As better-for-you sentiments integrate themselves into the snack and bakery landscape, manufacturers have begun to offer more downsized options that make portion control easier to grasp.
In order to get a better finger to the pulse of the pretzel market, we gathered some insight from historic Unique Pretzel Bakery, a classic Pennsylvania pretzel baker.
A piece in yesterday’s local paper reminded me of how much I adore the savory side of pastry, and the promise it could hold for various aspects of bakery.
Snack Food & Wholesale Bakery magazine has announced that its 2015 “Bakery of the Year” award will go to "industrial artisan" baker Boulart, based in Lachine, Quebec.
Despite flat sales, bright spots of growth in frozen appetizers and snacks help point toward the next generation of products that will breathe new life into the category.
While changes related to flavor, format, ingredients and convenience step front-and-center in new product releases, much of the snack industry continues to thrive on tried-and-true classics.
Early Fourth of July celebrations were spirited events, drinking toasts to the colonies, parades, fireworks and feasting, always with two key components: the roasting of mass quantities of poultry and meat, and a grand collection of desserts.