Better-for-you - Articles - Page 5 | Snack Food & Wholesale Bakery

Tortilla market: State of the Industry 2015

June 11, 2015

Tortilla versatility, better-for-you ingredients and on-trend flavors continue to attract consumers looking for bread replacements and healthier eating options.

'Better-for-you' is here to stay

Douglas J. Peckenpaugh

April 8, 2015

Years back, the brilliant Howard Moskowitz wrote a book called “Selling Blue Elephants.” It’s an ideation exercise centered on Rule Developing Experimentation.

Lancaster Colony acquires Flatout Holdings

March 20, 2015

T. Marzetti Co., a wholly-owned subsidiary of Lancaster Colony Corp., purchases the flatbread manufacturer for approximately $92 million.

Love & Quiches Gourmet to enhance its products

July 28, 2014

The New York dessert and quiche maker plans to boost the nutritional content of its products and introduce new, cleaner labels.

It was gluten-free everything at NRA Show 2014

May 22, 2014

The National Restaurant Association’s annual show was packed again this year, displaying many better-for-you food and menu options with bolder, spicy flavors; portion-controlled packaging; and even Chicago-style, deep-dish pizza that’s gluten-free. In fact, more gluten-free food exhibits showcased new products than ever before.

State of the Industry: Taking the wheel

Bagels, muffins and pies remain important drivers of the baked goods segment.

Lisa White

June 13, 2013

Bagels, muffins and pies are three baked goods categories not usually known for having healthy attributes.

The enzyme equation

February 13, 2013

Lower ingredient costs, clean labels and the ability to improve the look, taste and texture of baked goods and snack foods are just some of the reasons why bakers and snack producers are adding enzymes to their ingredient arsenal.

State of the Industry Report—Snacks: Flavorful Fanfare, Crackers and Crisps

Crackers and crisps are benefitting from new production techniques, better-for-you ingredients, cleaner labels and innovative flavors as manufacturers deal with consumers having less discretionary income.

Lisa White

July 17, 2012

Crunch and flavor have always been gold and silver medalists in the cracker and crisp game, but because consumers are looking for more healthful snacks, there have been interesting developments with these products.

State of the Industry Report—July Snacks: Champion Chips

While simple and uncomplicated ingredients are still favored, today’s consumers have sophisticated tastes when it comes to potato chips.

Lauren R. Hartman

July 16, 2012

Be they kettle-cooked, baked, fried, formed and even puffed, potato chips are still gold medal winners in the snack race.

State of the Industry Overview: Teeing up in the Bakery Market

The bakery market isn’t just putting around. Bakers are listening to consumers and customers, and are developing healthy products, bolstering nutrition, lowering fat, sugar and sodium, and adding more functional ingredients.

Lauren R. Hartman

June 18, 2012

While bakery volumes have been experiencing some heavy divots industry-wide, most bakers in the United States are benefiting from their products in key categories, as well as from their innovations and the strength of their brands.