By now, the coronavirus’ impact on consumer needs is evident, with both consumers and retailers prioritising a safe and transparent food system. But how has the rush to meet the overwhelming shift to ecommerce and food delivery affected packaging demands...
The ‘snackification’ trend is at an all-time high with 25% of Americans confessing to snacking multiple times a day and 40% even admitting to replace a traditional sit-down meal with a snack.
Aligned to its long-term sustainability targets, the McVitie’s maker is adopting a collection of new initiatives, including the total removal of non-recyclable black plastic from its portfolio.
Today’s consumer is more receptive to products fortified with novel ingredients, especially if they add a functional benefit like high proteins and fibres, but lower carbs. This article examines research being carried out by Devon Petrie, a lecturer within...
It’s that time of the year again when the artisanal bakery sector around the globe gets together to celebrate all things additive-free when it comes to baking bread.
Made for Drink debuts in the potato chip category; Kellogg’s wants to emulate the success it had with White Choc Coco Pops with its new SKU and The Cookie Project is spreading kindness with its limited edition cookies baked by Kiwis with disabilities.
PepsiCo has announced its breakfast food products – previously featuring the Aunt Jemima branding – will now feature the name of the late 19th century business that actually created the original ready-made pancake mix.
The 153-year-old premium chocolate specialist has reaffirmed its commitment to reduce its environment impact with the installation of a solar system at its Fairfield, California, plant.
The online subscription platform was founded with the aim to highlight up-and-coming snack startups to allow consumers to discover unique treats that might not have as yet found their way onto the shelves of retail outlets like Whole Foods.
Kellogg Company has launched the Innovation Challenge, a collaborative initiative with Future Food-Tech, designed to give new talent in the industry a chance to shine on the virtual stage.
Frank Dale has extended its vegan range of baked treats (now available D2C); pladis had added another ‘swavoury’ flavour to its Flipz lineup; and Mexican producer Lasto Foods has rolled out its line of all-natural nut butters in mess-free squeezable containers...
A new UK centre of excellence was opened this week by partners from the John Innes Centre and University of East Anglia (UEA) to develop projects that improve global food security.
Zeelandia has partnered with dairy giant FrieslandCampina to introduce The New Cheesecake, which has the same indulgent taste, creaminess and smooth texture as the New York offering, but with the additional advantage of being a carbon-friendly treat.
The pandemic has fundamentally altered the way people snack, shifting away from on-the-go treats towards at-home eating – and baking! Our vulnerability has been forced into the spotlight, placing greater emphasis on health; the restricted footfall in...
The Lay’s and Doritos snacking giant is taking a concerted dive into the plant-based protein category by creating a joint venture with Beyond Meat to expand its portfolio of health-focused snacks and beverages.
Quantis is launching geoFootprint, a digital tool that the company describes as the ‘first’ to use satellite technology to map the environmental impact of food production on an interactive map. The innovation holds the key to ‘smarter, science-driven...
UK investment firm S-Ventures has acquired a majority share of plantain snacks producer We Love Purely to propel further growth into the mainstream snacking sector.
Native Snacks will increase its distribution network in the UK by an impressive 1,500% after securing listings with Sainsbury’s, Holland & Barret online and Ocado for its range of better-for-you Popped Lotus Seeds.
As the new year properly gets underway, you’ll no doubt see countless businesses swearing to do good. To make things better. Some will even suggest you ‘come together’, writes Aoife McGuinness, neuroscience consultant at HeyLab.
Daniel Lubetzky, founder of mega snack brand Kind, is investing in Quevos being introduced to its line of keto-friendly egg white chips on ABC’s Shark Tank.
Snacking – both in and out of the home – is a category that did very well in 2020 and the movement looks set to continue in 2021 as consumers look for inexpensive sweet treats to cheer themselves up, writes Karen Dear, director of operations for the Craft...
Délifrance’s newest research – Prove It: A Viennoiserie Focus – reveals that 79% of consumers consider taste to be the key factor when choosing viennoiserie, compared to 61% placing freshness at top spot, and 49% pinpointing price.
Fruit, starch and sugar conglomerate Agrana – which produces a range of creative solutions used in bakery, snacks, dairy and beverage applications – has identified six key trends for 2021.
The consumer is integral to the success of a healthy and sustainable Farm to Fork strategy. How is the European Commission supporting shoppers to make better diet choices?
The UK subscription baking business has taken another step towards its mission to become a climate positive company by partnering with Ecologi, planting a tree for every order placed.
EverGrain is revolutionising the use of spent barley saved over from the brewing process: creating ingredients that not only add functional and processing benefits to snacks and baked products, but also tick the sustainability box through its circularity...
The Jordans Farm Partnership (JFP) – spearheaded by The Jordans, Dorset & Ryvita Company, owned by Associated British Foods – provides a valuable example of how it is possible to make significant gains for nature without negatively affecting profits.
The iconic cookies sold to raise funds for the celebrated Girl Scouts of the United States of America purportedly contain palm oil that is linked to child labour practices, according to a new report.
NoCOé is the first cracker brand of its kind to limits its carbon impact by design and sets the bar for other brands to strive towards a 100% carbon neutral status.
As the pandemic continues to upend life, the products that will stand out next year will be those that address the consumer’s need for comfort, immunity and mental health, according to Saage Insights 2021 Trend Report.
Bunge Loders Croklaan (BLC) has been given the green light from the US Food and Drug Administration (FDA) for the expanded use of its shea olein in US products.
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.
Laetitia Durafour, marketing & communications director at Crown Food Europe, analyses how metal packaging can boost the sustainable credentials of healthy snacks.
Lifestyle changes are redefining the packaging sector. Along with the increased lean towards the snackification of mealtimes – ‘grazing’ on snacks throughout the day – consumers are also demanding more convenient, timely and portable solutions. Mike Pipe,...
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...
Kellogg has provided a grant to The Nature Conservancy (TNC) to provide efficient water irrigation resources to rice farmers in Arkansas, US, saving billions of gallons of critical groundwater a year.
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.
To mark Whole Grain Day (19 November), Cereal Partners Worldwide (CPW) has again called on governments and policymakers to recognise the contribution of whole grains and help their nation make it a priority inclusion in their diets.
Meridian Foods has committed to donate 25p per jar of its new Gingernut Butter to International Animal Rescue (IAR) to further highlight the devastating impact of deforestation.
Ingredion Incorporated has taken another step in its mission to become a leading supplier of consumer-preferred plant-based proteins by acquiring the remaining stake of Verdient Foods Inc.
Australian snack firm I Am Grounded has launched snack bars made from upcycled coffee fruit, and is now trying to overcome consumer perceptions that they are eating products made of ‘food waste’.
VEAT – vending machines that exclusively distribute plant-based options – is a ‘positive example’ of the urgent, concrete actions that need to be taken to make the food system environmentally stable, said one of the investors of the startup’s recently...
McVitie’s brand owner pladis has taken another step towards improving its sustainability credentials by rewrapping its popular Christmas biscuit assortment in its most sustainable packaging yet.