Snack Products - Articles - Page 168 | Snack Food & Wholesale Bakery

Lorissa’s Kitchen introduces Whole-Made Medley Bars

October 2, 2019

The mom-founded company combines wholesome ingredients including finely chopped jerky to create a first-of-its kind bar.

Jack Link’s Protein Snacks launches 2020 Innovation

October 2, 2019

The protein snacking company and #1 growth driver in the meat snack category continues to drive category growth through innovation and new flavors.

Angelic Bakehouse 7 Sprouted Whole Grains Crisps

September 27, 2019

Angelic Bakehouse, innovator of sprouted whole grain baked goods, has unleashed upon your taste buds a line of sweet and savory 7 Sprouted Whole Grains Crisps.

REAL FOOD FROM THE GROUND UP Butternut Squash Crackers

September 27, 2019

The plant-powered snack revolution continues at REAL FOOD FROM THE GROUND UP with the expansion of its butternut squash-based line of snacks.

National Honey Board Queens Choice Award winners

National Honey Board announces Queen's Choice Awards winners

September 26, 2019

From the all-natural flavor and sweetness of a Toasted Honey Nut Vanilla cold brew to the honey drizzle and honeycomb imagery on Organic RealBar’s packaging, this year’s Queen’s Choice Award winners showcase the versatility of honey in the baking, snack and beverage industries.

Taco Bell Reaper Ranch Tortilla Chips

After a successful launch of Reaper Ranch Fries in restaurants, Taco Bell packages the flavor in chip form

September 26, 2019

The Reaper Ranch Tortilla Chips may look like traditional chips but, be warned, they are packed with more heat than meets the eye.

Sun-Maid revamps Yogurt Covered Raisins to better appeal to millennials

Raisins are now non-GMO

September 25, 2019

Sun-Maid continues to make bold moves with its healthy fruit snacks that align with the shifting eating preferences of millennials.

TH Foods brings creative snacking options to specialized diets - and mainstream Americans

Douglas J. Peckenpaugh

September 25, 2019

Serendipity is a wonderful phenomenon. Flash back to 2004. The gluten-free diet trend was just hitting the U.S. market with sudden force. Over the next several years, gluten-free would grow at an annual rate approaching 30 percent, forever leaving its imprint on the food industry.