The US ready-to-eat popcorn category has been “growing in the double-digits for the past 3-4 years” and is now worth “north of $600m in annual [retail] sales”, according to Diamond Foods CEO Brain Driscoll, who says new launches under the Kettle and Pop...
US bakery, snack and cereal manufacturers should look to Europe for lessons on clean label and better-for-you products that don’t scream health, says Mintel’s innovation head.
UK food firms must seize the huge business opportunity afforded by the underdeveloped morning snacking market, as chains such as McDonald’s, KFC, Costa and Starbucks lead the way, according to Conlumino.
Nestlé has filed a patent for high-carb and high-protein bite-size dough snacks for athletes and health-conscious consumers looking to manage nutritional intake before and during exercise.
Ecuador snack maker Samai will open two re-packing plants in the US and Europe by 2015 – expansion that should double global business, its marketing manager says.
Food manufacturers don’t understand the urgency of sustainability and need to act faster, but also communicate actions better with consumers, says the president of global NGO Food Tank.
The future of snacks will be positioning them as part of a 'meal bridge' solution that hits on convenience, value, taste and health, says the marketing head at Snyder’s-Lance.
Snacks and confectionery have truly blurred from a product perspective and retail slant, says the president of the National Confectioners Association (NCA).
General Mills and Kellogg have dismissed Oxfam’s claim that they are the ‘worst offenders’ on global greenhouse gas emissions and not doing enough to tackle climate change.
Developing western snacks with an ‘Arabic’ spin on them
The two-year proposed window for manufacturers to change nutrition labeling is not enough, snack makers need four to six years, says the CEO of the Snack Food Association (SFA).
Flamous Brands has redesigned its packaging for better shelf appeal as it tries to push falafel chips into the mainstream snacking space, its CEO says.
Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.
Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.
Increasing interest in cinnamon’s health properties has led to its use in more foods, but heavy rainfall in producer countries has affected supply, a leading ingredients company has warned.
Ingredients suppliers are uniquely placed in the supply chain to up their game in sustainable sourcing and must push the agenda further, says a market analyst from Invenire.
The ‘right’ type of snack can improve diet quality in children under the age of 11, according to researchers looking into how snack and meal frequencies affect total energy intake and diet quality.
PepsiCo gobbled up more global interest last year, fueled by three ‘star’ brands – Lay’s, Doritos and Cheetos, according to Kantar Worldpanel's Brand Footprint report.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified goods, says British Heart Foundation senior dietician.
Future food processing trends will focus on convenience, which in turn will see healthier options for snacks on-the-go in terms of the variety of flavour and texture, according to tna.
Nutritious snacks have not boomed because manufacturers overwhelmed consumers in a category where indulgence remains more important, says the head of food and drink at Datamonitor Consumer.
Big interview: Craig Lieberman, founder & CEO, 34 Degrees
When Craig Lieberman flew to Sydney to study for a Master’s Degree in International Relations in the mid-1990s, his goal was to be a diplomat. But not long after he arrived, the idea for another, very different, career started to take shape.
There are significant opportunities to grow the Rudi’s Organic Bakery brand, both through increasing distribution and taking it into new categories, says its new owner, Hain Celestial.
Kellogg subsidiary Kashi has joined a growing list of big food companies that have agreed to stop using the term ‘all-natural’ to describe certain products in response to a tidal wave of civil litigation over the controversial term.
Snack giant Snyder's-Lance is to buy Wisconsin-based Baptista's Bakery and sell its private brands business as its re-shapes its portfolio to focus on branded products and expand its capabilities in premium and better-for-you snacks.
tna is celebrating the acquisition of FOODesign, which celebrated its 20th anniversary last month, and has announced plans to open an office in Asia in June.
Frito-Lay’s Doritos Jacked ‘bold flavor experiment’ asking consumers to vote on mystery flavors will create buzz and drive brand engagement, the snack titan says.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.
Grab-and-go snacks like potato chips, nuts and donuts continue to dominate convenience store purchases, but breakfast choices are catching up, says FONA International.
Frito-Lay will roll out deep-ridged potato chips in more than 10 countries this year, and has plans to expand the snack concept even further in 2015 as its international patent on the design pends.
