As better-for-you sentiments integrate themselves into the snack and bakery landscape, manufacturers have begun to offer more downsized options that make portion control easier to grasp.

In order to get a better finger to the pulse of the pretzel market, we gathered some insight from historic Unique Pretzel Bakery, a classic Pennsylvania pretzel baker.

Snack Food & Wholesale Bakery magazine has announced that its 2015 “Bakery of the Year” award will go to "industrial artisan" baker Boulart, based in Lachine, Quebec.

Puffed and extruded snacks are shedding their junk-food image with more nutritious ingredients and no-fry processing, plus on-trend flavors, textures and shapes to add more fun.

While sales of microwave and kernel popcorn declined, ready-to-eat popcorn continues on a path of robust growth.

Snack mixes laden with nuts, fruit and other ingredients meet consumer demand for portable foods that offer convenience and nutrition.

New shapes, interesting flavors and better-for-you ingredients help make tortilla chips the second most-popular salty snack among U.S. consumers.

The pretzel segment today maintains time-honored product formats interspersed with innovative flourishes that can capture more snack dollars.

Despite flat sales, bright spots of growth in frozen appetizers and snacks help point toward the next generation of products that will breathe new life into the category.

Better-for-you ingredients and innovative flavors continue to keep potato chips at the top of consumers’ list of favorite snacks, while the classics still resonate.