Sweet ‘n heat, global cuisines, flavors that were once ‘out there’ and are now more accessible, and healthier substrates will dominate the snacking landscape next year.
Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe.
Cape Cod is donating 5% of proceeds from a limited edition potato chip variant to breast cancer research, Cereal Partners Worldwide are promoting digestive wellness, Nestlé gets into the Christmas spirit and Taco Bell is turning up the heat with tortilla...
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Verity Clifton, applications technologist at specialist ingredients company Thew Arnott, looks at the challenges facing food makers of vegan products regarding texture and sugar.
Bread has been baked for millennia using the same basic ingredients – flour, yeast, salt and water. However, what many Americans may not know is that some of their breads may also contain ingredients that are banned in many countries, including the EU...
Kind is pulling its line of better-for-you fruit snacks – made without dyes – from store shelves because of poor sales, noting kids ‘prefer to eat snacks that resemble candy gems.’
The US cereal and snack giant unveiled Leaf Jerky at Natural Products Expo East in Baltimore, Maryland, earlier this month, mooted to appeal to vegan, vegetarians and flexitarians alike.
Healthy Food Ingredients (HFI) has doubled the number of eligible 'speciality' products available through its online system, which it launched earlier this year, noting across-the-board interest in unique ingredients.
The Michigan-based bakery discovered that permissible indulgence continues to propel sweets, while personalization and flavor explorations are driving innovation by producers and intrigue from consumers.
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
