The future of snacks will be positioning them as part of a 'meal bridge' solution that hits on convenience, value, taste and health, says the marketing head at Snyder’s-Lance.
Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.
Vital Solutions Swiss will publish in vitro research that shows its mango powder Careless mimics caloric restriction but the company is keen to invest in human trials, its CEO says.
Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.
Increasing interest in cinnamon’s health properties has led to its use in more foods, but heavy rainfall in producer countries has affected supply, a leading ingredients company has warned.
The ‘right’ type of snack can improve diet quality in children under the age of 11, according to researchers looking into how snack and meal frequencies affect total energy intake and diet quality.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
When it comes to fiber, baked goods are king. That might sound obvious, but in a world where the nutrient, its source and end application are often separated, it is worth stating.
Fortifying cereal-based products with fiber is less about nutrition and more about technical, formulation functions that align with mega-trends like sugar reduction and gluten-free, claim suppliers.
High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified goods, says British Heart Foundation senior dietician.
Nutritious snacks have not boomed because manufacturers overwhelmed consumers in a category where indulgence remains more important, says the head of food and drink at Datamonitor Consumer.
Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.
The UK government will finalize its decision on mandatory folic acid fortification of white flour next year following blood folate tests, says the Department of Health (DoH).
Digging into innovation & NPD with Datamonitor consumer
Black ingredients are considered healthier in China and black breakfast cereals are making a debut splash in the market; a trend Western companies should take note of, says a Datamonitor researcher.
Cereal bran is underutilized as a functional food ingredient but can enrich the fiber content of bread providing the antinutrient components are reduced, researchers say.
Salt and sugar may have synergistic effects on the texture and quality of extruded snack products, and there is potential to reduce both without negative effects, according to new research.
Turkey lags behind Western Europe when it comes to salt reduction, but has an openness that makes it ripe for bakers to introduce innovative technologies, according to Leatherhead Food Research.
Nick Henson is the Reading-based associate director at the International Food Network (IFN), a key player in the EU’s new multi-million euro, multi-partner Metabolic Syndrome-battling project, PATHWAY-27, that has health claim victories trained in its...
The huge amounts of food and agricultural produce that end up as waste could be used to feed insects and produce high-quality animal protein that is better for environment, according to Professor Arnold van Huis.
High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.
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.
Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist of a new study.
General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
Increasing demand for healthy, ready-to-eat breakfast options, particularly across Asia Pacific, will fuel growth in breakfast cereal ingredients over the next five years, according to MarketsandMarkets.
Food manufacturers have pampered to health-conscious Europeans with a raft of new fruit-based product launches in 2013, with overall fruit ingredient launches up 22% over the preceding year, according to Innova Market Insights.
Kellogg Australia reckons there’s a new breakfast cereal trend afloat as consumers replace traditional milk with yogurt or fruit juice, but Mintel’s innovation head says this is nothing new.
The government at Westminster is being urged to press ahead with mandatory fortification of bread and flour with folic acid across the UK in a bid to reduce neural tube defects in foetuses.
Folic acid is backed to deliver important health benefits in the scientific literature and by regulators – but is over-consumption a real problem? asks Robert Verkerk, PhD, the founder, executive and scientific director of the Alliance for Natural Health...
DIGGING INTO INNOVATION & NPD WITH DATAMONITOR CONSUMER
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.
Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something for everyone’s budget.
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.
