The push for healthy living is the primary factor poised to drive the demand trends for consumers in the U.S. and across the world.

New and different flavors, portions and sizes styled for families on the go, and a mix of healthier ingredients including more protein are front and center for manufacturers of frozen breakfast products like pancakes, waffles and French toast.

The population of Boulder, CO is around 100,000 people. But its natural and organic food culture influences the nation at large.

In 2015, we launched the "Best New Snack & Bakery Products" contest to honor outstanding new snack and bakery products. After voting for the 2017 contest concluded in mid-December, TERRA Plantain chips and PowerBar Plant Protein bars emerged as clear victors.

As we enter 2018, five instrumental movements within snack and bakery rise to the top of my mind: organic, fresh, artisan, better-for-you and value.

Chefs and food scientists alike are still focusing on developing the next new groundbreaking snack, but now with a back-to-basics approach focusing on whole and natural food ingredients to meet consumer demands.

The desire for safe, healthy food isn't necessarily new, but it has been picking up steam ... big time. While the FDA may not have a definition for what exactly counts as a "clean label," consumers are asking to buy them. As bakers, we need to simplify our formulas with natural solutions.

The U.S. retail snack industry is currently valued at nearly $40 billion, accounting for sales of salty snacks like chips, popcorn, pretzels, puffed/extruded snacks and tortilla chips, as well as crackers, frozen grain-based snacks and appetizers like pizza rolls, and snack mixes and nuts.