New Jersey-based Anthony & Sons Bakery is hoping to recreate the viral frenzy of the 2010s – probably the most prominent moment in avo toast history when Gwyneth Paltrow sent the internet spiralling – with the launch of its latest brand, The Avocado...
The flavours and colours that ADM forecasts to trend in 2024 break with tradition and represent the consumer resolve to boldly choose products that appeal to their personal values - with an unapologetic abandon for the flavours they deem tasty and the...
CoLab Tech is is designed to build a venture pipeline of early-stage snack brands focused on ideas that address tech-driven processes, sustainability and other priority areas for the Oreo maker.
Technological advancements have opened seemingly infinite possibilities for innovation within the snack and bakery industry. We’re in a new era of food manufacturing with the ability to create a more connected experience for consumers and more efficient...
Research shows that consumer demand for protein is at an all-time high, with 29% of Americans stating that protein has become more important over the past year.
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...
New research from Cargill reveals consumers want the best of both worlds – indulgence and health – and they’re willing to pay more for baked goods that deliver on both attributes.
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.
Research by Glanbia Nutritionals found 16% of Europeans indulge in protein snacks at least once a week for nourishment, sustained energy and to manage their appetite – but also for enjoyment.
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.
Unlike other drying methods, freeze-drying is a clean process that retains the nutrients, natural colour, inherent flavour and texture of fruit and veggies.
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.
Built Brands is celebrating its second anniversary with a brand refresh and an acceleration of manufacturing capabilities to bring new offerings to market.
GoodMills Innovation has launched a wheat germ concentrate that has added health benefits, allowing bakery and snack producers to capitalise on consumer demand for holistic wellbeing.
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.
US better-for-you snack producer Truly Good Foods has released its annual trends report, which highlights the vogue-forward developments it predicts will be big in 2020.
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.
