News & Analysis on the Bakery and Snacks Industries
Research revealing how the starch structure of potato flakes impacts oil uptake during deep frying could enable snack makers to slash the fat content of Pringles-style potato chips by up to a third, say the authors of a new study.
For decades fat has been the dieter’s demon. But new analysis suggests that younger consumers are shedding their fear of fat – a shift that opens ‘huge new opportunities’ for product developers across multiple categories.
China protein bar ffit8 recorded its biggest sales yet in October, raking in RMB20m (US$3m) for its protein bars, just months after launching, thanks to considerable success on social media and e-commerce.