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.
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.
Deltasacs, which specializes in plastic pouches, stand-up and flat-bottom confectionery bags, has launched packaging with biodegradable and compostable materials.
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.
