A new study gives a closer look on why some individuals experience discomfort when consuming wheat. 

This natural snack bar brings a new gluten-free superfood that’s packed with nutrients. 

The cracker market, like many other snack segments, is in an evolutionary state. If you ask Craig Lieberman, president and founder of Denver-based 34 Degrees, changes in the category span “from the types and styles of crackers to the location and placement of crackers in the store.”

Good Health now offers gluten free certified pretzel twists. 

Rhythm Superfoods has launched a nationwide snack made from thinly sliced beets. 

Pure bars, an organic, non-GMO, gluten-free, vegetarian snack bar brand, has been acquired by Kashi. 

Snack Food & Wholesale Bakery is proud to announce that it has named La Brea Bakery its 2016 “Bakery of the Year.” 

Americans continue to crave Mexican food—so much so that they spend billions of dollars annually at quick-service restaurants like Taco Bell and Chipotle Mexican Grill and on Mexican foods at their local grocery store.

Frozen pizza, as well as frozen pizza crusts and dough, had an improved year from a sales perspective over the past 52 weeks in the wake of strong—and continued—product and category innovation. And this innovation is resonating with shoppers at a key time in the evolution of pizza across both retail and foodservice, with encouraging growth of fast-casual pizza and intensified cross-market competition.

With current food trends focusing on health-and-wellness, it may be tempting to dismiss the cookie category as out of touch or on its way out. And while most of the top companies operating in the cookie category have seen relatively flat sales activity—or, at best, modest gains—traditional cookies still account for a sizeable portion of this $8 billon category.