Snyder’s-Lance subsidiary Princeton Vanguard and PepsiCo’s Frito-Lay have once again faced off in court over a dispute whether the phrase ‘Pretzel Crisps’ can be registered as a trademark.
Food scientists at Ingredion Incorporated’s Idea Labs have developed a range of multi-functional tapioca flours, based on more than two decades of research to understand the role tapioca can play in clean label applications.
Strong US consumer interest in natural and gluten-free products has led to a resurgence of the bakery section - especially private-label pastries - but the growth of the frozen baked goods is expected to eventually surpass pastries, says Euromonitor International.
Scottish pies, cakes and pastry manufacturer Bells Food Group has established Bells Professional Pastry, a dedicated arm of the business focused pastry manufacture.
Japanese snack giant Calbee’s operations have returned to normal, following a potato shortage that disrupted the production of 15 its potato chip brands.
The vast majority of new product launches targetting the main health concerns for seniors remain in the supplement space, with analysts arguing there is vast potential for the region’s food and beverage firms to help meet the needs of older consumers.
There's "a gold rush mentality" in the palm oil sector preventing it from becoming truly sustainable, says Danish NGO NepCon. But its database Sourcing Hub can help manufacturers make the most sustainable possible choices when buying palm...
‘One of the most difficult issues associated with sustainable sourcing is whether companies should adopt third party standards or develop in-house schemes.
Sona Agro Allied Foods, one of Nigeria’s biggest biscuit companies, opened its factory in Ota, Ogun State to students to raise the standards of education in the African country.
General Mills, Kellogg, Unilever and Coca Cola Co. outline their plans to win in e-commerce, a channel tipped for growth in Europe where brands over-index.
Quri’s latest data shows that Lay’s, Ruffles and Pringles dominate the share of display at Walmart stores across the US, but there is still room for other snack products.
ADM Milling has launched a multiseed concentrate that contains ancient grains in the UK, in response to growing consumer demand for wellness-focused foods.
Nestlé’s latest brand campaign, created by McCann London, moves away from knitting grandmothers after seven years to embrace a new ‘Shreddie or Not’ attitude.
Euromonitor International has identified 20 of the most influential megatrends to shape the world by 2030 with analysis on eight megatrends with the furthest-reaching impact on industries and consumers in the years to come.
Wessanen’s Whole Earth brand is extending its sports nutrition snack, Power Balls, beyond health channels and onto supermarket shelves as health-focused consumers become more “mainstream”.
Bakery giant Bimbo Colombia has officially opened its second multi-million bakery facility with four production lines in Tenjo, about 20 miles outside of Bogotá.
Constantia Flexibles has invested €6m ($7m) to meet a growing demand for specialty laminates in high property barriers, for confectionery, coffee and snacks.
The sea salt-flavored kamut snacks - made from an ancient grain - were developed two years ago and received an 'overwhelming' interest received from consumers.
Yellow Diamond potato chip maker Prataap Snacks has announced its initial public offering (IPO) will hit the market in two months as it looks to expand operations and enter new categories.
CSM Bakery Solutions is collaborating with 3D Systems Corp to develop 3D printers for the food industry, expected to be ready for distribution by the end of 2018.
Ukraine agricultural conglomerate Astarta Grain has secured a $25m loan from the European Bank for Reconstruction and Development (EBRD) to upgrade its grain and sugar facilities.
Kellogg’s is planning to cut 223 jobs in at the ready-to-eat cereal (RTEC) plant on Porter Street in Battle Creek, US, in 2018, in a move to streamline and decrease the total cost-per-pound costs, which will improve margins.
US scientists suggest Americans increase their consumption of grains foods such as bread, rolls, tortillas and ready-to-eat (RTE) breakfast cereals to make up their shortfall in nutrients.
Plant proteins such as hemp, brown rice and pea have complex taste profiles that work best with tailor-made flavours. But it's not always obvious that sulphur pairs well with strawberry...which is why it helps to have a flavourist on board to explain.
Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.
Cracker brand Nairn’s is adding 20% extra product to its Gluten Free Wholegrain Crackers range in an attempt to wade off shrinkification, said CEO Marty Gray.
Portuguese scientists suggest fortifying bread with fruit and yeast by-products increases fiber content in bread and could reduce waste in the environment.
FriPura says manufacturers don’t need to change portion sizes and ingredients in snacks because its ‘revolutionary’ filter can reduce calories in fried food by 25%.
Bored with the usual hemp launches - granola and cereal bars - one Danish supplier is helping manufacturers think outside the box. Hemp cheese, gin, salami and marzipan are just some of its latest creations.
BakeryandSnacks interviews Prof Janis Thiessen about her book that delves into Canada’s food history by profiling several snack producers, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolatier Ganong.The chapters reveal a history at odds...
Linx Printing Technologies has expanded its range of specialist inks with the introduction of a formula that meets the challenges of coding onto oily surfaces, such as butter packaging.