Douglas J. Peckenpaugh

When Mondelez (then Kraft Foods) brought its successful belVita products to the U.S. market back in 2012, I was an early supporter of the concept.

A full slate of informational sessions, case studies, equipment analysis exercises and more await attendees at the Sanitary Design Workshop in Chicago on March 17-18.

Independent—and rapidly growing—Canyon Bakehouse has set high standards for gluten-free as it strives toward baking only ‘best-to-market’ products.

Snack producers and bakers have expanded their explorations into sweet-savory profiles, with sweet-salty, sweet-spicy and sweet-herbal all gaining favor.

What entices each bite of a mini salted-maple, toasted-almond Cronut—as I recently relished at Donut Savant in Oakland, CA..

POP Gourmet Foods, Tukwila, WA—a manufacturer of high-end popcorn products, as well as chips and croutons—maintains an international customer base in mass merchandise, warehouse/club, specialty and traditional grocery, foodservice, airlines and hotels, among others.

Providing quick access to “evergreen” information cuts through clutter and saves you time.

To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.

The upscale POP Gourmet concept has gained significant momentum since its inception—and the company continues to build energy through co-branding, diversification beyond popcorn and international expansion.

According to the January 2015 “Gluten-Free Foods in the U.S., 5th Edition” report from Packaged Facts, Rockville, MD, from 2009–2014, sales of gluten-free products in grain-based categories posted a 34 percent compound annual growth rate (CAGR).