When it comes to food trends, consumer interest in better-for-you products continues to grow. The desire to improve their overall health and well-being is prompting many Americans to be more selective when it comes to the foods they buy and eat, including baked goods and snacks. Instead of automatically placing a familiar product into their shopping cart, consumers are now scrutinizing its label for unpronounceable ingredients, artificial flavors and colors, GMOs and high levels of sweeteners and sodium.

In the world of snacks today, good ideas are sprouting up all over. Snacking is the new normal, and in order to remain competitive and relevant in a culture that increasingly leans toward better-for-you options, manufacturers are exploring formulation tactics that build more positive nutritional messaging into their products. Clean label is also top-of-mind, and if a snack can swing a gluten-free claim, its appeal instantly broadens.

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.

Though niche customization represents the new frontier for bar manufacturers, select ingredients still appeal to a wide segment of bar-buying consumers.

Consumers are more aware and demanding than ever when it comes to food choices and the environment, from ingredients to packaging.

People want their breakfast speedy, mess-free and easily transported, and they also want to feel good about what they’re eating.

Hazelnuts bring a dual level of flavor and crunch to these Chocolate Meringue Hazelnut Cookies through use of both a chocolate-hazelnut spread and finely chopped hazelnuts applied to the exterior.

The sentences handed down in September to two Georgia peanut butter manufacturers for distributing Salmonella-tainted peanut products should be a profound lesson for not just the food industry, but for the industry in general.

Home chefs can submit their original recipe using Fisher nuts through Oct. 20.

Increasing protein content in products may seem like a simple concept, but for many snack manufacturers and bakers, implementation can be complicated.