News & Analysis on the Bakery and Snacks Industries
Snacking is more than just eating: it’s a multisensory, emotional and physiological experience. But how can snack producers master these elements to drive product success and cultivate brand loyalty?
Thanks to an experiment that's tracked barley over the last century, researchers have pinpointed the genes that offer ‘remarkable adaptability’ in the grain – a key ingredient in breads, breakfast cereals, beer and whiskey.
In this roundup, we take a look at the world’s largest bakery manufacturer expanding LATAM footprint; Campbell’s proposed name change; pladis’ focus in MENAI; and how Boundless nabbed the #1 spot in the UK’s gut-health snacks sector.