KP Snacks has gone pub-themed for the 2014 FIFA World Cup; recreating a local UK pub in Rio for the games and running a consumer competition fronted by celebrity pub landlord Al Murray.
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.
Political instability in the Ukraine has reinforced the UK’s need to increase its own food security and production, National Farmers Union (NFU) president Meurig Raymond has warned.
Snack firms should brace for a transition year shaped by new competition but brimming with opportunities in digital brand building and expansion, says a leading sector analyst.
Fuchs North America will launch a line of snack seasonings that draw inspiration from Asia, South America and the Mediterranean region to differentiate amid the ethnic flavor boom.
A consumer’s definition of ‘snack’ is broadening to encompass beverages and foodservice items, and snacking at least twice a day is up, according to new research from foodservice research and consulting firm Technomic.
Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something for everyone’s budget.
Snack makers survived a difficult 2013 with increased competition forming a much larger battleground that included quick-serve, online and even airlines, says a leading sector analyst.
The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to a Brazilian trade association at this year's Europain.
Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.
Dispatches from Snaxpo 2014: Frito-Lay marketing executive insight, part I
Mass marketing no longer resonates with today's consumer and it must be replaced by one-on-one marketing with dedicated focus on pre-shop behavior, says Frito-Lay’s senior vice president and chief marketing officer.
The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report.
Weetabix and Weight Watchers have joined forces to develop a high fiber cereal - a good example of how weight loss firms and breakfast brands can become more resilient in difficult dieting times, say analysts.
Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
Noodle pots, bagels, pizza slices, yogurts, soups – you name it – have muscled into the snack space. So what hope do old-fashioned potato chip, popcorn and nut makers really have?
Nestlé has made another chocolate brand extension, this time into breakfast, with adult-targeted Toffee Crisp cereal – set to be a win with older consumers, says innovation director at Mintel.
Kellogg has cut prices of its single-serve cereal bars in the UK by 29% which could make them competitive amid waistline woes and catapult the brand out of the breakfast aisle, an innovation expert says.
Snacking as we know it will evolve, driven by an unruly consumer desire to try new and exciting concepts and companies must buck up and innovate to profit, says a healthy foods analyst.
People don’t eat cereal from a bowl every morning – they go to Starbucks, drink smoothies and eat breakfast biscuits. Cereal makers need to play catch up, says a healthy foods consultant.
Frito-Lay’s move to develop chocolate-dipped potato chips bridges the gap into candy, broadening its consumer catchment at a clever time, says an analyst.
Automotive specialist SAS Automation dived into the bakery sector three years ago and says it plans to be a major player in de-panning within the next two.
PepsiCo's third quarter (Q3) results reveal good year-to-year growth within snack division Frito-Lay, despite the continuing challenge of a trade landscape divided between volatile emerging economies and sluggish developed markets.
The Federation of Bakers has designed a toast-scented fragrance in a ‘quirky’ marketing ploy to encourage young women to think differently about bread, its director says.
IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…
Frito-Lay’s limited edition Pepsi-flavored Cheetos in Japan aren’t anything ground-breaking, but the new taste profile could be used as a platform to reduce salt levels, an innovation expert says.
Flowers Foods will ignite growth in new markets and pick up lost volumes with its newly acquired ex-Hostess brand Wonder – a product its president and CEO describes as a ‘powerhouse’ brand.
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?
There is no “magic bullet” when battling private label competition and a dual tracking strategy that balances brand and private label is risky, a Rabobank analyst warns snack makers.
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.
