Consumer research by Tate & Lyle reveals almost half of 18-34-year-olds across the UK and Europe tuck into a sweet or savoury baked treat daily. A third of consumers aged 34 and above are doing the same.
With increasing demands for bakery manufacturers to find innovative ways to meet rigorous sustainability goals, plant-based ingredients are set to be an important part of the solution.
The Reformul8 Challenge Fund (RCF) – part of Food and Drink Federation (FDF) Scotland’s Reformulation for Health programme – is designed to support local SMMEs with the financial costs of making their products healthier.
The popular PepsiCo brand has developed a digital guide to help retailers navigate the implications for the savoury snacks category when the UK’s HFSS legislation come into effect in October.
A new study commissioned by Glanbia Nutritionals that consumer choices have been hugely impacted by the pandemic, and brands need to take note of the ‘new normal’ that is impacting snacking habits.
Bimbo Bakeries USA (BBU) has downsized a new line of its Arnold, Brownberry and Oroweat Whole Grains breads for calorie-conscious consumers who can’t live without a slice, but don’t want to live with the regret.
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.
KIND will roll out updated nutrition labels on its snack bars following research from the US Department of Agriculture (USDA)’s Agricultural Research Service, which says there are less calories in certain nuts.
Food coating producer Crisp Sensation has developed ZeroFry, a crispy coating that reduces fat by 50% compared to standard flour coatings for fried snacks and eliminates the need for deep-frying.
A new study by the Centers for Disease Control and Prevention (CDC) has found that free snacks at work make up a weighty amount of the – empty – calories daily consumed by approximately 140 million working Americans.
