Buying habits: The snacks are a’ changing
Most consumers habitually snack between meals. According to Mintel, over 80% of consumers in the UK, Germany and the US do so, with more than 90% of all Americans eating one to three snacks daily….
Convenience
Convenience over cooking: The unstoppable food trend
Home cooking has seen a steady decline over the past fifty years. Why? Well, it appears that for many, the lure of convenience is winning against the time and effort involved in cooking. In fact,…
Why Pringles has ditched the can for its first bagged snack in more than 15 years
Pringles Mingles are corn puffs described by the Kellanova-owned brand as ‘crispy on the outside and light and airy in the middle for a melt-in-your-mouth experience’. Boasting a bowtie-style shape inspired by Mr P’s signature…
The art of snacking smarter: What are the implications for producers?
The concept of snacking has moved from a once-in-a-while treat to a meal replacement in many cases. Coined ‘snackification’, it’s the art of snacking or grazing on smaller, more frequent treats throughout the day instead…
More than protein: How meat snacks are redefining convenience and nutrition
As jerky consumers in the US reach more than 132 million, a 2.91% increase since 2020, meat snack brands are delivering more nuanced value propositions from diverse species and bite-sized formats to creative packaging designs. Exotic varieties…
How Welsh scientists aim to boost white bread’s nutritional value
White bread is made from refined flour, which means the bran and germ were removed during processing, resulting in a product that’s lower in fiber. Bran and germ are rich in vitamins and minerals; however,…