Snack and Bakery Top Stories

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Snack Food & Wholesale Bakery was recently able to chat with United Soybean Board consultants Jean Heggie and Pam Smith, RDN, Shaping America's Plate, about soy ingredients for baking and frying, as well as the versatility of soybean oil.

Unsurprisingly, salty snacks experienced a slight increase in sales over the past year, as Americans stayed home during the pandemic. Chips, popcorn, pretzels, and tortilla chips are all easily available snacks to munch on at home, especially during movie nights, and as a result the category experienced a small uptick.

Cloud kitchens, also known as ghost kitchens, present an emerging market opportunity for the baking industry. Multiple segments that intersect with baking show potential, including direct-to-consumer bakery click-and-collect or delivery of fresh breads, sweet goods, desserts, and novel concepts like automated dessert carry-out via vending

Striking the right balance between indulgence and better-for-you is important in winning over the consumer. The pandemic has heightened consumers' interest in health and well-being.

SNAXPO21, taking place August 22–24 at the Charlotte Convention Center in Charlotte, NC, will offer multiple opportunities for snack industry leaders to explore emerging flavor innovations as part of the in-person event’s broad scope of business opportunities. SNAXPO, produced by SNAC International, is the most-comprehensive event completely dedicated to the snack industry.

Snack Food & Wholesale Bakery recently was able to talk to Loren Brill Castle, founder of Sweet Loren's, about its gluten-free, dairy-free products, and why the brand was created.

Snack Food & Wholesale Bakery was recently able to chat with Santiago Stacey, co-founder, LiveKuna, about the company's journey to bring chia into the mainstream.

Snack Food & Wholesale Bakery was recently able to talk to Josh Allen, founder, Companion Baking, about creating bread programs for businesses.

Snack Food & Wholesale Bakery was recently able to talk to Adam Kobren, BobbySue’s Nuts, about its Branded Program, as well as why packaging design matters.

Even though we are now nearing the end of the COVID-19 pandemic, consumers have become comfortable with snacking more at home, including snacking on tortilla chips. This trend will continue through 2021, but consumers are also searching for better-for-you and plant-based tortilla chip options.