Chinese snacking sensation San Chun has revealed a focus on the ‘strange and unique’ is behind its transition from a local viral hit to a launch in major supermarkets nationwide.
When most Americans think of walnuts, if they think of them, they think of a topping for oatmeal or salads or an inclusion in baked goods, not as a standalone snack – but newcomer Unbound Snacks wants to change this with the launch of a line of brightly...
Plant-based meat snack alternatives – and sales – are climbing as new players, including startup Jack & Friends, enter the market with vegan options that better mimic the taste, texture and chew of their animal counterparts, while also offering a...
Malaysia-based Miaow Miaow says taste still tops health claims in the snacking category as it prioritises marketing campaigns for greater brand awareness in its key regional export markets.
Indian firm Beyond Snack has mapped out expansion plans both in the country and globally as part of an ambitious move to see banana chips outstrip sales of potato-based products.
Cambridge-based biotech start-up, Impossible Materials, has developed a sustainable cellulose-derived white pigment to replace “unsafe” titanium dioxide (TiO2) across food and pharma industries.
Toy maker Mattel Inc – which owns the Barbie doll brand – said it never gave the hip-hop-themed snack producer permission to use its trademark, citing a false association with the brand, which would cause customer confusion, especially as it sells its...
The consumption of fortified infant cereals could help reduce the burden of iron-deficiency anaemia on Indonesian infants and young children, and have longer-term economic, health and social benefits, according to a study funded by Nestlé Infant Nutrition...
The grower-owned Belgian cooperative has launched a mixed berry snack pack, noting the breakfast segment – especially in the UK – remains an untapped occasion to punt the consumption of better-for-you berries.
As Americans who have worked from home since the pandemic begin to return to their offices and become more comfortable socializing in the evenings, when and what they eat is shifting earlier and later – at the expense of more traditional meals – creating...
Perkier has added its carbon neutral commitment – a first within its competitive set – to its growing list of ethical credentials, including being plant-based, palm-oil-free, transitioning to fully recyclable packaging and its B-Corp certified manufacturing.
Belgian ingredients supplier, Puratos is to acquire the scientific expertise of THT in a bid to satisfy growing consumer demand for products that promote a well-balanced gut microbiome.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
The demand for protein snacks has significantly increased over the past two years with FMCG Gurus insights showing a jump from 10% to 38% of European consumers admitting to veering toward that option when looking to quell a craving.
Japan’s Morinaga Milk Industry is banking on the confectionery and snacks as emerging formats for its paraprobiotic LAC-Shield (heat-killed Lacticaseibacillus paracasei MCC1849) application.
Calbee is trialling a ‘very limited’ run of a novel veggie ‘cube’ snack created by an elementary school student for the Japanese snack giant’s annual contest to weed out standout ideas.
Tokyo-based snack subscription service Snaq.me is planning to develop more than 100 new snack products annually with the help of fresh funding of JYP260m (US$2.46m).
Insect-based foods firm Bugsolutely is developing a new snack comprising both insect-based and plant-based proteins, aiming to maximise nutritional, cost and consumer benefits.
A new fund and accelerator programme has been launched in the UK to support food and beverage brands who are targeting a reduction in childhood obesity linked to inequality.
DuPont’s food and beverage arm has just launched a snacking campaign focused on research into ASEAN consumer trends and has identified seven food and beverage concepts to zoom into within this.
With the Asia Pacific food and beverage food industry growing at a rapid rate over the past few years, and even more advancement predicted to come, we bring you three of the most significant emerging categories showing strong potential for growth moving...
Malaysian ready-to-eat manufacturer BioHaruan hopes its recent visit to the SIAL trade show in Jakarta will open the doors to the Indonesian market for its brands, including its innovative Rezza Hot 2 Go snack kits.
The food industry needs to adapt to a paradigm shift among consumers away from traditional diets, according to speakers at the recent FiE show in Paris.
Mondelez Australia has revealed widely differing factors driving snack choice between different generations in Australia, although convenience and quality still stand out as major reasons for snacking across all age groups.
The US cereal and snack giant unveiled Leaf Jerky at Natural Products Expo East in Baltimore, Maryland, earlier this month, mooted to appeal to vegan, vegetarians and flexitarians alike.
Pretzels Inc. has hired two R&D leads and one board member with plenty of pretzel experience as it continues a 120k-square-foot expansion of its manufacturing facility in Plymouth, Indiana.
Ramamurthy joins the pladis leadership team as it focuses on driving innovation to increase revenues, improve operating capabilities, capture productivity and enhance profitability.
A former professional footballer has scored a kick-up in sales for his “world’s healthiest bread” after appearing on BBC’s Dragons’ Den on Sunday (November 11th).
Whole Foods kicked off a campaign across the US earlier this month to promote six emerging candy and snack brands that offer healthy alternatives, such as KitKat.
PepsiCo has announced it will select 10 startups that can drive change to the industry to support the launch of its food and beverage accelerator program in North America.
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
Health conscious and influential consumers are changing expectations in the snacking category, driving innovation and marketing solutions as big brands and retailers struggle to keep up.
After helping 2017's winners generate growth worth €10 million, PepsiCo's accelerator programme Nutrition Greenhouse is looking for 10 more start-ups for the 2018 round.
Breakfast cereal giant Kellogg Company is doubling the vitamin D content in its cereals to ‘help tackle the chronic low levels of Vitamin D in the UK.’
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
Researchers from the University of Granada (UGR) have found a cereal-based bread enriched with soluble fiber, proteins and dried fruit could alleviate hunger.
‘Healthy snacks, including a wide range of bars, are flying off the shelves. As a consequence of functional ingredients, snack bars are being revamped as version 2.0.
The more unusual the flavor, the more likely a snack producer will capture another consumer. According to Marcia Mogelonsky, Mintel’s director of Insight, exotic flavors drive the purchasing of a snack more than anything else.
Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre is the only option to transform our staple comfort foods from...
Five new synthetic yeast chromosomes have been created could signal the advent of more nutritious food, less waste and improved processing efficiency, according to the team heading up the project.
