Featured Stories - Articles - Page 13 | Snack Food & Wholesale Bakery

State of the Industry 2018: Innovative and clean label chips deliver

International flavors and lowering acrylamide are industry priorities.

July 12, 2018

Chips are a staple salty snack. And while traditional types familiar to consumers from coast to coast continue to dominate, innovation, and select forward-thinking clean-label measures, have brought diversification and growth to the segment.

State of the Industry 2018: Sweet goods flourish by means of variety

Sweet goods range from purely indulgent doughnuts to truly healthy muffins, with some overlap along the way

Liz Parker Kuhn

June 25, 2018

Doughnuts now run the gamut from sweet to savory, and there are no flavor combinations that are off limits: you might see a Fruity Pebbles doughnut, and maple bacon has become commonplace. And growth continues.

State of the Industry 2018: Clean-label, healthy tortillas spur sales

Clean-label, non-GMO, organic and other nontraditional tortilla options help spur category sales

Liz Parker Kuhn

June 22, 2018

As much as the tortilla category stays the same, it also has been striving to include more clean-label, non-GMO, and organic options. The standard white flour or corn tortilla that you see on grocery shelves will continue to persist, but consumers may see vegetable options like sweet potato tortillas alongside them, too.

State of the Industry 2018: Building a diversified buns and rolls portfolio

Bakers of buns and rolls can find new avenues for market penetration through cultivation of a strategically diverse product portfolio.

Douglas J. Peckenpaugh

June 21, 2018

While the core market for buns and rolls across retail and foodservice remains steadily anchored in tradition, specialized niches continue to grow, building incremental category interest, and revenue.

State of the Industry 2018: Innovation strategies for new bread product success

Bakers continue to build interest with innovative breads—and they have myriad resources at hand to fuel the next generation of successful products.

Douglas J. Peckenpaugh

June 20, 2018

At first glance, it might not seem that the bread aisle has changed all that much of late. Many of the same traditional products are performing as expected. But look closer, and you'll see sliced bread products that look remarkably like their artisan cousins. Dig deeper, and clearly organic is starting to surface with more regularity.

State of the Industry 2018: Bakery snacks innovations boost sales

Bakery snacks continue to resonate with its core consumers, with bite-sized options making little indulgences even easier.

Liz Parker Kuhn

June 19, 2018

Bakery snacks like snack cakes have always been an indulgent category. And even as nutritionally improved products continue to trend-forward in other industry categories, snack cake sales don’t waver.

State of the Industry 2018: Frozen pizza grows thanks to product diversity

Pizzas appeal to trends on both ends of the spectrum, from premium indulgence to better-for-you, gluten-free solutions

Melissa Kvidahl Reilly

June 18, 2018

When it comes to pizza, consumers aren't lukewarm: Those who like it are committed to their favorite convenient meal. According to Mintel's latest U.S. pizza market report, more than one-third of consumers who purchase frozen pizza from their local grocery store do so two or three times a month or more.

State of the Industry 2018: Classic desserts still deliver

Cakes, pies and cheesecakes find success in tried-and-true formats and strong branding

Melissa Kvidahl Reilly

June 15, 2018

With health and wellness trends leading the way across the food industry, how does a sweet and indulgent category like dessert fare? Apparently, consumers aren’t quite ready to let go of their beloved desserts.

State of the Industry 2018: Cookies search for healthy ingredients, great taste

Cookies offer both indulgent and better-for-you choices

Neal Lorenzi

June 14, 2018

The word indulgence is often used in any discussion of cookies. And while that still holds true, more better-for-you, healthy options are hitting the shelves. But regardless of the protein levels in cookies, consumers are still looking for treats with appealing flavor combinations that taste good and offer a multi-dimensional bite.

State of the Industry 2018: Breakfast focuses on flavor, health, convenience

Manufacturers experiment with new flavors, ingredients and portion sizes to catch consumer interest in the morning

Ed Finkel

June 13, 2018

New and different flavors, portions and sizes styled for families on the go, and a mix of healthier ingredients including more protein are front and center for manufacturers of frozen breakfast products like pancakes, waffles and French toast.