As the snacking trend grows in France, market research firm Mintel looks at which claims – including gluten-free, high fibre, and high protein – are attracting shoppers in ‘the Hexagon’.
Gluten free is one of the most popular diet trends around the world, but the number of people who actually need to avoid gluten for medical reasons is relatively small. Today, one in five people reduce or eliminate gluten from their diet because they...
Systech, primarily known for its serialization, traceability, anti-counterfeiting, pharmaceutical regulations and supply chain technology, has expanded into Food & Beverages introducing its UniSecure platform at AIPIA.
Pack-Smart president and CEO Derek Dlugosh-Ostap spoke at the recent AIPIA Summit Americas offering insights for brand owners and manufacturers on how to manage packaging with personalized data using disruptive technologies.
New York Label & Box Company provides packaging to companies in the Cosmetic, Health, Food, Beverage, Pharmaceutical, Vitamin and Nutraceutical industries.
As snacking occasions abound, the Almond Board of California (ABC) has committed to promoting the sustainability and usefulness of the world’s favorite nut.
The American Egg Board (AEB), speaking at this year’s International Food Technologists expo held June 2-5 in New Orleans, shared ways to incorporate out-of-shell egg products into snacks that satisfy demand for protein and clean labels.
A small farmer’s cooperative in Scotland is putting on a big fight against food waste with its ‘world’s first’ range of crisps that puts broccoli front and center.
According to Mintel data, younger consumers are interested in bread with a ‘healthy angle’, yet many remain unsure how best to choose a better-for-you option.
Manufacturers who incorporate technology into their packaging can use it to help towards a Circular Economy, according to Eef de Ferrante, director, AIPIA (Active & Intelligent Packaging Industry Association).
PepsiCo’s Frito-Lay has unpacked its next instalment of the US Snack Index, which reveals that Americans go into snacking overdrive when the sun really starts shining.
Irish dairy processor Glanbia is capitalizing on the Chinese consumer’s growing penchant for full-fat dairy creams – especially prevalent in raft of exquisitely decorated cream-topped cakes on show at Bakery China.
Rich Products Corporation has been at the forefront of development in China’s bakery industry since its entry three decades ago and today is considered a trend originator.
Mexico’s Grupo Bimbo began as a humble family store in 1945, growing into the largest baking company in the world and a relevant player in snacks, with net sales of $14.2bn in 2017.
Native Snacks is riding the wave for plant-based snacks and believes its puffed lotus seed range will open the door for other globally inspired, better-for-you snacks.
Today, there is a plethora of natural and free-from choices in baked goods and snacks on shelf today, meaning competition in the gluten-free category is heating up, forcing manufacturers to diversify and innovate.
The gluten-free market has tapered off in the past five years as consumer tastes evolve and nutritionists recommend a diet higher in whole grains. However, for three million Americans who are celiacs or gluten-intolerant, the medical reality of a gluten-free...
2019 will be a year of change. With increased purchasing power, empowered consumers are pushing brands to embrace their values. Connected consumers are finding the joy in disconnecting. Older consumers want to feel and be treated as younger, says Euromonitor.
Hostess is celebrating its centennial milestone, having debuted its first snack cake – known today as the widely popular Hostess CupCake – back in 1919.
Haas has expanded in India thanks to the Bühler acquisition last year, adding an oven manufacturing plant to its service and support facility in the country.
Alternative protein sources, insect-fed chicken and fish, cultured meat and algae – many technologies are being tested for the diet of tomorrow, according to Bühler.
Consumer eating habits will change in the coming decades and we will have to find new sources to provide humankind with sustenance in the future, according to Bühler.
PepsiCo, Kraft Heinz, Pret a Manger and Cargill are among the raft of global companies that Clearly is calling on to provide eye tests for their employees in the developing world.
Frito-Lay North America has unveiled the results of its inaugural US Snack Index polling consumers on what snacks they plan to serve on Super Bowl Sunday.
Tempting though it can be to jump on every culinary or nutritional trend, from adding collagen or CBD to embracing keto or Paleo diets, successful snack brands tend to have a longer-range strategy, says the founder and CEO of Folsom, CA-based chips brand...
A Brazilian academia-turned-entrepreneur duo, recently relocated from New Zealand to France, has developed the world’s first range of low calorie fermented flours – from byproducts of fruits and veggies usually thrown away – that are rich in protein...
Popcorn (scientific name Zea mays everta) has been eaten for over 5,000 years, with remnants of popped kernels found in a cave in Mexico that are believed to date back to around 3600 BC. No wonder it has its own National Day.
Vitamin C, selenium, omega 3 fatty acids and protein are all essential for a flawless skin – and all found in abundance in Good4U’s range of natural functional snacks.
The founder of Oakmeal, a Greek start-up producing a range of clean label acorn-based snacks and baked goods, wants to shatter the fallacy that acorns are toxic and indigestible.
Conversational AI (Artificial Intelligence), bot development and in-store entertainment concepts - 2019 is poised to be a transformative year for retail, according to Digimarc.
Did you know that Lay’s potato chips were first sold from the back of a car? If not, here are 10 more interesting facts about the PepsiCo-owned brand of potato chips to nibble on.
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
There is no doubt that healthy snacking is trending, with emphasis on clean label, protein and vegan launches. According to Innova Market Insights, as snacks become healthier, more wholesome and satisfying, they are increasingly fulfilling the role of...
Kellogg’s has introduced a cereal called Hi! Happy Inside geared towards consumers in search of enhancing their overall health and specifically, their digestive health.
Abigail Ratcliffe, head of licensing for the Science Museum Group, told BakeryandSnacks that ‘to learn while you’re having fun’ is the ethos behind the Groups licensing program.
BakeryandSnacks talks to Lori Heiss-Tiplady, global VP of Brand Strategy for the Smiley Company, about how the sunny yellow face is bringing a smile to products.
BakeryandSnacks chats to Beanstalk’s brand development execs Serena Sibbald and Sheelagh Li about the upward trajectory of Baileys and Chupa Chups licensing programs.
BakeryandSnacks spoke to Ian Downes, owner and director of Start Licensing, about its newly launched program for Nadiya Hussain, winner of the BBC's Great British Bake Off in 2015.
BakeryandSnacks chats to Marta Ballesteros and Christine Cool who co-manage the licensing division of confectioner Perfetti van Melle about the 20-year brand-licensing ride they have had the Chupa Chups lollipop brand.
BakeryandSnacks spoke to Richard Pink, MD of Pink Key Licensing, about the power of heritage and how brand licensing can capitalize on it to take brands into places where the brand itself cannot go.
