A new era of convenience will emerge in 2024 as ever-evolving augmented reality (AR) and artificial intelligence (AI) technology streamlines consumers’ meal planning, shopping and cooking habits.
Disappointing news for European grocery enthusiasts as Mintel reveals the share of brand-new food and drink products hitting stores has plummeted by almost 50% in the past decade.
Health and wellbeing remain at the forefront of snack marketing, with guilt-free pleasures, plant-based options, traditional flavours and adaptogenic ingredients expected to lead the sector into the new year.
As the impacts of climate change become increasingly apparent, more US consumers are questioning the effectiveness of carbon off-set programs, Richard Cope, senior trends consultant at Mintel Consulting, told FoodNavigator-USA.
Economic uncertainty and the associated rising cost of goods are amongst the factors driving new trends in food and drink packaging, according to Mintel.
Nearing 2023, consumers are increasingly demanding more from food and beverages, seeking out products that provide a personal functional health benefit and added value, according to Mintel's 2023 Global Food & Drink Trends report.
For most bakery producers, the clean label concept involves making use of as few ingredients as possible that consumers recognise as wholesome and natural. But today, clean also means green, highlighting opportunities for ingredients and products that...
The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.
Consumers have evolved their definition of what qualifies as a snack and are increasingly seeking out permissibly indulgent options, which has given rise to a new type of snacking behavior in the frozen set, Mintel consumer insights research suggests....
Two-thirds of US adults say the pandemic has caused them to re-evaluate their life priorities and has had the most profound impact on where and how they eat, according to Mintel research.
Nutrition bars offer the portable, ready-to-eat convenience and a high level of personalisation – like sustained energy, weight management and immune function support – that consumers are looking for, says Mike Medina, category marketing director, Specialised...
With the British Baker webinar on ‘Consumers, Covid and clean label baking – what’s next?’ just a few days away, we introduce the complete line-up for the expert panel
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.
Sweet treats with a reduced sugar, fat and calorie content will be the top drivers of business growth going forward, aligned with the heightened consumer interest in their wellbeing, according to research by Tate & Lyle that includes exclusive commentary...
Lifestyle changes are redefining the packaging sector. Along with the increased lean towards the snackification of mealtimes – ‘grazing’ on snacks throughout the day – consumers are also demanding more convenient, timely and portable solutions. Mike Pipe,...
Taura Natural Ingredients’ range of JusFruit Fibre+ – launched late last year – delivers the benefits of fibre without compromising on taste or texture.
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.
The coronavirus pandemic – which has infected more than 220,000 people and killed more than 9,000 globally at the time of writing – is toying with global economy.
French biomarine specialist Algaia is collaborating with German ingredients producer Herbstreith & Fox (H&F) to provide a combination of high-quality pectin and alginates for baking applications.
DSM Food Specialities celebrated 150 years of spearheading the global fermentation and biotechnology sector by focusing on how the bread industry can ensure healthy growth for the future.
Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe.
Researchers from the University of Queensland (UQ) have developed a superfood bread using Australian native bush ingredients harvested by Aboriginal communities.
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...
Mondelēz International is acquiring a majority interest in Perfect Snacks – a pioneer of the refrigerated nutrition snacking category – to grow its wellbeing offerings.
Sebastian Emig, director general of the European Snacks Association, outlines the upcoming Snackex – held every second year – that congregates the entire value savory snacks chain in one place.
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?
Michael Bultel, head of Ingredients and Baking Center, Asia Pacific, for Lesaffre looks at the implications of the increasing appeal of artisanal bread in Asia Pacific.
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.
Research conducted on behalf of the Beneo-Institute found that Europeans still do not manage to consume the recommended daily intake of fiber, despite being aware that it is key for a healthy digestive system. BakeryandSnacks chats to Thomas Schmidt,...
Nearly half (46%)of Canadians believe that snacking on healthy items throughout the day is better for you than eating three large meals and are increasingly on the lookout for more on-the-go healthy snacking options, according to new research from Mintel.
As the popularity of snacking continues, consumers are balancing their desires for health and indulgence. Marcia Mogelonsky, director of Insight, Food and Drink, Mintel, shares with BakeryandSnacks her annual review of the salty snack industry.
Consumers across the globe are increasingly receiving ‘healthy lifestyle’ messages from governments and key influencers, which is continuing to drive attentiveness towards a shift in consumer mindsets. Thomas Schmidt, marketing director at BENEO, discusses...
Mintel has revealed that modern takes on sustainability, health and wellness, and convenience will be the biggest influences of innovation next year, the latter certainly opening opportunities for the bakery and snacks sectors.
Everyone loves a good snack, and while the slant has definitely skewed towards healthier options that offer nutritional benefits, the salty snack sector still remains king.
Cereals are no longer just relegated for breakfast and the bowl – market research indicates it is becoming a popular snack, especially among millennials. This is giving the declining sector a much needed boost. We rate the top 10 bestsellers in the US...
As part of its £3m ($4m) investment in its Hula Hoops brand, KP Snacks has launched a new line extension in response to consumer preference for bolder flavored crisps (chips) that can be shared.
BakeryandSnacks and ConfectioneryNews will be hosting a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend; discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.
Bakery producers are looking to escalate the fight against the negativity that surrounds the sector, particularly in the developed Western packaged bakery markets, according to Mintel’s global annual review.
The National Obesity Forum's advice to shun processed foods such as low-fat yoghurts and cheeses for whole foods this week has provoked mixed reactions – but consumers are already turning away from foods labelled as low-fat, diet or light, according...
Convenience stores and drug stores have a big opportunity to further grow their share of the salty snacks market as US shopping habits change, according to analysts.
From snack bars to spreads, chocolate to cheese, the trend for raw ingredients in processed foods is spreading across Europe, says Mintel, as consumer attention goes beyond the ingredient list to look at clean-label processing methods.
One fifth of Brits believes free-from foods are healthier than normal foods while the same number believes they are higher in fat, salt and sugar. But why is this and what should companies do?
Research from Mintel suggests Millenials snack around four times a day, mostly for an energy boost, because they are bored or want to reduce stress levels.
Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.
Who made it into July's industry movers gallery with job news in the processing and packaging arena? Sidel, tna, Adept, Mintel, Goss, Clondalkin Group and Toray Platics all feature in the gallery
