News & Analysis on the Bakery and Snacks Industries
PepsiCo is facing another class action lawsuit in California – this time accusing it of making a nutrient content claim (0 grams trans fat) on Frito-Lay snacks, without adhering to the legal conditions of use for such claims.
The demand for US corrugated and paperboard boxes is projected to exceed $36bn (€27bn) in 2016, driven by an economic recovery and expanded food and beverage output, according to a research study.
While the food bar market has traditionally been split into two distinct categories: cereal/granola bars and energy/nutrition bars; the boundaries between them are becoming increasingly blurred, according to a new report.
Consumption of fast food and commercial baked goods are linked to an increased risk of depression, according to new research.
Spent mushroom compost could help regulate the glycaemic response of snacks and boost the nutritional profile, according to a study.
FoodProductionDaily.com caught up with Dr Ian Davidson of ExxonMobil at Anuga FoodTec in Cologne last week to talk about new energy saving claims the company is making for its range of food-grade lubricants.