After disappointing fourth-quarter numbers and announcing plans to “streamline its workforce,” McCormick & Co. outlined a three-pronged approach to tackle the challenges it has faced in recent years and assure investors and customers its “strategic...
A better understanding of the emotional impact of food can help manufacturers overcome the challenge of new products that fail, and also adapt to disruption in the industry.
According to Bell Flavors & Fragrances, the exploration of new taste sensations has always been in high demand throughout history – it’s just become more imperative to innovative in order to captivate today’s consumer’s palate.
The ‘snack evolution’ will continue for the foreseeable future as half of consumers are snacking at least three times a day, according to IRI’s Sally Lyons Wyatt.
Adventurous flavors – albeit those with a touch of nostalgia – are driving new snack launches around the globe, evident at SNAC International’s annual SNAXPO, held in Orlando, Florida, from March 31 to April 2.
Illinois-based Edlong showcased a handful of its 250+ dairy-free flavors at the IFT expo last week, highlighting a national trend in consumer demand for vegan options.
The European Food Safety Authority (EFSA) is requesting additional data from the food industry on the use of sucrose esters derived from fatty acids (E473), a food additive used in baked goods and flavoured drinks.
Paqui Chips said the Amazon’s acquisition of Whole Foods can help its brand and others in the Amplify Snack Brands' portfolio enter as many stores as possible.
The Battle Creek-based cereal giant responded to demands from consumers who still want a sugary hit first thing in the morning in an effort to boost its sagging ‘morning foods’ business.
Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.
Gluten-free crackers brand, Crunchmaster, has launched a protein cracker range, noting that adding a 'massive amount of protein' may not be the best way to target protein snack eaters.
Asian flavors will grow in the snack market, but many US consumers are not ready for them yet, corporate executive chef at Asenzya, Dax Schaeffer, told BakeryandSnacks at IFT held in Las Vegas last month.
The Vic-sur-Aisne-based firm introduced its three-dimensional Hula Hoops to the French market last year and is now expanding the range with the launch of Bacon and Sour Cream & Onion variants.
Thanasi Foods will unveil Duke's Cajun-style andouille smoked shorty sausages and Bigs king-size seeds at the Sweets & Snacks Expo this week in Chicago.
Inclusions supplier Pecan Deluxe Candy has developed cheesecake pieces that can be added in bakery applications, such as brownies, muffins and cookies.
Ingredients provider Doehler has extended its multisensory expertise into bakery, a relatively new area for a company known for its innovations for the beverage industry.
Food waste-conscious start-up, ChicP, transforms leftover fruit and vegetables into a variety of flavoured hummus, and is crowdfunding to expand into new markets.
Italian snack manufacturer Preziosi Food (Mitica) has partnered with FOODesign, part of tna, to launch a line of batch-fried potato chips called Keep’s.
Canada-based Brandneu Foods has reduced lead times for its kale chips by 75% after installing a flexible line with a second drum enabling it to change flavors in less than 15 minutes.
Sweets and snacks companies are increasingly targeting consumers by branding their products “thin” to suggest convenience or health, or to tap the snacking chocolate trend.
What are the flavours we’ll be craving in the coming years and which are the best categories to try them out in? FoodNavigator put the question to three leading flavour firms: Frutarom, International Flavors & Fragrances and Synergy.
UK business Great Food Affairs is expanding its Slabs crisp brand – which claims to be four times thicker than standard crisps - with a single-serve range.
Manufacturer Modern Oats is hoping to revive the “sleepy and commodity-driven” oatmeal market by expanding its instant pots range with four new flavors.
European Snacks Association director general Sebastian Emig looks at the consumer demands and trends set to drive the development of the snacks market in 2016
Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
Rudolph Foods’ sweet and spicy Gaslamp popcorn variants should intrigue consumers and stave off fierce start-up competition, says its marketing and innovation head.
Frito-Lay’s 2014 TV ads for Lay’s in the US were the most effective across the snack and confectionery category, staving off competition from Hershey and Mars, according to analysis firm Ace Metrix.
Mediterra Nutrition’s recently launched savory bars seek to tap into one of the increasingly rare white spaces remaining in the crowded nutritional bar category, which is laden with sweets.
DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER
Synergy Flavours has said it will expand its UK headquarters in High Wycombe and relocate manufacturing from Corby, Northamptonshire to the expanded site.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
