Extending our State of the Industry presentations to the snack market this month, we’re focusing on new snack products

New shapes, bold flavors and clever packaging, as well as a twist on healthy ingredients, are the air mattress keeping chips afloat this year.

Snack manufacturers are dipping into a new wave pool of offerings for consumers

It’s been a long, hard winter. We’re all anxious to enjoy warmer weather as we cruise into the victory circle of summer.

Bakery products are evolving all the time in today’s market. To win the race, they mix healthful and tasty ingredients with a scoop of distinction.

It’s been a slippery road this year. Impacted by a widespread drought, fluctuating commodity prices and a still-weak economy, bakers have been hit with some tough circumstances.

Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines.

We can’t say enough about taking the time to improve and promote food safety. You can’t decide to live on luck.

The one and only Eli’s Cheesecake, considered a Chicago food icon, could be the largest specialty cheesecake bakery in the country

One of the country’s reigning snack makers, Snak King recently acquired C.J. Vitner and now has a second production facility in Freeport, Ill., that it expanded and upgraded with new equipment and at least 80,000 sq. ft. of warehouse space.