Diego Norris, CMO of Gimme Seaweed, has 20+ years of experience in CPG marketing at top brands like General Mills, Nestle, Red Bull, and The Campbell Soup Company.

New report illuminates importance of manufacturer-retailer relationships.

Processing aides are ingredients typically used in small quantities, but they can have a big impact on the functional properties in snack and bakery products. Emulsifiers and enzymes are two examples of such ingredients. 

The bread category is having an interesting year. The good news: sales are up in almost every perimeter and center-store bread subcategory. 

The puffed and extruded snacks category is having a great year: all of its subcategories are up from the same time period last year, per Circana data, and consumers are returning to gatherings where snacks like Cheetos, Funyuns, and other snacks are omnipresent.

The American Bakers Association warns of more than 53K unfilled jobs by 2023.

Inclusions are ingredients that can add a pop of flavor, color, texture, and sometimes boost the nutritional value of snack and bakery products.

Now that the pandemic is receding, the snack bar category has been increasing in sales. That makes sense; people are on the go more often than before (back to the office, taking road trips, etc.), and a snack bar fits the bill when consumers want a quick and/or healthy snack to stash in a purse or glove compartment.

Nearly everyone eats chocolate. Based on Statistia data, approximately 271 million Americans consumed chocolate and other candy in 2020; that’s more than 80% of the U.S. population. 

Jackson’s is a fast-growing snack producer with many ingredients to its success, but relatively few ingredients are used to produce its line of sweet potato chips.