Muffins

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When it comes to sweet goods like doughnuts, Danishes, sweet rolls, muffins and coffee cake, the market is in a state of flux. As Walter Postelwait, president of Pak Group LLC/Bellarise Baking Ingredients, Pasadena, CA, puts it: “The total segment appears to be growing slowly, but has hot pockets of activity.”

The frozen breakfast category, anchored by waffles, pancakes and French toast, has produced its share of picks and pans over the past year, largely dominated by a handful of big-dollar items with little variation in sales.

Tradition is the foundation that grounds much of the bakery industry’s continued success. We see this immutable fact across nearly every category, with leading companies selling billions of dollars of traditional baked goods that have long stood the test of time. These are core products beloved by millions of shoppers.

The well-known sweets brand has launched 20 prepackaged sweet treats that consumers can purchase at retailers nationwide and online.

Otis Spunkmeyer is in the process of launching a new range of clean-label muffins, cookies and snack cakes.

San Antonio-based Sterling Foods, a special bakery products manufacturer, has been purchased by Cotton Creek Capital.

Garden Lites Blueberry Oat Muffins from Garden Lites are filling treats made with fresh zucchini and carrots.

While all of the content that we put forth generates interest, the most-read articles from 2015 point to top industry interests and trends.

Pulses, including lentils, chickpeas, peas and beans, are surprising, yet simple, ingredients that can bulk up the protein of baked goods and snacks.

The avian influenza outbreak decimated the egg industry from December 2014 through June 2015. And it might soon reappear.