Pretzels Inc. has hired two R&D leads and one board member with plenty of pretzel experience as it continues a 120k-square-foot expansion of its manufacturing facility in Plymouth, Indiana.
Indulgent snacking meets functional ingredients in this week’s roundup through high-fiber chocolate, on-the-go tahini and chocolate-covered French butter cookies. Plus, Lucky Charms skips the cereal.
Similar to consumer trends in retail, home bakers are opting for bite-sized baked goods and healthier ingredients – making a star of citrus, coconut and hibiscus, though seasonal favorites hold strong.
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
Researchers from the University of Queensland (UQ) have developed a superfood bread using Australian native bush ingredients harvested by Aboriginal communities.
The mixed flour puff – manufactured by Pure Nature Foods, a producer specializing in grain-based snack formulations – blends California almonds with familiar snack flavors and probiotics.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
Ardent Mills added a grain elevator in Oregon on July 1 to complement its community mill and mix plant in the state, a move that will also support relationships with research universities.
Dutch multinational Royal DSM is collaborating with French agro-industrial group Avril to create a unique plant-based protein to meet growing consumer demand for flexitarian, vegetarian and vegan diets.
Latin America has increased its agricultural output in the past 20 years thanks to increased investment in research and development (R&D), according to a report by the FAO and OECD.