Snack Food & Wholesale Bakery was recently able to chat with Santiago Stacey, co-founder, LiveKuna, about the company's journey to bring chia into the mainstream.
Snack Food & Wholesale Bakery was recently able to talk to Adam Kobren, BobbySue’s Nuts, about its Branded Program, as well as why packaging design matters.
Even though we are now nearing the end of the COVID-19 pandemic, consumers have become comfortable with snacking more at home, including snacking on tortilla chips. This trend will continue through 2021, but consumers are also searching for better-for-you and plant-based tortilla chip options.
Puffed and extruded snacks have been a staple in pantries for many years. Recently, however, manufacturers have been upping their game, using clean-label ingredients and a variety of different flavors to attract new consumers to the category.
As Americans stayed home for another year during the COVID-19 pandemic, popcorn sales steadily rose, especially in the ready-to-eat popcorn/caramel corn category.
Snack Food & Wholesale Bakery was recently able to talk to Robert Scalia, CEO, Flagstone Foods, about the company's sustainability mission and the marketing of sustainable products.
Snack Food & Wholesale Bakery was recently able to talk to Sarah Jones, founder of Miss Jones Baking Co., about Miss Jones' new 50 percent less sugar baking mixes and proprietary SmartSugar blend.
Snack Food & Wholesale Bakery was recently able to connect with Jonathan Finch, senior director of client services, Daymon, to talk about inflation, especially in grocery stores and on restaurant menus.
Tortillas, always one of the most versatile breads, had extra mileage to accomplish this past year: consumers wanted better-for-you options for their tacos, flautas, and fajitas. They also wanted these to be easily accessible at their local grocery stores so that they could cook at home during the pandemic.