The latest US Trend Index from Frito-Lay found that 90% of respondents who snack daily not only care – but care deeply – about what the producers are up to.
Research by innovation intelligence platform Vypr around the National Food Strategy revealed 83% of consumers believe there is a need for new or reformulated food products that are healthier, however, the appetite for so-called ‘unhealthy’ food remains.
The Pringles, Special K and Eggo maker is making a bold move to separate into three independent companies, spinning off its US, Canadian and Caribbean cereal and plant-based businesses, which collectively represented approximately 20% of its net sales...
Clif Bar & Company has gifted $1m to the University of Wisconsin-Madison to drive the advancement of organic agriculture through dedicated research and outreach programmes.
There’s swag galore up for grabs, including $50,000 and a year’s supply of Entenmann’s Donuts, and a bespoke cake and cake consultation from My Baker; Mr Kipling’s exceedingly good cakes launch in the US; and GoGo squeeZ gives kids the fuel they need...
Several snack producers have stepped up to celebrate and support the LGBTQ+ community; numerous are hitching their ride on the fast-moving plant-based bandwagon; Bridor is showcasing its skills with exquisite croissants; and Kellogg’s Cheez-Its is conjuring...
The energy at the McCormick Place Convention Center in Chicago, US, was at an all-time high in late May, thanks to nearly 700 exhibitors showcasing the foremost innovations across 4.5 acres to the more than 16,000 registered attendees.
Research by Glanbia Nutritionals found 16% of Europeans indulge in protein snacks at least once a week for nourishment, sustained energy and to manage their appetite – but also for enjoyment.
According to Puratos’ latest Taste Tomorrow results, health and habitat are the UK consumer’s two biggest priorities when it comes to choosing what brands to buy.
Annually (except for the interruption of COVID), Sweets & Snacks has set the stage for the trends that will mould the bakery and snacks markets, while paving the way for those stand-out products to make their mark on the international stage.
Shoppers around the globe are feeling the pressure of runaway inflation – to the point where some are even foregoing heat to eat – however, that doesn’t mean they’re prepared to give up quality for a bargain.
Good Good – known for its no added sugar keto bars and baking mixes – has closed a $20 million Series B round led by Iceland private equity firm SÍA IV and other investors.
Délifrance’s newest ‘Prove It’ market analysis examines the changes the breakfast market has gone through over the past few years and how bakeries should adapt now OOH (out of home) is picking up speed.
Kellogg’s Frosted Flakes has joined Lucasfilm to offer both cereal and Star Wars fans a new way to embrace their inner light or dark side; Crosta & Mollica and Rootles are tootling the plant-based message; and Dewey’s Bakery has gone nutty.
Less than four years after acquiring Bantam, Lancaster Colony food company has made the decision to exit the business, based on its financial underperformance, but compounded by a raft of current challenges that dented Lancaster’s bottom line.
Steve Cahillane said the breakfast cereal giant – which so far has essentially avoided hiking prices – is finally expecting to crumple amid worsening inflation, lingering supply chain disruptions, a workers’ strike, a plant fire and the war in Ukraine.
Hostess Brands has posted ‘outstanding’ Q1 2022 results, driven by accelerated innovation and marketing capabilities to drive greater engagement with consumers.
The days of British icons like Victoria sponge could be numbered, with research by The Delicious Dessert Company revealing that 86% of Brits under the age of 35 consider many of the country’s legendary tea cakes as ‘boring’.
Popcorn Shed and Popcorn Kitchen claim that there's no party without popcorn, Good4 U is helping to ramp up a bland salad into a nutritious crowd-pleaser and pladis and Kallø are on a mission to prove that healthy treats don't have to be dull.
The US dairy flavour specialist has completed the most recent leg of its Global Tasting Tour (GTT), delivering regionally-distinct plant-based cookies to F&B decisionmakers around the globe.
Reading Bakery Systems (RBS) has introduced a new pita chip production system that produces baked, split pita chips, as well as a variety of other baked crisp snacks.
Eaglestone Equipment has developed a new conveyor to help bakery and snack processors speed up production of small products like cookies and snack bars.
Salty nibbles and sweet bakes have long borne the brunt of a bad rap, but with consumer focus on health more dominant than ever before, the sector is quickly reinventing itself to stay relevant.
The Rihanna and Jay-Z backed allergen-focused brand has partnered with Sesame Street to debut two limited edition Cookie Baking Mixes, White Rabbit maintains its ‘per tutti’ ethos with gluten-free vegan dough balls and Lantmännen Unibake reveals the UK’s...
KIND has expanded its Protein bar line-up with a flavour it expects to be a hit with customers; Just Desserts has created uber indulgent cheesecakes; and a new kid on the block is hoping to take the UK by storm with its flavour-forward, vegan, low calorie...
Warburtons has reaffirmed its support for the nation with the launch of The Warburtons Foundation, targeting three key endowment areas: product donation, education and financial contributions.
Production costs soaring by 30% is leaving British egg farmers on the brink, which will have the inevitable domino effect of reverberating into the bakery sector.
Lay’s teams up with soccer champs Lionel Messi and Lieke Martens; Harry & David enlists celeb chef Geoffrey Zakarian; Real Handful banks on first-to-market aerated nuts to change the nutty landscape; and Nibble Simply creates vegan chips made with...
Lantmännen Biorefineries has developed a gluten-free wheat starch from autumn wheat harvested in Sweden to capitalise on the growing market for gluten-free baked goods.
Alasdair Smith, CEO of Scottish Bakers, believes it’s a most rewarding pathway for young people entering a new profession, for someone wanting to change careers or for an entrepreneur keen on starting their own venture.
Baking Past, Present and Future was collated in collaboration with food futurist Lyndon Gee and looks back at the bakery ingredients specialists’ key achievements, along with landmark moments in the food industry’s history and what could lie ahead for...
Ice cream like you’ve never taste before – including Kraft Macaroni & Cheese, Planet Earth, Pizza and Hot Honey; falling in love with stuffed cauli bites; and taking fruit snacks to new heights are just a few of the disruptive new kids on the snacks...
For an extremely limited time – Kellogg’s says when it’s gone, it’s gone – the breakfast cereal giant is inviting consumers to celebrate Easter with a Hot Cross Bun cereal; heirloom corn brand Pipcorn is celebrating its 10th birthday with a partnership...
Two Californian women-owned companies have joined forces to prove that the next generation of plant-based foods can put the climate change fight back into the hands of consumers.
New research from Clif Bar & Company found the majority of Americans are returning to their pre-pandemic routine – with 72% admitting to snack even more frequently than they were prior to the outbreak of COVID.
The UK supermarket giant has announced plans to axe 200 cafes, end its hot food range in 34 stores and ‘re-evaluate’ its bakery counter setup in 54 stores – putting more than 2,000 jobs at risk.
Similar to the energy boost from its newly-released caffeinated donuts, surging profits in the company’s fourth quarter helped generate double-digit earnings gains in 2021 at Hostess Brands.
The snack bar’s marketing team selected the groundbreaking iWalker technology to get its message across to the partisan home crowd at the Guinness Six Nations rugby match between Scotland and England at Murrayfield, Edinburgh.
The GNT Group – a specialist of future-proof products from only natural ingredients – will demonstrate how its plant-based colour platform can deliver flamboyant colour while maintaining a 100% clean label at CFIA Rennes 2022.
Unlike other drying methods, freeze-drying is a clean process that retains the nutrients, natural colour, inherent flavour and texture of fruit and veggies.
Parents today are as discerning over their choice of foods for their little ones as they are for themselves. However, many snacks and choices on the shelf today come with high levels of sugar and other nasties.
Perkier has added its carbon neutral commitment – a first within its competitive set – to its growing list of ethical credentials, including being plant-based, palm-oil-free, transitioning to fully recyclable packaging and its B-Corp certified manufacturing.
Mexican bakery giant Grupo Bimbo posted a 66.9% increase in fourth quarter net profit, along with a 74.7% bump up for FY 2021 to reach 15.9 billion pesos ($78m).
Baker & Baker is capitalising on the front-and-forward plant-based movement; Nestlé-backed Outshine is taking advantage of National Snack Food Month to launch a take-anywhere snack designed for both kids and adults alike; and a variety of US snack...
Ingredients specialist Ingredion Incorporated has made a significant equity investment in Israeli chickpea disruptor InnovoPro to drive new applications that capitalise on the trends shaping the food industry.
