News & Analysis on the Bakery and Snacks Industries
Snack maker PopChips looks set to become the latest firm to stop using the term ‘all-natural’ to describe its products after agreeing to settle a lawsuit alleging it misled consumers by using the controversial term.
Being overweight risks becoming the norm in Europe, says a new report from the World Health Organisation (WHO), which blames widespread promotion of unhealthy foods and inactivity.
Leading food and drink makers including Nestlé, Unilever and Coca-Cola have made good progress in the year since Oxfam released its first Behind the Brands sustainability scorecard – and only one company made no progress, according to the NGO.
Special Edition: Gluten-free
Should manufacturers look to move gluten-free products into the retail mainstream or does the segment’s future lie in its niche positioning?
Desserts business Indulgence Patisserie aims to create 25–30 jobs in the next three years after completing a new factory next to its existing Colchester facility.
A third of all snacking takes place at our desks and marketing professionals top the unhealthy table, with lawyers at the bottom, according to UK research from yogurt brand Fruyo.
The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report.
The Advertising Standards Authority (ASA) is reviewing online food and drink marketing, especially to children, amid concerns about the rising incidence of obesity among young people.
The American palate is more welcoming of exotic, ethnic flavors but snack innovation must go beyond just hot and spicy, says Snyder’s-Lance innovation head.
Special Edition: Gluten-free
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?