The use of edible films could be a new approach to the production of functional cereals and bakery products with added probiotics, according to new research.
United Biscuits has revamped the cheese flavor of its baked Mini Cheddars snack, developed a new chili beef flavor and added more price marked packs to target impulse buys.
Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.
Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part II
Consumers and their demands are in charge of business; driving everything we do in marketing terms and pulling us into their world, says Frito-Lay’s senior vice president and chief marketing officer.
With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by Rabobank.
A food sleuth from Microtrace says proper analysis of contaminants found in food and beverage products is crucial to preventing an incident from becoming a full-blown crisis.
While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...
Premier Foods now has “the brightest outlook for a decade”, after re-engineering its balance sheet with a major refinancing plan, says City analyst Shore Capital.
Interview with Bobo's Oat Bars founder Beryl Stafford
Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...
Bakery ingredients business, Bakels, has opened a new center for product development, offering a ‘bridge’ between bakers, confectioners and retail channels to shorten the development cycle.
Indian Tobacco Company (ITC) will open a Rs.700 crore ($113m) food manufacturing facility producing branded packaged biscuits, snacks, noodles, juices and Atta (wheat/powder flour).
Bakery supplier Zeelandia is backing National Apprenticeship Week by offering an insight into careers in the food industry to girls at Sacred Heart of Mary School in Upminster.
Premier Foods has revealed 18% growth in trading profit in full-year results for 2013, alongside a new pensions deal and a much-awaited major capital restructuring plan designed to “liberate the firm from its past”.
Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
Mass marketing no longer resonates with today's consumer and it must be replaced by one-on-one marketing with dedicated focus on pre-shop behavior, says Frito-Lay’s senior vice president and chief marketing officer.
PepsiCo has hit out at activist investor Nelson Peltz for continuing to press for a split between its beverage and snack arms, and says his use of data is ‘selective, and in many instances misused’.
France has said ‘no’ to GM maize, scientists in Pakistan have called for urgent action on climate change, bumper grain yields have been recorded in South America and the Caribbean, GrainCorp is expecting losses after droughts and Adexar has been approved...
Frutarom Savory Solutions has added a new plant extract to its Origanox range for extending the shelf life of fried foods, extruded snacks and baked goods.
Adept Technology will host two New Product and Technology Demo Days at its Application and Demo Center in Amherst, New Hampshire, on March 5 and March 6.
This month, President Obama signed the 2014 Agriculture Act into law, ending a multi-year battle over the contentious piece of legislation. The US-based National Association of Wheat Growers (NAWG) was one of the organizations that applauded the bill’s...
Navigating the challenges of growing global demand for wheat, better food security through ag technology, nutrient-dense einkorn wheat re-enters the limelight and a new dataset for tracking climate change.
As Americans continue to trade traditional meals for smaller eating occasions throughout the day, the $7 billion market for US crackers (as of 2013) is benefiting from this shift in eating habits, especially those touting healthy ingredients in their...
One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
Leading food and drink makers including Nestlé, Unilever and Coca-Cola have made good progress in the year since Oxfam released its first Behind the Brands sustainability scorecard – and only one company made no progress, according to the NGO.
The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report.
The American palate is more welcoming of exotic, ethnic flavors but snack innovation must go beyond just hot and spicy, says Snyder’s-Lance innovation head.
Snack maker PopChips looks set to become the latest firm to stop using the term ‘all-natural’ to describe its products after agreeing to settle a lawsuit alleging it misled consumers by using the controversial term.
A third of all snacking takes place at our desks and marketing professionals top the unhealthy table, with lawyers at the bottom, according to UK research from yogurt brand Fruyo.
Being overweight risks becoming the norm in Europe, says a new report from the World Health Organisation (WHO), which blames widespread promotion of unhealthy foods and inactivity.
The Advertising Standards Authority (ASA) is reviewing online food and drink marketing, especially to children, amid concerns about the rising incidence of obesity among young people.
Desserts business Indulgence Patisserie aims to create 25–30 jobs in the next three years after completing a new factory next to its existing Colchester facility.
Zego, a manufacturer of allergen-friendly snack bars, has launched wrappers and boxes with QR codes enabling consumers to keep tabs on allergen products.
Under new rules unveiled this morning and hailed by one food policy expert as "sensational", schools with 40% or more children eligible for free meals will be able to serve free breakfasts and free lunches to every student, regardless of income,...
Materne North America, the makers of GoGo squeeZ Applesauce, will reportedly invest $85m in a food processing plant in Nampa, Idaho, creating 230 jobs.
Foods that are rich in advanced glycation end products (AGEs) from high cooking temperatures - including fried and cooked meats - may increase the risk of developing dementia, according to new research.
Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition.
