The Kansas City, Missouri-based, packaged food giant posted a 7.7% upswing in revenue for Q3 2019, due to continued growth of Hostess banded products – specifically Donettes and CupCakes – and breakfast innovation.
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).
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.
From Kellogg’s Elf on the Shelf Sugar Cookie Cereal – to find out if you’re on Santa’s naughty or Nice list – to Frito-Lay’s cosiest potato chip flavour, Grilled Cheese & Tomato Soup, the chilly season is shaping up to be truly bright and cheerful.
Veganism, egg shortages and price fluctuations have increased the demand for egg free replacements – especially for baked goods. But it’s not that easy to replace the egg, writes Ulrick & Short’s marketing and communications expert, Robert Lambert.
Godiva has launched a range of baking chocolates, to allow bakers to elevate their family favorite desserts and invite consumers into the world of baking.
Today’s industry buzzwords are clean label, automation and sanitary design, but the biggest challenge for the global bakery equipment industry is its workforce.
The Mexican bakery giant reported a 3.2% sales growth to 74,965m Mexican pesos ($3.9m) for Q3 2019, due to solid organic growth in all regions in which it operates and record levels of adjusted EBITDA.
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.
A survey by the National Association of British and Irish Flour Millers (NABIM) has revealed that younger British bakers (18-25 year olds) are embracing Parisian specialities like croissants and Pan au Chocolate.
The bakery category continues to be a top driver of consumer grocery store trips, however, the industry is increasingly feeling the pressure of costly government overreach, while trying to build and retain the talent pool of skilled workers.
US celeb chef Christina Tosi’s burgeoning chain of dessert and bakery shops has secured a Series B funding from Sonoma Brands, the venture fund that invests in category disrupting brands, including Krave Jerky and Smashmallow.
French biomarine specialist Algaia is collaborating with German ingredients producer Herbstreith & Fox (H&F) to provide a combination of high-quality pectin and alginates for baking applications.
President Trump has signed an executive order (EO) to curb regulatory ‘dark matter’ – the raft of guidance documents that accommodates regulations – which often calls for unexpected and unfair penalties for non-compliance.
The animated silver screen has some of the finest pedigree of villainous, swashbuckling and adorable characters – from Cruella De Vil to Star Wars’ BB8 to the inimitable Minions – enticing on board some of the major breakfast cereal and snack producers.
The Cookie Project has launched New Zealand’s first real person traceable packaging via QR code technology, which it hopes will break down the stigma around people with disabilities.
Evidence shows sugary drinks taxes are working to reduce sugar consumption, claims Simon Stevens, CEO of the UK’s National Health System (NHS), who is now calling on Prime Minister Boris Johnson to extend the tax to other sweetened items to reduce obesity,...
Yellow Diamond brand owner Prataap Snacks is counting on an expanded sweet snacks portfolio and the recent acquisition of Gujarat-based Avadh Snacks to boost its earnings.
The Hain Celestial Group has offloaded its Arrowhead Mills and SunSpire brands to Hometown Food Company for $15m as it continues to simplify its brand portfolio.
At its first Digital Innovation Hub, Dawn hopes the new space and pool of tech-forward talent will guide the 100-year-old company into a more digitally connected future.
Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe.
Cape Cod is donating 5% of proceeds from a limited edition potato chip variant to breast cancer research, Cereal Partners Worldwide are promoting digestive wellness, Nestlé gets into the Christmas spirit and Taco Bell is turning up the heat with tortilla...
The Harry & David bakery, part of the 1-800-FLOWERS family, has refreshed its branding to reach a wider, more contemporary audience seeking everyday baked goods to special occasion gifts.
UK specialist ingredients supplier Thew Arnott Group has finalized the sale of its food color business to German partner Extrachem for an undisclosed amount.
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Verity Clifton, applications technologist at specialist ingredients company Thew Arnott, looks at the challenges facing food makers of vegan products regarding texture and sugar.
pladis has appointed David Murray to lead the UK&I’s executive team and strategically grow its cornerstone brands like McVitie’s, Jacob’s, Carr’s and go ahead!
The UK bakery supplier said it has seen a healthier second half of the year, boosted by an increase in demand for birthday cakes featuring characters from Disney’s blockbusters Toy Story 4, Avengers and Spider-Man.
The Michigan-based bakery discovered that permissible indulgence continues to propel sweets, while personalization and flavor explorations are driving innovation by producers and intrigue from consumers.
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
French pâtissier Tipiak has released a selection of gluten-free fruity macarons – a first for the UK hospitality sector; Eaton Hemp has rolled out whole hemp seed snacks for those looking for a nutritionally dense option; an Kellogg’s RXBAR has debuted...
The global snacking company has become the first FMCG business in the UK and Ireland to receive a prestigious Investor in Sales Award from the Association of Professional Sales (APS).
Dawn Foods which manufacturers bakery ingredients and finished frozen muffins, cookies and donuts celebrated its 30th anniversary last month at its UK facility in Evesham.
Smart Baking Company, which focuses on high-fiber, low-calorie breads and other refrigerated or frozen baked goods, will nearly double its production facilities by 2020.
The weather may not be autumnal as yet – or piquing into spring in the southern hemisphere – but that has not stopped bakery and snack producers from announcing their limited-edition seasonal releases.
Daniel Servitje, president and CEO of the Mexican bakery giant, presented the new packaging that uses Symphony Environmental Technologies’ d2w plastic technology at an event in Mexico City.
This year’s triennial expo – to be held in Las Vegas, UK, from September 8-11 –– will again form a platform where millions of dollars of business contracts will be signed daily.
The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA...
