A new study provides insight into how people prefer to snack throughout the course of their day pointing to multiple opportunities.

My adoration of the venerable doughnut is such that it almost inspires me to cast sonnets in its name.

Grain diversity has grown into a topic of great interest in the wake of significant gluten-free and other snack and baked goods innovation of late.

Quinn Snacks has made some bold moves in the popcorn category, including clean-label microwave popcorn and ‘farm-to-bag’ products.

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

New Jersey is home to a fantastic array of sandwich diversity. The state’s definitive ham sandwich, the pork roll, dates back to the 1850s (make it with an egg and a slice of American cheese and it’s known as “Jersey breakfast”). Its sloppy Joe, originating in the 1930s and named after a bar in Cuba, is more of a Dagwood-Cuban hybrid than what folks outside of Jersey would typically expect. Rippers star deep-fried hot dogs that get their name from the split typically formed from the frying process.

Efficient cold-chain management is vital to bakers and snack producers, as consumers demand products that are fresh and government regulations require food producers to ensure food safety. Product traceability is another factor impacting this area.

When it comes to baked goods and snacks, consumers increasingly look for products in resealable, standup pouches and flexible packaging. It boosts ease-of-use for consumers, and helps improve the ability to keep foods fresh. As a result, bakers and snack producers are helping retailers meet this demand by investing in equipment capable of making packaging with popular closures, such as press-to-close zippers and sliders.

Consumer demand for baked goods and snacks that are better-for-you, clean-label, gluten-free or in line with other food trends are prompting many bakers and snack manufacturers to re-examine existing products and develop new ones. Depending on the ingredients they add to or remove from formulations to achieve the results they desire, manufacturers can find themselves dealing with dough that’s thicker, stickier or otherwise different from the original recipe—and wondering whether their processing equipment will be able to handle it.

Snack mixes today show much promise for widespread appeal. “There is opportunity for growth in the snack mixes industry, as we are beginning to see consumers snack almost as much as they eat full meals,” says Trip Kadey, director of culinary, The French’s Food Co. LLC, Chester, NJ.