Alternatives

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.

Crespel Protein Bar

Crespel & Deiters Expands Functional Ingredients

Crespel & Deiters, a refinement expert in plant-based raw materials, is launching two new high-protein crisps: Lory® IsoCrisp Fava Protein, with 50.5g protein per 100g, and Lory® IsoCrisp Wheat Protein, delivering 65.4g protein per 100g. Both allow manufacturers to boost the protein content of their recipes while maintaining a clearly defined, anticipated crunch.
Carrot Ingredion

Ingredion Secures Approval for Carrot Fibre

Ingredion has received European Commission authorisation for Benicaros SF Pure P, its soluble carrot fibre ingredient, opening the way for commercialisation across the European Union.
crunchy-fruit

BranchOut Expands Crunchy Snack Portfolio

BranchOut Food has secured approximately $750,000 in initial orders for two new snack concepts, including a Crunchy Fruit Chip Multipack range and shelf-stable Dried Cheesecake Bites.
Ulrick Ingredients

Sunflower Flour Boosts Protein Performance

Ulrick + Short has launched fazenda™ Lieto, a new range of sunflower seed flours designed to help food and beverage manufacturers meet growing demand for nutrient-dense, protein-enriched products without compromising taste, texture, clean-label credentials or carbon-reduction objections.
Karsten

The Protein Paradox

Protein is one of the food industry’s biggest commercial success stories. Initially associated with sports nutrition and recovery, products high in protein are now a mainstream expectation dominating supermarket aisles from breakfast cereals and bakery products to desserts, ready-to-eat meals and snacks.
ADM Partnership

ADM and Matsutani Mark 20 Year Partnership

ADM, a global provider of innovative solutions from nature, and Matsutani Chemical Industry Co., Ltd. with Matsutani America, Inc., celebrate 20 years of innovation through their ADM/Matsutani LLC joint venture.
Dry4Good

Dry4Good’s Natural Ingredients

Dry4Good, an industrial FoodTech company specialising in the production of high-value natural ingredients, has built a technology – and an industrial facility – to solve this differently.
Crispy Green

Crispy Green Encourages Healthier Snacking

Parents often keep a close eye on sugary desserts and sweetened beverages, but neuroscientist and nutrition expert Dr. Nicole Avena says everyday snacks may be another major source of added sugar in children’s diets.
Vegan bars

Plant-Based Snacking Becomes Mainstream

According to Future Market Insights (FMI), the global vegan protein bars market is projected to grow from USD 1.9 billion in 2026 to USD 4.8 billion by 2036, registering a CAGR of 9.7% during the forecast period.
Snacks fibres

Fibermaxxing 2.0: Quantity to Quality

BENEO at IFT 2026, booth S425: Grounded in Fiber Science, Driving What’s Next
Scroll to Top