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Cereal bowls

Capturing consumers’ taste buds

12.10.2018

By Eric Schroeder

Ready-to-eat cereal makers turn to taste in effort to shift focus off food safety scares.

Quevos egg white chips

Eggs trending in new product development

12.06.2018

By Monica Watrous

Menu and packaged food innovation showcase eggs in many forms.

Barnana

Upcycled snacks pave their own way into 2019

12.05.2018

By Karlee Renkoski

Forgotten ingredients during the manufacturing process can be transformed into flavorful snacks.

mini cake

Bakeries craft new outlook on indulgence

12.04.2018

By Nico Roesler

Taste remains a key element in new product development.

New bars

Bar makers extend reach beyond granola

11.29.2018

By Eric Schroeder

Category opening its arms to all types of possibilities.

Alvarado Street Bakery

How bakeries can embrace low-carb diets

11.28.2018

By Nico Roesler

Carb-fearing consumers present new opportunities for bakers and snack makers.

Chocolate croissants

Chocolate brings value to baked foods

11.26.2018

By Ryan Atkinson

Ingredient may be added as a topper or decorative touch to grab consumers’ attention.

Healthy restaurant sandwich

Consumers making food choices based on personal definition of health

11.26.2018

By Rebekah Schouten

Offerings described as natural, organic and functional are rising in popularity.

November 2018 weather map

World wheat limping along; can it recover?

11.21.2018

By Drew Lerner

World Weather, Inc. believes 2019 winter crops do have potential to produce better than expected.

Refrigerated Bars

Why refrigerated bars are gaining traction

11.21.2018

By Karlee Renkoski

To appeal to younger consumers, some bar makers are playing it cool.

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New baking industry patents from Frito-Lay, Barilla
From ingredient and equipment’s solutions to snacks, the patents cover a range of innovations.
General Mills unveils summer/fall 2018 lineup
Healthier ingredients and convenience drive new product development at the company.

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