Fats and oils play an important role in delivering the sensory and quality attributes for snack and bakery products. Consumers’ interest in sustainability, health and wellbeing, and clean label are influencing the fats and oils category.

In its report From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste, the EPA estimates about 35% of the food produced in the United States is wasted.

Snack Food & Wholesale Bakery reached out to TraceGains for an update on bakery supply chain issues.

Insights to make craveable bars as consumption grows.

Value cereal brand finds that shoppers are willing to shop outside the box to get the best taste at the best price.

Snack Food & Wholesale Bakery was recently able to talk to Sarah McDowell, president of Opopop, about how the brand got its start, and current trends in popcorn.

There’s a world of change taking place among consumer habits.

T. Hasegawa USA has released a new "Flavor Flash" report focusing on the latest trends in "Innovation on the Menu."

Kerry has released some research on the increasing prices of eggs and what that means for the bakery industry.