These two new seasoned corn tortilla chips come in nacho, featuring creamy farmhouse cheddar with paprika and ranch with hints of buttermilk, garlic and onion.
The top draws for 2016 centered on unique Snack Food & Wholesale Bakery content, including annual awards articles and original State of the Industry reports.
When it comes to pizza, crust is king. According to Technomic, Chicago, the most-popular crusts at limited-service restaurants (LSRs) are thin and crispy.
According to data from IRI, Chicago, sales of frozen pizza were up about 1.15 percent in the 52 weeks ending August 7, 2016, representing about $4.5 billion. Unit sales, though, were down about 2.14 percent. Why?
When discussing the healthfulness of your company’s products, how often do you find yourself starting sentences with “Why can’t we just say?...” As a researcher, I spend much of my time analyzing the contribution of grains to the American diet, working to clarify misconceptions around the health merits of grains.
If it seems like everywhere you turn, you are hearing more about grains—whole, ancient or sprouted—you are paying attention. You’re also witnessing a major food trend.
Nuts and seeds have long remained dietary staples. But these days, consumers have started to realize the wide range of diversity that these ingredients offer.