August 15, 2012
PepsiCo's Frito-Lay North America division launches a gluten-free recipe section on its corporate website to help make snacking easy and more enjoyable for consumers with Celiac disease or gluten sensitivities.
Nutritious, delicious and portable, snack nuts and trail mixes continue to provide sports spectators and on-the-go consumers with better-for-you, between-meal treats.
July 19, 2012
Like Olympic triathletes, snack nuts are able to compete with other edible treats on several levels and come out on top. They’re nutritious (good sources of protein, fiber, vitamins and minerals), versatile (usable in endless applications or consumed by themselves) and flavorful (plain or seasoned). No wonder more consumers are incorporating them into their diets.Read More
While times have been rough for some bakery categories, frozen pizza manufacturers continue to find their sweet spot by introducing products with creative flavors, premium toppings and affordable prices.
June 21, 2012
Nearly four years after the economic downturn, many Americans are still keeping a tight rein on their expenditures, monitoring how much they spend on essentials, including groceries, and nonessentials, such as eating out. Not surprisingly, many food manufacturers and restaurants have been impacted by this new-found consumer frugality, prompting the former to trim unprofitable items from their product lines and the latter to add more specials to their menus.Read More
Fore! Tortilla manufacturers are driving down the fairway with their unique varieties of wraps in hopes that the next time you’re craving a sandwich, you’ll toss aside the bread and use a tortilla instead
June 19, 2012
Like most products within the bakery segment, tortillas are evolving to appeal to consumers’ demand for a healthier product that provides new and unique ingredient combinations.Read More
June 19, 2012
I am 100% sure that you have received a load of “must-have” nutritional advice. The overload of life lessons like this can be quite overwhelming, not to mention scary. I used to go to bed at night questioning my nutrition skills, thinking about how in the world I missed the research proving all of those theories. Well, a quick search or even a phone call to mom (or grams), proved false.
The bakery market isn’t just putting around. Bakers are listening to consumers and customers, and are developing healthy products, bolstering nutrition, lowering fat, sugar and sodium, and adding more functional ingredients.
June 18, 2012
While bakery volumes have been experiencing some heavy divots industry-wide, most bakers in the United States are benefiting from their products in key categories, as well as from their innovations and the strength of their brands.Read More
May 24, 2012
The Plano, Texas-based company says that most products don't include gluten. Frito-Lay wants a new stamp of approval from the Food and Drug Administration to move forward on its plans to brand many of its products "gluten-free."Read More
May 16, 2012
In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.Read More
Pizza manufacturers answer the demand for healthier varieties of consumers’ favorite dinnertime staple by creating all-natural, vegetarian and gluten-free varieties.
March 1, 2012
Whether served during the big game, as an after-school snack for the kids or as an easy Wednesday night dinner, frozen pizza is a staple in consumers’ everyday lives. Now, pizza manufacturers are finding ways to increase their market share by customizing their products for emerging lifestyle trends.Read More