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.
United Biscuits has revamped the cheese flavor of its baked Mini Cheddars snack, developed a new chili beef flavor and added more price marked packs to target impulse buys.
Zego, a manufacturer of allergen-friendly snack bars, has launched wrappers and boxes with QR codes enabling consumers to keep tabs on allergen products.
Tyrrells Crisps has apologized for inadvertently using an image of a Nobel Prize nominated poet to illustrate a "fleeting look of contempt" for its on-pack competition.
Bakers need to start thinking about concepts, packaging and branding ahead of formulation – like consumer packaged goods firms, says Nielsen’s bakery expert.
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 defended itself and its allergy charity consort against criticism of the marketing of its ''lunchbox friendly'' muesli bars to schools despite them being unsuitable for nut allergy sufferers.
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.
Natural, active antimicrobial sachets containing concentrated oregano essential oil (OEO) should resonate well with consumers concerned about artificial preservation techniques, suggest researchers.
Fiery flavors, popped chips and retail-ready pack designs were some of the biggest trends for snack makers this year, according to trade heads in Europe and the US.
General Mills has developed gluten-free cereal lines, added protein, targeted adults and re-launched old favorites in a bid to boost cereal business in the US over the past year.
Amcor Flexibles has optimized its ‘bag-in-box’ technology to offer greater protection against contamination of products like cereals from carton board, inks or the environment, it says.
Annies Inc. has announced the $6 million acquisition of a cracker and cookie plant in Joplin, MO that will more than triple the company’s volume in the important snacks segment.
Kellogg has developed an interactive music mobile app with entertainment major Live Nation but the move will only be semi-interesting for consumers and considered a novelty, says an analyst.
Investments in green technology, waste recovery and sustainable supply can be seen across the baking sector, but what companies are pioneering and leading the way? BakeryandSnacks caught up with the B.E.S.T. in Baking (Becoming Environmentally Sustainable...
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
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’…
Flowers Foods is bringing Wonder bread back to shelves with retro pack designs in a bid to spark consumer nostalgia in the US, its vice president of marketing says.
The healthy snacking boom has created a storm that small, boutique snack makers are benefiting from as their personal, niche products connect with the enthusiasm of consumers, Packaged Facts finds.
It is not currently possible to make a package completely from plant-based materials, says Cascadian Farms, as it launches a bio-based cereal liner for its Cinnamon Crunch line.
UK food makers have been focused on the lunchbox trend but have failed to notice a gaping hole full of promise – the after school snacking occasion, a Mintel analyst says.
The biggest challenge facing granola bar makers is the stickiness and product build-up on packaging lines, but this can be overcome with gentle handling and clever belt timing, says Bosch.
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?
Sustainable snack packaging may be on the top brand owners’ agendas, but do consumers appreciate the efforts and how do these green materials affect their snacking experience?
SPECIAL EDITION: GOING GREEN - THE SNACK PACKAGING QUEST
Traceable polymer additives and those that create subtle defects in plastic bakery trays should clamp down on the huge and costly issue of theft, their developer says.
A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.
The growing demand for bite-sized treats in the UK has sparked United Biscuits the develop miniature varieties of two of its McVitie’s cake brands, it says.
The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that purchase?
Flexible packaging converter Infinium Printing has partnered with Velcro to create easy to use and seal pouches for the US market that can be used for a broad range of foods, including snacks.
UK firm Allied Bakeries has launched a high fiber white bread loaf and roll line under its Allinson brand to target huge opportunities in the healthier white segment, its brand manager says.
With Super Bowl 2013 just a ball’s throw away, beefed up pack sizes, ridged potato chips for easy dipping and well-paired flavors for hot wings, beer and pizza are set to succeed, an analyst says.
The bakery and snack sector is not generally seasonal and is comprised of staples, but manufacturers can exploit the lucrative Christmas period through packaging design, an analyst says.
T-seal bags are an excellent, versatile flexible packaging solution for snack manufacturers enabling good space for branding, the CEO of Northeast Packaging says.
The first nine months of this year showed a positive development for the European manufacturers of aluminium foil, according to the European Aluminium Foil Association (EAFA).
There are clear opportunities for bakery and snack firms amid a soaring US food gifting trend but investments must focus on indulgence and personalization in these products, an analyst says.
Innovia Films’ regular biaxially orientated polypropylene (BOPP) film promoted better shelf-life in granola cereal than its renewable and compostable film, a study finds.
Weetabix has replaced the plastic inner wrap around its biscuits with an easier to open paper alternative and redesigned its cereal packs to reflect this.
Investment in packaging developments is especially apparent among bakery and snacks manufacturers and it is a trend predominantly fuelled by retail demands, according to a new report.
Graham Packaging hopes to tap US growth in refrigerated juice and drinks with a new carafe-style PET bottle pitched as an alternative to gable-top cartons, traditional plastic bottles and glass.