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Findings from the Sweetener360 research study conducted by Nielsen and Mintel Consulting about consumer attitudes and purchasing behaviors when it comes to sweeteners indicate that consumers are more influenced by taste and price than better-for-you claims. Their buying habits are different than what they say they are, too.
The American Bakers Association comments on the 2014 Farm Bill’s continued inclusion of the U.S. sugar program.
When it comes to quality, taste and cost, today’s sugar substitutes are becoming a sweet choice for producers of baked goods and snacks.
General Mills’ Betty Crocker brand and Hershey are collaborating on new baking mixes and frostings inspired by Hershey candy brands such as Reese's and Almond Joy.
Regarding the Senate vote reaffirming the Sugar Reform deal, the American Bakers Association (ABA), Washington, is disappointed in the rejection to modify what it says is an antiquated program.
Tate & Lyle, London, strengthens the security of supply for SPLENDA Sucralose by starting up production of micronized powdered sucralose at its facility in McIntosh, Ala.
February’s story visit was with John B. Sanfilippo & Son at its massive corporate headquarters in Elgin, Ill. We viewed the processing of nuts and snacks on what comprises 85 production lines.
The Food Safety Summit offers the opportunity to attend and participate in these selected sessions remotely by registering and joining in LIVE from your computer.
Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.
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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.