For most consumers, snacking is a part of daily life and always has been. However, what is changing is the way people think about snacking and what is considered to be a snack.
The bakery supplier expanded its Missouri facility to 33k square feet, featuring its bakingHUB innovation lab and a yeast development center, while adding a technology center.
Mondelēz International announced the two winners of its first SnackFutures ‘Future of Snacking’ pitch competition at the Seeds & Chips annual Global Innovation Summit held in Milan, Italy, from May 6-9 2018.
FDA’s new Acting Commissioner of Food and Drugs, Norman Sharpless, promised last week that he will pick up where outgoing Commissioner Scott Gottlieb left off in strengthening nutrition policy and regulation to improve the public’s health and implementing...
Encore Consumer Capital and CircleUp Growth Partners have invested in 4505 Meats to aid its expansion and to capitalize on the soaring growth of the meat snack category.
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.
Today, there is a plethora of natural and free-from choices in baked goods and snacks on shelf today, meaning competition in the gluten-free category is heating up, forcing manufacturers to diversify and innovate.
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.
The cricket chip brand beat nine other startups to take first place in SNAC International’s inaugural challenge, modeled after the popular television show, Shark Tank.
The crunchy snack combines chicken with spent grain from breweries or vegetable scraps leftover from juicing, which Tyson packages in a recycled aluminium tallboy can to add to its food waste mission (and tie in with the beer concept).
The snacking giant has finalized the reorganization of its corporate structure to prioritize regional leadership and now looks toward a holistic approach that supports smaller brands, rapid R&D and up-and-coming markets – and one that provides consumers...
Nutrient infused veggie chips, banana-based breakfast cereal, sugar reduced chocolate chip cookies and biostimulated wheat to increase yield and quality are some of the 2019 projects being undertaking by the European Institute of Innovation & Technology...
Convenience foods continue to go natural, healthy and even 100% fresh, from snackable grape tomatoes to edamame trail mix and squeezable smoothies. BakeryandSnacks takes a look at the new products hitting shelves.
From a cheese and tomato snack to buckwheat dipping strips, four teams of food science students shared their modern twists on ancient grain flatbreads at the BakingTech conference held in Chicago, US, on February 25.
Ireland-based Kerry – one of the world’s largest taste and nutrition companies – hosted its second Bakery Innovation Seminar focused on the drivers of innovation in fine bakery goods, including cakes, cookies, crackers and muffins. BakeryandSnack’s Raising...
Functional elements, repurposing waste ingredients, emphasis on plant-based and eco-friendly processes and packaging – these are the key elements of what today’s food technology students consider important for innovative snacks.
MacIntyre Chocolate Systems has launched a New Generation Refiner/Conche range for more flexible and enhanced control of the refining process, with an improved design and easier maintenance.
The Australian macadamia industry has released research findings showing that consumers are increasingly snacking to destress or unwind, which has set the stage for the second round of the Macadamia Innovation Challenge.
An MiR100 portable heavy goods robot by Kantum and a flying drone called Prodroneto, which will be launched in December, made their debut at this year’s Tokyo Pack 2018.
There is a huge gap between start-ups that launch innovative products and traditional companies who don’t, irrespective of company scale, according to Practical Innovation.
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
Nestlé is setting up a digital innovation team with staff drawn from the company’s marketing and technology groups, moving into an office in Silicon Valley co-located with swissnex, in 2016.
While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more disruptive, brands are outpacing them. But are CPG’s biggest...
Aryzta has pledged to shake up the ethnic baking category, creating UK business Signature Flatbreads with the help of the former bosses of Aryzta subsidiary Honeytop Speciality Foods.
Snack sales and volumes across Europe remained strong last year, creating a conservative R&D sentiment throughout industry, says the European Snacks Association (ESA).
Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
The sales slowdown in the US cereal category has nothing to do with consumers and everything to do with manufacturers, says the chairman and CEO of General Mills.
The BakeryandSnacks team hit the tradeshow floor at IBIE on Monday to bring you exclusive access and insight from expert thought leaders, innovative companies and industry associations.
BakeryandSnacks will be at Snackex 2013 in Gothenburg, Sweden to bring you all the latest market insights, industry challenges and innovations that you need to know about.
The DuPont Awards for Packaging Innovation have saluted a significant number of food packages over the years for breakthrough technology aimed to benefit consumers.
Bringing together teams to spark innovation and ideas is the driver behind Puratos’ €15m ($19.5m) investment in a new global research and development center, its R&D head says.
Linpac Packaging will launch a mono-material tray this month that they claim is 3% lighter due to the removal of laminated polyethylene (PE) base film.
Grupo Bimbo is calling for entrants in the 2012 Pan-American Nutrition, Food Science and Technology Awards, which offers eight awards for research in the field of nutrition, and eight in food technology, with a total prize pool of $56,000.
Belgian bakery ingredients firm Puratos has a new manufacturing and innovation centre in China that will be dedicated to developing products for the local Asian taste requirements.
Market expansion group DKSH has announced plans to open its second innovation centre in Mumbai, India to help companies introduce confectionery and bakery products tailored to the Indian market.
![European Snacks Association director-general: 'Besides the special occasion of the World Cup, we didn’t see such a big plethora of new product development [in 2014]'](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/5/9/4/4/1134495-1-eng-GB/Snack-innovation-2014-conservative-ESA.jpg)
