Hostess to acquire Voortman for $320M

Acquisition to strengthen Hostess’ position ni $8.4B cookie market.

December 4, 2019

The transaction, which has been unanimously approved by the Hostess board of directors, is set to close in early January 2020.

Wafer confectionery trends: Talking texture and flavor

Crispy texture, neutral base for flavor innovation make wafer-based confectionery products a favorite among consumers.

Alyse Thompson

December 3, 2019

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Thin and crispy, wafers are often enjoyed while they’re sandwiching cream — but for decades, candy companies have also incorporated them into tasty, textural confections.

One-on-one with Ulrich Zuenellie

Loacker AG.Spa's chairman details investment plans that address company's continues growth.

Bernie Pacyniak

July 1, 2013

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Last year, sales for the Auna di Sott, Italy-based wafer and chocolate specialisties company reached $350 million, about a 10 percent jump from 2011.

People want their treats, but don’t always want all of the dietary impact resulting from indulgent decisions. As a result, the popularity of low-sugar and no-sugar candy and confectionery products continues to grow. But who is buying these products, where are they buying them, and why?

Food Safety Summit

The 25th annual Food Safety Summit is the industry's premier event connecting food safety professionals throughout the supply chain with timely, actionable information and practical solutions to improve food safety! Learn about the most recent outbreaks, contaminants, and regulations from leading subject matter experts. Evaluate the most effective solutions with interactive exhibits from leading suppliers. Connect and network with a community of food safety professionals throughout the supply chain.

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Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Hostess to acquire Voortman for $320M

Wafer confectionery trends: Talking texture and flavor

One-on-one with Ulrich Zuenellie

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