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Food processing and packaging firms are increasingly affected by consumer moves to avoid gluten, dairy, soy and other ingredients, according to Packaged Facts. They want more ‘free-from’ allergen-type foods.
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.
Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.
To pizza and flatbread manufacturers, the secret to a great product goes way beyond the sauce. So what are the trends?
Nevada-based Nature’s Bakery, a maker of fig bars, has made a $4.1 million bid to acquire Theodoro Baking Co. in Hazelwood, Mo.
Gluten-free pizza now appears on 38% of menus offering gluten-free items. Pizza is the leading gluten-free dish, after salad, across all menus and all meal parts, according to Food Genius' research.
Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.
Ingredient briefs from different suppliers. Check it out!
Bakers who are considering adding bars, cakes, muffins and other niche products to their offerings will find that, in many cases, the equipment they need already exists.
The long-awaited final rule by the Food and Drug Administration (FDA) on gluten-free labeling was published in the Federal Register on Aug. 5. This voluntary rule became effective on Sept. 4, with the compliance date set for Aug. 5, 2014.