Our industry columnists discuss news, issues and industry observations that bakers and snack manufacturers need and provide details and observations from the production floor or news on industry happenings.
Over time, select trends across food emerge, rise to prominence and then grow fully intertwined into the fabric of the industry itself. Such is the case with “better-for-you,” a term that has grown to encompass any product that has some level of nutritional improvement over a “traditional” version of the very same product.
On a recent supermarket trip in my suburban Chicago neighborhood, I grabbed a loaf of Butternut bread (a classic Chicago brand dating back to 1893—and one that my kids love) and noticed a QR code on the bag next to the message of, “Be Informed: Go to WhyEatBread.com.”
Representing one of the fastest-growing segments of the baking industry, the Tortilla Industry Association (TIA) Annual Convention & Trade Show is a much-anticipated event by everyone in our industry, as well as all those interested in exploring it.
Is it too late to jump on the snack- and protein-bar bandwagon? Maybe not. Though to say the snack- and energy-bar market is overwhelmingly crowded doesn’t even begin to describe the current climate of the landscape.
Consumer engagement in sustainability continues to increase. To that end, many consumers not only look to corporations for leadership in this area, but are also drawn to companies specifically because of their sustainability efforts.