News & Analysis on Food & Beverage Development & Technology
Special edition: Nuts, pulses & legumes
Sometimes it’s hard to think inventively about the ingredient that comprises half the ubiquitous peanut butter and jelly sandwich or is passed to us in small pouches on most airplane rides. But from flours and spreads to use as a legume, the potential...
The name - Dr Praeger’s Sensible Foods - may not sound very sexy, but the sales figures certainly are, says Larry Praeger, CEO of a frozen food firm enjoying double-digit sales increases year-on-year in a category where many players are struggling to...
Confectioners can reduce reliance on the big seasons with packaging and formats that outlast one day events, licensing deals and distribution at holiday hot spots, according to Jelly Belly.
SNACKING ON IDEAS WITH SALLY LYONS WYATT: PART II
Snack firms should brace for a transition year shaped by new competition but brimming with opportunities in digital brand building and expansion, says a leading sector analyst.
It is a pricey dinner for most Beijing pockets: two vacuum-packed steaks for RMB62.16, or RMB316/kg – several times the price of Chinese beef.
EXCLUSIVE INSIGHT FROM BCTGM ON KELLOGG MEMPHIS LOCKOUT
Kellogg’s Memphis lockout is unlawful because employment terms are covered by a master contract that cannot be negotiated ahead of expiry in 2015, says the Bakery, Confectionery, Tobacco Workers and Grain Millers union.
If chef-inspired brand LUVO grabbed a lot of the limelight at the recent Expo West show, another exhibitor on a mission to revitalize the frozen case is premium world cuisine brand Saffron Road, which has been generating enviable growth in both the...