Korea Ginseng Corporation (KGC)-owned brand Cheong Kwan Jang is actively expanding its red ginseng snacks line-up to target young consumers amid a thriving retro craze.
The new year brings new consumers attitudes and behaviours, however, Bakery&Snacks learned that some of the biggest trends to impact 2023 are expected to continue shaping the bakery and snacks sectors in 2024.
There certainly is a desire for baked goods that are better-for-you, but consumers are not prepared to sacrifice on taste. There’s also a growing desire for sustainable options, but how is that fairing in the current economic climate?
Brits’ love of bread shows no sign of slowing down and with the market forecast to rise 15% in value in the next two years, there’s a huge opportunity for bakers, foodservice operators and retailers to take a slice of this growth.
Gut health, fermentation, plants and the classics will dominate the headlines this year, according to Puratos’ proprietary Taste Tomorrow ‘always-on’ research program. But there’s more in store, too.
Conscientious consumers increasingly seeking out healthier, more sustainable snacks, which presents major opportunities for innovation. But what are these shifting consumer values?
The lack of a universal definition of what constitutes convenience foods risks hampering food and nutrition policy and health interventions, researchers have argued.
Yes, the bakery industry is facing numerous challenges, but there are also ample opportunities for bakery manufacturers can tap into, including the consumer’s increased focus on positive nutrition claims, which often surprisingly, negate the push to reformulate...
Israeli vegan food producers, private chefs and volunteers have united to fuel frontline soldiers and evacuees with nutritious free from meals; the IBIS Rice Conservation Co has enlisted wildlife TV presenter Chris Packham as brand ambassador; 84.51°...
The irresponsible inclusion of prominent labels on food and beverage products to capitalise on current dietary trends and fads can pose immense health risks to consumers, especially if not backed up by proper research and data.
After nearly two decades of first appearing in fast-food restaurants across the US and becoming a go-to favorite for spicy aficionados, sriracha today is not only an established flavor that many consumers love, but according to Kerry’s Taste & Nutrition...
How is the food industry stacked up for 2023? Will the inflationary environment cripple the sector? Is supply chain back up and running or will we still see shortages? What is trending and what will hit shelves?
While snacking has long been associated with indulgence and fulfilling a guilty craving, a raft of new offers are popping up on the market that more closely align with consumers’ holistic wellness goals.
Moving on from the comfort and nostalgic flavors that grounded consumers during the pandemic, consumer interest in more diverse and unexpected flavors within dessert categories is on the rise, according to consumer research from T. Hasegawa.
At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...
Win $106,000 in gold bars with Rold Gold; Food Union reveals its 2022 summer novelties, Kellogg’s and Crumbl Cookies create a limited edition Frosted Strawberry Pop-Tarts cookie; and House of Macadamia has three new health-conscious treats.
Consumers’ ongoing efforts to kick the sugar habit and select better-for-you, nutrient-dense foods and beverages unexpectedly may be helping to fuel a rise in Asian-inspired flavors, beverages and dishes across categories, according to recent research...
We are speak to experts from major brands to assess the five top trends that look set to shape the Asia Pacific food and beverage industry in 2022, including top post-COVID-19 developments, pricing and taste importance in the plant-based sector, the rise...
New health ingredients to watch in 2022 include hyaluronic acid, marigold, l-theanine, and ginseng, as consumers search for products that can support their eyes, mood and healthy ageing.
Arla Foods Ingredients has launched a new concept to help manufacturers create protein bars that tap into the demand for creamy nut butter fillings without compromising on texture, taste or functionality.
Weston Foods’ first ever Bakeology Report reveals what we all know by now – that the pandemic has triggered a re-evaluation of food choices among consumers – but it also highlights the relevance that bakery continues to play in Americans’ lives.
Fruit, starch and sugar conglomerate Agrana – which produces a range of creative solutions used in bakery, snacks, dairy and beverage applications – has identified six key trends for 2021.
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...
As the pandemic continues to upend life, the products that will stand out next year will be those that address the consumer’s need for comfort, immunity and mental health, according to Saage Insights 2021 Trend Report.
After one of the most turbulent and unpredictable years in modern history, focus will undoubtedly be on the impact that COVID-19 has had on consumer attitude and how new behaviours will evolve in a new year of hopeful recover.
Bakes that are aligned to – or even contribute towards – a long-term health focus, along with locally made treats in vivid colours that stir up feelings of nostalgia are forecast to be in top demand next year.
Good4U’s Breakfast Boosts, Prewett’s range of ‘Enrobed’ indulgent gluten free cookies and the new variants of Propercorn’s Fairtrade accredited popcorn are among some of the trendsetters that answering the demand for conscious indulgence, an experience...
Kayco, owner of kosher brand Manischewitz, is launching a Cold Brew Earl Grey macaroons and Cold Brew Coffee macaroons as a modern take on Passover’s iconic sweet dish.
Six key characteristics indicate the future of Italy’s bakery, confectionery and gelato sectors – quality, innovation, expertise, design, passion and last, but not least, Italian spirit – all evident at Sigep, held in Rimini last month.
A report published by Flavorchem expects new categories such as CBD and plant-based to increase in popularity as consumers demand heathier options in their grocery basket.
FrieslandCampina Ingredients Food & Beverages identified three major trends in its first annual Trend Report published earlier this year that could assist bakers turn tomorrow’s consumer demands into market propositions.
Sweet ‘n heat, global cuisines, flavors that were once ‘out there’ and are now more accessible, and healthier substrates will dominate the snacking landscape next year.
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.
From ‘real fruit’ and ‘gently dried’ to ‘no artificial preservatives,’ these natural call-outs permeated the floor at the annual packaged foods exposition in Chicago, sponsored by the National Confectioners Association.
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.
The gluten-free market has tapered off in the past five years as consumer tastes evolve and nutritionists recommend a diet higher in whole grains. However, for three million Americans who are celiacs or gluten-intolerant, the medical reality of a gluten-free...
Plant-based, protein and fiber trends remain in the top ten for 2019, but consumer demand has expanded into personal connections and ‘adventurous’ discovery. Virginia Lee, insights and innovation manager at Innova Market Insights, shared details and plenty...
Raising issues is BakeryandSnacks’ online series profiling influential people working in the bakery industry. Today, we chat to Chris Hook, Free From business director for Warburtons.
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.
China’s ever-growing middle class is changing the country’s food sector with an increasing penchant for snacking — but analysts say the snack bar category in particular needs some spicing up.
