Innovation, new product development and launches are each subject to the developing situation on the ground
April 30, 2020
As an industry we’ve read lots of published research on consumer attitudes and purchase behavior during the COVID-19 crisis. Those who manage existing food and beverage brands have been in the thick of it, dealing with huge swings in demand, closures, new operating procedures, and the like.
The food industry is crowded. Snack and bakery product categories increasingly grow saturated. In the constant search to drive more business, snack producers and bakeries have dedicated resources to segments like gluten-free, allergen-free, clean-label and better-for-you.
March 2014 – Global bakery products specialist, Puratos, is launching a new white paper presenting the latest industry trends driving cake freshness innovation.
Have you ever sat down in front of the TV set with a Swanson frozen dinner of fried chicken, mashed potatoes and mixed vegetables? How about having a glass of Kool-Aid? Or Tang? When it comes to the way we eat, drink, cook and shop for food, nothing is the same as it was a few decades ago.
Swerve, LLC releases Swerve, a natural, non-glycemic sweetener ideal for snacks and baked goods. Swerve is sourced from the fibrous part of fruits and vegetables and can be used in place of sugar, Stevia, high-fructose corn syrup or synthetic sweeteners. Plus, Swerve maintains excellent functionality and a reasonable taste profile and delivers zero calories.
