A handful of prevailing trends are at work across today’s snack and baking industry to help drive sales forward for foodservice operators, ranging from grain and flavor diversity to an increased focus on health and wellness.

Dunkin’ Donuts is doubling down on fall flavors, announcing that the brand’s classic pumpkin baked goods will be back before the end of August, along with a new maple-flavored menu as a sweet addition to its autumn array.

Krispy Kreme recently introduced its Reese’s Peanut Butter Doughnut, available for a limited time only at participating shops in the U.S.

In addition to Otis Spunkmeyer celebrating its 40th anniversary, the brand has also released a brand new line of “Grab-N-Go” foods, sold exclusively at convenience stores across the country and made with “No Funky Stuff” – aka no artificial flavors, colors, partially hydrogenated oils or high fructose corn syrup.

Silverland Bakery has introduced a new vegan brownie.

Tyson Food Service recently released its Bistro Collection Bailey's Dark Chocolate Swirl Brownie Bars.

Dunkin' Donuts has released two summer doughnut flavors, the S'mores Donut and the Chocolate Drizzled Strawberry Croissant Donut.

The Scone Shop’s frozen, ready-to-bake scones are gaining more Southern exposure and can now be found in the freezer section at eight new locations in the Southeast including Atlanta, Ga., Wilmington, N.C., Charleston, S.C. and Hilton Head, S.C.

Ann Arbor's Zingerman's Bakehouse, under the iconic Zingerman's brand, celebrates 25 years of business this fall.

They’re wedding cake stand-ins, they’re topped with everything from sweet breakfast cereal to bacon, and they’re popping right off the breakfast plate and onto restaurant menus nationwide. It’s safe to say designer doughnuts are having a moment.