News & Analysis on the Bakery and Snacks Industries
Sustainable chips and a dip with a ‘consistency similar to tapenade’ have been developed by fermentation experts in Denmark. Both products are made almost exclusively from upcycled by-products generated during the beer brewing process.
After helping to build a category for biltong – jerky’s less-processed, softer and often healthier cousin – the founders of Kalahari Snacks believe the “next evolution” in the meat snack segment is a trio of crunchy beef crisps that it launched online...
Guest article
As lockdown eases and foodservice outlets begin to reopen, packaging has never been more important – especially for the artisanal sector, writes foodservice packaging specialist Kevin Curran.
Snacking has evolved from being a convenient and comforting experience before Covid-19 to a more food conscious and healthy activity during the pandemic, two market experts claim.