'New ritual' snacking emerges in France
Snacking is emerging as 'a new eating ritual' in France but is not breaking down traditional meals, according to a survey by snack manufacturer Mondelez.
Archives for March 15, 2018
Collagen
Collagen to make its mark in healthy snacks
Collagen is set to compete with plant-based protein and probiotics in the US snacks category as manufacturers ride the growth momentum of bone broth, says IRI.
Plant-based
Taste still trumps health as snacks sector heads for plant makeover
BakeryandSnacks hosted a panel discussion at ProSweets in Cologne, Germany, to delve into the plant-based trend: discussing its effects, the pros and the challenges it is having on the snacks and confectionery sectors.
Free from
Biggest opportunity in free-from space is to leave free-from aisles, says So Free Chocolate MD
So Free Chocolate maker Plamil Foods has seen rapid innovation and growth in the free-from space in its 54-year history, but never more so than what it is experiencing today, says the company’s MD.
Sourdough
On the rise: Sourdough fermentation ups ‘better for you’ properties to baked goods
Rising consumer preference for healthy food options is propelling the popularity of sourdough-baked goods.