DSM Food Specialities celebrated 150 years of spearheading the global fermentation and biotechnology sector by focusing on how the bread industry can ensure healthy growth for the future.
Established names look to all-in-one snack packs and new categories for c-store growth, while healthier choices make a push for their place in this grab-and-go channel. Sneak a peek at what we’ve seen this week at the National Association of Convenience...
Sweet ‘n heat, global cuisines, flavors that were once ‘out there’ and are now more accessible, and healthier substrates will dominate the snacking landscape next year.
Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe.
Cape Cod is donating 5% of proceeds from a limited edition potato chip variant to breast cancer research, Cereal Partners Worldwide are promoting digestive wellness, Nestlé gets into the Christmas spirit and Taco Bell is turning up the heat with tortilla...
A UK study has discredited the perception that following a gluten-free approach could help improve the health of people who do not suffer from celiac disease.
Verity Clifton, applications technologist at specialist ingredients company Thew Arnott, looks at the challenges facing food makers of vegan products regarding texture and sugar.
Bread has been baked for millennia using the same basic ingredients – flour, yeast, salt and water. However, what many Americans may not know is that some of their breads may also contain ingredients that are banned in many countries, including the EU...
Kind is pulling its line of better-for-you fruit snacks – made without dyes – from store shelves because of poor sales, noting kids ‘prefer to eat snacks that resemble candy gems.’
The US cereal and snack giant unveiled Leaf Jerky at Natural Products Expo East in Baltimore, Maryland, earlier this month, mooted to appeal to vegan, vegetarians and flexitarians alike.
Healthy Food Ingredients (HFI) has doubled the number of eligible 'speciality' products available through its online system, which it launched earlier this year, noting across-the-board interest in unique ingredients.
The Michigan-based bakery discovered that permissible indulgence continues to propel sweets, while personalization and flavor explorations are driving innovation by producers and intrigue from consumers.
FEDIMA and AMFEP are hosting a series of webinars that delve into the safe guidelines for workers in the baking industry who are exposed to dust from flour and enzymes.
French pâtissier Tipiak has released a selection of gluten-free fruity macarons – a first for the UK hospitality sector; Eaton Hemp has rolled out whole hemp seed snacks for those looking for a nutritionally dense option; an Kellogg’s RXBAR has debuted...
A burly 18 per cent of the sports nutrition market is new products and the industry continues to deliver new and exciting solutions for its innovation-inspired audience. But what products really stick?
In a move to reduce consumption of unhealthy products and prevent chronic diseases, the UAE Government will impose a fresh 50% excise tax on a raft of products containing added sugar or sweeteners, with officials hoping it will reduce consumption of ‘unhealthy...
Smart Baking Company, which focuses on high-fiber, low-calorie breads and other refrigerated or frozen baked goods, will nearly double its production facilities by 2020.
Nim’s has secured approval to supply its fruit and vegetable crisps across the NHS in England, a major step forward in the firm’s desire to grow its presence in the foodservice arena.
Noting the rise in snacking throughout the day and among all generations, better-for-you snack company Good Source Foods believed there ought to be a snack brand with products intentionally developed for specific parts of the day.
A Wisconsin cheese maker refreshed its 90s-era dried cheese snack by removing extra ingredients and changing the shape. Now it's a top search result for ‘cheese snack’ on Amazon.
Demand for meat-free alternatives has soared. The number of vegans in Britain quadrupled between 2014 and 2018, according to The Vegan Society, and the meat-free market is estimated to be worth £658m by 2021.
The organic chickpea snack brand will donate up to $50k to the Whole Kids Foundation, which promotes healthy living through a variety of school-related initiatives.
Arcadia Biosciences has signed an agreement with Arista Cereal Technologies and Bay State Milling Company to globally commercialize a high fiber resistant starch wheat, resolving an earlier intellectual property (IP) wrangle between itself and Arista.
The segment – currently valued around $9m – will reach $24m by 2025 as consumers expand further into health-conscious, better-for-you choices, according to Research and Markets.
Researchers analyzed the gluten intake of more than 6,000 genetically predisposed children and found a 6% to 7% risk level for every additional gram of gluten consumed.
Simply Good Foods Company, the Atkins brand owner of breads, pizzas, bars and other low-carb foods, has acquired Quest Nutrition for $1bn to expand its reach into the better-for-you snacking space.
The baking and confectionery supplier will sponsor the Baking Expo’s first ‘Artisan Marketplace,’ where guests can taste and learn about sourdough breads and time-tested techniques in a European-style café setting. BakeryandSnacks chats to Puratos USA...
Soft pretzels elicit a characteristic aroma that is markedly different from other baked goods, but scientific data on this is scarce, prompting researchers to pinpoint the odorants responsible.
Exhibitors use IBIE as a launching pad for their latest advancements and this year, attendees will not be disappointed with the extensive array of novel products.
The clean label ingredients supplier has launched a range of organic starches and proteins that add health and technical benefits to breads and cakes, as well as batters and coatings.
The Boston, Massachusetts-based startup has progressed in leaps and bounds since officially launching in November 2017 on the crowdfunding platform Kickstarter.
Indulgent snacking meets functional ingredients in this week’s roundup through high-fiber chocolate, on-the-go tahini and chocolate-covered French butter cookies. Plus, Lucky Charms skips the cereal.
French start-up Siga has developed a label that ranks food according to its degree of processing. The system aims to help consumers select the ‘most natural and healthy’ products on the shelf, CEO Aris Christodoulou tells FoodNavigator.
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
Where Food Comes From – which provides independent, third-party verification of food production practices in North America – has launched the ‘Gluten Free by WFCF’ standard.
US pork rind snack producer Evans Food Group has been acquired by Highlander Partners through its newly-formed food platform Benestar Brands, which is to be headed by Carl E. Lee, former CEO of Snyder’s-Lance.
Family-owned ingredients supplier Griffith Foods – founded in 1919 – has embarked on an ambitious strategy to grow its footprint and triple its bottom line.
