Jenni Spinner

Americans still want sweet treats, but they’re leery of sugar and artificial sweeteners—could honey feed their hunger?

As awareness of gluten sensitivity increases, so do expectations for baked goods among gluten-sensitive and celiac shoppers.

In its Global Taste Charts, the company shares a peek into what flavors might attract shoppers’ attention, and dollars, in the near future.

When shopping for bread, especially in the center store, people are expecting more from their purchases than ever before.

Scroll through to view scenes captured by Snack Food & Wholesale Bakery Chief Editor Jenni Spinner while attending the bakery conference earlier this month.

The program is designed to showcase the versatility and importance of the ingredient in baked goods, snacks, and other treats.

Scheduled March 4‒6 in Anaheim, the event highlights key product innovations for consumers interested in their health, as well as the state of the planet.

While bread buyers show interest in better-for-you traits, most producers report taste remains the top draw.

The founder of the better-for-you chip brand reveals how her personal experience led to the creation of the growing snack brand.

For those whose love language is edible gifts, consider these candy, take-and-bake, and savory options.