Bakery Products

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While tradition remains strong in the mature desserts segment, portion control, gluten-free and clean label, along with new flavor-forward profiles, continue to make inroads.

While the classics are still cornerstones of the cookie category, new flavors and formulations continue to vie for more market share.

Despite the lack of appreciable growth in pizza over the past year, select segments still display glimpses of innovation—and we’re far from fully realizing pizza’s potential.

While traditional bun and roll products continue to sell well, bakeries have ?diversified product offerings to include portion-controlled and nutrition-forward ?items, with more specialty products on the horizon.

Traditional breads remain strong, but impending changes already afoot across the category will shape the next generation of products.

Consumer demand for nutritional bars continues to climb. Success for this flourishing category going forward will rely on manufacturers’ continued understanding of trends driving sales.

Miller Baking Co. has added Pretzilla Bites with Cheese and Pretzilla Whole Wheat Bites to its Pretzilla line of buns and bites.

The acquisition of The Wendy Co.’s New Bakery Co. offers East Balt Bakeries potential expansion opportunities.

In the wake of highly pathogenic avian influenza (HPAI) H5 outbreak, the bakery industry and other food product manufacturers are seeking egg replacement solutions.

Nature’s Bakery’s Gluten-Free Fig Bars are made with ancient grains using a Smart Flour blend.