Most people won’t be spending this Easter with important family and friends – thanks to the coronavirus crisis – but that’s not going to stop them from being more tempted than usual to bake up an aromatic batch of steaming hot cross buns, says Mintel.
A raft of bakery and snack producers have figured out how to make new products from ingredients that used to end up in the trash, from nourishing flour made from the byproducts of making tofu and soy milk, to spent grains from the beer industry, to repurposing...
The rush to the so-called ‘shining new kid on the block’ – as Marcia Mogelonsky, director of Insight at Mintel Food and Drink terms it – has ignited like a wildfire and everyone is talking about it. But will it make vogue status?
Biscuit consumption is soaring in China, on the back that these intrinsic snacks offer pleasure and convenience, a boost of energy as well as satisfying hunger. They are also regarded as a well-heeled gift.