Gluten-free - Articles - Page 65 | Snack Food & Wholesale Bakery

Crunchmaster Cinnamon & Sugar Grammy Crisps

October 19, 2012

Crunchmaster Cinnamon & Sugar Grammy Crisps are gluten-free and made with 100% whole grain.

The Healthy Have It

September 11, 2012

The organic, natural and whole-grain market segments continue to thrive, as new product launches emphasize healthful ingredient profiles, taste and quality.

Frito-Lay provides new gluten-free snacking recipes online

August 15, 2012

PepsiCo's Frito-Lay North America division launches a gluten-free recipe section on its corporate website to help make snacking easy and more enjoyable for consumers with Celiac disease or gluten sensitivities.

Gluten-free products stay hot for companies and retailers

August 1, 2012

Retailers and food companies know that it makes business sense to meet the needs of millions of people who cannot tolerate gluten. That’s why gluten-free versions of many foods are cropping up, usually at a higher price. But sales are soaring.

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 Report—Frozen Baked Goods—Versatile Players

Recent frozen baked goods introductions fit consumers’ lifestyles and budgets to a tee: They’re easy to prepare, versatile and affordable.

Romy Schafer

June 21, 2012

Busy lifestyles and affordability aren’t the only reasons why consumers add frozen baked goods to their shopping cart each week.

State of the Industry Report—Frozen Pizza—A Nice Slice

While times have been rough for some bakery categories, frozen pizza manufacturers continue to find their sweet spot by introducing products with creative flavors, premium toppings and affordable prices.

Romy Schafer

June 21, 2012

Nearly four years after the economic downturn, many Americans are still keeping a tight rein on their expenditures, monitoring how much they spend on essentials, including groceries, and nonessentials, such as eating out. Not surprisingly, many food manufacturers and restaurants have been impacted by this new-found consumer frugality, prompting the former to trim unprofitable items from their product lines and the latter to add more specials to their menus.

Busting Nutrition Myths

Sylvia Melendez-Klinger

June 19, 2012

I am 100% sure that you have received a load of “must-have” nutritional advice. The overload of life lessons like this can be quite overwhelming, not to mention scary. I used to go to bed at night questioning my nutrition skills, thinking about how in the world I missed the research proving all of those theories. Well, a quick search or even a phone call to mom (or grams), proved false.

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.