The “State of the Industry: Snack & Bakery” editorial webinar, presented by Snack Food & Wholesale Bakery, will take place on September 6, 2018, at 2 p.m. Eastern.

We have long valued the strong partnership our staff at Snack Food & Wholesale Bakery has forged with Chicago-based market research leader IRI to provide fresh data for our category trend insights in every regular issue of the magazine. Relying on this single source of data keeps our year-over-year analysis consistent, and working with current data each month keeps our insights fresh.

Puffed and extruded snacks are shedding their junk-food image with more nutritious ingredients and no-fry processing, plus on-trend flavors, textures and shapes to add more fun.

While sales of microwave and kernel popcorn declined, ready-to-eat popcorn continues on a path of robust growth.

Snack mixes laden with nuts, fruit and other ingredients meet consumer demand for portable foods that offer convenience and nutrition.

New shapes, interesting flavors and better-for-you ingredients help make tortilla chips the second most-popular salty snack among U.S. consumers.

The pretzel segment today maintains time-honored product formats interspersed with innovative flourishes that can capture more snack dollars.

Despite flat sales, bright spots of growth in frozen appetizers and snacks help point toward the next generation of products that will breathe new life into the category.

Better-for-you ingredients and innovative flavors continue to keep potato chips at the top of consumers’ list of favorite snacks, while the classics still resonate.