Snack and Bakery Top Stories - Articles - Page 109

Healthy indulgences: Q&A with Miss Jones Baking Co. on its new 50 percent less sugar baking mixes

July 21, 2021

Snack Food & Wholesale Bakery was recently able to talk to Sarah Jones, founder of Miss Jones Baking Co., about Miss Jones' new 50 percent less sugar baking mixes and proprietary SmartSugar blend.

Immunity-boosting snacks: Q&A with The Good Crisp Co.

July 13, 2021

Snack Food & Wholesale Bakery was recently able to correspond with Matt Parry, founder and CEO, Good Crisp Co., about immunity-boosting snacks.

Rise in inflation: Q&A with Daymon on snack and bakery impact

Liz Parker Kuhn

July 8, 2021

Snack Food & Wholesale Bakery was recently able to connect with Jonathan Finch, senior director of client services, Daymon, to talk about inflation, especially in grocery stores and on restaurant menus.

State of the Industry 2021: Tortillas grow through product diversity

Consumers experiment with better-for-you tortilla choices.

Liz Parker Kuhn

July 2, 2021

Tortillas, always one of the most versatile breads, had extra mileage to accomplish this past year: consumers wanted better-for-you options for their tacos, flautas, and fajitas. They also wanted these to be easily accessible at their local grocery stores so that they could cook at home during the pandemic.

State of the Industry 2021: Sweet goods serve up comfort in a chaotic year

Consumers still prize sweet goods as a form of comfort food during the pandemic.

Kimberly Decker

July 1, 2021

Conventional wisdom holds that COVID-19 had consumers searching for one thing above all others in 2020, and we're not talking toilet paper.

State of the Industry 2021: Pizza takes premium to new heights

Consumers search for better-for-you and gluten-free pizza options, as well as cauliflower crusts.

Neal Lorenzi

June 30, 2021

Pizza is essential to a high percentage of Americans, a fact reflected in the over $6 billion annual sales for this market segment in frozen retail pizzas alone. While diversification of crusts and ingredients is attracting health-conscious consumers, there is still demand for high quality, Italian-style premium frozen pizza.

Case study: Building resilience through quality data in the cloud

Jason Chester

June 30, 2021

Food manufacturers seek to build better resilience into their operations, and one way of doing this is by leveraging plant-floor data.

State of the Industry 2021: Bakers explore approachable, convenient desserts

During the pandemic, consumers seek the comfort and indulgence of desserts.

Joyce Friedberg

June 29, 2021

The ongoing pandemic has certainly shifted consumer attitudes and behaviors when it come to foods and the foods they choose. Consumers are looking to connect with food and are gravitating to more familiar comfort foods and indulgent items.

State of the Industry 2021: Cookies see growth through specialization

As consumers stay home more often, the focus is on better-for-you cookie flavors, albeit those evoking nostalgia.

Liz Parker Kuhn

June 28, 2021

During the COVID-19 pandemic, consumers have been staying home more often, and searching for familiar snacks. Cookies have helped fill that void, and top brands have taken note of what is trending.

Exclusive interview: Q&A with Schwan's Company, on frozen pizza sales during the pandemic

Liz Parker Kuhn

June 25, 2021

Snack Food & Wholesale Bakery was recently able to chat with Brian Schiegg, president of consumer brands at Schwan's Company (a subsidiary of CJCJ Food, Americas), about frozen pizza sales during the pandemic and why consumers have made it a pandemic staple.