Sustainability, being environmentally friendly and not depleting natural resources, has continued to gain ground across nearly every industry as consumers embrace this notion in both their attitudes and actions.
Earlier this year, I started to notice Outsiders Pizza Co. products hitting the frozen food case at my local Chicago-area grocery stores. Intrigue arose as I noticed "Detroit Style" emblazoned across the pizza's packaging.
People today go into a panic when they see the word "refined" anywhere near their food. But even though the term has become synonymous with overly processed and unhealthy, refined doesn't have to be such a dirty word.
At long last, FDA has provided guidance on many dietary fibers. To be clear, the FDA announcement covers about 70–75 percent of common dietary fibers in use today, so more work needs to be done.
Interest in "slower" food and deeper connections to food sources has brought heirloom tomatoes, heritage breeds of livestock, and ancient and heirloom grains to the fore.
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.
We have long valued the strong partnership our staff at Snack Food & Wholesale Bakery has forged with Chicago-based market research leader IRI to provide fresh data for our category trend insights in every regular issue of the magazine. Relying on this single source of data keeps our year-over-year analysis consistent, and working with current data each month keeps our insights fresh.
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