According to data from IRI, Chicago, sales of frozen pizza were up about 1.15 percent in the 52 weeks ending August 7, 2016, representing about $4.5 billion. Unit sales, though, were down about 2.14 percent. Why?
When discussing the healthfulness of your company’s products, how often do you find yourself starting sentences with “Why can’t we just say?...” As a researcher, I spend much of my time analyzing the contribution of grains to the American diet, working to clarify misconceptions around the health merits of grains.
Gluten-free products abound in the marketplace. While consumers might select gluten-free products for several reasons, the manufacturers of gluten-free products must protect the segment of those consumers who are highly sensitive to the ingestion of gluten.
Many aspects of mixing equipment for snack and bakery applications, including doughs and batters, continue to evolve, including more automated controls, better sanitary design, vacuum/pressure capabilities and shorter cycling times.
On Demand No segment of the food industry faces today’s gluten-free challenges like the traditionally grain-based snack and bakery market. This segment of the industry continues to grow more competitive. New product launches continue, and formulation strategies improve gluten-free product quality, raising consumer expectations for gluten-free. This market remains lucrative. Gluten-free sales continue to outpace traditional products, and projections for continued sales increases remain positive.