News & Analysis on the Bakery and Snacks Industries
NEWS IN BRIEF
Israeli startup Equinom is bringing its non-GMO seed-breeding technology to the US to serve the North American market, where it will connect food and food ingredients companies directly to its plant protein supply chain.
A study led by researchers at Brigham Young University (BYU) found that the energy and calories burned during youth programs is often nutritionally undermined by the types of snacks kids commonly receive as a post-game routine.
With instore demos and sampling events off the table; consumers not in the mood for trying new things; and retailers more focused on keeping shelves stocked than discovering new brands; this isn’t a great time for food startups to raise awareness – or...
It’s positive to note the bakery and snack industries are not buckling under the coronavirus outbreak.
The US snack producer has launched ReGrained Puffs virtually, hosting online buyer meetings for retailers and a limited presale offering with free shipping to lower barriers to trial for consumers.
Kind, healthy snack bar brand, is entering the breakfast category for the first time with the launch of its Breakfast Bars in April, designed to appeal to the on-the-go consumer.
Guest article
The need for healthier snacking occasions is on the rise as consumers now, more than ever, are adopting the notion of holistic health. Will Cowling, marketing manager of FMCG Gurus, examines the landscape in Austria.