Tortillas, pastry cups and gluten-free stuffing are among the 10 best products of 2013 selected by the Snack Food & Wholesale Bakery editorial team.
ConAgra Mills, Cargill and CHS Inc. announced additions to the growing leadership team for its joint venture flour milling company, Ardent Mills.
In the spirit of the most anticipated meal of the year, Boulder Canyon Foods, an Inventure Foods brand, introduced Thanksgiving Feast, a new line of kettle-cooked potato chips inspired by the flavors of the season.
Bakers and snack manufacturers saw many trends this past year in the ingredient replacements, pre-mixes and dough conditioners they use, mostly due to consumer demand for better-for-you products with clean labels and no genetically modified organisms (GMOs), as well as replacements for trans fats.
With more than 48 percent of the votes, Tumaro’s Low-in-Carb Wraps were the winner of Snack Food & Wholesale Bakery’s Best New Snack & Bakery Products of 2013.
6. “The stats on snacks”
Snacking is really evolving this year, serving as a meal substitute in daily eating, rather than just as “a quick bite.” Snacks are also becoming healthier, or at least attempting to do so. Along with better-for-you, fun and unusual flavors were a huge trend this past year.
Lay’s potato chips, a marquee brand from PepsiCo’s Frito-Lay division in Plano, TX, announced the four finalist flavors in its “Do Us A Flavor” contest: Cappuccino, Cheddar Bacon Mac & Cheese, Kettle Cooked Wasabi Ginger and Wavy Mango Salsa flavored potato chips.
The latest advances in logistics software give bakery and snack food manufacturers the ability to track and move product through the supply chain more efficiently than ever before.
‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. That’s one of the reasons why it’s our 2014 Bakery of the Year.
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.