Flavor Trends - Articles - Page 15 | Snack Food & Wholesale Bakery

Online exclusive: Developing breads, buns and rolls to meet top U.S. foodservice trends

January 14, 2019

Insights into the top sandwich trends across the U.S. restaurant industry, including R&D inspirations for sandwich-specific breads, buns and rolls.

Snack and bakery companies focus on sweetener selection to reduce added sugar

Joyce Friedberg

January 3, 2019

In an ongoing shift, consumers are increasingly more cognizant of the amount and type of sugar and other sweeteners in their products.

Snack bars continue growth through better-for-you innovation

Bars with healthy ingredients and appealing flavors help consumers meet their health goals.

Melissa Kvidahl Reilly

December 7, 2018

For a culture focused on convenience and clean-label nutrition, bars continue to deliver. Sales of snack and granola bars on the whole have grown 2.9 percent during the 52 weeks ending October 7, 2018, according to data from IRI, Chicago, hitting a value of $6.2 billion.

Top dairy ingredient trends: flavor innovation, clean label and environmentally friendly

Flavor innovation, clean label and environmentally friendly products top the list

Joyce Friedberg

December 5, 2018

When it comes to snack and bakery products that feature dairy ingredients, consumers are demanding flavor innovations, as well as clean label and environmentally friendly dynamics.

Last chance to vote for the Best New Snack & Bakery Products of 2018

December 4, 2018

In 2015, Snack Food & Wholesale Bakery launched the “Best New Snack & Bakery Products” contest to honor outstanding products recently launched in the U.S. snack and bakery market.

Exclusive interview: Major food trends for 2019

Liz Parker Kuhn

November 13, 2018

Snack Food & Wholesale Bakery recently got the chance to speak with Melissa Trimmer, corporate chef and senior manager at Otis Spunkmeyer, about some upcoming food trends for 2019.

Synergy Flavors research reveals flavors of the future

October 30, 2018

New research from Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, highlights new and inspirational flavors for the North American and Latin American sports nutrition markets.

Savory and sweet cracker diversity from 34 Degrees

34 Degrees brings diversity—and even a touch of sweetness—to the cracker category

Douglas J. Peckenpaugh

September 25, 2018

Sydney, Australia sits at 34° latitude, and is the city where Craig Lieberman, founder and president, 34 Degrees, Denver, discovered his passion for food and wine while attending graduate school. It's where he had his first taste of Australian crispbread. And it was the inspiration for his foray into the food industry.

Salty snacks market continues growth through grab-and-go and flavor diversity

Innovative flavors and ingredients help brands differentiate themselves in a crowded market

Melissa Kvidahl Reilly

August 10, 2018

Thanks to Americans' increasingly hectic lifestyles, sales of grab-and-go items like salty snacks, including chips, popcorn and pretzels, are increasing, according to the June 2018 "Salty Snacks: U.S. Market Trends and Opportunities" report from Packaged Facts. Convenience is cited as a top purchase driver.

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.