Dutch multinational Royal DSM is collaborating with French agro-industrial group Avril to create a unique plant-based protein to meet growing consumer demand for flexitarian, vegetarian and vegan diets.
Kids' snacks get the better-for-you treatment with the help of chickpeas and butternut squash, along with allergen-friendly labels for parents' peace of mind; veggie crisps (chips) omit the usual carbs; and hot peppers find their way into bagels...
Convenience foods continue to go natural, healthy and even 100% fresh, from snackable grape tomatoes to edamame trail mix and squeezable smoothies. BakeryandSnacks takes a look at the new products hitting shelves.
February is National Snack Food Month. It’s also known as the month of love, with sweethearts around the globe celebrating Saint Valentine’s Day (February 14), so here’s a cornucopia of treats that are fitting for this time of year.
Dutch company FrieslandCampina Kievit is exploiting its 120 years of experience to develop innovative products in response to the bakery industry’s dichotomous demands for both clean label and indulgent experiences.
New York-based restaurant consultancy group Baum + Whiteman named ‘plant-based’ the top food trend to watch in 2018 and there are no signs of it slowing down this year, evident in the number of vegan snacks in our line-up this month.
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...