Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to finalize, says an expert from TNO.
The founder of Woats Oatsnack has plans to expand the kids snack line and says the company’s pledge to inspire young kids has underpinned business success so far.
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
Online healthy snacks service Graze has surpassed 150,000 in US subscriptions after just three months in the market; growth the CEO has described as phenomenal.
Frito-Lay has pulled Cheetos and Doritos into one bag for its latest snack launch; a move that is less about innovation and more just an easy win, says Euromonitor International.
A protein that could help fight celiac disease gut symptoms may struggle to overcome strict EU rules on genetically modified organisms, says the research director of the institute behind the project.
A 'butter-like' extract of natural compounds from rice bran oil shows promise for several food applications, including use as a replacement for butter, margarine and shortening in baked goods, say researchers from the USDA.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
Pacepacker, which works with FANUC and Festo, and integrates robots for pick and place and palletising, is running a ‘Try Before You Buy’ trial at its Essex factory, UK, and has a free educational workshop in June.
Spices will continue to prove popular in 2014 but innovation will be seen in roasting or smoking spices and incorporating citrus into flavor mixes, says the senior vice president of Elite Spice.
A former commodities trader with a passion for snacks, Robert Ehrlich turned Pirate’s Booty into a multimillion dollar brand. But can he strike gold again with his latest product, SexyPop? FoodNavigator-USA caught up with the ‘shaman of snacks’ to find...
Suntava - the Minnesota-based firm promoting anthocyanin-packed purple-corn ingredients - has gone through the Non-GMO Project verification process to reassure customers and consumers that the corn from which they are derived is not genetically engineered.
Snack firms should brace for a transition year shaped by new competition but brimming with opportunities in digital brand building and expansion, says a leading sector analyst.
Sales of Blue Diamond Grower’s retail products - from Almond Breeze to Almond Nut Thins - have surged dramatically over the past five years and now account for nearly $500m in annual revenues, says its CEO.
Heat treatment of oats remains very traditional and should shift to continuous technologies for improved nutrition and reduced contamination, says a Campden BRI processing expert.
Fuchs North America will launch a line of snack seasonings that draw inspiration from Asia, South America and the Mediterranean region to differentiate amid the ethnic flavor boom.
A consumer’s definition of ‘snack’ is broadening to encompass beverages and foodservice items, and snacking at least twice a day is up, according to new research from foodservice research and consulting firm Technomic.
Snack makers should consider sourcing quinoa from India where the exotica strain is sweeter, higher in protein and sells at a stable, lower price, says the managing director of Ashtral Biotech.
Kellogg has launched three variants of Special K Cracker Crisps into the Swedish market, boasting a 60% less fat on-pack claim to target health-conscious females.
Snyder’s-Lance has re-introduced its Cape Cod White Cheddar popcorn and developed Sea Salt and Kettle Corn varieties, targeting the guilt-free snacking sector.
Production of omega-9 canola oils from Dow AgroSciences' patented Nexera seeds has surged 250% since 2011 as food manufacturers continue to seek healthier alternatives to oils high in trans- and saturated fatty acids, says Dow.
If big food brands start to lose the GMO argument at the checkout and in the court of public opinion, they will feel compelled to respond, whether they are in favor of GM crops or not, predicted trend-watchers at Expo West.
5-minutes: Chewing over GMOs with the Snack Food Association
Genetically modified organisms are safe and there is a need and place for them in the market, but manufacturers are removing them for fear of class actions, says the CEO of the Snack Food Association.
Snack makers survived a difficult 2013 with increased competition forming a much larger battleground that included quick-serve, online and even airlines, says a leading sector analyst.
Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the American Bakers Association (ABA), which has urged the FDA to consider four alternative...
The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to a Brazilian trade association at this year's Europain.
President George W. Bush, a guest speaker at this year’s Snaxpo, gave an open and personal account of his time as president and the events of 9-11, shedding light on leadership skills and crisis management.
Nutrition labeling will expose snacks for what they are, but we’re committed to being transparent and confident US consumers will remain a snacking nation, says the CEO of the Snack Food Association (SFA).
Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part III
Governments and consumers want more transparency and regulatory bodies are closely eyeing snacks, so it is more crucial than ever to come together as an industry, warns Frito-Lay’s chief marketing officer.
Fiber-rich almonds and almond skin may selectively boost the populations of bifidobacteria and lactobacilli in the gut, says a new study funded by the Almond Board of California.
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.
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.
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).
Dispatches from Snaxpo 2014: Frito-Lay marketing executive insight, part I
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’.
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.
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...
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 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.
