snack foods | Prepared Foods

Items Tagged with 'snack foods'

ARTICLES

Karma Nuts

Karma Nuts expands its line-up with five new flavor offerings

February 28, 2017

All KARMA products are non-GMO, gluten-free, Vegan, Kosher, contain no artificial colors or flavors.

TH Foods Introduces Snack Mix-Ins

Four new varieties round out the company’s portfolio

November 9, 2016

TH Foods, Inc., a manufacturer in the snack product industry, announced the introduction of four new snack mix-in items to its product offerings.

Snacking Trends Among Millennials

Consumers snack for a variety of reasons such as the functional need for an energy or nutritional boost

August 8, 2016

Over a third of consumers globally say they snack regularly, with the figure rising to just over 40% for young people aged 18-34, as the practice of modular eating becomes more accepted as an alternative to eating three main meals a day, according to consumer insight firm Canadean.

The Snacking Generation: Millennials vs Boomers

Boomers total approximately 90.4 billion ready-to-eat snack eatings a year, 20% more than millennials

March 28, 2016

Boomers eat ready-to-eat snack food 20% more often than millennials do, according to NPD’s daily tracking of U.S. consumers snacking habits.

How Snacking Differs from Meals

Snacking today reflects consumers’ more flexible approach to eating

February 25, 2016

Snacking has evolved from merely an incidental eating behavior to a purposeful, rich cultural practice.

Time of Day Dictates Sweet, Savory Snack Consumption

Healthier snack eating tends to depend on location

October 30, 2015

Over a third of snacks consumed after dinner are sweet, and over 40% of snacks carried from home and eaten at school, work, in the car, or at other locations are better-for-you.

Snacking is becoming one of the most prominent new food trends

Snacking: The New American Pastime

Half of adults snack two to three times per day, with 70% agreeing that anything can be considered a snack

Lu Ann Williams

September 10, 2015

Snacking may very well be the new American pastime. According to the recent report from Mintel, “Snacking Motivations and Attitudes US 2015,” nearly all Americans (94%) snack at least once a day.

Single-Person Households Influence Snacking Behavior

Similar to larger households, health and weight management is among the key motivations to eat snack foods at meals for solo diners

August 13, 2015

The growth in snack foods being consumed at meal time are largely driven by people who are eating those meals by themselves, according to NPD’s recently released Snacking in America report.

C-Store Snack Trends

Study reveals only 5% of recent convenience store beer purchases included a prepared food item

August 12, 2015

Convenience store operators can increase sales of prepared food items by connecting late afternoon and evening snacking behaviors with purchases, according to a study commissioned by Tyson Convenience Foodservice in partnership with Anheuser-Busch.

Hummus Plus Chicken is a protein, savory snack

Consumers Prefer Snacks with Healthy Twist

Protein, natural, and no or less sugar are the health call-outs that consumers are most looking for when selecting a snack

August 11, 2015

Whether salty, savory, or sweet; high, low, or no calories, consumers are looking for snacks that have a perceived health benefit, reports The NPD Group, a global information company.

EVENTS

Webinar

12/8/22 to 12/8/23

Contact: Meg M.

The Power of Profiles: How to Change Your Extrusion Screws for Faster Success

ON DEMAND: Many variables exist in the food extrusion process. While things like barrel temperature, screw speed, and water content are frequently adjusted, changing a screw geometry is a variable seldom touched by developers due to the complexity and unpredictability that may result. In this webinar, we will discuss the different types of geometries commonly available for single and twin-screw extrusion and how you can begin to change them to unleash their potential for product and process development.

ON DEMAND: We will discuss a portfolio of analytical instrumentation that helps to accelerate the formulation, development, production and quality control of novel, safe, shelf-stable and great-tasting plant-based foods.

There’s no more dynamic food and beverage ingredient market than that of protein. Join us as Elohi Strategic Advisors Founder, Stephanie Lind, leads an energetic panel discussion of all the emerging trends, twists, and technologies in protein.