In February 2012, Kraft unveiled a category first: MilkBite milk and granola bars for the refrigerated dairy aisle combining “real milk” (and as much calcium as an 8floz glass of milk), whole grains, nuts and fruit.
A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.
Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.
The UK Food Standards Agency (FSA) has released its latest update on the levels of acrylamide and furan in foods, adding that their findings do not increase concern about the risk to human health.
European consumers have got a taste for exotic flavors and a desire for healthier snack alternatives which means spiced nuts and seeds have enormous potential, an analyst says.
Millet is nutritionally superior to wheat and other gluten-free grains, yet a lack in novel processing technologies at a commercial level is holding industry use back, a new review finds.
The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that purchase?
A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).
Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.
Fiber content of extruded snacks can be upped while the glycemic response is lowered with the inclusion of beta-glucan fractions from barley and mushrooms, finds new research.
Frito-Lay has launched Doritos Locos Tacos tortilla chips to profit from soaring consumer enthusiasm surrounding its year-long partnership with quick service restaurant Taco Bell.
There is more demand from snack makers to quantify ingredients with a bad name given new labeling requirements like front-of-pack nutrition panels, says a testing specialist.
A New Jersey-based firm is seeking to patent the process behind the ‘world’s first commercial low fat snack nuts’: nuts that have been pressed using a novel high-speed process that expels up to 50% of their fat, then reconstituted with water into ‘nut...
Snack makers must continue to innovate and develop new markets to succeed in a tough and increasingly competitive marketplace, says the president of the Snack Food Association (SFA).
There are tremendous opportunities for Hispanic snacks that target non-Hispanic consumers, but products must be spicy and authentic, according to a marketing expert.
Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.
Gluten-free and vegan snack specialist Mary’s Gone Crackers will be able to expand across the US and globe after a majority stake purchase by Kameda USA, its CEO says.
Flexible packaging converter Infinium Printing has partnered with Velcro to create easy to use and seal pouches for the US market that can be used for a broad range of foods, including snacks.
Biosciences firm Carritech Research has developed a processing and formulation technology to manufacture snacks and biscuits with heat-sensitive nutrients and vitamins.
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
UK new product development (NPD) specialist Omniceutica has developed a process that transforms apple pulp and surplus fruit waste from cider making into nutrient-dense, bite-sized snacks.
Irish family-run business Keogh’s Crisps will use St Patrick’s Day as a springboard to launch its Shamrock & Sour Cream potato chip into the UK market for the first time.
Snyder’s-Lance has extended its Cape Cod reduced fat line to include a consumer favorite and strong performer; Sea Salt & Cracked Black Pepper, its marketing manager says.
Branded snack titan Frito-Lay may appeal the year-long patent row it lost with private label specialist Ralcorp over use of ‘bowl’ shaped tortilla snacks.
The independent complaints panel of the Portman Group has dismissed a complaint that suggested Burts Guinness flavored potato chips breached alcohol marketing rules.
A US flour and grain blend recall has hit major brands including Frito-Lay and Mondelez and forced widespread precautionary recalls on snacks, cereal and biscuit products.
Frito-Lay has confirmed jobs cuts at its Rold Gold pretzel facility in Canton but has refused to comment on reports that this is a result of declining pretzel sales.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
Knowledge on ingredients and formulation puts Taura Natural Ingredients in good stead as it ventures into developing and manufacturing fruit snacks for selected partners, its marketing manager says.
Fears about food contact material anthraquinone’s carcinogenic properties have prompted Germany’s Federal Institute for Risk Assessment (BfR) to drop it from its recommended list for food packaging substances.
A new research and development (R&D) center will enable Snyder’s-Lance to deliver category-expanding, innovative new products for 2013, its president and COO says.
