Market Trends

State of the Industry Report: Pork Rinds, Ingredients: New Twists on an Old Game

Updated formats and new flavors keep pork rinds on track and thriving in today’s snack race.
By Lisa White
No Comments
Pork rinds are probably the most misunderstood item in the snack category. This is surprising, because people have been eating pork rinds—also called pork skins—as long as they have been eating pigs. One of the world’s first snack foods created thousands of years ago, and favored in the southern states, pork rinds are a simple combination of fried pork skins and salt.
Read More

Changing lifestyles prompt more flexible packaging use in North America

No Comments

Analysis from Frost & Sullivan indicates that changing lifestyles and consequent dependence on processed, packaged and pre-cooked foods is increasing the sales of flexible packaging. Rigid packaging is visibly giving way to flexible packaging due to the latter's lightweight, superior barrier properties and prudent use of materials.


Read More

The ‘Hispanization’ of the American palate

No Comments

The ‘Hispanization’ of the American palate has been a strong trend for the past five years according to Stephen Palacios, executive vice president at consulting and marketing research company Added Value Cheskin. Palacios cites research by the Food Marketing Institute, discussing the trend that is becoming more mainstream, but hasn't yet reached its peak.


Read More

What’s ahead in 2013?

No Comments

Foodservice research and consulting firm Technomic peers ahead to the food trends that may significantly impact the restaurant industry in 2013. The insights are based on site visits evaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its extensive digital resources and quantitative data from its vast MenuMonitor database.


Read More

Hillshire, Quaker rank high in consumer satisfaction while Kraft falls

No Comments

A recent consumer satisfaction survey indicates that consumers feel better about products from Sara Lee, now a Hillshire Brands company, and Quaker Oats than they did a year ago, but aren’t as crazy about Kraft Foods.


Read More

Crossover cookies and crackers

By Jen Roth
No Comments
Crossovers are popular in cars and music stars, but it’s now becoming a larger trend in the bakery industry.


Read More

Gluten-free consumer survey: listen up manufacturers!

By Shelley Case
No Comments
I recently conducted an online survey, asking gluten-free consumers whether breads, rolls, sweet goods and other baked products on the market today meet their expectations for taste, texture and nutritional quality. 


Read More

Celebrate National Bread Month

By Judi Adams
No Comments
Every month, week and day seems to be a new cause for celebration. But this month, there really is a cause for celebration—it’s National Bread Month. 


Read More

What do people want to eat in 2013?

No Comments

Big food makers face a big challenge in the coming year: Consumers want to eat even "smaller," not meaning eating less, but eating locally grown. People are being inspired by street vendors and the fresh veggie trend, according to research firm Culinary Visions.


Read More

U.S. snack bar market continues to flourish

No Comments

The snack bar market has blossomed at twice the rate of other snack food sectors and at almost three times the rate of the overall packaged food sector during the past 10 years, says Rabobank Group’s latest report, ‘Never Eat More Than You Can Lift.’ One of the leaders of the pack in the category is Clif Bar & Co., according to the report.


Read More

Multimedia

Videos

Image Galleries

Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Table Of Contents Subscribe

School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon