Snack giant Snyder’s-Lance insists the US sandwich cracker category has a bright future going forward but requires innovation, as the company launches the first gluten-free product in this space.
Banana flour –dried unripe banana milled into powder – is still a novel concept for American consumers, but the Utah-based entrepreneur behind WEDO (which claims to be the only banana flour company in the US) reckons 2015 could be the year it hits the mainstream.
EU member states have voted to allow national governments to ban or restrict cultivation of genetically modified (GM) crops even when approved at EU level, meaning the new rules will be written into law.
General Mills has whipped the covers off four new bakery and snack products for C-store retailers at AWMA 2015 in Las Vegas.
Microalgae specialist Solazyme says it has secured a “clear and complete victory” over its former French business partner Roquette in a legal dispute over intellectual property rights following the 2013 collapse of their joint venture Solazyme Roquette Nutritionals (SRN).
New research suggesting early introduction of peanuts could significantly reduce children’s risk of developing a potentially fatal allergy to the groundnut could create a marketing opportunity for food manufacturers to develop new products for young children, according to an allergist and immunologist.
The latest in a series of class action lawsuits filed over the use of synthetic leavening agent sodium acid pyrophosphate (SAPP) in foods marketed as ‘all-natural’ has been given the green light by a federal judge.
If sales of cold cereal are not setting the world on fire, the hot cereal market is faring much better, say the founders of super-premium oatmeal cup brand Umpqua Oats, who notched up revenues of $10m+ in 2014 and hope to grow by 25% this year on the back of distribution wins in retail and foodservice.
Added sugar in foods and drinks offers no nutritional benefits and contributes to the obesity epidemic by increasing consumption of empty calories, but it also can help children eat a balanced, nutrient-dense diet, according to the American Academy of Pediatricians.
The concept of flavour pairing matches up weird and wonderful combinations – pork liver and jasmine for instance – and there are ways for the food industry to cash in on this niche trend too.
The J.M. Smucker Co. will roll out a wide variety of new products across categories and platforms under its Jif and Smucker’s in an effort to boost the iconic brands’ worth to $1 billion each, a company executive said.
US retail sales of ready to eat breakfast cereal continued to fall in 2014, with multi-outlet* data from Chicago-based market research firm IRI revealing a 4% drop in dollar sales and unit sales in the 52 weeks to December 28, 2014.
When it comes to breakfast, the vast majority of Americans want something quick and easy at home, but surprisingly most people prefer to make their first meal of the day “from scratch” instead of consuming a ready-to-eat or heat-and-serve consumer packaged good, according to Datassential research.
With the percentage of energy derived from snacks in the American diet doubling since the late 1970s, the pressure is on to make those snacking calories count. But what is a healthy snack, and are the boundaries between snacks and meals blurring as consumers graze throughout the day?
Kellogg’s 136% profit plunge for the fourth quarter (Q4) is disappointing and can mainly be attributed to continued poor performances in Special K and Kashi, its CEO says.
After years of steady decline, the cereal industry could see modest growth in the next five years thanks to consumer interest in healthier, high-end cereals, product process updates, improved commodity prices and innovative partnerships with food service providers, according to IBISWorld research.
Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.
Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages to baked goods and gluten-free foods.
The plant-based, grain- and sugar-free approach to the trendy paleo diet is the future of eating, according to the CEO of Wholly Bites, who wants to make sticking to the complicated diet easier with convenient, multi-purpose snacks.
Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders.
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