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Cracking open cutting-edge trends, news and developments in the bakery and snacks sector in 2017. Pic: ©iStock/Ivannag82

Special Edition Series

Cracking good reads: BakeryAndSnacks 2017 special features calendar

By Gill Hyslop

Reporting from the coalface to bring you breaking news in the bakery and snacks sector is our game plan for 2017. Next year, we will delve into safety strategies, smart packaging, the ‘free from’ craze and the influence cartoon characters have on branding,...

Wexxar manager says loss of US manufacturing jobs driven by automation, not trade agreements, as Trump suggests ©iStock/andykatz

Pack Expo 2016

Packaging industry cautious on Trump’s US manufacturing promise

By Douglas Yu

Automation and increased profitability may make US President-elect Donald Trump's promise to bring manufacturing jobs back to the US empty, say some food packaging and processing industry leaders at Pack Expo in Chicago.

ROSA WET-S3 Aflatoxin Quantitative Test

Charm Sciences’ aflatoxin in corn test backed

By Joseph James Whitworth

Charm Sciences’ aflatoxin test has been backed by the US Department of Agriculture’s Grain Inspection, Packers and Stockyards Administration (GIPSA).

Importer European Confections to bring raw chocolate from Netherlands and other candy & snacks to the US

Summer Fancy Food Show 2016

European invasion: The candy and snacks coming to the US in 2016

By Douglas Yu

European confections and snacks have become increasingly appealing to American consumers for their premium quality and health benefits. European Confections, a New York-based confectionery importer, will bring over 20 new sweets and snacks from continental...

Total sugar, added sugar, free sugars and of which sugars...would it be easier if nutrition labels just depicted the amount of sugar that has been added in teaspoons? © iStock

NUTRITION LABELLING IN THE US AND EUROPE

Should Europeans be told how much sugar is added to their food?

By Niamh Michail

Nutrition labels in the US will now have to tell consumers how much sugar has been added by manufacturers and how much is naturally occurring. Is it time Europe introduced similar measures so consumers know whether the food they are eating is healthy?

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