The Snack & Bakery Scene

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As a food writer, SF&WB Editor-in-Chief Doug Peckenpaugh is continually making notes about interesting products hitting the market.

During the pandemic, when travel was essentially shut down, we traveled through our food.

We’ve grown more flexibly remote of late as we seek to connect as an industry. 

Overall, indulgent products have tracked well lately, but better-for-you options will factor into the mix as we emerge from the pandemic.

Last Thursday, January 28th, I had the pleasure of attending a virtual tart cherry tasting experience, sponsored by Montmorency U.S. Tart Cherries

I grew up during the 1990's, and I don't think it's bragging to say that the '90s had the best snacks. However, there is good news out there for all '90s babies out there: lately, companies have been banking on nostalgia, and have brought back snacks from the 1990's and 2000's.

I was watching the TV show Black-ish a few weeks ago, and they decided to incorporate COVID-19 into the show—which I suppose makes sense, since Rainbow (one of the main characters) is a doctor.

I recently attended a (virtual, of course) session by ABA's NextGenBaker program entitled "Leading in the Landscape of Today," which featured industry senior leaders speaking about the pandemic and how shopping habits have changed, and also not changed. 

Last week, Aunt Jemima, a subsidiary of PepsiCo, Inc., announced that it will be changing its name and packaging.

Our State of the Industry: Bakery issue will be arriving shortly, both in print and online, and it's been interesting to see how snacking habits have shifted since the start of the coronavirus pandemic.