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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.
Conventional frozen pizza has suffered some setbacks, but the outlook is good for brands that differentiate. The market still carries mass appeal, as consumers seek foods with unique flavors and ingredients.
Whether they refer to it as a tortilla or a wrap, consumers are calling on this versatile, unleavened bread to help them create quick, nutritious meals and snacks.
Forget popsicles—snack cakes are the latest perfectly-portioned summertime treat. And like other on-the-go foods, they’re perfect for the summer shuffle.
New formulations and attributes, such as portability and convenience, make consumers take a second look at these longtime favorites.
The bread market is changing, with fluctuating commodity prices, a still-sluggish economy, consolidations, mergers and buyouts.
The bakery market is rife with change this year, as bakers face plenty of challenges that just keep coming. With a hailstorm of food-safety issues, for example, most bakers are beginning the certification process through the Safe Quality Food (SQF) program and others.
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.
Students and professionals are invited to submit proposals for new bakery products for the wholesale manufacturing industry to the American Society of Baking (ASB) by Nov. 1.