Flavor Trends

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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.

The top draws for 2016 centered on unique Snack Food & Wholesale Bakery content, including annual awards articles and original State of the Industry reports.

Americans love pizza. In foodservice, pizza accounts for $38.5 billion in sales. And at retail, frozen pizza takes in $4.5 billion, with refrigerated take-and-bake pizzas adding in another $359.4 million, per IRI, Chicago (52 weeks ending August 7, 2016). Over 40 million Americans eat pizza on any given day of the week.

When it comes to pizza, crust is king. According to Technomic, Chicago, the most-popular crusts at limited-service restaurants (LSRs) are thin and crispy.

Chef Wiley E. Bates, III, global executive chef, Pizza Hut /Yum! Brands talks pizza trends.

Bill Toler, who recently rang the opening bell on The Nasdaq to celebrate its listing on the market, discusses the enduring legacy of Hostess products.

If you’ve ever had dim sum at a Chinese restaurant, you may have noticed a few different types of buns available for purchase, either steamed or baked.

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?

Market Trends Product Spotlight: Almond Pesto Pizza

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.