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The gluten-free category is constantly in flux. Although people with celiac disease have always had a necessity to turn to the category for grain-centric snack products and baked goods, there are many who maintain an interest in eating gluten-free for other reasons.

It is widely understood that the idea of sustainability—being environmentally friendly and not depleting natural resources—is growing among consumers in both their attitudes and actions.

The superfood brand Redd introduced their new Mint Chocolate bar last month at the Fancy Food Show in San Francisco.

Snacking healthier is getting easier nowadays with graze, a subscription box that also sells its products in stores. 

We often equate January with the start of diet season. The past two months of overindulging are now behind us, and it’s time to be responsible eaters again.

Bread is essential. It’s perhaps the oldest known prepared food. But within simplicity, lies a complex nature that continually unfolds.

A quick survey of the food marketplace identifies a range of foods that fill specific market niches such as dairy-free, nut-free, peanut-free, egg-free and even allergen-free.

Keeping up with consumers’ growing demand for delicious, natural, authentically flavored snack foods can pose challenges even for the most seasoned product developer.

Walking through the bread or baked-goods aisle at a supermarket or visiting a local retail bakery is quite different than 10 years ago.