market will continue to grow despite greater public focus on sugar, salt and fat content in foods, according to the boss of one snack firm.
High protein, easy-to-eat foods are no longer limited to bars and shakes – now they can also be found in familiar baked goods that appeal to carb-loving consumers, thanks to companies like Flapjacked.
Alan Hahn: 'We noticed it right away... the gluten was gone'
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
