The Welsh family-run bakery has hunkered down into a scrum with former Wales and Lions rugby captain Sam Warburton to release a range of protein-packed cakes and Welsh cakes.
Cake sales increased by $226m last year, but overall, the fresh department broadly must recommit to compete with the growing centerstore and CPG launches, says IRI.
Researchers from the University of Queensland (UQ) have developed a superfood bread using Australian native bush ingredients harvested by Aboriginal communities.
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 Tosi SuperBites maker has appointed Keith Neumann as president and chief operating officer to build the Tosi brand and accelerate growth in the US and globally.
Conagra’s legion of high-selling brands – including Angie’s BOOMCHICKAPOP, Slim Jim and Snack Pack – are launching new products this year as the company cements its focus on the lucrative snacking market.
Bengaluru-based Croitre Millet is setting up an office in France following the approval of its millet premixes by the Laboratoire D’essais Des Materiels Et Produits Alimentaires (LEMPA).
From probiotics to vitamin D to macronutrients, bakery and snack producers are highlighting their commitment to help consumers stay on the straight and narrow with a slew of health-enhanced NPDs.
Brand owner Nabisco, which introduced the original peanut butter sandwich cookie in 1969, will honor the anniversary with limited-edition branding connected to a travel sweepstakes.
Frito-Lay has partnered with the fast food chain in the US market to develop a signature sandwich featuring the cheese-flavored cornmeal snack paired with a Cheetos-flavored sauce.
Dutch multinational Royal DSM is collaborating with French agro-industrial group Avril to create a unique plant-based protein to meet growing consumer demand for flexitarian, vegetarian and vegan diets.
Morning snack bars and flavor-packed cereals from General Mills and Kellogg's show that breakfast is still big, with colorful and hearty options hitting shelves this summer.
The US’s Flavor Extracts Manufacturers Association (FEMA) has issued GRAS approval for Vitosa natural flavors, a new line of stevia products from HB Natural Ingredients.
The Wisconsin-based cheese company has extended its Balanced Breaks snack pack line – a breakout star for the brand since its 2015 debut – with a sweet-and-savory breakfast version.
A raft of bakery and snack producers have figured out how to make new products from ingredients that used to end up in the trash, from nourishing flour made from the byproducts of making tofu and soy milk, to spent grains from the beer industry, to repurposing...
The Snyder’s-Lance brand has teamed up with the youth baseball organization for the past seven years. This year, it will add an onsite campaign during the championship series in August.
For most consumers, snacking is a part of daily life and always has been. However, what is changing is the way people think about snacking and what is considered to be a snack.
The UK’s Department for Environment, Food and Rural Affairs has ratified a new law following the well-publicized death of a teenager from anaphylactic shock from an undeclared ingredient on a Pret a Manger baguette.
Mondelēz International is acquiring a majority interest in Perfect Snacks – a pioneer of the refrigerated nutrition snacking category – to grow its wellbeing offerings.
As snacking occasions abound, the Almond Board of California (ABC) has committed to promoting the sustainability and usefulness of the world’s favorite nut.
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.
This month, we are placing oyster mushrooms, activated nuts and seeds, and probiotics in the spotlight, along with the indulgence of Jaffa cakes and a mega stuff Oreo O’s cereal.
The Griffith approach – ‘To blend care and creativity to nourish the world’ – has over the past century distilled into a solid track record of innovation, new products and bespoke solutions.
Promotion in Motion (PIM) is investing $30m to increase its New Jersey plant’s footprint by 50%, adding new production lines and a visitor center, as well as a fruit snacks tour space.
For the upcoming edition of Snackex – being held in Barcelona, Spain, on June 27 and 28 – Bell Flavors & Fragrances EMEA will be showcasing snack seasonings focused on the arising foodie culture, which addresses the current consumer crave for experimentation.
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.
PepsiCo-owned Lay’s chips cracked the fifth spot of Kantar’s Global Ranking Top 50, while Grupo Bimbo remained one of the Top 20 most chosen brands on the planet.
The North American brand of European food, packaging and real estate conglomerate Pak Group has launched Bellarise Semi-Dry Yeast (SDY), which promises to enhance unfermented frozen (UFF) dough performance.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
The frozen baked snack brand has expanded beyond its flagship product, Brazilian cheese bites, in its quest to become a more holistic Latin American food company.
Be it a slab of a chip or one that features a ‘breakthrough’ crispy crunch; a bowl of ice cream or Cookies ‘n Crème cereal for breakfast; or partying it up with a soda flavored cake bite or a big bucket of low cal biccies; we’ve scoured the shelves to...
Entrepreneur Magazine’s annual Franchise 500 ranking included 17 US bakery franchises in total, with Cinnabon and Auntie Anne’s in the top 100 overall.
From ‘real fruit’ and ‘gently dried’ to ‘no artificial preservatives,’ these natural call-outs permeated the floor at the annual packaged foods exposition in Chicago, sponsored by the National Confectioners Association.
