Lenny & Larry’s has hit the airwaves with three commercials focused on the taste and nutritional value of its protein- and fiber-packed snacks – its first national ad campaign since the brand's 1993 launch.
A new study by American researchers backs up an open request by Scott Gottlieb – then US Food and Drug Administration (FDA) commissioner – last year for feedback on mandating warning labels for sesame.
Irish taste and nutrition company Kerry claims clients have seen higher acrylamide reduction in crackers, biscuits and bread since launching Acryleast 6 months ago.
The Nestlé Good Start cereal maker has signed a two-year partnership with Food Banks Canada to get health food packs to where they are needed the most.
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.
Researchers from the University of Queensland (UQ) have developed a superfood bread using Australian native bush ingredients harvested by Aboriginal communities.
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.
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).
While the introduction of the EU’s acrylamide regulation was a suitable first step, various regulatory bodies are calling for more to be done to make food safer. Man-Yee Chung, global business manager, Fine Baking & PreventASe, at DSM, ponders the...
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.
UK researchers have found that – in addition to being healthier – low fat/sugar biscuits have the lowest environmental impact, while chocolate-coated biscuits are the least sustainable.
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.
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.
Four New York residents have filed a class action lawsuit against Kellogg, alleging it leverages a practice of marketing its high-sugar cereals and snack bars with ‘aggressive health and wellness claims.’
Mondelēz International is acquiring a majority interest in Perfect Snacks – a pioneer of the refrigerated nutrition snacking category – to grow its wellbeing offerings.
Archer Daniels Midland (ADM) manufactured the three brands at its facility in Buffalo, New York, which the US FDA has connected to at least 17 reported cases of E. coli infection.
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 American Egg Board (AEB), speaking at this year’s International Food Technologists expo held June 2-5 in New Orleans, shared ways to incorporate out-of-shell egg products into snacks that satisfy demand for protein and clean labels.
Several popular breakfast cereals and snacks, including Cheerios and Nature Valley products, continue to test positive for trace amounts of glyphosate, according to the Environmental Working Group.
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.
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.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
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 nation’s Ministry of Health has decreed that all foods sold in Singapore – including bakery and snacks, whether made locally or imported – must be PHO-free within two years.
The rush to the so-called ‘shining new kid on the block’ – as Marcia Mogelonsky, director of Insight at Mintel Food and Drink terms it – has ignited like a wildfire and everyone is talking about it. But will it make vogue status?
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.
A small farmer’s cooperative in Scotland is putting on a big fight against food waste with its ‘world’s first’ range of crisps that puts broccoli front and center.
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...
The Food and Drink Federation (FDF) has released its updated guide to help manufacturers adhere to EU and UK labeling laws for gluten-free packaged goods.
Not all snacks are equal, according to Jaren Koerten, head of packaged food at Euromonitor: some have attained premium status, while others are ‘in the process’ of premiumization.
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.
A new collective of research has found consumers are drawn more to claims based on the presence of something good like ‘high in protein,’ than the absence of something bad like ‘low in sugar.’
Sandwich chain Pret a Manger plans to give its Veggie Pret spin-off a turbo boost with new outlets, following the acquisition of smaller rival Eat in Veggie in response to the growing demand for vegetarian and vegan grab-and-go options.
