Americans who consume more fresh vegetables experience a better mood compared to those who skip the greens, according to recent USDA research. The study offers insight for food and beverage manufacturers to meet growing consumer demand for functional...
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.
The snacking sector has seen an especially strong spike over the past two years, with more consumers turning to snacks as a moment of indulgence, to allay current tensions or to boost their overall health.
With the cost-of-living crisis raging unabated thanks to political volatility, it's only to be expected that ‘redefining value’ tops Innova Market Insights’ Top Ten Trends for 2023. With budgets stretched, consumers will increasingly seek out brand...
A decade after bankruptcy, Hostess Brands is thriving under CEO Andy Callahan, who has prioritised innovation to turn the century-old maker of Twinkies, Ding Dongs and Donettes into a snacking powerhouse.
Délifrance’s newest ‘Prove It’ market analysis examines the changes the breakfast market has gone through over the past few years and how bakeries should adapt now OOH (out of home) is picking up speed.
Popcorn Shed and Popcorn Kitchen claim that there's no party without popcorn, Good4 U is helping to ramp up a bland salad into a nutritious crowd-pleaser and pladis and Kallø are on a mission to prove that healthy treats don't have to be dull.
Icelandic microalgae specialist Algalif and global vitamin manufacturer Divi’s Nutraceuticals have pooled skills to develop highly concentrated beads of sustainable, natural astaxanthin that will ramp up the health benefits of nutritional bars.
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.
Research by Puratos UK has revealed that while the demand for better-for-you options is driving the artisanal bread category, only 24% of Brits not already won over by sourdough believe it to be healthy.
Following the success of its Texture University and Sweetener University programmes, the ingredients specialist has launched a similar concept designed to help formulators solve even the toughest fibre formulation challenges.
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.
Ahead of its release today (May 20), the European Snacks Association (ESA) has welcomed the European Commission’s Farm to Fork Strategy (F2F), but has also cautioned the recommendations to set maximum levels of certain nutrients is not the best way forward.
Determined not to let the ongoing COVID-19 crisis shelve plans, BakeryandSnacks virtually hosted the debate on snackification, originally scheduled to take place on stage at The Ingredients Show in Birmingham, UK.
The Association of Chocolate, Biscuit and Confectionery Industries of Europe has launched the Treatwell initiative to highlight the role of the sectors in safeguarding the planet and thus capitalising on consumer demand.