The State of Snacking report reinforces existing data that people love snacking, but it also reveals tangible insights to the cultural and personal importance of snack brands and choices.
Old-school (Krusteaz) and new-school (Kodiak Cakes) premix brands add new flavors to their portfolios, while Kellogg partners with Pizza Hut on a different kind of cheesy snack and The Popcorn Factory makes greeting cards. Read on for a dose of what’s...
The San Francisco-based wholesale and private label bakery made a case for its madeleines and palmiers at the National Association of Convenience Stores (NACS) show last month – a first-time visit.
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.
A group of European scientists have successfully made gluten free bread using a technique called Ohmic heating (OH), in which the bread itself is a conductor for electricity.
The bakery giant has partnered with Estonian Malt to launch Puratos Malt to produce malt flours and sprouted grains for the food manufacturing industry.
The Battle Creek, Michigan-headquartered cereal giant is surging forward with its aim to fully convert to reusable, recyclable or compostable packaging around the world by 2025.
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.
The Keebler deal with Ferrara Candy Co. closed in late July, dropping net sales by 3%, but steady growth in snacks around the world kept organic sales afloat.
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.
The retail expansion (outside of the US and Canada) marks another big move for KIND, two years after Mars Inc. staked a minority claim in the snack bar disruptor.
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.
