Better-For-You

Equipment, technology, ingredients, products, data, research & development & trends related to nutritionally improved, better-for-you products.

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2019 State of the Industry: Balancing indulgence and health in foodservice

Top snack and bakery dayparts offer strategic opportunities for R&D inspiration

May 21, 2019

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The current state of snacks and bakery in foodservice reflects the "have your cake and eat it, too" polarity of today's consumers. We dine out to treat ourselves, yet we still have a nagging sense of responsibility to improved health and wellness.

Mondelez explores CBD-infused snacks

May 3, 2019

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Mondelez's CEO Dirk Van de Put was interviewed Wednesday on CNBC's "Squawk on the Street," and said that Mondelez is thinking about adding CBD-infused snacks to its line of products.

New formulation strategies for bakery snacks

Developers of bakery snacks seek differentiation to drive growth

Douglas J. Peckenpaugh

April 11, 2019

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Bakery snacks saw a relatively flat year per IRI, Chicago, with 0.16 percent growth to $3.4 billion. Grupo Bimbo far outperformed the category average, though, with growth of 14.48 percent to $249.4 million.

Healthy indulgence, transparency, sustainability all play important role for chocolate in snack and bakery products

Chocolate brings the best qualities of health and indulgence to snack and bakery products

Joyce Friedberg

April 8, 2019

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Chocolate is one of the most popular and widely consumed products. Everyone likes chocolate. On average people consume 12.57 pounds of chocolate per year. And snacks and baked goods provide many opportunities for people to enjoy chocolate.

Snack and bakery insights into Generation Alpha

Michael Holleman

April 8, 2019

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By now, is there anything we don't know about Generation Z? Born from 1996 through 2014, these 4- to 23-year-olds learn with their eyes and share appealing images via social media. They're environmentally aware and socially conscious. Most embrace cultural diversity.

Tortilla Trends: clean label and exciting flavors resonate

Health, high quality and culinary flavors lead the trend pack

Melissa Kvidahl Reilly

April 3, 2019

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According to IBISWorld, tortilla production in the U.S. has grown 3 percent in the past five years thanks to the fact that tortillas, especially ones boosted with ingredients like spinach and whole wheat, are perceived to be healthier than bread during a time when consumers value nutrition.

Perfect Snacks brings a fresh perspective to the bar market

Perfect Snacks is making a name for itself as pioneers in the fresh, refrigerated bar market.

Douglas J. Peckenpaugh

March 22, 2019

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For Bud Keith, health and wellness was a way of life. He was, after all, a nutritionist, but his passion went well beyond a degree. In the 1960s, he established a juice bar and gym in Mission Beach, an iconic ocean-side neighborhood in San Diego.

Snack mixes and nuts find growth in healthy snacking

Consumers search for trending ingredients in snack mixes and nuts

Liz Parker

March 14, 2019

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Trends in snack mixes and nuts are constantly changing, but many also remain the same, as consumers are constantly searching for better-for-you snacks and the next "big thing."

Ingredient inspirations for artisan baking R&D

Jerome Davis

March 11, 2019

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Artisan baking goes hand-in-hand with high-quality ingredients. And as more artisan baking emerges in the market, ancient grains and heirloom wheats can be important differentiators.

Bay State Milling enlists wellness expert to promote benefits of HealthSense brand

March 8, 2019

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Bay State Milling has announced its partnership with internationally recognized nutrition expert Jill Weisenberger, MS, RD, CDE, to promote the remarkable benefits of HealthSense high fiber wheat flour within the healthcare community.

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Building Better-For-You Gluten-Free Snack and Bakery Brands

These days, just going gluten-free often isn’t enough to capture shopper attention—and repeat business. Many snack and bakery brands have found that building “better for you” attributes into their gluten-free products helps them reach a wider audience. Read More

The top trends in the U.S. retail and foodservice markets for products like breads, buns and rolls include segmentation into traditional and clean label products, and understanding your target consumer will do much to dictate R&D requirements. This webinar will include discussions of:

Snack Food & Wholesale Bakery Magazine

2019 May

May's Snack Food & Wholesale Bakery publication features our cover report: Raquelitas Tortillas brings quality-driven inspiration to Colorado foodservice; plus much more!

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ARTICLES

2019 State of the Industry: Balancing indulgence and health in foodservice

Mondelez explores CBD-infused snacks

New formulation strategies for bakery snacks

Healthy indulgence, transparency, sustainability all play important role for chocolate in snack and bakery products

Snack and bakery insights into Generation Alpha

Tortilla Trends: clean label and exciting flavors resonate

Perfect Snacks brings a fresh perspective to the bar market

Snack mixes and nuts find growth in healthy snacking

Ingredient inspirations for artisan baking R&D

Bay State Milling enlists wellness expert to promote benefits of HealthSense brand

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Building Better-For-You Gluten-Free Snack and Bakery Brands

Snack Food & Wholesale Bakery Magazine

2019 May

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