There have been an increasing number of stories in the media recently about the growing amount of plastic waste and one supermarket in the UK has vowed to ban all of its own-brand plastic by 2023.
Premium chocolate manufacturer Russell Stover stepped out on the chilly Valentine’s morning in Chicago, giving away over 5,000 heart-shaped boxes of chocolate.
NID, acquired by tna, took to the spotlight at ProSweets 2018 last week (January 28-31) with the announcement that it has undertaken a number of developments and upgrades to its machinery.
Wacker debuted its process for depositing sugar-free chewing gum, at ProSweets Cologne 2018 this week, where gum can be molded into different shapes, similar to gummy bears.
The proposition is deceptively simple. Take marshmallows - a product Americans can typically find in large clear bags in the baking ingredients category – add some gourmet flavors and a cleaner label, put them in a re-sealable pack and create a new usage...
Sourcing to fair trade standards, such as UTZ, Rainforest Alliance and Fairtrade, is an important first step for chocolate makers towards cocoa sustainability, but will not necessarily bring farmers out of extreme poverty, say supply chain actors.
Disruptive and emerging technology that may decide how the food industry interacts with consumers is asking big questions as to whether traditional foodmakers are prepared for this shift in opportunity.
McVitie’s, Filippo Berio, Chaucer Foods and the Finsbury Food Group are just a few of the companies working with brand extension agency Beanstalk to extend brands into other categories and markets.
According to Christine Cool, area licensing manager of confectionery manufacturer Perfetti van Melle, brand licensing opens a whole new universe of possibilities, something it has done for the company’s Chupa Chups brand.
Social enterprise Divine Chocolate is pushing NPD innovation to capitalize on the growing higher cocoa trend evident in the popularity of its 85% chocolate bar.
To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard to define, but we know it when we see it (Twinkies). But do we know a ‘highly processed’ ingredient when we see it, and how much processing is too much? Elaine Watson...
The biscuit category changed in Britain in 2016 amid consumer demand for healthier indulgences, Steve Gladwell, CMI director of pladis tells BakeryandSnacks.
With a recent European resolution calling for tariffs and trade barriers against any palm oil linked to deforestation, Malaysia's minister for plantations and commodities warns: "We will react and respond accordingly to any discriminatory measures...
Flexible packaging, sufficient product protection, gentle packaging processes for crackers and cookies, are just some of the concerns manufacturers face, according to Bosch Packaging Technology.
GEA showcased its Aquarius BunchWrapper wrapping machine at Interpack which is fitted with labelers for placing labels inside a wrapping film and on a stick.
GEA debuted its Comas cupcake production line and Imaforni multi-zone tunnel oven for crackers, cakes, pies, biscuits and cookie manufacturing at Interpack.
Launching a food business takes more than secret family recipe – it also takes money, equipment, space and in-depth knowledge about regulations, distribution and marketing, which can be hard for some startups to coordinate by themselves.
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
Producing smaller portion sized packaging for snack manufacturers will be Bosch’s next major focus, the packaging technology firm’s product manager, Jason D’Arcy, told BakeryandSnacks during the recent Snaxpo in Savannah, Georgia.
Sugar confectionery consumption in Europe may have peaked, but a spike in Germany’s birthrate signals hope for the future, says Katjes International’s CFO.
Confectionery and snack companies should up the focus on e-commerce sales in 2017, even though the online channel represents 1% of overall CPG sales volumes, say analysts at IRI and Barkley.
AAK has opened an innovation center in Edison, New Jersey, during which it highlighted some of the most up-to-date product making technologies to partners, including Hershey, Mondelēz and Barry Callebaut.
Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.
For the most part active intelligent packaging hasn’t been that successful yet and a lot of companies have done ‘bits and pieces’ but they haven’t spent enough time asking themselves why they are doing it.
Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.
Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.
Brothers Jean-Baptiste and Thibaut Van Damme, co-owners, Devan Plastics, believe they have tapped into a niche market for plastic packaging for the chocolate and food industry.
Katjes-owned company the Magic Candy Factory has introduced 3D Sweets Selfies, which it hopes will open up new channels for the industry at events and amusement parks.
The legal risk of acknowledging there is child labor and extreme poverty in the chocolate industry’s supply chain is no reason not to act, says Barry Callebaut’s CEO.
Many consumers struggle to tell the difference between cocoa certification program labels like Fairtrade and company own labels, such as Nestlé’s Cocoa Plan, but all agree social responsibility should be a priority for chocolate makers.
Active, intelligent packaging is similar to the 1950s phenomenon of TV, according to Digimarc, which creates digital barcode scanners for products including ice cream tubs, biscuits and chips.
France’s ‘five colour’ logo is effective, easily understood and does not discriminate against foods such as cheese or crisps - but the food lobby is determined to block it, says its creator professor Serge Hercberg.