To capture dollars, bakers try to balance health with convenience — consumers’ two priorities when it comes to the most important meal of the day.
Hostess Brands bolsters its breakfast portfolio to boost sales at convenience stores and beyond.
As the food industry rides out major trends, the cookie category finds innovation inspiration from every angle.
This Bar Saves Lives strives to live up to its name while making a high-quality snack.
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.
The habits of consumers may help the pizza industry avoid another period of flat sales.
Crispy, sweet and gluten-free, Brownie Thins create a new alternative in the snacking segment.
Golden Cannoli’s chips are making the decadent dessert a household word.
Intense flavors, new products, busy lifestyles and more frequent snacking fuel sales.
Bakers of higher-end breads are dealing with an onslaught of new challenges of health-minded consumers.
AACC International plans a special three-part examination of baking science, technology and trends during its 2014 annual meeting.
Opportunities abound for those companies that go beyond the conventional bread and snack aisles with innovative products that push the right buttons.
Eli’s Cheesecake disrupts the market with an all-new vegan dessert.
The bagel category treads a narrow path between today’s two food trends of nutrition and indulgence while never quite fitting into either.
A new age of multi-textured, multipurpose and boldly flavored products blurs lines and redefines the once-staid snack industry.
Dave’s Killer Bread puts its own spin on honey wheat bread.
Kind Healthy Snacks’ new line is not just a product but also a movement.
No matter the form, cakes, pies and other decadent treats deliver on consumers’ cravings for indulgence.
Bakers can better use enzymes by understanding their many functions.
Flowers Foods expands its Mrs. Freshley’s line with an old favorite.
Head of Snack Food Association weighs in on innovation, G.M.O. labeling.
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.
Consumers turn to bars to satisfy cravings for more energy, simple ingredients and new flavors and textures.
Baking & Snack plans a look at ingredient innovation centers launched in the past 24 months. Is yours one of these?
Brands extend their reach beyond their category of origin.