I’ve long felt that the food industry presents the best of all worlds. Tradition holds considerable strength in food. A handful of cornerstone companies continue to drive the lion’s share of revenue across snack and bakery.
The top draws for 2016 centered on unique Snack Food & Wholesale Bakery content, including annual awards articles and original State of the Industry reports.
Over the past 140 years, Briess has established itself as a major supplier of malt ingredients to the brewing, distilling, food and beverage industries.
Americans love pizza. In foodservice, pizza accounts for $38.5 billion in sales. And at retail, frozen pizza takes in $4.5 billion, with refrigerated take-and-bake pizzas adding in another $359.4 million, per IRI, Chicago (52 weeks ending August 7, 2016). Over 40 million Americans eat pizza on any given day of the week.
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.
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.
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.
According to data from IRI, Chicago, sales of frozen pizza were up about 1.15 percent in the 52 weeks ending August 7, 2016, representing about $4.5 billion. Unit sales, though, were down about 2.14 percent. Why?
Private label has come a long way from its “generic” years. Today, focuses are on premium, national-brand-better (NBB) offerings and clean eating—snack and bakery products that are part of the better-for-you category, including those that are gluten-free.
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