Market Trends

Packaging designs provide product personality

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That’s what one graphic designer feels a brand should be: Packaging design should give personality and flair to its product, especially in a crowded marketplace. Communicating brand benefits is the top priority for packaging, says Mark Salisbury, director of graphic design agency Solid Block.


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Hispanic food and beverage markets are primed for aggressive growth

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Market research firm Packaged Facts sees the Hispanic food and beverage market embarking on a rigorous growth pattern now through 2017, as firms pour more dollars into innovation and marketing.


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The benefits of sustainable initiatives

By Lisa White
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Bakers and snack food manufacturers are realizing the benefits of sustainability initiatives from both environmental and profit perspectives.


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Britain’s bread industry goes stale

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More results of the bad economy: U.K. consumers are buying less bread and making what they buy go further, even if it means eating stale bread. Meanwhile, supermarkets hit by shoppers' reluctance to purchase bread are pressuring suppliers for cheaper products.


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Confectionery creates clean-label options

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Health is usually not a driver in confectionery purchases and consumption, but the growing interest in ‘natural’ as a whole has made an impression in this market and is pushing a move by processors to adopt clean-labeling in the industry.


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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
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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.
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Changing lifestyles prompt more flexible packaging use in North America

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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.


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The ‘Hispanization’ of the American palate

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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.


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What’s ahead in 2013?

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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.


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Hillshire, Quaker rank high in consumer satisfaction while Kraft falls

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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.


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2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

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

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2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

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Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
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THE SNACK AND BAKERY STORE

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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.

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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.

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