According to the March 2015 report of the Dietary Guidelines Advisory Committee, most Americans now consume two or three snacks a day - news that came as no surprise to the outgoing chairman of the Snack Food Association, Mark Singleton. Elaine Watson...
With close to 44 million in the US and a combined spending power of around $1.1 trillion dollars, millennials are a consumer group snack makers must not miss out on, says Euromonitor International.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
Subscription snack box company Love With Food helps natural snack manufacturers drive brand awareness and sales by sampling their products directly to consumers’ doors for a fraction of the cost and labor of in-store demonstrations, according to the company’s...
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
The adventure-seeking co-founders of freeze-dried snack fruit start-up Berry Golden hope to lead consumers by example to step out of their comfort zone and try something new.
As many of today’s busy consumers are getting upwards of half their daily calories from snacks, they’re demanding more than ever from the category. So newcomer Snack Out Loud saw an opportunity to leverage the power of the yet untapped roasted pinto bean...
Fruits and vegetables are “hot” right now,but sales do not have to be restricted to the produce section of the grocery store thanks in part to innovations from Taura Natural Ingredients that allow shelf stable foods and snacks in the center of the store...
The loss of 70 jobs at KP Snacks’s Consett factory, one-time home to Phileas Fogg crisps, was “an incredibly sad time” for its members and the local area, according to trades union GMB.
The Snack Food Association (SFA) is determined to correct misperceptions held among consumers, government and regulators about the nature of the snack category and its role in health, its CEO says.
The proliferation of snacks along with the growing number of ways to get them has created too many options for consumers who, above all else, like a limited variety to suit their needs, says David Calabrese, founder of San Francisco-based HealthyCheats,...
Heat and Control plans to open a large-scale manufacturing facility in India to serve a rapidly growing snacks market and bolster business in the country, its sales head says.
Long before “gluten-free,” “sustainable” and “organic” held the marketing sway they do now, Liz Ward wanted to channel her passion for organic agriculture and social justice into a naturally nutritionally dense food product by creating BumbleBar, an all...
ConAgra Food outlines a three-point plant for growing sales of commercial brands, including Swiss Miss, Pam and Orville Redenbacher's, which continue to struggle despite improved share, profit and volume stabilization.
California-based almond agricultural co-operative, Blue Diamond Growers, is struggling to cope with increasing throughput at its processing plants and will expand warehouse facilities by 33% to absorb the impact, according to the group.
Bühler has carried out tests with the American Peanut Research & Education Society (APRES) to evaluate the effectiveness of industrial peanut dry roasting parameters in Salmonella reduction using Salmonella surrogate, Enterococcus faecium.
The world’s first DNA map of global wheat varieties will give unprecedented knowledge on genetic characteristics, helping breeders to innovate faster, says a Kansas State University plant pathology scientist.
General Mills’ net profits have continued to slide despite improvements in US cereal and snacks, but its CEO says the company can learn plenty from start-up competition.
The UK is the prime focus for Menken Orlando’s expansion of its Asian rice snack brand Mitsuba as consumers increasingly look for unusual snacking flavors, says its sales director.
Almonds could present a huge allergen threat to people but the full extent of the risk is unknown because of the lack of data on their allergenic properties, according to a leading scientist.
Equipment suppliers have opportunities to develop smart and safe machines as major food firms move into Africa, says the head of Danish Food Tech Group.
Finland’s Paulig Group has mooted a plan to close a Swedish factory in Sweden that produces Tex Mex potato chips and consolidate production in Belgium.
Bunge North America has bought Illinois-based Heartland Harvest to bolster its expertise in extruded foods and serve consumer demand for better-for-you snacks.
While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more disruptive, brands are outpacing them. But are CPG’s biggest...
SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
PATENT WATCH: FAT PARTICLES DISTRIBUTE SODIUM IN 'LOCALIZED CONCENTRATIONS'
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to cut salt levels without sacrificing taste.
'Simple Truth has been our most successful brand launch ever'
Kroger’s natural and organics brand Simple Truth notched up sales of $1.2bn in 2014, and continues to generate double digit growth, said CEO and chairman Rodney McMullen at the company’s q4 earnings call last week.
Pressure to launch new products that meet consumers’ rapidly shifting interest in natural and organic foods and beverages from conventional products is reducing the time manufacturers have to distinguish between short-term fads and long-term trends with...
US breakfast habits are changing, with Americans moving from breakfast cereals towards nutritional and cereal bars offering food engineers an ‘efficient platform’, says Packaged Facts.
Dunkin’ Donuts parent company Dunkin’ Brands says it is phasing out its use of whitening agent titanium dioxide, commonly regarded as a source of nanomaterials, from all powdered sugar used to make its donuts.
Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its first taste of gluten-free pita chips.
A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy and sustainable.
United Biscuits CEO Martin Glenn will leave the company to join the English Football Association and will be replaced by the boss of UB’s international business Jeff van der Eems.
tna has acquired Florigo International, in The Netherlands, taking advantage of its vacuum technology which allows manufacturers to cook products at a lower temperature, claiming to reduce the formation of acrylamide by up to 95%.
General Mills tells BakeryAndSnacks.com that its new Pillsbury Minis were ‘the big buzz’ at AWMA 2015 last week, with its distribution partners excited to see new innovation in the packaged bakery category.
North Carolina-based brand Dick Stevens is looking for a slice of the action in the burgeoning high-protein-snacks market with a novel ‘jerky mix’ product combining meat, nuts and fruits in a paleo-friendly grab & go product that creates a new sub-sector...
Snack giant Snyder’s-Lance insists the US sandwich cracker category has a bright future going forward but requires innovation, as the company launches the first gluten-free product in this space.
D.D. Williamson tells BakeryAndSnacks.com that it was surprised by the results of company research exploring the color retention qualities of different natural colors in baked goods.
