- MARKET TRENDS
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Americans are gobbling up popcorn by the bucket load. The sector is reinventing itself from the salty, ‘imitation-butter’ profile of its past to a clean-label version with fresher flavors. Thus, consumer demand and economics are reshaping its future.
Manufacturers of crackers, crisps and puffs are adding nutrients and specialty ingredients to their products, while cutting fat, gluten and more to meet consumer demand for exceptional quality.
New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations.
The American Bakers Association and Grain Chain conducted meetings in late May with agency representatives and members of Congress influential to the completion of the 2015 Dietary Guidelines.
Panera Bread opens a bakery in New Haven, Conn., to test new products, reimagine favorites and experiment with staffing models.
The Institute of Food Technologists (IFT) will hold its 2014 Annual Meeting & Food Expo—and celebrate its 75th anniversary—in New Orleans, June 21-24.
The popularity of Hispanic cuisine, interest in better-for-you foods and mealtime versatility are just some of the reasons why consumers and foodservice operators are buying more tortillas.
Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.
A roundtable of leading nutrition experts from the U.S. and Europe recommends developing a standard definition of a “whole-grain food” that would require at least 8 g. of whole grain per 30 g. serving.
Our State of the Industry Report images on the Snack Market are here.
Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...
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.