New ventures that launch an on-the-go snack or beverage with a “free-from” positioning have the best chance of success, a new research project by New Nutrition Business (NNB) shows. 
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 The average Russian man consumes savory snacks less often than his female counterpart, presenting new opportunities for manufacturers to appeal to indulgence-seeking men, according to a new study published by consumer insight firm…
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  The global bakery packaging market is expected to grow at a CAGR of around 4% during the forecast period, according to the latest market study released by Technavio.
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 The bakery ingredients market has grown substantially at a healthy CAGR rate of 14-18 per cent in the year 2012-14, according to Future Market Insights. 
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 A new survey has revealed that one in five 18-34 year olds now have a food intolerance, while a third of consumers are opting to avoid gluten specifically – rising to 40% amongst millennials –  as part of a general lifestyle choice or to…
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 Gluten free bread continues to rise in popularity in Europe. No surprise then that Italian based gluten free producer Dr Schar has this week announced plans for new capacity in Spain, according to FFT blog.
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 Gluten-free product category will continue to grow in the near term, especially as FDA regulations make it easier for consumers to purchase gluten-free products and trust the manufacturers who make them, according to Future Market…
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  The biscuit and cakes producer United Biscuits (UB) has launched its Category Vision for 2016 and its first annual Biscuits Review to demonstrate the potential for the GBP 2.5 billion biscuits category to double its value and presence…
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 People have cut down their consumption of bakery products, but now care more about the quality and variety of what they eat. According to Nielsen the market share reaches 87.9%.
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 A new research from Mintel reveals that over one third (38 per cent) of chocolate eaters in the UK say that the emotional benefits of chocolate outweigh any health concerns.
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 The UK National Food Survey shows that Britons’ consumption of white bread dropped by 75 per cent since 1974, while brown and wholemeal bread has risen by 85 per cent.
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Leading British-owned clean label ingredient specialist Ulrick & Short Ltd believes that both sugar and fat pose an equal threat to the health of consumers in the Middle East and North Africa (MENA).
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  The new research from Mintel finds that following consumer demand, the number of pizzas launched globally with a gluten-free claim soared 58per cent between 2012 and 2015, while in the USA just one in 10 (10per cent) new pizzas were…
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 Appetite Communications and Dietitian Connection have surveyed more than 100 dietitians to reveal the top dietary trends for Australians in 2016 with some surprising results.
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 Research companies IRI, FMI and FMI Fresh Executive Committee are joining forces to unveil the top five trends that will impact the fresh food industry in 2016 and beyond.
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 Protein from plants (not animals) is in, fat is back, sour is sweet and genetic modification is consumer-friendly, according to the latest press release from the research company Canadean showing the trends in 2016. 
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 The so-called Paleo Diet has been around for someyears, but has grown to achieve almost cult status, particularly in the US, since its revival in the early 2000s, exploiting rising interest in returning to the eating habits of our…
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 Western companies looking for inspiration in new bakery snack product formats could find it in Japan, as the Land of the Rising Sun leads in global launches of bread and sweet bakery products. 
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