Articles by Liz Parker Kuhn

Within the past few years, choices for popcorn flavors have become more diverse. In 2017, you can choose to eat popcorn straight from the bag, made in the microwave, or even drizzled with chocolate. Consumers can even choose from flavors like honey butter and ranch. For today’s popcorn fans, this category offers more snacking options than ever before.

Last week, I was in Vegas for IFT17, the Institute of Food Technologists' annual show, where I saw and sampled many new variations on familiar themes.

Snack mix and nut products have extended their reach over the past year as consumers continue to seek varieties that are full of flavor innovation and adventure. “On-the-go” snack packs also appeal to consumers, and some have bold, new flavors that will make them stand out on the grocery store shelves.

Ann Arbor's Zingerman's Bakehouse, under the iconic Zingerman's brand, celebrates 25 years of business this fall.

While myriad types of corn and flour tortillas continue to dominate sales, the tortilla market has changed over the years to accommodate varying consumer preferences, with gluten-free, grain-free, veggie and flavored options gaining favor. Such innovation will continue to diversify the tortilla industry moving forward.

When thinking of a traditional snack cake, the classic Hostess CupCake may come to mind. However, while the classics endure, snack cakes have evolved a long way since the 1919 birth of the product. Modern-day snack cakes aren’t necessarily as indulgent as their predecessors, but at the same time, they manage to not sacrifice taste, either.

When you think about cookies, you might think of them as an indulgence or something high in calories—a treat, to only be eaten on days when you’re not watching your weight. However, in the past year, more better-for-you cookies are hitting the shelves, and there is a wide range of options for consumers.

Two weeks ago, I had the pleasure of attending the "Almonds in the Rockies" trip in Boulder and Denver, Colorado, which was sponsored by the Almond Board of California.

Usage of the term “better-for-you” can be confusing for some, but generally it means taking traditional foods—including many snacks and baked goods that are normally thought of as indulgent, like cookies and sweets—and improving them nutritionally, including cleaning up the label. This can largely be accomplished through ingredient selection.

A week or so ago, my parents and I hopped in the car and drove from Michigan to Rhode Island.