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Keeping up with changing consumer desires is a constant activity. The shifting perceptions of snack and bakery categories are no different.

The gluten-free category is constantly in flux. Although people with celiac disease have always had a necessity to turn to the category for grain-centric snack products and baked goods, there are many who maintain an interest in eating gluten-free for other reasons.

These are some of the most-popular products on snackandbakery.com—and in homes across the U.S.

Inventory control is an important part of a supplier’s day-to-day operations for snack production and bakeries.

The latest metal detection and X-ray inspection equipment can detect small foreign objects, reduce false rejects and handle a wide range of products, which is good news for bakery/snack producers who are striving to improve their quality control programs.

We often equate January with the start of diet season. The past two months of overindulging are now behind us, and it’s time to be responsible eaters again.

Sustainability means different things to different people. For some, it’s all about minimizing emissions or reducing the carbon footprint. For others, it’s strengthening local economies and communities.

Irish potato bread, also known as “boxty,” began as a recipe of necessity due to the abundance of potatoes and soft texture of wheat grown in Ireland.

Bread is essential. It’s perhaps the oldest known prepared food. But within simplicity, lies a complex nature that continually unfolds.

Americans love pizza. In foodservice, pizza accounts for $38.5 billion in sales. And at retail, frozen pizza takes in $4.5 billion, with refrigerated take-and-bake pizzas adding in another $359.4 million, per IRI, Chicago (52 weeks ending August 7, 2016). Over 40 million Americans eat pizza on any given day of the week.