These days, pretzels aren’t just your average bar snack. Manufacturers are producing their savory snacks with a bit of a twist, reaching the consumers who crave bolder flavors, a better-for-you snack or an innovative accompaniment to an everyday meal.
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There’s a nationally celebrated day or month for everything: National Hairdressers’ Day, National Bath Safety Month; Run up the Flagpole and See if Anyone Salutes Day and even Houseplant Appreciation Day.
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According to the website, ideafinder.com, we consume more than 4.3 billion lb. of snack food a year, which could be why snacks may soon end up becoming America’s favorite meal. What an interesting time for Snack Food & Wholesale Bakery to celebrate its centennial anniversary. Coincidentally, the Snack Food Association (SFA), Arlington, Va., an international association that has manufacturing members, including snack manufacturers and suppliers to the snack industry in more than 50 countries around the world, is celebrating its 75th anniversary in 2012. We congratulate the SFA on an incredible job.
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The snack industry should plan on attending or exhibiting at SNAXPO 2012, March 16-19, in Phoenix at the Phoenix Convention Center. Hosted by the Snack Food Association, this exciting diamond anniversary (75th year) snack event will provide opportunities to network with snack food industry professionals from around the world, learn the latest and greatest trends and technologies and hear interesting speakers, such as former Arkansas governor and best-selling author, Mike Huckabee.
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As more consumers scrutinize ingredients in the foods they buy, bakers and snack producers are turning to inclusions to create better-for-you products that deliver irresistible taste.
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Tasty, wholesome baked appetizers, meals and desserts that go from freezer to table in minutes are all-stars with today’s busy consumers.
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Whether it’s a picnic, a ballgame, a county fair or just lounging in the sun, the state of the snack industry proves that consumers are in for one wild, fun-filled, tasty ride.
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Pretzels, like other snacks, are evolving and taking on an action-packed Mad Mouse ride of bolder flavors, different spins on ‘tried-and-true’ recipes and new types of sandwich fillings of sweet or savory varieties.
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Editor-in-chief Lauren R. Hartman is asking snack manufacturers to keep developing healthier products.

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SNAXPO is just one of those shows where you know you’re going to have a guaranteed good time, says executive editor Marina Mayer. Read on to find out what happened at the snack industry’s most coveted event.

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