Douglas J. Peckenpaugh

Franz Haas provides some perspective on today’s snack market, including four snack concepts that align with prevailing consumer trends.

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.

Trader Joe’s has long set the pace for offbeat, innovative snack flavor combinations and product concepts.

The combined snack and bakery industries continually work toward improving operational best practices related to preventative food-safety concerns. However, this fundamental aspect of manufacturing has commanded the spotlight over the past few years as the requirements of the Food Safety Modernization Act (FSMA) come into effect.

ABIMAPI, the Brazilian Manufacturers Association of Biscuits, Pasta, Industrialized Breads & Cakes, recently held its 15th International Congress in Florianópolis, Brazil. The event brought together Brazilian bakery executives to strengthen and grow their business, as well as international retail buyers and media seeking to learn more about Brazilian 
bakery products.

Like much of my life, my Thanksgiving table is always one part tried-and-true tradition and one part experimental.

Chef Wiley E. Bates, III, global executive chef, Pizza Hut /Yum! Brands talks pizza trends.