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Product purchase and consumption patterns in America point toward a desire for affordable simplicity in our foods. This has catalyzed ongoing product development efforts to meet increasing consumer demand for natural and organic snacks. And efforts to bring cleaner snacking options to more Americans find increased success when retailers can offer such simplified products at affordable price points.

Lest anyone think that the pandemic pressed "pause" on campaigns for corporate sustainability, think again. If anything, COVID-19 reminded consumers, and the snack and bakery sectors, just how interconnected we are, whether we’re selecting suppliers, expanding production, or packing a protein bar into our gym bags.

Every day will taste like a celebration, minus the sugar, with HighKey’s new Mini Bites, which is available in a Birthday Cake flavor.

Cloud kitchens, also known as ghost kitchens, present an emerging market opportunity for the baking industry. Multiple segments that intersect with baking show potential, including direct-to-consumer bakery click-and-collect or delivery of fresh breads, sweet goods, desserts, and novel concepts like automated dessert carry-out via vending

Striking the right balance between indulgence and better-for-you is important in winning over the consumer. The pandemic has heightened consumers' interest in health and well-being.

Cappello's, the frozen foods trailblazer that thoughtfully develops flavorful and nutritionally relevant meals, has unveiled the very first line of Keto Certified pizzas.

SNAXPO21, taking place August 22–24 at the Charlotte Convention Center in Charlotte, NC, will offer multiple opportunities for snack industry leaders to explore emerging flavor innovations as part of the in-person event’s broad scope of business opportunities. SNAXPO, produced by SNAC International, is the most-comprehensive event completely dedicated to the snack industry.

Barry Callebaut's mission is to make sustainable chocolate the norm by 2025.