Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.

Plant bakers need to defend their corner more robustly in order to increase consumer awareness of bread's nutritional benefits while also battling harvest, regulatory and publicity woes.

G.Mondini and Digi Europe have collaborated to launch an integrated weigh station with a coding system that allows printing directly onto film on the top of the tray, eliminating the need for labels and the cost of dispersing unwanted backing paper.

Aggrieved companies and  trade groups have already mounted legal actions against the EU’s strict health claim laws – they are in process – but the regulation’s workings could face fresh challenge from governments signed up to the World Trade Organization (WTO), according to a Brussels-based legal expert.

Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.

Hot and spicy, mac ‘n’ cheese, natural, healthy, clean label and cheap are just a handful of the demands ingredients firms face when developing snack seasonings, Kerry Ingredients & Flavors says.

There are processing challenges for extruded snack manufacturers when developing healthier products with ancient grains, whole grains and fruit, says Bühler.

A new interactive graphical database offering market insights for food and beverage ingredients will help manufacturers and suppliers identify new trends and grow their business, according to RTS.

Natural colours have overtaken their synthetic counterparts for the first time ever, and the trend towards clean label products is one of the key drivers according to new data from Mintel and Leatherhead Food Research.

Packaging is like a mirror to social developments, fashions and trends which enables constant response to innovation, according to INCPEN.