The Snack & Bakery Scene

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A strong majority of the snack producers and bakers I meet with have some level of business interest in private label—and for good reason.

Good ideas often just need a few highly visible pushes to make it into the mainstream, and alfajores now have sufficient momentum to potentially roll into a cookie aisle near you sooner rather than later.

An undeniably emerging macrotrend today is better-for-you snacking. And snack producers take various routes to this nutritionally improved territory. 

A piece in yesterday’s local paper reminded me of how much I adore the savory side of pastry, and the promise it could hold for various aspects of bakery.

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.

If you aren’t paying attention to the emerging local grain milling and supply trend, you should be.

The O Organics store brand, which continues to expand its offerings, including multiple snacks, has found its way back to Chicago.

We celebrate National Doughnut Day on the first Friday of June each year, to honor the service of women from the Salvation Army who served doughnuts to the troops back in World War I.

By now, most of us have grown quite familiar with the “toast” trend.

When Mondelez (then Kraft Foods) brought its successful belVita products to the U.S. market back in 2012, I was an early supporter of the concept.