Insights & industry notes
Trends, how-tos, and behind-the-scenes looks at private label snack manufacturing.
Packaging
How to Choose the Right Snack Packaging
Flow-wrap, stand-up pouch, or carton? A practical guide to picking packaging that protects your product and sells it on the shelf.
Matej Fiala
Head of Product Development
Formulation
Chia and Hemp Seeds in Functional Snacks
How chia and hemp seeds function in bars, energy balls, and cookies, including texture effects, omega-3 claims, and formulation considerations.
Matej Fiala
Head of Product Development
Guides
Barcodes and GTINs for Private Label Snacks
How GTIN private label food barcodes work, including who assigns them, consumer-unit vs case-level codes, and mistakes that cause listing delays.
Maros Zelenak
Founder & Managing Director
Insights
Baking vs No-Bake Snack Production
How baked and no-bake snack production differ in process, equipment, shelf life, and cost, and how to decide which route fits your cookie or energy bar concept.
Matej Fiala
Head of Product Development
Formulation
Almond Flour Cookies: Manufacturing Notes
Manufacturing considerations for almond flour cookies, from moisture control and allergen handling to texture differences versus wheat flour.
Matej Fiala
Head of Product Development
Guides
Allergen Management in a Shared Bakery Facility
How allergen management in a shared bakery works in practice, from segregation and cleaning validation to labelling under EU Regulation 1169/2011.
Matej Fiala
Head of Product Development
Guides
Allergen Labelling for Cookies and Snacks
How allergen labelling works for private label cookies and snacks under EU rules, including the 14 legal allergens and how to flag them on pack.
Matej Fiala
Head of Product Development