Snack Food & Wholesale Bakery eMagazine

Serendipity is a wonderful phenomenon. Flash back to 2004. The gluten-free diet trend was just hitting the U.S. market with sudden force. Over the next several years, gluten-free would grow at an annual rate approaching 30 percent, forever leaving its imprint on the food industry.

Several aspects of snack and bakery production facilities require regular maintenance in order to preserve the safety of works, and the final product.

By all accounts, the private label sectors of the snack and bakery markets are doing quite well. Overall, across all food and beverage categories, store brands accounted for about half of all sales growth recorded in major U.S. retail channels

When it comes to equipment like ovens and proofers, internet connectivity, wider and larger machines, artisanal production methods, shorter bake times, reversible belts, energy efficiency and improved cleaning and sanitation are all top considerations in today’s market.

Sustainability has become a major driver in the development and application of new packaging materials used in the bakery and snack market along with advances that extend shelf life.

As noted in our June 2019 SF&WB "State of the Industry: Bakery" coverage, desserts categories at retail are seeing mixed results. One bright spot was refrigerated cheesecakes, a category that grew by 4.5 percent in dollar sales to $320.5 million for the 52 weeks ending March 24, 2019, per IRI, Chicago.

New routing and scheduling software integrated with telematics systems provides fleet managers with the tools they need to improve the delivery process.

Grains are a fundamental ingredient for snack and bakery products. With consumers seeking better-for-you snacking options, grains, which fit squarely into plant-based trends, provide a great combination of flavor, texture and nutrition.

PLMA's 2019 Private Label Trade Show, produced by the Private Label Manufacturers Association (PLMA), will be held from November 17 to 19 at the Donald E. Stephens Convention Center in Rosemont, IL, located minutes away from Chicago's O'Hare International Airport.

As reported by Snack Food & Wholesale Bakery in its State of the Industry coverage, the U.S. bakery industry is valued at $51.6 billion in annual sales, and the U.S. snack industry sees sales of over $41.6 billion—and growing every year.

As we begin to look toward 2020, we find Americans are becoming increasingly concerned about their own impact on planet earth.

It's that time of year again. Summer's almost over, the nights are cooling off and the leaves have already begun to turn. Back to school.

When the gluten-free craze hit in 2004, I was already several years into my career as a food industry writer, with stints under my belt covering agriculture, food ingredient R&D, and restaurant menu development