Better-For-You

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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?

Private label has come a long way from its “generic” years. Today, focuses are on premium, national-brand-better (NBB) offerings and clean eating—snack and bakery products that are part of the better-for-you category, including those that are gluten-free.

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.

For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.

Perfect Bar stands out in the crowded snack/nutrition bar segment, and continues to grow.

Dig into current grain trends and some technical wisdom with Lin Carson, Ph.D., founder and CEO, BAKERpedia.

Frozen foods and snacks are meeting no shortage of challenges in the marketplace according to the “Frozen Foods in the U.S.: Hot Meals, Sides, and Snacks” report from Packaged Facts.

Clif Bar & Company introduces a new energy bar filled with nut butter. 

PowerBar adds whey protein in its new line of original energy bars. 

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.