A survey by the California Walnut Board and the California Walnut Commission has revealed that most American office workers eat lunch at their desk at least half of the time.
This month, we are placing oyster mushrooms, activated nuts and seeds, and probiotics in the spotlight, along with the indulgence of Jaffa cakes and a mega stuff Oreo O’s cereal.
Promotion in Motion (PIM) is investing $30m to increase its New Jersey plant’s footprint by 50%, adding new production lines and a visitor center, as well as a fruit snacks tour space.
The North American Meat Institute wants the June 12 celebration of the protein-packed snack to happen every day. It certainly has the rising tide of jerky consumption on its side.
PepsiCo-owned Lay’s chips cracked the fifth spot of Kantar’s Global Ranking Top 50, while Grupo Bimbo remained one of the Top 20 most chosen brands on the planet.
The frozen baked snack brand has expanded beyond its flagship product, Brazilian cheese bites, in its quest to become a more holistic Latin American food company.
Be it a slab of a chip or one that features a ‘breakthrough’ crispy crunch; a bowl of ice cream or Cookies ‘n Crème cereal for breakfast; or partying it up with a soda flavored cake bite or a big bucket of low cal biccies; we’ve scoured the shelves to...
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
Entrepreneur Magazine’s annual Franchise 500 ranking included 17 US bakery franchises in total, with Cinnabon and Auntie Anne’s in the top 100 overall.
Not all snacks are equal, according to Jaren Koerten, head of packaged food at Euromonitor: some have attained premium status, while others are ‘in the process’ of premiumization.
From ‘real fruit’ and ‘gently dried’ to ‘no artificial preservatives,’ these natural call-outs permeated the floor at the annual packaged foods exposition in Chicago, sponsored by the National Confectioners Association.
We talked with Euromonitor analyst Jared Koerten at the National Confectioners Association’s annual expo in Chicago about the rise of premium snacks, textured candies, functional ingredients and consumption occasions. Here’s what he had to say.*
