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Stay ahead of the curve with real-time updates, expert insights, and breaking news from the global snacks and confectionery industry. At International Snacks Magazine, we bring you in-depth coverage on the latest trends, innovations, and developments shaping the world of sweet and savoury treats, packaged snacks, and global snacking habits.

Check back regularly for the latest updates, and be sure to become an International Snacks Magazine member to get access to our newsletters, videos, and latest issues giving you direct access to top stories and expert commentary from across the international snacking scene as they happen.

Pan Free

Pan-Free Crispy Coated Products

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Despite their popularity, fried snacks and convenience products are facing growing pressure in terms of consumer taste expectations, nutritional content and sustainability.
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GNT Snacking

GNT Unveils Colourful Snack Pairings

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GNT will unveil bold new concepts at IFT FIRST 2026 to show how plant-based EXBERRY® colours can shape consumer perceptions and set products apart.
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Stone extractor

Addressing embedded stones in potato chips processing

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As processors increasingly work with potatoes sourced from more challenging growing conditions, FAM STUMABO introduces StoneExtractor to improve stone evacuation within the cutting head and reduce the operational impact of embedded stones.
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Endoline Interpack

Rethinking End-of-Line Automation

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The snack industry has become one of the most dynamic areas of food manufacturing. Growth projections remain strong, with industry research indicating that most snack producers expect continued expansion over the next several years.
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PROBAT CEO

PROBAT Appoints New CEO for North America

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Following the recent announcement of the consolidation of its U.S. operations into a centralized site in Dallas, Texas, the globally operating PROBAT Group has announced the appointment of Ryan Dodd as new Chief Executive Officer North America effective April 20, 2026.
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Magazine - The Innovator

The Innovator – Reading Bakery Systems

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Tremaine Hartranft, Vice President of Technical Growth and Strategy at Reading Bakery Systems, discusses changing consumer tastes, clean-label processes and production flexibility 
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Meurens

Lower Sugar, Better Balance 

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Simon Brandt, R&D Lab Manager at Meurens Natural, discusses how cereal-based low sugar syrups are helping snack manufacturers move beyond simple reformulation targets 
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MECATHERM

Precision Engineering for Delicate Products 

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As demand for high-quality savoury snacking rises, Ginger Adnot, Product Manager, explains how MECATHERM is helping manufacturers balance precision, flexibility and efficiency through integrated handling and baking solutions 
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Cover Story

Via Oliveto: From racks to tunnel oven

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International Snacks Magazine learns how Reading Bakery Systems helped a Canadian bakery evolve from manual methods to automated production, positioning “Pasquale’s Glorious Flatbread” for wider commercial success
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Wixon Sam

Wixon Hires New Director of Regulatory Affairs

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Wixon announced Sara Sarnstrom joined the company as director of regulatory affairs, reporting to Peter Gottsacker, president.
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