While myriad types of corn and flour tortillas continue to dominate sales, the tortilla market has changed over the years to accommodate varying consumer preferences, with gluten-free, grain-free, veggie and flavored options gaining favor. Such innovation will continue to diversify the tortilla industry moving forward.
The buns and rolls segment showed pockets of growth, with a mix of gains and losses across the board. While traditional products still maintain the lion’s share of the buns and rolls category, growth in gluten-free, organic and healthy options are starting to pick up.
Bread is the largest category in the baking industry, and as such, faces continual challenges related to incremental growth. While legacy brands continue to perform well, the fresh bread, bagel and English muffin categories remained largely flat to slightly down over the past year.
Five ounces of chocolate cookies finished with a blush of fragrant ginger. Joining ZEST’s Lemon Coconut Cookies and Shortbread Sandies, these delicious treats feature organic cocoa and ginger crystals baked with 75 percent California Almonds.
Vibrating fluid bed dryers and coolers from The Witte Co. enable food manufacturers to process gluten-free flours on the same processing lines used for processing wheat, rye, barley, oats and other glutenous products without risk of cross-contamination.