Snacks

Mars commits to palm oil deforestation policy

Mars commits to palm oil deforestation policy

By Caroline SCOTT-THOMAS

Mars has committed to ending deforestation associated with its palm oil supply by the end of 2015, becoming the latest multinational to do so, alongside Unilever and Nestlé, among others.

Consumers are more empowered today and it's because of that, we're shifting into their world of demand, says Frito-Lay marketing head

Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part II

Frito-Lay: The real battle is winning over the 'empowered' consumer

By Kacey Culliney

Consumers and their demands are in charge of business; driving everything we do in marketing terms and pulling us into their world, says Frito-Lay’s senior vice president and chief marketing officer.

Interview with Bobo's Oat Bars founder Beryl Stafford

Bobo’s oat bars at the crux of convenience, gluten-free

By Maggie Hennessy

Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...

'We're going into a world of one-on-one marketing… Welcome to the new world of retail,' says Frito-Lay's chief marketing officer

Dispatches from Snaxpo 2014: Frito-Lay marketing executive insight, part I

Frito-Lay: ‘These days of mass marketing are limited…’

By Kacey Culliney

Mass marketing no longer resonates with today's consumer and it must be replaced by one-on-one marketing with dedicated focus on pre-shop behavior, says Frito-Lay’s senior vice president and chief marketing officer.

Healthy snackers driving growth in US cracker market

Healthy snackers driving growth in US cracker market

By Maggie Hennessy

As Americans continue to trade traditional meals for smaller eating occasions throughout the day, the $7 billion market for US crackers (as of 2013) is benefiting from this shift in eating habits, especially those touting healthy ingredients in their...

“As soon as you make an item on the nutrition label bold, you are venturing into public policy, which was the challenge with the design initially,” said Burkey Belser, who designed the original nutrition label.

Nutrition label update: A tweak or an overhaul?

By Maggie Hennessy

On Thursday the Obama administration unveiled the changes that the Food and Drug Administration drafted to the nutrition facts panel (see what the FDA is proposing here). In anticipation of the announcement, the Center for Science in the Public Interest...

Pulses for gluten-free: ‘We are what they need,’ says Best Cooking Pulses

Special edition: Gluten-free

Pulses for gluten-free: ‘We are what they need,’ says Best Cooking Pulses

By Stephen DANIELLS

From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers...

Pringles has doubled, even tripled, some of the scale that Kellogg's has in some emerging markets, its CEO says

Kellogg CEO: We integrated Pringles flawlessly

By Kacey Culliney

The acquisition of Pringles back in 2012 has tripled the scale of Kellogg in some emerging markets – completely changing the nature of business, its CEO says.

Kellogg commits to palm oil not associated with deforestation, climate change or human rights violation by end of 2015

Kellogg revamps palm oil policy after months of protests

By Kacey Culliney

The Kellogg Company has pledged to source fully traceable palm oil by the end of next year, a move that has been welcomed by NGOs that have been fighting for the cereal giant to change its policies for months.

Four crickets provide as much calcium as a glass of milk and dung beetles contain more iron than beef, says the project's leader. Photo credit: Just Walk Away Renee

Are 3D printed insect snacks the taste of the future?

By Annie-Rose Harrison-Dunn

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

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