Flavor Trends

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Bakery foodservice providers play an important role in the success of today’s restaurants.

Chef Michael Holleman provides culinary insight into strategic use of grains in snacks and baked goods across retail and foodservice markets. 

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.

Fusion cuisine is nothing new, but millennials in particular love a good mash-up. This concept takes a familiar egg roll appetizer and elevates it with trending Southeast Asian flavors, like sweet Thai basil, aromatic lemongrass, and piquant chili oil.

Several foodservice segments central to snack and bakery businesses continue to demonstrate strong levels of innovation. New chains focused on customization have emerged, while others continually shift and evolve to capture away-from-home food dollars from competitors.

The founder and CEO of fast-casual pizza chain Persona Pizza provides a look inside what’s driving this hot foodservice market.

While overall growth is minimal, classic pretzel products are clearly alive and well in today’s snack foods market.

According to findings by Rabobank, outlined in its Jan. 2015 report “The Popcorn Blockbuster,” popcorn is experiencing a renaissance. Once considered an unhealthy movie-time junk food, popcorn is now considered among consumers—especially choosy millennials—to be an appealing, healthy snack.

The frozen snacks and appetizers category is seeing growth as consumers ask for—and brands attempt to deliver—bold, international flavors to complement traditional, tried-and-true favorites. As always, millennial consumers remain vital to the success of this segment of frozen foods.

Snack Factory, a Snyder’s-Lance brand, has released limited-batch Bacon Habanero Pretzel Crisps.