Pretzels get a makeover with Pop-Tarts, Krusteaz rolls out a raft of baking mixes and Made for Drink moves into mainstream. From tried-and-tested brand extensions to brand new launches, BakeryandSnacks scours the shelves to find out what’s trending.
BakeryandSnacks spoke with Lauren Egan, brand VP at Peckish, about how the product and positioning has evolved since launching earlier this year – from tweaking the front-of-pack call-outs to dipping into other flavors.
Cereal Partners UK (CP UK) – a joint venture between Nestlé and General Mills – has partnered with a global consortium of high profile organisations like the European Public Health Alliance and European Cancer Leagues to ramp up consumer awareness and...
Researchers from the University of Belgrade have examined the large-scale production of biscuits fortified with apple pomace flour produced by a new low-cost drying method.
Coeliac disease affects about one in 100 people in the UK – of which half a million are still undiagnosed – giving gluten free producers an extensive, and loyal customer base. And it’s growing.
Akshay Kedari, research content developer for Global Market Insights notes that, while healthy breakfast foods and energy drinks have already garnered precedence, fruit snacks are getting popular among the masses.
‘Tis the season to be jolly – and we’ve scoured the shelves to find out what’s hot to warm the soul during these chilly winter months. Producers are upping the ante with bold flavour punches, guilt-free indulgences and treats for consumers with gluten...
AMCO Proteins has extended its line of dough conditioners with HG-80, a plant-based nutritional supplement that reduces mix time, according to the New Jersey-based supplier.
Bunge Loders Croklaan (BLC) will be debuting a 100% sustainable non-hydrogenated shea margarine, specifically designed to create light and crispy baked goods, at this year’s Food Ingredients Europe.
Private equity firm Butterfly has acquired a majority stake in Orgain to expand the nutrition specialist’s portfolio further into convenience snacking.
The State of Snacking report reinforces existing data that people love snacking, but it also reveals tangible insights to the cultural and personal importance of snack brands and choices.
KP Snacks is collaborating with Movember to highlight the increasing seriousness of testicular cancer, the most common form of cancer among 15 to 40-year-old men.
The Canadian food safety specialist has developed an organic solution that eradicates 99.9% of harmful pathogens during the milling process without impacting the flour’s nutritional, sensory and functional characteristics.
A group of European scientists have successfully made gluten free bread using a technique called Ohmic heating (OH), in which the bread itself is a conductor for electricity.
Clean label continues to dominate the entire packaged food industry, but natural flavors/colors pose a unique challenge to bakers. BakeryandSnacks asks two decoration and coloring suppliers what's trending and how bakers can reach new audiences.
