The California Walnut Board and Commission is elevating the message of the walnuts, noting the humble nut will ramp up not only the nutritional value but also the market positioning of bakery and snack products.
For some time now, ‘healthier’ snacking has tended to play on that core message – health – and focused on added protein, were packaged and promoted as gym products, when in fact, snacking can be a treat and healthy at the same time. It needs to be fun.
From the launch of the first branded health-focused bread in the 1920s to the development of a fibre-packed sourdough ingredient in 2021, Puratos has been at the forefront of the health trend. It’s part of the company’s DNA.
Health and wellness remain top priorities for snackers, but as peak pandemic continues to recede, indulgence is becoming more important and as such consumers are less willing to sacrifice taste for functional benefit, according to Emily Strobel, VP, growth...
Industry leaders take the podium to discuss the movement that is increasingly impacting all areas when it comes to creating stand out snacks, from trickier better-for-you formulations that do not compromise on indulgence, to simpler labels and being as...
South East Asian biscuit heavyweight Julie’s is looking to capitalise on the rising trend of indulgence as well as the longstanding demand for chocolate products in the Malaysian market with its new range Charm.
After five years in the hot seat, Alasdair Smith has gained unique insight into what he considers ‘an incredibly noble and proud trade and one that’s got an amazing sense of fellowship’. Before he takes his final bow at the Scottish Baker of the Year...
Snacking giant Mondelez International says the familiarity of brands as well as consumer demand for indulgence in their daily diets are key drivers for snack market growth in the AMEA region.
New research from Cargill reveals consumers want the best of both worlds – indulgence and health – and they’re willing to pay more for baked goods that deliver on both attributes.
FMCG Gurus consumer insight shows that across bakery, indulgence remains the leading motivation – however, the reality is that consumers want products that offer both taste and nutrition in a guilt-free manner.
Délifrance’s newest ‘Prove It’ market analysis examines the changes the breakfast market has gone through over the past few years and how bakeries should adapt now OOH (out of home) is picking up speed.
KIND has expanded its Protein bar line-up with a flavour it expects to be a hit with customers; Just Desserts has created uber indulgent cheesecakes; and a new kid on the block is hoping to take the UK by storm with its flavour-forward, vegan, low calorie...
Synergy has launched an innovative ingredient that will allow bakers to slash the fat and calorie content of treats like muffins, cakes, cookies and biscuits.
This year, consumers will embrace oat-based desserts, grow their fondness for Japanese cuisine – including mochi-flavoured doughnuts – and explore combinations of sweet, sour, salty, umami and pickled flavours, according to food futurologist Dr Morgaine...
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...
SternLife has developed two new concepts for functional snack bars that combine indulgence with optimum nutrient profiles, while allowing producers to capitalise on a clear unique selling proposition (USP).
BakeryandSnacks spoke to several ingredients suppliers at Food Ingredients Europe (FiE) – held last month in Paris, France – to discover what they see as the biggest trends in the bakery and snacks sectors and the challenges these present.
Clean label continues to dominate the entire packaged food industry, but natural flavors/colors pose a unique challenge to bakers. BakeryandSnacks asks two decoration and coloring suppliers what's trending and how bakers can reach new audiences.
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.
Dutch company FrieslandCampina Kievit is exploiting its 120 years of experience to develop innovative products in response to the bakery industry’s dichotomous demands for both clean label and indulgent experiences.
