A renaissance is underway in the chip category. Consumer interest in natural foods and ancient grains is influencing the category and driving growth of multigrain chips.

As members of the snack and bakery industries, we understand the necessity of nibbling our way through the day, the art of grazing, the beauty of a quick bite.

Quality trumps quantity in the cookie category, as bakers turn toward simple, natural ingredients in response to consumer demand for more nutritious snacking options.

August marked the completion of the gluten-free labeling rule development process. Published in August 2013 by FDA, the final rule put parameters around the voluntary use of the terms “gluten-free,” “free of gluten,” “no gluten” and “without gluten” on food labels.

It’s a great time to make snack and bakery your home. Analysts report that more than half of all eating occasions are now snacks.

Snyder’s of Hanover will donate a portion of its Gluten-Free Pretzels sales to the Celiac Disease Foundation.

Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features. 

Packaging enhancements, a twist on shapes and ingredients and many new flavor combinations continue to win over consumers. 

Made with locally sourced ingredients, Lola Granola Bars from Lola Granola Bar are packed with all-natural proteins, fiber and Omega 3s.

As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency.