Snack and Bakery Top Stories

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Once a simple snack aisle staple, the humble pretzel is experiencing a resurgence, as restaurant menus tap into the classic flavors of this ubiquitous snack. According to Mintel, Chicago, there has been significant growth in the number of pretzel buns on menus recently, to the tune of 97 percent more items on menus than in previous years.

Within the past few years, choices for popcorn flavors have become more diverse. In 2017, you can choose to eat popcorn straight from the bag, made in the microwave, or even drizzled with chocolate. Consumers can even choose from flavors like honey butter and ranch. For today’s popcorn fans, this category offers more snacking options than ever before.

In a food culture that increasingly prizes clean label, fresh flavors and nutritional benefits, companies working in the freezer case need to integrate selective strategic innovations while holding true to the convenience and quality shoppers have come to expect in classic, category-leading frozen snacks and appetizers.

Crackers remain one of the most- important segments in snacks, valued at $7.4 billion. And current innovations related to ingredients, formats and flavor profiles could drive more growth over the coming year.

Snack brands can turn to flexible packaging designed for on-the-go lifestyles that keep products fresh and bring added convenience.

Trends, highlights and new ingredients, equipment and technology from IFT17.

Carefully considered products all have a sweet spot, that central nexus where everything comes together for a strong hit into the outfield—and for particularly astute product-development teams, the occasional home run.

Ann Arbor's Zingerman's Bakehouse, under the iconic Zingerman's brand, celebrates 25 years of business this fall.

While myriad types of corn and flour tortillas continue to dominate sales, the tortilla market has changed over the years to accommodate varying consumer preferences, with gluten-free, grain-free, veggie and flavored options gaining favor. Such innovation will continue to diversify the tortilla industry moving forward.

They’re wedding cake stand-ins, they’re topped with everything from sweet breakfast cereal to bacon, and they’re popping right off the breakfast plate and onto restaurant menus nationwide. It’s safe to say designer doughnuts are having a moment.