The German snack conglomerate has procured a minority stake in the Australia and New Zealand units of Philippines-based peer Universal Robina Corp. (URC), giving it greater exposure down south.
The Wisconsin-based cheese company has extended its Balanced Breaks snack pack line – a breakout star for the brand since its 2015 debut – with a sweet-and-savory breakfast version.
DoubleTree Hotels’ cookie dough will travel in late 2019 to the International Space Station (ISS) in a shuttle carrying a prototype oven built to withstand long-duration space flights.
Mondelēz International is acquiring a majority interest in Perfect Snacks – a pioneer of the refrigerated nutrition snacking category – to grow its wellbeing offerings.
Parent company Ardent Mills strives to bring more unique ingredients to bakers by prioritizing its partner growers, such as the recently announced collaboration with Colorado Quinoa.
The American Egg Board (AEB), speaking at this year’s International Food Technologists expo held June 2-5 in New Orleans, shared ways to incorporate out-of-shell egg products into snacks that satisfy demand for protein and clean labels.
Pringles has tapped into the Indian consumer's love for cricket to bowl over a Guiness World Record for creating the ‘largest sentence made with packaged food.’
Biscuit International snaps up Dutch cake and biscuit firm Aviateur in its aggressive drive to become ‘a major player in the European private-label sweet biscuit market.’
The rush to the so-called ‘shining new kid on the block’ – as Marcia Mogelonsky, director of Insight at Mintel Food and Drink terms it – has ignited like a wildfire and everyone is talking about it. But will it make vogue status?
The frozen baked snack brand has expanded beyond its flagship product, Brazilian cheese bites, in its quest to become a more holistic Latin American food company.
Be it a slab of a chip or one that features a ‘breakthrough’ crispy crunch; a bowl of ice cream or Cookies ‘n Crème cereal for breakfast; or partying it up with a soda flavored cake bite or a big bucket of low cal biccies; we’ve scoured the shelves to...
Not all snacks are equal, according to Jaren Koerten, head of packaged food at Euromonitor: some have attained premium status, while others are ‘in the process’ of premiumization.
From ‘real fruit’ and ‘gently dried’ to ‘no artificial preservatives,’ these natural call-outs permeated the floor at the annual packaged foods exposition in Chicago, sponsored by the National Confectioners Association.
We talked with Euromonitor analyst Jared Koerten at the National Confectioners Association’s annual expo in Chicago about the rise of premium snacks, textured candies, functional ingredients and consumption occasions. Here’s what he had to say.*
