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Innovations

News and feature stories from Baking & Snack

Niche snacks establish a following
Emerging products carve out space for themselves in the snack aisle by fostering a loyal community.
Taking a bite out of mornings
New belVita biscuits aim for busy breakfasts with new Bites.
Playing the long game
Bimbo Bakeries USA’s former CEO explains how leadership and teamwork allow business to succeed in the long run.
Breakfast of champions
To capture dollars, bakers try to balance health with convenience — consumers’ two priorities when it comes to the most important meal of the day.
In pursuit of excellence
Success ultimately comes from constantly striving — and encouraging others — to be the best
Top of the morning
Hostess Brands bolsters its breakfast portfolio to boost sales at convenience stores and beyond.
Outside the cookie cutter
As the food industry rides out major trends, the cookie category finds innovation inspiration from every angle.
Piece of the action
Frozen baked goods expand their presence in the freezer case and in c-stores as a snack and as a component of sandwiches and prepared meals.
Good food good cause
This Bar Saves Lives strives to live up to its name while making a high-quality snack.
Redefining the brownie
Crispy, sweet and gluten-free, Brownie Thins create a new alternative in the snacking segment.
Opportunity by the slice
The habits of consumers may help the pizza industry avoid another period of flat sales.
Cannoli for all
Golden Cannoli’s chips are making the decadent dessert a household word.
State of the Snack Industry Bold New World
Intense flavors, new products, busy lifestyles and more frequent snacking fuel sales.
A premium on health
Bakers of higher-end breads are dealing with an onslaught of new challenges of health-minded consumers.
Shooting from the perimeter
Opportunities abound for those companies that go beyond the conventional bread and snack aisles with innovative products that push the right buttons.
Embracing the oxymoron
Eli’s Cheesecake disrupts the market with an all-new vegan dessert.
AACCI From the baking perspective
AACC International plans a special three-part examination of baking science, technology and trends during its 2014 annual meeting.
Walk the line
The bagel category treads a narrow path between today’s two food trends of nutrition and indulgence while never quite fitting into either.
The DKB Way
Dave’s Killer Bread puts its own spin on honey wheat bread.
Anything goes
A new age of multi-textured, multipurpose and boldly flavored products blurs lines and redefines the once-staid snack industry.
The sweet spot
No matter the form, cakes, pies and other decadent treats deliver on consumers’ cravings for indulgence.
Savory strength and kindness
Kind Healthy Snacks’ new line is not just a product but also a movement.
Taking a new look at enzymes part 2
Bakers can better use enzymes by understanding their many functions.
IFT A diamond of a show
In its 75th year, IFT celebrates the past, present and future of food science at its Annual Meeting and Food Expo, June 21-24 in New Orleans.