Special Reports - Articles - Page 19 | Snack Food & Wholesale Bakery

State of the Industry 2018: Snack mixes, nuts provide natural, tasty options

Shoppers are drawn to plant-based protein, clean labels and, increasingly, bolder flavors

July 20, 2018

Snacking has become increasingly more popular, especially among the millennial generation, and luckily both millennials and older consumers are in search of options that provide qualities like higher protein, cleaner labels and bolder, more creative flavors.

State of the Industry 2018: Puffed and extruded snacks bring better-for-you diversity

Ingredient and technological innovations are driving all areas

Liz Parker Kuhn

July 19, 2018

Puffed and extruded snacks are experiencing a renaissance. There are many different types of snacks in this category for shoppers to choose from, including traditional, healthier and even "free-from" options like gluten-free.

State of the Industry 2018: Pretzel market shows growth

Today’s pretzels category is driven by clean label, better-for-you

Joyce Friedberg

July 18, 2018

Whether hard or soft, pretzels have long benefited from an inherently simplistic approach. After all, the core ingredient makeup for pretzel dough is predominantly flour, salt, leavening and water, likely with a bit of malt extract for flavor and browning.

State of the Industry 2018: Ready-to-eat popcorn tops other varieties

Pop goes the market, as long as inspiration flows

Melissa Kvidahl Reilly

July 17, 2018

According to new research on snacking motivations from Mintel, consumers are most likely to enjoy popcorn while watching TV or a movie at home (62 percent). But convenience is the name of the game.

State of the Industry 2018: Fueling growth of frozen snacks and appetizers

Nutrition, ethnic flavors and ingredient diversity can drive continued growth in frozen snacks and appetizers

Liz Parker Kuhn

July 16, 2018

Frozen snacks and appetizers are staples in most households, pizza rolls, for example, are a quintessential American snack. And the freezer case has been slowly evolving to meet consumers' needs, branching out beyond typical heat-and-serve snacks.

State of the Industry 2018: Crackers explore new textures and formulations

Manufacturers seek to jumpstart the cracker category with new flavors and ingredients

Neal Lorenzi

July 13, 2018

Crackers remain one of the most-important segments in baked snacks. But growth has stagnated in recent years. To drive sales, manufacturers are doing exciting things with flavors and other ingredients to meet culinary- and health-driven consumer demands.

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

International flavors and lowering acrylamide are industry priorities.

Melissa Kvidahl Reilly

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.

Frito-Lay: Growth at the top

Chris Luke

July 12, 2018

Cheetos. Lay's. Ruffles. Doritos. These are the brands so familiar to nearly every American. They read off like a list of celebrities. They're household words. And they instantly convey a flavor profile, an aroma, a signature texture-likely even childhood memories.

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.