After one of the most turbulent and unpredictable years in modern history, focus will undoubtedly be on the impact that COVID-19 has had on consumer attitude and how new behaviours will evolve in a new year of hopeful recover.
When it comes to food, Generation Zs have markedly different expectations than the generations before them, according to new research released by the Australian macadamia industry.
Mike Schmidt, sales director at Paradise Fruits by Jahncke, the global supplier of naturally healthy and delicious food ingredients, explains why fruit inclusions can help appeal to producers looking to meet a rising demand for healthier snacks.
Colour plays a vital role in delighting the senses, differentiating flavour expectations and aiding in taste perceptions. It also adds to consumer’s assessment of the snack’s ‘health halo’, writes Marie Wright, president of Creation, Design and Development...
Laetitia Durafour, marketing & communications director at Crown Food Europe, analyses how metal packaging can boost the sustainable credentials of healthy snacks.
Snack producers can expect continued strong demand for healthy, clean label and convenient snack options, as well as a strong preference for products that feature plant-based functional ingredients, predicts Laura Gerhard, director of Strategy and Marketing,...
The comfort eating trend sparked by the coronavirus outbreak will continue, but consumers are now focusing more on balancing indulgence with health and transparency, writes Myriam Snaet, head of Market Intelligence and Consumer Insights at Beneo.
Cargill has joined a network of investors in Seventure Partners’ Health for Life Capital II fund – which includes Lesaffre, ADM’s corporate venture capital arm, Danone and Novartis – to drive the creation of next generation ingredient solutions that will...
SternLife has developed two new concepts for functional snack bars that combine indulgence with optimum nutrient profiles, while allowing producers to capitalise on a clear unique selling proposition (USP).
Beneo has launched a precooked functional native rice starch that the plant-based functional ingredients specialist claims maintains its clean label status, even under harsh processing conditions.
Bakes that are aligned to – or even contribute towards – a long-term health focus, along with locally made treats in vivid colours that stir up feelings of nostalgia are forecast to be in top demand next year.
Good4U’s Breakfast Boosts, Prewett’s range of ‘Enrobed’ indulgent gluten free cookies and the new variants of Propercorn’s Fairtrade accredited popcorn are among some of the trendsetters that answering the demand for conscious indulgence, an experience...
Kerry Taste & Nutrition has released a white paper that provides snack producers with the most advanced research information to guide their development of protein bars.
