Snack and Bakery Top Stories

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I have a former boss who used to say that whatever food a consumer liked, chances are they would like it even more if it were topped with cheese. Considering all of its dairy splendor, it’s no wonder that cheese is big business.

New designs that allow for flexible width, more compact production space, easier cleaning and better sanitation, all while featuring more technologically advanced controls, have been foremost on the minds of snack and bakery companies in recent months and years when replacing or upgrading their sheeters and laminators.

Some snack categories today are tough to crack. According to data from IRI, Chicago, dollar sales in the crackers category during the 52 weeks ending September 4, 2016 rose 0.98 percent to reach $7.4 billion.

ABIMAPI, the Brazilian Manufacturers Association of Biscuits, Pasta, Industrialized Breads & Cakes, recently held its 15th International Congress in Florianópolis, Brazil. The event brought together Brazilian bakery executives to strengthen and grow their business, as well as international retail buyers and media seeking to learn more about Brazilian 
bakery products.

As the consumption of confectionery and bakery products continues to increase, so do the expectations of consumers.

When it comes to pizza, crust is king. According to Technomic, Chicago, the most-popular crusts at limited-service restaurants (LSRs) are thin and crispy.

Like much of my life, my Thanksgiving table is always one part tried-and-true tradition and one part experimental.

Chef Wiley E. Bates, III, global executive chef, Pizza Hut /Yum! Brands talks pizza trends.

Veggie Pretzels, a product that clearly aligns with trends in better-for-you snacking, won this year’s Best Healthy School Snacks contest.

Bill Toler, who recently rang the opening bell on The Nasdaq to celebrate its listing on the market, discusses the enduring legacy of Hostess products.