Insights & industry notes
Trends, how-tos, and behind-the-scenes looks at private label snack manufacturing.
Insights
Palm-Oil-Free Baking Fats
Comparing sunflower oil, shea, cocoa butter, and other palm-oil-free fats for cookie manufacturing, with notes on texture, cost, and shelf stability.
Matej Fiala
Head of Product Development
Insights
Organic vs Conventional Ingredients
A balanced look at organic cookie ingredients versus conventional ones, covering cost, sourcing, certification, and shelf appeal for private label brands.
Matej Fiala
Head of Product Development
Formulation
Oat Flour Cookies: What to Know
How oat flour performs in cookie formulation, including gluten-free considerations, texture differences, and allergen labelling for oat-based snacks.
Matej Fiala
Head of Product Development
Formulation
Nut Butter Bases for Energy Balls
How peanut, almond, and cashew butter perform as an energy ball base, with formulation notes on fat content, allergen handling, and shelf stability.
Matej Fiala
Head of Product Development
Packaging
Nitrogen Flushing and Shelf Life in Flow Wrap
How modified atmosphere packaging snacks with nitrogen flushing extends shelf life in flow wrap, and where it does and does not help.
Matej Fiala
Head of Product Development
Insights
In-House Bakery vs Using a Co-Packer
Compare building an in house bakery vs co-packer manufacturing across cost, control, capacity, and speed to market for cookie and snack brands.
Maros Zelenak
Founder & Managing Director
Guides
How to Launch Your Own Cookie Brand: Step by Step
A practical, step-by-step guide to how to start a cookie brand, from concept and format to finding a manufacturer, MOQs, labelling, and your first retail order.
Maros Zelenak
Founder & Managing Director
Insights
High-Protein Cookie Formulation: The Science
How high protein cookie formulation actually works, from protein source selection and water activity to texture, browning, and shelf life.
Matej Fiala
Head of Product Development
Guides
HACCP in Bakery Manufacturing, in Plain English
A plain English explanation of HACCP bakery food safety systems, covering the seven principles and what to actually ask a manufacturer.
Matej Fiala
Head of Product Development