With the consistent growth of the snack bar category over the past few years, the Almond Board of California wanted to better understand consumer usage, consumption and perceptions of various types of bars.

Snack foods are one of the most-innovative food categories, with countless new stock-keeping units (SKUs) introduced each year. As food manufacturers face stricter controls related to the Food Safety Modernization Act (FSMA), questions loom as to whether their innovation will be diminished.

Tortillas continue to find favor from all angles, whether corn or wheat, crispy or soft, traditional or better-for-you.

Dancing Deer Baking Co. has added Crispy Cookie Bites to its line of mini desserts.

Kettle Brand’s new Avocado Oil Chips are made with 100 percent avocado oil and seasoned with infused salts.

Prison Bars says it produces its “criminally delicious” Prison Bars with fresh, natural ingredients while creating pathways for second chances.

The fast-growing segment focused on baking with marijuana has some hurdles to face, including regulatory challenges.

IBIE 2016 offers a tremendous range of opportunities for today’s bakery industry.

As bakers add gluten-free lines or develop dedicated gluten-free facilities, specialized considerations must factor into operational features.

Submissions are open for the 2016 IBIE B.E.S.T. in Baking Program, highlighting sustainability advancements in bakery ingredients, equipment, packaging and logistics, as well as small and large bakeries.