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When an upstart local bakery does something particularly well, people take notice. Word spreads, the business grows and notoriety develops through the surrounding region.

Todd Southerland, senior vice president and food & agribusiness industry manager at SunTrust Bank looks at strategies smaller food companies are using to capture more of the market.

The world of tortillas and tortilla chips is constantly evolving, but one thing remains constant: Consumers want great taste and flavor in the products they eat.

It’s rare for a food product to check so many boxes in the minds of consumers that it becomes, essentially, universally beloved. But such is the case for snack and nutritional bars.

Is it too late to jump on the snack- and protein-bar bandwagon? Maybe not. Though to say the snack- and energy-bar market is overwhelmingly crowded doesn’t even begin to describe the current climate of the landscape.

At Vitafoods, Nexira will highlight its extensive range of organic ingredients for food, beverages, and supplements. Food & Beverages and Supplements markets are going through some changes with the increasing demand for transparency and clean labeling.

Chipotle Mexican Grill announced that it has become the only national restaurant brand with no added colors, flavors or preservatives in any of the ingredients it uses to prepare its food

This week, I attended the International Pizza Expo in Las Vegas, where I was able to experience firsthand new flavor, crust, and topping innovations, as well as see new equipment and ingredients.

During 2017, iconic bakery brand Otis Spunkmeyer will celebrate its 40th anniversary milestone.

Both flavor and color suppliers are continuing to bring new solutions to their clients, to meet the demands of the marketplace.