Snack and Bakery Top Stories

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When setting green/sustainability goals, consumer packaged goods companies are moving beyond a narrow focus to look holistically and collaboratively at products, packaging, and operations. 

Inclusions such as fruits, vegetables, and chocolate can add another dimension of visual appeal, flavor, and texture to snacks and baked goods.

Snack and bakery brands are factoring sustainability into their production models, and their ingredient and equipment suppliers are doing the same.

Cake sales have climbed, thanks to consumers’ desire to treat themselves with or without a special occasion in mind.

Not all potato chips are created equal. And competition among up-and-coming chip brands is fierce in this highly mature retail snack segment valued at $8.9 billion, per IRI, Chicago. In chips, a select few companies and longstanding legacy brands dominate annual sales and market share.

Bakery strategies to help mitigate supply-chain and pricing challenges.

The past few years have contributed elements that have combined into a “perfect storm” of challenges for grain-focused food companies, including many snack and bakery companies.

A recent mailing from the Almond Board of California highlights regional product innovations that prominently feature almonds—this one from Chicago, a “hub for culinary innovation with abundant opportunities for all sorts of food professionals."

The National Honey Board presents its picks for the most innovative made-with-honey products featured at this year's Sweets & Snacks Expo and Summer Fancy Food Show.

Clextral USA and Clextral SAS offer R&D and processing perspectives on puffed and extruded snacks.