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.

We’re in the midst of the Digital Age. With the onset of the Digital Revolution in the 1970s and continuing today, we’ve become significantly reliant upon computerized information. It’s the infrastructure of our high-tech global economy, and astute interpretation of this endless stream of data often makes or breaks businesses.

La Brea Bakery has announced its new La Brea Bakery Reserve, a line of artisan breads made from single-origin heirloom grains and the first nationally available farm-to-table artisan bread.

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.

Tortillas continue to find favor from all angles, whether corn or wheat, crispy or soft, traditional or better-for-you.

Talerico-Martin Bakery serves the Chicagoland market with a wide range of wholesale baked goods, but also operates a retail bakery storefront.