Speaking to BakeryandSnacks during the recent Food Vision event in Chicago, Veggies Fries’ founder and CEO, David Peters, said, in order to create a “disruptor product” in the food industry, an entrepreneur needs to solve a big conceptual problem for...
Crisp Sensation Holding SA has developed five crumb coating flavors for frozen and chilled snacks it claims give deep-fried crispiness without a deep fryer.
Consumers worldwide are more likely to choose nutritious, natural products over high-calorie food items next year, according to 2017 trend reports from two organizations.
Three Squirrels (三只松鼠) has posted record sales of 500m RMB ($73m) during the Double 11 Shopping Carnival this year, making it the largest snack brand in all Chinese e-commerce channels combined.
US snack maker Snyder's-Lance has reported an increase in its Q3 2016 net revenue of more than 41%, attributing it to the recent acquisition of Diamond Foods.
The global bakery market is not slowing down any time soon, according to a Technavio who projects it to grow at a CAGR of more than 6% between 2016 and 2020.
US snack manufacturer Good Health has launched its new Eat Your Vegetables chip product line, made from a blend of eight vegetables: carrots, sweet potatoes, kale, spinach, broccoli, tomato, beets and shiitake mushrooms.
California-based baking ingredient supplier, Bellarise, told BakeryandSnacks that vegan and vegetarian represent an “under-explored frontier on the clean label map,” and has therefore launched vegan 5% brioche base and 2% brioche improver for commercial...
Malaysian-Australian collagen-based ingredients specialist Holista CollTech will conduct joint research with Wing’s Food Products, a major Canadian noodle manufacturer, to develop the world’s first low-GI noodles.
Under-12s seeing 88% fewer ads for non-nutritious products, says industry
Food and drink companies need to turn their words on marketing to children into action, says European consumer rights group BEUC, as it calls 'game over' on marketing unhealthy food to kids.
Consumer research leads Cargill to believe that it has finally rounded the stevia taste bend, just in time for the revamp of nutrition labeling phases in over the next several years.
Oat beta-glucan has a lowering effect not only on LDL-cholesterol, but on other ‘bad cholesterol’ too, a Canadian review and meta-analysis has concluded.
Arla Foods Ingredients launched 100% natural Nutrilac whey proteins that can reduce egg whites by 50% in bakery products during the recent IBIE in Las Vegas, Nevada, as consumer demand is driving food companies and stores are moving more into products...
Plant-based product developer, Snack it Forward claims it’s ‘reinventing the fruit snack’ with the expansion of the Sunkist range - free from gelatin and added sugar.
Malt and ingredients company, Briess, was sampling pound cake with 50% of the added sugar reduced by its first whole grain nutritive sweetener, InnoSweet, during the recent IBIE in Las Vegas, Nevada.
US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.
Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of...
Illinois-based ingredients supplier, Ingredion, has launched a soluble prebiotic fiber that provides fiber and prebiotic benefits and supports sugar and calories reduction efforts for bakeries, while allowing formulators to keep their clean labels.
Experts from the cannabis edibles industry have shattered the popular belief that manufacturers of cannabis-infused bakers are able to make large profit margins due to the growing cannabis market.
Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.
Food and beverage start-ups that bring to market on-the-go snacks or beverages with a ‘free-from’ positioning have the best chance of success, whilst dairy concepts face the greatest risk of failure, finds new research.
Brazil’s national health surveillance agency ANVISA has opened a public consultation over plans to revamp a 15-year old regulation that requires food companies to enrich wheat and maize flour with iron and folic acid.
High protein is considered the second most important product claim by consumers who purchase better-for-you snacks, according to a recent Mintel survey sampling 993 internet users.
The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor.
The $6bn retail checkout was described as a “big, highly profitable and dynamic” business by the founder and president of Impulse Marketing, Cam Cloeter, during the recent NCA Summer Insights webinar, called “Checkout Strategies: Driving Shopper Satisfaction...
The American Bakers Association (ABA) has joined the CSPI, Unilever, and other food manufacturers in voicing its support for a citizen’s petition asking the FDA to permit ‘potassium salt’ as an alternate name for potassium chloride on food labels, while...
Probiotic is booming as an ingredient in the US market, particularly in the beverage category as companies target consumer interest in digestive and gut health.
The $4bn global dried fruit market has inspired snack manufacturers to come up with new ideas to gain a competitive edge in the category. But what’s the next grounder breaker as more and more companies begin cutting ingredients in their products and experimenting...
Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle Gourmet, which has secured shelf space for its cruciferous...
Analysts identify the trends shaping product development and consumer behavior in the baked goods market ahead of the International Baking Industry Exposition in Las Vegas this week.
Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.
New product development has played a key role in growing the UK popcorn category while some other parts of the snacks market have struggled, according to analysts.
Vegetarians and vegans can now participate in the quickly growing jerky craze that continues to sweep the US thanks to the launch of Lightlife’s plant-based Smart Jerky.
Marketers should promote the taste, flavor, and texture of whole grains more over their health benefits, experts suggested during the first day of Oldways' ‘Whole Grains Away From Home’ conference in Rosemont, IL.
Most new food & beverage brands quietly disappear after their creators run out of cash or patience; while those that do make it often slog away for years before the major retailers pay them any attention. A rarefied few – such as Hippeas - hit the...
