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The buns and rolls segment showed pockets of growth, with a mix of gains and losses across the board. While traditional products still maintain the lion’s share of the buns and rolls category, growth in gluten-free, organic and healthy options are starting to pick up.

The frozen breakfast food category, including waffles, pancakes and French toast, has seen relatively flat growth overall during the past year—but with pockets of positive sales data pointing toward new opportunities.

Bread is the largest category in the baking industry, and as such, faces continual challenges related to incremental growth. While legacy brands continue to perform well, the fresh bread, bagel and English muffin categories remained largely flat to slightly down over the past year.

In a report released last year, market research firm Euromonitor International examined the meal replacement segment, including snack and nutritional bars. What they found was that the space is in a state of transformation.

Even in our crowded and highly competitive snack and bakery industry, when excellence emerges, people take notice. Such has been the case for Quinn Snacks and its co-founder and CEO, Kristy Lewis, which have racked up an impressive list of accolades over the past few years

No segment of the U.S. food industry is as productive and lively as snack and bakery today.

In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.

Snacks are ingrained within U.S. consciousness. We’re a snacking culture. It’s built into our DNA.

American takeout standbys like pizza and Chinese food should watch their backs, because Mexican cuisine is close behind, says the “Global Palates 2015” report from the National Restaurant Association.

The appeal of snacking continues unabated. According to Jeff Manning, chief marketing officer, Cherry Marketing Institute, Dewitt, MI, consumers are snacking more than ever.