While changes related to flavor, format, ingredients and convenience step front-and-center in new product releases, much of the snack industry continues to thrive on tried-and-true classics.
Snack manufacturers are giving the humble cracker a makeover - launching new flavors, formats, textures and functionality—as consumers demand more from these snack staples.
As part of our June “State of the Industry: Bakery,” Mintel provided a hand-picked selection of bakery products that fit within several prevailing trends.
Early Fourth of July celebrations were spirited events, drinking toasts to the colonies, parades, fireworks and feasting, always with two key components: the roasting of mass quantities of poultry and meat, and a grand collection of desserts.
Reformulation of foods containing partially hydrogenated oils (PHOs) will require a fresh look at how to best replace the flavor and functionality that trans fats have historically brought to foods.
FDA’s removal of GRAS status for artificial trans fats like partially hydrogenated oils (PHOs) will catalyze significant R&D efforts to replace the fats in snack products and baked goods.
How gluten-free baked goods are merchandised, whether ambient or in the freezer case, can impact sales and minimize feelings of alienation in customers.
Keeping your plant safe and contaminants out of your products requires knowing when and how to clean your food-processing facility’s ovens, tanks, silos and other major components.
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