Articles by Joyce Friedberg

This article examines current and emerging trends in flavors and colors snack and bakery products.

Interest in boosting protein intake and adventurous, authentic flavor drives innovation with dairy-based ingredients.

Consumers increasingly seek products with better-for-you nutritional profiles; the right ingredients can help deliver.

Innovative inclusions are geared toward delighting snack and bakery consumers while delivering BFY benefits.

The hard candy category has seen moderate growth, driven by new innovation and B4Y products.

Snack and bakery producers innovate in ways that fulfill consumers’ interest in healthy indulgence.

Cookies are a bakery treat that fit in many places—solo snacking sessions, birthdays, and special occasions, tucked into lunchboxes for school or work consumption, and more. 

Grains are a fundamental ingredient in bakery and snack food products that can provide flavor, texture, nutrition, and functional benefits. What’s more, there exists a multitude of different grains to choose from, depending upon the product needs. 

Fruits can add a pop of color, flavor, and texture to snack and bakery products, but with consumers being more mindful of health and wellness, the use of fruits has expanded beyond the traditional uses. 

Fat and oils are important functional ingredients that can also impact the nutritional profile in snack and bakery products.