Snack and Bakery Top Stories - Articles - Page 106

State of the Industry 2021: Popcorn experiments with modernized flavors, oils

Popcorn breaks out of the box—or, in this case, bag.

July 28, 2021

As Americans stayed home for another year during the COVID-19 pandemic, popcorn sales steadily rose, especially in the ready-to-eat popcorn/caramel corn category.

State of the Industry 2021: Frozen snacks and appetizers sales take off during COVID-19

Consumer interest in exploring new ethnic cuisines drives growth in frozen snack and appetizer category.

Joyce Friedberg

July 27, 2021

While consumers were already snacking more throughout the day, this was escalated even more while people were working and nesting at home during the pandemic. 46 percent of consumers said they were snacking more during the pandemic and 58 percent of consumers said snacking with be part of the post pandemic "new normal."

State of the Industry 2021: Cracker sales successes and opportunities

Core crackers maintain strength, while incremental growth comes through specialization.

Douglas J. Peckenpaugh

July 26, 2021

The crackers category is home to multiple iconic brands synonymous with snacking, including Cheez-It, Goldfish, and Ritz, all billion-dollar brands. As part of the foundation of the grain-based baking industry, crackers also present significant opportunities for growth through incrementally better-for-you offerings and highly innovative nutrition-forward products, as well as premium and specialized lines.

State of the Industry 2021: Chips get adventurous

Despite the COVID-19 pandemic, consumers experiment with spicy chip flavors, as well as better-for-you options.

Neal Lorenzi

July 23, 2021

Variety is the spice of life when it comes potato chips. While classic chips still own the lion's share of the U.S. market, salty snack companies are offering new flavor combinations in a variety of packaging sizes. New flavors include spicy buffalo, hot BBQ and cauliflower, and many new offerings are gluten-free and Non-GMO Project verified.

Q&A: Talking sustainability with Flagstone Foods

Liz Parker Kuhn

July 22, 2021

Snack Food & Wholesale Bakery was recently able to talk to Robert Scalia, CEO, Flagstone Foods, about the company's sustainability mission and the marketing of sustainable products.

State of the Industry 2021: Riding the snacking surge

The COVID-19 pandemic proved snacks are essential to consumers’ lives—now we need to prepare for the next generation of snacking.

Douglas J. Peckenpaugh

July 22, 2021

In many ways, the tumultuous COVID-19 pandemic has catalyzed continued growth of existing patterns across snacking. For many consumers, day-to-day snacking increased, sometimes fueled by external pressures related to disrupted work, school, and the overall societal status quo. We seek solace in comfort, and the snack industry delivered.

Healthy indulgences: Q&A with Miss Jones Baking Co. on its new 50 percent less sugar baking mixes

Liz Parker Kuhn

July 21, 2021

Snack Food & Wholesale Bakery was recently able to talk to Sarah Jones, founder of Miss Jones Baking Co., about Miss Jones' new 50 percent less sugar baking mixes and proprietary SmartSugar blend.

Immunity-boosting snacks: Q&A with The Good Crisp Co.

July 13, 2021

Snack Food & Wholesale Bakery was recently able to correspond with Matt Parry, founder and CEO, Good Crisp Co., about immunity-boosting snacks.

Rise in inflation: Q&A with Daymon on snack and bakery impact

Liz Parker Kuhn

July 8, 2021

Snack Food & Wholesale Bakery was recently able to connect with Jonathan Finch, senior director of client services, Daymon, to talk about inflation, especially in grocery stores and on restaurant menus.

State of the Industry 2021: Tortillas grow through product diversity

Consumers experiment with better-for-you tortilla choices.

Liz Parker Kuhn

July 2, 2021

Tortillas, always one of the most versatile breads, had extra mileage to accomplish this past year: consumers wanted better-for-you options for their tacos, flautas, and fajitas. They also wanted these to be easily accessible at their local grocery stores so that they could cook at home during the pandemic.