If you’ve ever had dim sum at a Chinese restaurant, you may have noticed a few different types of buns available for purchase, either steamed or baked.

The Private Label Manufacturers Association’s (PLMA’s) newest report, How America’s Eating Habits are Changing, focuses on millennials and their eating habits, and it found that although they purchase from many different sources, they frequently shop at supermarkets.

Private label has come a long way from its “generic” years. Today, focuses are on premium, national-brand-better (NBB) offerings and clean eating—snack and bakery products that are part of the better-for-you category, including those that are gluten-free.

I recently attended my first IBIE (International Bakery Industry Exposition) this past weekend, in Las Vegas, and it was definitely an interesting experience.

Plant-based proteins are on the rise, popularity-wise, and TerraVia's AlgaVia Protein-Rich Whole Algae is one such product.

SFWB recently got the chance to attend the Honey Editors Summit, which took place September 21-22 in Chicago.

The season of all things pumpkin spice has arrived, and with it, brings many new seasonal products to stores.

This month, I had the pleasure of attending the Honey Editors Summit, which was held in Chicago from September 21-22.

Companies have been releasing a wide range of new ovens and proofers suited to snack and bakery operations, and the diversity is sure to cultivate a strong level of appeal across the board. This new range of equipment focuses on ease of use, technical improvements, better sanitary design and new levels of efficiency.

Although Pocky is well known in Japan, it’s just now transitioning to the U.S. snack market. Savvy American consumers may already be familiar with the brand, but previously, one would have had to gone to a specialty market (such as an Asian grocery store) to find it on the shelves.