Trends - Articles - Page 110 | Snack Food & Wholesale Bakery

Interest in heirloom and heritage grains rises

August 7, 2018

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.

Grab-and-go foods: Millennial edition

Liz Parker Kuhn

July 30, 2018

Back in March, a report was released by Ethics On the Go, from the Culinary Vision Panel's Mindful Dining Initiative Project, that found that younger consumers have increased expectation for ethical snacks and grab-and-go-foods.

State of the Industry 2018 Overview: The snackification of America

As U.S. snacking culture continues to redefine itself, the industry seeks new avenues for growth

Douglas J. Peckenpaugh

July 24, 2018

Snacking is a way of life in America. As Mintel notes in its May 2017 "Snacking Motivations and Attitudes-U.S." report, nearly everyone in America snacks every day. Of the 94 percent of people who snack during the day, half snack two to three times per day.

Medical marijuana: a budding market despite inconsistent legal status

July 9, 2018

The U.S. legal cannabis industry has grown over 200 percent in the past five years, topping $7.3 billion.

State of the Industry 2018: Frozen pizza grows thanks to product diversity

Pizzas appeal to trends on both ends of the spectrum, from premium indulgence to better-for-you, gluten-free solutions

Melissa Kvidahl Reilly

June 18, 2018

When it comes to pizza, consumers aren't lukewarm: Those who like it are committed to their favorite convenient meal. According to Mintel's latest U.S. pizza market report, more than one-third of consumers who purchase frozen pizza from their local grocery store do so two or three times a month or more.

State of the Industry 2018: Snack bars focus on nutrition

Manufacturers profit from marrying overall appeal with healthier ingredients in the bar category

Ed Finkel

June 12, 2018

Healthier ingredients, bolder tastes and more convenient, on-the-go formats are top trends in the snack bar category. This healthier mindset has brought an emphasis on higher protein, along with and lower carbs, higher fiber and a cleaner label.

State of the Industry 2018 Overview: Perspectives from top bakery industry leadership

Industry leaders address top issues like regulatory, sanitary design and workforce development.

Douglas J. Peckenpaugh

June 1, 2018

The ancient Greek philosopher Heraclitus was known for his central belief that change is constant, a point clearly illustrated by the fantastic innovation seen across every bakery category today. Yet bread is the oldest form of food known to humankind, dating back thousands of years. And we still eat it today.

La Tortilla Factory grows its national footprint while staying true to its roots

La Tortilla Factory continues to expand its reach through upscale, better-for-you and truly unique product innovation.

Douglas J. Peckenpaugh

May 24, 2018

Jose and Mary Tamayo embarked on a pathway of innovation in 1977 when they opened La Tortilla Factory in Santa Rosa, CA. It was Sonoma County's first taquería, but the Tamayos distinctively dubbed it a "Mexicatessen", and it put the family on the map. Patrons could order burritos and tacos from the storefront deli, and in the back, they had a machine and bags of masa to produce each day's fresh corn tortillas.

Third-party logistics providers integrate warehousing and transportation

Snack producers and bakers can customize warehousing and transportation services to meet individual needs.

Neal Lorenzi

May 22, 2018

Third-party logistics (3PL), the use of a third-party business to outsource elements of a company's distribution and order fulfillment services, can help snack producers and bakeries deliver their products more effectively. 3PL providers specialize in integrated warehousing and transportation services that can be customized to meet customers' needs based on market conditions.

Snack and bakery facilities revamp ventilation systems to address common issues

Snack and bakery operators need right air-handling equipment design to keep production environments safe.

Ed Finkel

May 21, 2018

Snack and bakery companies frequently need to design and outfit their facilities with ventilation systems to address issues like food and worker safety and avoid cross-contamination.