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Period: September 27, 2020 to October 4, 2020
Comment & Opinion or Companies, Organizations or Consumers or Controversies & Disputes or Deals, M&A, JVs, Licensing or Earnings Release or Finance, Economics, Tax or Innovation & New Ideas or Legal, Legislation, Regulation, Policy or Market News or Marketing & Advertising or Other or People & Personalities or Press Release or Products & Brands or Research, Studies, Advice or Supply Chain or Trends

Wellness Natural Acquires SimplyProtein Snack Brand

The Toronto, Ont.-based natural foods start-up announced it has acquired the nutritional snack brand previously owned by Simply Good Foods USA, Inc. A former employee of Simply Good Foods, Wellness Natural CEO Michael Lines, said he plans to expand distribution of SimplyProtein in Canada and the U.S. The line of plant-based snacks contains a limited number of high quality, clean ingredients, including 11-15 grams of protein and 0-3 grams of sugar, and is gluten-free and Non-GMO Project Verified. 

"Wellness Natural, Inc. Acquires SimplyProtein", PR Newswire , October 29, 2020

Breakfast Cereals U.K. Unveils Five-Point Plan Promoting Cereals

The trade organization representing the British breakfast cereals industry, whose members include Kellogg’s and Weetabix, has launched a “roadmap manifesto ‘Wake Up to Breakfast Cereal – A five-point plan’.” Noting that 90 percent of the U.K. population does not eat the government’s recommended amount of daily fiber – about 30 grams – the group says breakfast cereals are a “strategically important food” that accounts for significant quantities of fiber and micronutrient consumption. BCUK members also include Cereal Partners Worldwide U.K. (Nestlé Breakfast Cereals), Jordans Dorset Ryvita, and Mornflake.

"Breakfast cereal manufacturers commit to positive health", FoodManufacture.co.uk, October 28, 2020

Pretzels Offer A Good Balance Between Indulgence And Better-For-You, IRI Says

Analysts at IRI advise pretzel bakers that shoppers looking for a balance between indulgent and better-for-you snacks, especially during the pandemic, can find that balance in pretzels, for several reasons. Pretzel snacks often feature savory and higher-protein doughs that fit well in several trending diets, including low-sugar, high-protein, and plant-based diets. As bakers struggle with the impact of the coronavirus pandemic, they can implement several tactics to drive growth for the category and their own sales. Highlighting health and wellbeing claims on snack packaging is a good place to start. They can also share at-home consumption ideas with consumers that will engage and excite them with options for versatile shelf stable and frozen pretzels. Lastly, bakers should adapt prices and sizes “to ensure a good mix, price and value in conjunction with private label across channels to maximize foot and click traffic as well as sales,” said IRI analyst Sally Lyons Wyatt.

"Pretzels with a healthy-halo poised to succeed in COVID era", Baking Business, September 29, 2020

Relaxing Snacks: A Trend Waiting To Happen?

The fact that Americans are sleeping poorly in 2020 and snacking more presents a marketing opportunity for snack makers who develop snacks formulated for better sleeping. More than 85 percent of Americans snack between dinner and bed time, often consuming calorie-packed treats that impair and disrupt sleep. Companies said to be toying with the idea of introducing “Better-for-Sleep” snacks, according to Financial News Media, include PepsiCo, Inc., Nestlé S.A., Mondelēz International, Inc., and Kellogg Company. An early entry into the space is NightFood Holdings, Inc. (Tarrytown, N.Y.), an emerging brand that markets ice cream formulated for relaxation and better sleep.

"Foods for Better Sleep Surging into Mainstream, Five Stocks to Watch Right Now", PR Newswire, September 29, 2020

ParmCrisps Announces Plant-Based Dairy-Free Crisps Line

The N.J.-based maker of oven-baked crackers crafted from aged parmesan cheese says it is on-trend – grocery sales of plant-based foods have grown 29 percent since 2018 – with its new line of Plant-Based ParmCrisps, made from 100 percent dairy-free cheese. The sugar- and gluten-free crisps, developed in partnership with Whole Foods Market, will be available in sea salt and cracked black pepper flavors at Whole Foods in October for an SRP of $4.79. 

"ParmCrisps Launches Plant-Based, Dairy-Free Cheese Crisps", PR Newswire, September 28, 2020

Australian Chickpea Farmers See Growth Potential In Chickpea Snacks

More than 95 percent of Australia’s chickpea crop is exported overseas, but there is growing demand in the country for legume products as a healthy protein source. With that in mind, the West Australia farming cooperative Ord River District Coop has teamed up with food wholesaler Gourmet & More (Perth) to create and distribute the state's first locally grown chickpea snack range. Following three years of university research and several consumer studies, ORDCO has settled on a suite of gluten-free, high-protein products including sweet and savory roasted chickpea snacks, ready-to-eat pre-cooked chickpea pouches, and chickpea flour.

"Ord Valley farmers on the pulse with new range of value-added chickpea products in WA", ABC Premium News (Australia), September 28, 2020

South Korean Government Promotes Its Seaweed Industry

The Ministry of Oceans and Fisheries is promoting a national quality standard, dubbed K-FISH, that must be followed by companies producing, selling, and exporting seaweed-based foods, including snacks. Korea’s dried seaweed exports – edible seaweed or laver (kim in Korean) – soared 50.3 percent in 2017. Seaweed, produced from algae, can be processed into a wide range of products. Seaweed snacks are slowly penetrating the global market with varieties such as a seaweed-fish meat combo and seaweed with ingredients like coconut, grains, and anchovy. The large variety of Korean seaweed snacks has yet to be discovered by foreign consumers, according to the Korean government.

"South Korea Sets Ambitious Development Plan for Seaweed Industry", Jakarta Globe, September 28, 2020

Kelp-Based Snacks From 12 Tides Offer Health, Sustainability Benefits

Another sign of the ascension of kelp (seaweed) as a healthful component of snacks is the line of organic seaweed puffed snacks from San Francisco-based start-up 12 Tides. The roasted, tissue-thin snacks, available in sea salt, chili, and “everything seasoning” flavors, are made from sustainably harvested North American kelp, which is nutrient dense and supports ocean restoration, according to the company. Kelp can grow up to 18 inches in a day, efficiently absorbing a large amount of carbon from the ocean. The company noted that kelp is a zero-input crop requiring no fertilizers, no fresh water, and no arable land. The kelp is also a different species from the Asian nori seaweed, which has a fishier flavor. “We geared the flavor profile and the texture … toward a mainstream audience and are positioning ourselves as a better-for-you alternative to traditional salty snacks like potato chips,” said founder Patrick Schnettler.

"Food Entrepreneur: Creating a sea change in the food system", Food Business News, September 25, 2020

34 Degrees Unveils Redesigned Website, DTC Marketing Platform

The Denver-based maker of snack crisps announced the launch of a redesigned website along with a new direct-to-consumer online platform. The redesign and change in marketing approach are the direct result of the pandemic’s impact on shopping habits. The “monumental shift to online shopping this year” convinced the company that it needed a friendlier online presence that would enable consumers to have their snack purchases shipped to their doorstep. 34 Degrees products are also available at retailers such as Whole Foods Market, Kroger, Publix, Safeway, and Walmart. But the new online channel will enable the company to “craft unique programs and promotions available to their expanding online community while also introducing the brand's newest innovations and exclusive offerings.”

"34 Degrees Launches New Direct-To-Consumer Capabilities", Business Wire, September 23, 2020

Pandemic Gives Rise To Behaviors That Offer Snack Marketing Opportunities

The global onslaught of the coronavirus pandemic has convinced many consumers to commit to staying healthy. Market watchers say forward-looking bakery and snack producers can take advantage of that trend, and related sub-trends, by introducing products that balance consumer health concerns with affordability. Among the emerging concerns and trends that snack makers should focus on are: gut health and immune function; plant-based nutrition; weight management and metabolic health; combatting feelings of anxiety and stress with indulgent foods that also offer good nutrition; increasing interest in tailored, personalized nutrition; and increasing interest in value-based shopping, including a growing demand for basic pantry staples, stimulating trade-downs to private labels, and increasing traffic to value retailers.

"Snack Chat: The six emerging behavioral shifts creating snacking opportunities in the increasingly uncertain business environment", BakeryAndSnacks.com, September 23, 2020

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