Overview of the roles of fats and oils in the quality, nutrition, manufacturing, and shelf life of snack and bakery products.

In some areas, it wasn't uncommon to walk into the local grocery store during the COVID-19 pandemic and see the shelves wiped out of frozen pizza. Consumers want quick and easy meals that also function as comfort food, and the same goes for easy-to-prepare frozen snacks like pizza rolls and pizza bagels, as well as ethnic appetizers like egg rolls.

Gluten-free market report and product development strategies for gluten-free snack and bakery products.

Category data and market analysis for bakery snacks like snack cakes, snack pies, muffins, including COVID-19 pandemic impact.

Strategies for better-for-you, nostalgic, and bold sensory experiences in snack and bakery products.

Category analysis for fresh bread products like breads, buns, rolls, bagels, and English muffins, including sales data and product development strategies.

In the middle of a pandemic, cookies continue to fly off grocery store shelves as consumers seek familiar, comforting flavors.

Snack and bakery product developers can use a variety of natural sweeteners in healthy formulations that do not compromise on taste or quality.

This past year was unlike any other throughout our history as a nation, and the snack and bakery industry saw significant impact.

The latest advances in convenience packaging options, single-serve, re-sealable, portion-controlled, on-the-go, offer retailers and consumers greater convenience, reliable containment, and sustained freshness. Increased recyclability and sustainability are other features. This is good news for bakery and snack producers who are striving to meet consumer demand.