There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
One in five Americans now grazes on snacks throughout the day instead of eating three square meals or even several ‘mini-meals’ a day, according to new research suggesting the line between meals and snacks has become increasingly blurred.
Convenience chain 7-Eleven has developed an organic better-for-you snack range to retail alongside premium brands – an interesting move but one that needs to be executed cleverly, warns an analyst.
UK food makers have been focused on the lunchbox trend but have failed to notice a gaping hole full of promise – the after school snacking occasion, a Mintel analyst says.
A new survey has revealed that far from enjoying a traditional full English each morning, many Brits are skipping breakfast because they say they do not have enough time.
Europe is driving global bakery innovation ahead of the US, representing over half of all new product launches for 2012. But what are some of the ‘most innovative’ products?
Butterkist’s promotional partnership with Universal aims to tap into the “big night in” consumer trend during times of economic difficulty, but one analyst doubts this tactic is enough in an increasingly competitive market.
Hostess Brands may develop new cake lines with added fiber, wholegrain or even gluten-free variants and it's not afraid of competition, its president says.
Sports nutrition marketers have traditionally focused on young men, sports teams and hardcore athletes. In future, however, they will need to spend more time targeting women, weekend warriors and consumers pursuing individual sports and fitness activities...
Younger Mexican consumers have adopted healthier eating trends as US influence, obesity concerns and marketing efforts take hold, prompting a sharp rise in breakfast cereal consumption, according to Canadean.
