BakeryandSnacks caught up with the president and COO of Chobani, Tim Brown, during Food Vision USA in Chicago recently, and learned that the yogurt company is updating its packaging to look more like a snack brand in the future.
US artisanal flatbread producer Kontos Foods says its Greek Lifestyle Flatbread – made with soy-based flour, which doubles the protein content and halves the carbs – is its top seller.
Mr Kipling maker Premier Foods has posted a strong performance in the second quarter, partly driven by the licence renewal to produce Cadbury-branded cakes.
Organic brand Foodstirs is on a mission to reenergize the baking mix category and has expanded its retail presence from 400 to 7,500 stores in the past year.
US producers are showing tremendous product innovation with plant-based and protein enriched snacks to cope with consumer demand, according to Ron Tanner, VP of the Speciality Food Association.
NightFood Holdings is currently researching cannabidiol’s (CBD) medicinal benefits for sleep, hoping to develop or acquire a line of infused snacks in 2018.
Salty snacks and nut volumes have stagnated in the UK in the past year, due to a lack of strong product innovation, says IRI senior European insight manager, Olly Abotorabi.
Brands should look to license quirky characters like Charlotte Reed’s Happy Hippy to help children move to better-for-you snacks, writes BakeryandSnacks’ editor.
Kellogg and Conagra Brands have confirmed they are the only CPG investors behind Chicago-based food incubator The Hatchery, which is moving to a new location.
UK snack producer Meatsnacks Group has capitalized on the protein trend by entering into a Men’s Health magazine licensing agreement – adding further kudos to its beef jerky’s health claims.
Paqui Chips said the Amazon’s acquisition of Whole Foods can help its brand and others in the Amplify Snack Brands' portfolio enter as many stores as possible.
Marie-Odile Fondeur, MD of Europain Paris told BakeryandSnacks the organizers have reinvented the February 2018 edition of the global Europain, World Bakery, Pastry, Ice Cream, Chocolate and Confectionery Trade Show to keep up with the ever-evolving market.
The Fipronil egg scandal has flared up in Germany, with a local newspaper alleging authorities are attempting to hide the full extent of the spread of the insecticide in products like pastries and liquor.
The Independent Bakers Association (IBA) is calling for the FDA and USDA to synchronize the compliance deadline for the nutrition facts panel with GMO disclosure date.
Conagra’s CEO and president, Sean Connolly, said the company started well in the first quarter of fiscal 2018 and will continue its intensified acquisition strategy to acquire both small premium brands and large companies.
Leaders in the US bakery and snack industries say the lack of political appointees in government agencies like the FDA and USDA could potentially harm business.
General Mills is reintroducing its artificially colored and flavored cereal after consumers complained its natural version did not make the grade – a daring move as the trend towards clean, natural foods gains momentum worldwide. Aligned with this though,...
US ingredient technology company, International Agriculture Group (IAG), has launched a clean label green banana flour that contains a high level of resistant starch to capitalize on the growing demand for the dietary fiber and perhaps cut down on banana...
ADM Milling has launched a multiseed concentrate that contains ancient grains in the UK, in response to growing consumer demand for wellness-focused foods.
Nestlé’s latest brand campaign, created by McCann London, moves away from knitting grandmothers after seven years to embrace a new ‘Shreddie or Not’ attitude.
Wessanen’s Whole Earth brand is extending its sports nutrition snack, Power Balls, beyond health channels and onto supermarket shelves as health-focused consumers become more “mainstream”.
The sea salt-flavored kamut snacks - made from an ancient grain - were developed two years ago and received an 'overwhelming' interest received from consumers.
Yellow Diamond potato chip maker Prataap Snacks has announced its initial public offering (IPO) will hit the market in two months as it looks to expand operations and enter new categories.
US scientists suggest Americans increase their consumption of grains foods such as bread, rolls, tortillas and ready-to-eat (RTE) breakfast cereals to make up their shortfall in nutrients.
Gluten-free has moved from trend to mainstream. BakeryandSnacks reviews the demand and its demise in certain areas, as well the confusion and the rising number of contentious health risks.
Cracker brand Nairn’s is adding 20% extra product to its Gluten Free Wholegrain Crackers range in an attempt to wade off shrinkification, said CEO Marty Gray.
Portuguese scientists suggest fortifying bread with fruit and yeast by-products increases fiber content in bread and could reduce waste in the environment.
Snact, an eco-conscious snack producer that uses fruit that would otherwise go to waste, has launched a snack line following another successful Crowdfunding campaign.
Kind has waged war on sugar-laden snacks by dumping almost 50,000 pounds of sugar in New York City’s Times Square to promote the launch of its all-natural Fruit Bites.
The labeling of macadamia nuts’ health benefits, including reducing the risk of coronary heart disease, may appear on snack packaging having received FDA approval, said Royal Hawaiian Macadamia Nut.
