BakeryAndSnacks

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News & Analysis on the Bakery and Snacks Industries

04-Nov-2022

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TOP HEADLINES

PepsiCo shines a brighter light on Ethiopian snack market

The Layâs, Doritos and Cheetos snacking giant believes the East African country is an âimportant growth marketâ, putting money where its mouth is by investing ETB 2bn ($40m) in its Ethiopian subsidiary Senselet Food Processing, which produces the Sun Chips brand.... Read more

Trendspotting in 2022: From English potato crisps to innovative Smoothie Cubes and five dip bowls in one

Kellogg touts âexcellent prospectsâ for plant-based even as sales and distribution shrink

Kelloggâs plant-based business âremains in good condition with excellent prospectsâ despite plummeting sales and ongoing supply chain struggles that represent the only âsoftnessâ in the companyâs otherwise strong third-quarter earnings report released this morning, according to CEO Steve Cahillane.... Read more

Bacteria-based whipping cream? Study proves how fat can be fully replaced with bacteria

A science breakthrough could pave the way for fat-free whipping cream formulations that completely dispense with artificial additives by using naturally-occurring lactic acid bacteria instead of fat.... Read more

Soaring prices are forcing more consumers to make severe sacrifices, but producers are warned against quick fixes to retain sales

Ingredient Communicationsâ 2022 price sensitivity survey reveals the severity that consumers are going to cope with the rising costs of living, with the majority switching to cheaper brands and retailerâs own labels, or even stopping the purchase of their preferred choice completely.... Read more

View all news headlines for: Aug Sep Oct

EDITOR'S CHOICE

Dessert Holdings maintains aggressive growth strategy with second acquisition of 2022

Chef-inspired dessert innovator Dessert Holdings has finalised its acquisition of frozen thaw-and-serve producer Dianneâs Fine Desserts from Geneva Glen Capital, the next step in significantly expanding its basket of products for the foodservice industry.... Read more

Quinn shakes up the snacks space with regeneratively grown pop-at-home corn kernels

Aligned to its mission to make a real change by forging partnerships with farmers working to advance regenerative agriculture, Quinn Snacks is relaunching its pop-at-home kernels, grown by a fifth generation farmer and soil health pioneer.... Read more

ON-DEMAND WEBINARS

How is the clean label megatrend changing the food landscape?

Exploring the concept of making use of as few, natural and environmentally-friendly ingredients as possible that consumers recognise as wholesome, natural and good for not only the body and mind, but for society and the environment, too. We also delve into the trendâs tie to...

29-Sep-2022

Healthy Snacking 2021

Conscious snacking means meeting nutritional needs

05-Oct-2021

Unpacking clean label: What consumers expect in COVID-driven times

Exploring the concept of making use of as few ingredients as possible that consumers recognise as wholesome and natural; and the trends associated with clean label, such as free from, organic, whole grain and better-for-you.

22-Apr-2021

GLOBAL INDUSTRY NEWS

Mindful marketing: Understanding the modern consumer's headspace

Mental health is clearly a rising area of interest providing a new area for innovation in the functional food and supplements industry, but how can brands successfully tap into this trend?... Read more

ESG: A horse still worth backing?

Purpose-led growth can repel a looming global recession, but food and beverage brands need to justify their price, believes Verlinvestâs Ben Black.... Read more

MondelÄz plans for December price increases but sees strong consumer brand loyalty

While consumers are tightening their purse strings and cutting down on many discretionary purchases, snacking is one area many are not, according to MondelÄz International, which continues to see consumers opt for name brands over private label and value-priced options.... Read more

Barry Callebaut unwraps âsecond generationâ of chocolate: âIt gives a cocoa bite, instead of a sweet biteâ

The chocolate major is âredesigningâ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting âcocoa first, sugar lastâ.... Read more

PREVIOUS HEADLINES

Upcycled barley is so much more than just beer

How energy and food production can coexist: âWe have an opportunity to address the clean energy transition and the increased demand for foodâ

Behind Nestleâs approach to sustainable packaging: âWe want less and better packaging, and better systemsâ

UK bakery and snack producers have stalled on voluntary progress in reducing salt intakes: study

Helping producers to cope in this inflationary environment (by slashing â¬185,000 off annual costs)

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