Snack and Bakery Top Stories - Articles - Page 158

State of the Industry 2019: Tortillas offer health attributes and big flavor

Tortillas see continued growth through a balance of traditional and differentiated options

June 24, 2019

No longer relegated to taco night, tortillas are playing a major role in Americans' meal plans, both at home and when dining out.

State of the Industry 2019: Sweet goods benefit from trend-based improvements

Sweet goods add healthy ingredients, as well as new high-sensory ingredients, to build diversity and interest

Neal Lorenzi

June 21, 2019

People have always had a love affair with sweet baked goods like pastries, doughnuts and muffins. Today, however, we want sweet treats that are delicious and sometimes even a bit more nutritious, but only slightly less indulgent.

Exclusive interview: Q&A with the Fred D. Pfening Co., on its 100th anniversary

June 20, 2019

Snack Food & Wholesale Bakery was recently able to talk to Fred Phening IV, CEO of the Fred D. Phening Co., about the company, which just celebrated its 100th year anniversary.

State of the Industry 2019: Snack cakes find strength in diversity

Snack cakes continue to do well due to their “on-the-go” versatileness

Liz Parker Kuhn

June 20, 2019

Snack cakes have always been popular, partially due to the fact that they're so portable - pop one in your purse or in the car, and you've got an "on-the-go" snack. The category continues to grow, with different flavors and trends emerging each year.

State of the Industry 2019: Pizza offers more options, healthier crust alternatives

From cauliflower crusts to premium ingredients, the pizza category is changing for the better

Liz Parker Kuhn

June 19, 2019

The world of pizza is growing more diverse. The industry is more accommodating toward those with Celiac disease or who prefer to eat gluten-free, and mainstream consumers now have a variety of crusts to choose from, to boot.

State of the Industry 2019: The cookies category sees strategic growth through expanding niches

Gluten-free and better-for-you cookies continue to be top trends

Liz Parker Kuhn

June 17, 2019

When we consider the cookie market today, it's a far cry from the ones that your grandma used to serve: They come in all shapes and sizes, and some can even be considered a "better for you" snack now, too.

State of the Industry 2019: Diversifying buns and rolls for maximum growth

The mature buns and rolls segment can find growth through alignment with health concerns and ethnic culinary trends

Douglas J. Peckenpaugh

June 14, 2019

While a core aspect of the buns and rolls market is still to serve as unassuming, predictable carriers for everyday sandwiches and backyard barbecues, the category has room for growth, and differentiation is the name of the game.

State of the Industry 2019: Frozen breakfast goes better-for-you

Manufacturers add ingredients like whole grains and protein to frozen waffles and other products to build morning appeal

Ed Finkel

June 13, 2019

How to infuse healthier ingredients like whole grains and protein while maintaining the taste and texture that breakfast consumers want is a driving force in the frozen breakfast products market, consisting of core morning toaster options like pancakes, waffles and French toast.

State of the Industry 2019: Formulating the future of fresh bread

While sales of fresh bread remain largely flat, pockets of growth show significant promise for the category

Douglas J. Peckenpaugh

June 12, 2019

While fresh bread is the largest category in the bakery industry, it has remained relatively flat for the past several years. But several emerging trends have fostered growth, pointing the way toward future potential for the category.