Articles by Liz Parker Kuhn

We were recently able to interview Greg Kaminski, executive research chef at Synergy Flavors, about what will be the hot new flavors for 2018, as well as what was chosen for 2017's popular flavors.

The food industry is reveling in the digital age with the continual improvement of new technology. More snack producers and bakeries aspire toward alignment with Industry 4.0 ideals

We were first contacted about the new Pringles Thanksgiving Dinner chips last week, and literally the next day the box was waiting for me at my desk.

Le Bread Xpress, a baguette vending machine that originally was tested in France, is now up and running in the U.S.

Snack mixes and nuts have always been a popular snack because they have a "health halo," and are also usually available in on-the-go varieties. Over the past year, consumers have continued to search for better-for-you snack mixes, but at the same time, they're also looking for new and innovative flavors and varieties that are perhaps more exotic than previous incarnations, with touches of indulgence.

EnWave, based in Vancouver, Canada, offers technology and equipment to the snack industry that can help producers create interesting and new products.

On October 11th, I was able to attend the grand re-opening of Sanders flagship Chocolate & Ice Cream Shoppe, in Clinton Township, Michigan.

About a month ago, I was able to travel to Saskatoon, Saskatchewan (Canada), to visit a quinoa field and learn more about quinoa in the industry.

Ozery Bakery, the brand known for its Morning Rounds, has recently launched its first single-serve product. 

In private label today, as we see elsewhere across the snack and bakery industry, clean label is still the current buzz phrase, and consumers continue to seek foods that fall into the larger better-for-you category.