News & Analysis on the Bakery and Snacks Industries
There are ‘exciting opportunities to feed the world’, according to the FAO of the United Nations, which highlights the potential of ‘new foods’ like jellyfish, edible insects and cellular meat. However, the organisation suggests, now is the time to start...
While many consumers may be aware of the drawbacks of a high sodium diet, fewer are actively reducing their sodium intake and believe it is the responsibility of food manufacturers to provide products that are both flavorful and low in sodium, presenting...
The war in Ukraine is already causing soaring costs of wheat, maize, barley and cooking oils – the building blocks of many supermarket staples – as farmers abandon fields to avoid the conflict or join the fight. Now, Gregg’s has warned that prices of its...
Cheetle is the iconic orange dust that is guaranteed to stain fingertips, making it difficult to be hands-on after a dive into a bag of Cheetos – could this have been the very thing that inspired the hands-free revolution?
For its first edition, SNX – SNAC International’s all-new education and networking forum for industry stakeholders taking place on 29 March in Phoenix, Arizona – has scheduled an impressive line-up of speakers, opening with a fireside chat with Steven...
Cricket consumption has numerous nutritional and health benefits but those with shellfish allergies should proceed with caution, say researchers from Thailand’s Mahidol University.