Earlier this year, I started to notice Outsiders Pizza Co. products hitting the frozen food case at my local Chicago-area grocery stores. Intrigue arose as I noticed "Detroit Style" emblazoned across the pizza's packaging.
When Sheila G's Brownie Brittle hit the market in 2011, it redefined the cookie category forever. It's like the brownie’s edges, crispy and full of rich, chocolate flavor, the best part of the brownie. As a bonus, Brownie Brittle is lower in calories than traditional brownies, and is highly snackable.
Some types of bakery equipment bring multiple functions to streamline operations. Such is the case with Rapidojet, a revolutionary hydration and mixing technology offered by Bakery Concepts International, Enola, PA.
Mario Somoza, president and CEO of Pan Pepín, provides some perspective on the ongoing situation in Puerto Rico one year after Hurricanes Irma and Maria.
Snacking is a way of life in America. As Mintel notes in its May 2017 "Snacking Motivations and Attitudes-U.S." report, nearly everyone in America snacks every day. Of the 94 percent of people who snack during the day, half snack two to three times per day.
During the annual BEMA Convention, held in Cabo San Lucas, Mexico from June 19–23, attendees sat in on several panel discussions covering industry trends and gave back to the local community.
While the core market for buns and rolls across retail and foodservice remains steadily anchored in tradition, specialized niches continue to grow, building incremental category interest, and revenue.
At first glance, it might not seem that the bread aisle has changed all that much of late. Many of the same traditional products are performing as expected.
But look closer, and you'll see sliced bread products that look remarkably like their artisan cousins. Dig deeper, and clearly organic is starting to surface with more regularity.
Across much of today’s bakery industry, two “big picture” megatrends continue to influence purchase patterns and product development: indulgence and clean label.