There’s nothing new about the idea of “clean label” products. I’ve been covering the food industry for nearly two decades now, and it has factored into discussions throughout that time.
Several foodservice segments central to snack and bakery businesses continue to demonstrate strong levels of innovation. New chains focused on customization have emerged, while others continually shift and evolve to capture away-from-home food dollars from competitors.
With Americans eating more of their meals on the go, it’s no surprise that breakfast is increasingly consumed behind the steering wheel, on the train or at the office.
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.
The competitive buns and rolls segment overall shows only minimal overall growth, but select ingredients and product dynamics, like better-for-you, can drive new levels of interest.
Buns and rolls continue to emerge from ovens nationwide at a steady pace. While overall category growth has been minimal, several companies saw comparatively significant gains. And while traditional products maintain perennial allure, new interest comes from ingredients like whole grains and sweeteners.