Snack Food & Wholesale Bakery recently was able to talk to Chris Prociv, vice president marketing and innovation, La Brea Bakery, about optimizing their packaging and some COVID-19 challenges.

Since the start of the pandemic, American consumers have indulged their sweet tooth.

Most consumers will pay more for food and beverage products containing sustainably produced ingredients, research by Palsgaard has shown.

Shepherd’s Grain, the Pacific Northwest-based company dedicated to providing sustainably-grown, tillage-free wheat, today announced that its farmers have contributed $50,000 in flour and cash to helping communities struggling with food insecurity during the COVID-19 pandemic.

The ongoing pandemic has sparked a rise in consumers’ cravings for familiar comfort foods and indulgent items like baked goods with about a quarter of Americans (26 percent) craving more baked goods than they normally would over the past six months.

A new study has found that 55 percent of women snacked more often during COVID-19, outpacing men, where only 30 percent said they found themselves snacking more.

Snack Food & Wholesale Bakery was recently able to talk to Paul Hanan, chief financial officer, Hanan Products, Hicksville, NY, about the company's history and also their COVID-19 response.

The Specialty Food Association (SFA), the leading advocate for the $158.4 billion specialty food industry, today announced that the 46th annual Winter Fancy Food Show scheduled for January 17-19, 2021 at the Moscone Convention Center in San Francisco has officially been cancelled.

COVID-19 has significantly changed how we think about, shop for, prepare and even stock up on fresh food.