WB Special Features
Thomas Schmidt, BENEO: “We Observe an Increase in Low-sugar Items Across all Categories”
What new ingredients, such as palatinose, will come into play shortly; why front-of-pack communication becomes very important; which are the textures the customers appreciate the most when it comes to bakery fillings? Thomas Schmidt,…
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Savory Snacks to Savor
Though competition for baked savory snacks such as crackers and pretzels remains strong, health concerns and the emergence of new flavors may underpin future growth. Opportunities within the snacking industry are considered higher than…
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Software Does the Hard Work
Current competitive economic conditions are compelling industries to increase production in a cost-effective manner. This, in turn, is leading to a rise in the demand for smart supply chain solutions aimed at optimizing processes and…
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Whitepapers
Teflon TM Coatings Make the Difference in Industrial Bakeware Solutions
Nowhere is the power of Teflon TM coatings more evident than in the extreme conditions of industrial baking, where…
Market Insights
Campden BRI Research Reveals Impulse Shopping Triggers
Campden BRI has found that consumers pay more attention to on-pack claims related to nutrition, sustainability, ethical issues, ‘clean label’ and provenance than to sensory-based claims such as “great taste”. The findings, which were gained…
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Private & Ethical Labels Grow Together
While current concerns strongly drive spending behaviors of price-sensitive consumers, bread will increasingly be perceived as healthy again, as it champions popular ethical claims such as free of artificial preservatives, locally-sourced,…
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Study Shows Children Snack 28 times a Week
A study of children aged between 4 and 11 revealed that the average youngster will enjoy four snacks a day, with 41% more likely to indulge in the afternoon. However, 10-11 a.m. proved to be the most popular hour with 42% snacking between…
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Feb
25
Postponed: interpack
February 25 @ 8:00 am - March 3 @ 5:00 pm
Mar
23
Modern Bakery Moscow
March 23 @ 8:00 am - March 26 @ 5:00 pm
