The two-year proposed window for manufacturers to change nutrition labeling is not enough, snack makers need four to six years, says the CEO of the Snack Food Association (SFA).
Flamous Brands has redesigned its packaging for better shelf appeal as it tries to push falafel chips into the mainstream snacking space, its CEO says.
The 2014 Sweets and Snacks Expo showcased thousands of product launches, and old favorites, in standout packaging. Here are a number of bags, pouches, and other containers that captured attention.
Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.
Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.
Increasing interest in cinnamon’s health properties has led to its use in more foods, but heavy rainfall in producer countries has affected supply, a leading ingredients company has warned.
Ingredients suppliers are uniquely placed in the supply chain to up their game in sustainable sourcing and must push the agenda further, says a market analyst from Invenire.
The ‘right’ type of snack can improve diet quality in children under the age of 11, according to researchers looking into how snack and meal frequencies affect total energy intake and diet quality.
PepsiCo gobbled up more global interest last year, fueled by three ‘star’ brands – Lay’s, Doritos and Cheetos, according to Kantar Worldpanel's Brand Footprint report.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified goods, says British Heart Foundation senior dietician.
Future food processing trends will focus on convenience, which in turn will see healthier options for snacks on-the-go in terms of the variety of flavour and texture, according to tna.
Nutritious snacks have not boomed because manufacturers overwhelmed consumers in a category where indulgence remains more important, says the head of food and drink at Datamonitor Consumer.
Big interview: Craig Lieberman, founder & CEO, 34 Degrees
When Craig Lieberman flew to Sydney to study for a Master’s Degree in International Relations in the mid-1990s, his goal was to be a diplomat. But not long after he arrived, the idea for another, very different, career started to take shape.
There are significant opportunities to grow the Rudi’s Organic Bakery brand, both through increasing distribution and taking it into new categories, says its new owner, Hain Celestial.
Kellogg subsidiary Kashi has joined a growing list of big food companies that have agreed to stop using the term ‘all-natural’ to describe certain products in response to a tidal wave of civil litigation over the controversial term.
Snack giant Snyder's-Lance is to buy Wisconsin-based Baptista's Bakery and sell its private brands business as its re-shapes its portfolio to focus on branded products and expand its capabilities in premium and better-for-you snacks.
tna is celebrating the acquisition of FOODesign, which celebrated its 20th anniversary last month, and has announced plans to open an office in Asia in June.
Frito-Lay’s Doritos Jacked ‘bold flavor experiment’ asking consumers to vote on mystery flavors will create buzz and drive brand engagement, the snack titan says.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.
Grab-and-go snacks like potato chips, nuts and donuts continue to dominate convenience store purchases, but breakfast choices are catching up, says FONA International.
Frito-Lay will roll out deep-ridged potato chips in more than 10 countries this year, and has plans to expand the snack concept even further in 2015 as its international patent on the design pends.
Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to finalize, says an expert from TNO.
The founder of Woats Oatsnack has plans to expand the kids snack line and says the company’s pledge to inspire young kids has underpinned business success so far.
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
Online healthy snacks service Graze has surpassed 150,000 in US subscriptions after just three months in the market; growth the CEO has described as phenomenal.
Frito-Lay has pulled Cheetos and Doritos into one bag for its latest snack launch; a move that is less about innovation and more just an easy win, says Euromonitor International.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the project.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
Pacepacker, which works with FANUC and Festo, and integrates robots for pick and place and palletising, is running a ‘Try Before You Buy’ trial at its Essex factory, UK, and has a free educational workshop in June.
Spices will continue to prove popular in 2014 but innovation will be seen in roasting or smoking spices and incorporating citrus into flavor mixes, says the senior vice president of Elite Spice.
