Small brands and major players launch new flavors for summer snacking, with a focus on intense crunch and big flavor. We take a look at the launches hitting at the height of the season.
The mixed flour puff – manufactured by Pure Nature Foods, a producer specializing in grain-based snack formulations – blends California almonds with familiar snack flavors and probiotics.
The UK government’s pledge to cut emissions to almost zero by 2025 is expected to drive a growth in anaerobic digestion, and bakery businesses can play an important part. Jason Ward, head of Procurement at Amur, explains how to make the most of food waste.
The CPG giant is bringing two upcycled concepts to market through its SnackFutures hub, including jerky made from cacao fruit and chips made from vegetable scraps.
Gluten free is one of the most popular diet trends around the world, but the number of people who actually need to avoid gluten for medical reasons is relatively small. Today, one in five people reduce or eliminate gluten from their diet because they...
UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
The European bakery and pastry ingredients federation recently celebrated its 50th anniversary with its secretary general calling for a market that protects the innovation capacity for manufacturers of bakery ware across Europe.
This year, Barcelona in Spain played host to Snackex 2019, the 18th edition of Europe’s only international business event dedicated to the savory snacks sector.
DoubleTree Hotels’ cookie dough will travel in late 2019 to the International Space Station (ISS) in a shuttle carrying a prototype oven built to withstand long-duration space flights.
The bakery supplier expanded its Missouri facility to 33k square feet, featuring its bakingHUB innovation lab and a yeast development center, while adding a technology center.
As snacking occasions abound, the Almond Board of California (ABC) has committed to promoting the sustainability and usefulness of the world’s favorite nut.
Archer Daniels Midland (ADM) manufactured the three brands at its facility in Buffalo, New York, which the US FDA has connected to at least 17 reported cases of E. coli infection.
Parent company Ardent Mills strives to bring more unique ingredients to bakers by prioritizing its partner growers, such as the recently announced collaboration with Colorado Quinoa.
A survey by the California Walnut Board and the California Walnut Commission has revealed that most American office workers eat lunch at their desk at least half of the time.
The American Egg Board (AEB), speaking at this year’s International Food Technologists expo held June 2-5 in New Orleans, shared ways to incorporate out-of-shell egg products into snacks that satisfy demand for protein and clean labels.
Sebastian Emig, director general of the European Snacks Association, outlines the upcoming Snackex – held every second year – that congregates the entire value savory snacks chain in one place.
The North American Meat Institute wants the June 12 celebration of the protein-packed snack to happen every day. It certainly has the rising tide of jerky consumption on its side.
The rush to the so-called ‘shining new kid on the block’ – as Marcia Mogelonsky, director of Insight at Mintel Food and Drink terms it – has ignited like a wildfire and everyone is talking about it. But will it make vogue status?
Overall cereal production could increase 1.2% to 2.68m tons by the end of this year, but excessive flooding in the Midwestern US has diminished prospects for maize, according to the UN’s Food and Agriculture Organic (FAO).
The Food and Drink Federation (FDF) has released its updated guide to help manufacturers adhere to EU and UK labeling laws for gluten-free packaged goods.
Not all snacks are equal, according to Jaren Koerten, head of packaged food at Euromonitor: some have attained premium status, while others are ‘in the process’ of premiumization.
We talked with Euromonitor analyst Jared Koerten at the National Confectioners Association’s annual expo in Chicago about the rise of premium snacks, textured candies, functional ingredients and consumption occasions. Here’s what he had to say.*
According to its 2019 Global Responsibility Report, the Minneapolis, Minnesota-based company sources 85% of its top ten ingredients in responsible ways.
PepsiCo and Stacy’s, under the Frito-Lay umbrella, are calling for women-led startups to apply to the Stacy’s Rise Project incubator competition, a mentorship and grant program.
The convenience chain is introducing more than 30 ‘breakout’ brands of food and beverages at 125 stores in the Los Angeles area, including 14 snack and five sweets companies.
The US artisan wholesale bakery has enlisted founder Nancy Silverton, who sold the company in 2001, to create a range of sourdough breads to celebrate its 30th anniversary.
The American Bakers Association (ABA) worked with the Texas state legislature to buoy a bill that would criminalize the theft of bakers’ private property – mainly baking trays co-opted and sold as recycled plastic abroad.
Consumers will not compromise on taste, but they are asking ‘weirder’ questions about the origins, ingredients and benefits of their food, according to Ipsos survey data and industry thought leaders who spoke at Puratos’ Taste Tomorrow event in Chicago,...
Younger consumers enjoy bakery items throughout the day, especially for breakfast, but they would prefer smaller portions, according to a report from the American Bakers Association (ABA) in conjunction with The Center for Generational Kinetics (GenHQ).
Encore Consumer Capital and CircleUp Growth Partners have invested in 4505 Meats to aid its expansion and to capitalize on the soaring growth of the meat snack category.
BBU’s parent Grupo Bimbo was named one of the World’s Most Ethical Companies for the second time last year, and the addition of electric vehicles will further the bakery giant’s company-wide commitment.
A new study claims refined grains are not associated with the chronic diseases usually attributed to them and even states current whole grain consumption recommendations is inadvertently causing consumers to overlook crucial nutrients.
The nut company is collaborating with nutritionist and author Sharon Palmer to host the Plant-Based Nutrition Leadership Symposium, an invite-only series of educational sessions and panels, to be held in Los Angeles, California on April 15-16 2019.
The founder of Rebel Mylk acquired London-based Ape Snacks, which produces rice-based puffs and coconut snacks, and fruit and vegetable chips startup Emily Crisps, creating a new snacking company.
The bakery ingredient cooperative, which represents retail and wholesale bakers in Wisconsin and Michigan in the US, has joined the American Baking Association (ABA) in a 'unique membershipment arrangement'.
Today, there is a plethora of natural and free-from choices in baked goods and snacks on shelf today, meaning competition in the gluten-free category is heating up, forcing manufacturers to diversify and innovate.
The CEO and co-founder of the mission-driven food startup that makes flour and snacks from the grains used to brew beer has issued a challenge to companies like PepsiCo’s Frito-Lay to share their resources to tackling the dire global plastic crisis.
The gluten-free market has tapered off in the past five years as consumer tastes evolve and nutritionists recommend a diet higher in whole grains. However, for three million Americans who are celiacs or gluten-intolerant, the medical reality of a gluten-free...