New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations.
The bakery market is rife with change this year, as bakers face plenty of challenges that just keep coming. With a hailstorm of food-safety issues, for example, most bakers are beginning the certification process through the Safe Quality Food (SQF) program and others.
A proliferation of tasty new flavors, non-beef proteins and all-natural formulations demonstrate that jerky and meat snacks are doing swimmingly in the snack industry.
Whether they’re looking for a convenient snack to eat right out of the box or a snack with a topping between dips in the pool, consumers will find a variety of flavorful, better-for-you and satisfying products