Researchers from Michigan State University (MSU) have collaborated with a US family-owned snack producer to create limited edition potato chips that are packed with antioxidants.
Snacking has become an ‘all-day habit’ in the US, which is a positive trend, especially among children from ethnically-diverse and low-income populations.
Finnish food company Fazer is investing €30m ($33.1m) in its oat milling business to strengthen its position in Northern Europe and meet the growing demand for 'healthy and sustainable oats'.
BakeryandSnacks spoke with Lauren Egan, brand VP at Peckish, about how the product and positioning has evolved since launching earlier this year – from tweaking the front-of-pack call-outs to dipping into other flavors.
Researchers from the University of Belgrade have examined the large-scale production of biscuits fortified with apple pomace flour produced by a new low-cost drying method.
AMCO Proteins has extended its line of dough conditioners with HG-80, a plant-based nutritional supplement that reduces mix time, according to the New Jersey-based supplier.
The $74bn Asian market is set to expand and innovate over the next five years, opening the door for new technology, according to a report from Food and Hotel Asia (FHA).
A group of European scientists have successfully made gluten free bread using a technique called Ohmic heating (OH), in which the bread itself is a conductor for electricity.
Clean label continues to dominate the entire packaged food industry, but natural flavors/colors pose a unique challenge to bakers. BakeryandSnacks asks two decoration and coloring suppliers what's trending and how bakers can reach new audiences.
The global ingredients supplier has opened its $1.5m Bakery Innovation Centre – designed to inspire innovation in the bakery sector – at its headquarters in Des Moines, Iowa, US.
The fruit ingredient supplier will debut Jus Fruit Fibre+ designed for snack producers at Food Ingredients Europe, to be held December 3-5 in Paris, France.
The baking and confectionery supplier hosted an opening party for about 150 customers at the brand-new 6,700-square-feet facility in Chicago’s Pilsen neighborhood.
The company displayed the latest additions to its $2bn snacking portfolio at the National Association of Convenience Stores (NACS) show, with both old-school and modern brands adding SKUs and entering new sub-categories.
From better-for-you to permissible indulgence, snack SKUs have ballooned in recent years. The Colorado investment firm tells BakeryandSnacks what makes a brand worthy of investment.
Tetra Pak has joined the European Commission Graphene Flagship project to explore future applications of graphene in food and beverage (F&B) manufacturing.
