Snack and Bakery Top Stories - Articles - Page 180

State of the Industry 2018: Frozen pizza grows thanks to product diversity

Pizzas appeal to trends on both ends of the spectrum, from premium indulgence to better-for-you, gluten-free solutions

June 18, 2018

When it comes to pizza, consumers aren't lukewarm: Those who like it are committed to their favorite convenient meal. According to Mintel's latest U.S. pizza market report, more than one-third of consumers who purchase frozen pizza from their local grocery store do so two or three times a month or more.

Sheila G’s Brownie Brittle named 2018 ‘Bakery of the Year’

June 15, 2018

Snack Food & Wholesale Bakery is pleased to announce that it has named Sheila G’s Brownie Brittle as its 2018 Bakery of the Year.

Five tips to improve your online bakery business presence

June 15, 2018

When it comes to getting found by customers, your online presence matters, and Google can help your bakery business grow.

State of the Industry 2018: Classic desserts still deliver

Cakes, pies and cheesecakes find success in tried-and-true formats and strong branding

Melissa Kvidahl Reilly

June 15, 2018

With health and wellness trends leading the way across the food industry, how does a sweet and indulgent category like dessert fare? Apparently, consumers aren’t quite ready to let go of their beloved desserts.

State of the Industry 2018: Cookies search for healthy ingredients, great taste

Cookies offer both indulgent and better-for-you choices

Neal Lorenzi

June 14, 2018

The word indulgence is often used in any discussion of cookies. And while that still holds true, more better-for-you, healthy options are hitting the shelves. But regardless of the protein levels in cookies, consumers are still looking for treats with appealing flavor combinations that taste good and offer a multi-dimensional bite.

State of the Industry 2018: Breakfast focuses on flavor, health, convenience

Manufacturers experiment with new flavors, ingredients and portion sizes to catch consumer interest in the morning

Ed Finkel

June 13, 2018

New and different flavors, portions and sizes styled for families on the go, and a mix of healthier ingredients including more protein are front and center for manufacturers of frozen breakfast products like pancakes, waffles and French toast.

State of the Industry 2018: Snack bars focus on nutrition

Manufacturers profit from marrying overall appeal with healthier ingredients in the bar category

Ed Finkel

June 12, 2018

Healthier ingredients, bolder tastes and more convenient, on-the-go formats are top trends in the snack bar category. This healthier mindset has brought an emphasis on higher protein, along with and lower carbs, higher fiber and a cleaner label.

Better Than Coffee energy bar

June 8, 2018

Better Than Coffee is an alternative to overly sweet energy bars and contains 100mg of natural caffeine from guarana and maca for an invigorating energy different from coffee and energy drinks.

Exclusive interview: Q&A with Dawn Foods on indulgence and clean label trends

Douglas J. Peckenpaugh

June 6, 2018

Across much of today’s bakery industry, two “big picture” megatrends continue to influence purchase patterns and product development: indulgence and clean label.

Exclusive interview: Q&A with Cargill on palm oil sustainability

Douglas J. Peckenpaugh

June 5, 2018

We were recently able to interview Marie Lavialle-Piot, sustainability program manager, Cargill, about why sustainability is important in today's global palm oil market.