In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies.

Handmade on-site by the brand's expert bakers and cakers, the menu is getting a lemon twist this season, including a new innovation: the Supreme Croissant, available in lemon and chocolate varieties. 

The brand's Tastes of Autumn Collection debuts new Pop-Up flavors and brings back its Pumpkin Spice flavor.

The two chip flavors—one new and one returning—are hitting shelves in time for the fall snacking season.

Crackers grow more sophisticated as shoppers seek nutrition and flavor in their snacks.

Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, announced the launch of Dairy by Nature, a new portfolio of custom taste solutions.

It's safe to say COVID-19 has made its mark on the food industry. People are cooking more at home than they used to.

Salty snacks like chips, popcorn, pretzels, and snack crackers have long been a staple in the home, and have become even more essential now during the coronavirus pandemic.

The Parmesan Crisps brand will debut these updates at The 2022 Winter Fancy Food Show.

The brand's fall offerings include a Pumpkin King Cream Donut, Pumpkin Danish, Maple Pecan Layer Cake, and more.

First Watch is rolling out its seasonal menu highlighting flavors of pumpkin, salted caramel, apple butter, and hot honey.

The limited-time items feature a quartet of pumpkin-flavored breakfast and sweet items.

The collection features seven curated cozy flavors as a tribute to the moods of warmth, comfort, and energy that define the autumn season.

The puffed and extruded snacks category is having a great year: all of its subcategories are up from the same time period last year, per Circana data, and consumers are returning to gatherings where snacks like Cheetos, Funyuns, and other snacks are omnipresent.

Southern Recipe Small Batch is rereleasing its Cranberry Jalapeno and Apple Cinnamon pork rind flavors for the holidays.

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

Chips made out of potatoes are a well-known household staple, especially while watching sporting events at home. The category has been shaking things up, though, with the release of new formats, flavors, and proteins.

Crackers companies are getting creative with flavors and formats, even adding cannabis to their recipes.

In SF&WB’s latest webinar, a Circana market expert dives into current and emerging trends.

The producer has introduced The Pretzel and The Sesame flavors to the low-carb line.

On its own, chocolate is a wonderful treat. Marry chocolate with the perfect flavor pairing, and the snack becomes even more memorable. Classic pairings, such as chocolate with peanut butter, raspberry or mint, are here to stay, but adventurous flavors are growing in popularity.

Marketers of beef jerky, a favorite of truckers and a staple at gas-station checkouts, want it to be a healthier snack. Makers of the spicy, salty dried treat find that consumers can accept turkey versions and are now stepping up sales with moister, tastier and fancier dried-meat products, some in flavors such as Basil Citrus and Lemon Garlic.

MET-Rx announced the expansion of its popular BIG 100 product line with the introduction of granola bars and two new flavors.

The plant-based bars feature 14 g of protein each and are made with organic ingredients.

Kellanova has rereleased a slew of seasonal products for autumn and Halloween.

Experts note that not only do classic flavors like vanilla, chocolate and strawberry resonate with consumers, but also remain the tried-and-true go-to for beverage-makers.

Classic flavors of chocolate, vanilla and strawberry allow beverage-makers to appeal to consumer nostalgia.

As beverage-makers look to align taste profiles with the growing demands on health-and-wellness products, suppliers are crafting solutions that support those goals.

Jones Soda, Seattle, released a limited-edition series of sodas designed to capture the Halloween spirit. 

Optimum Nutrition (ON), part of Glanbia Performance Nutrition, introduced four new, limited-edition flavors across the brand’s Gold Standard 100% Whey and AMIN.O. ENERGY product lines.

GoodPop, the better-for-you frozen treat brand, is taking its mission to clean up classic treats to a new category with the launch of its first beverage, Mini Cans. Mini Cans are a sustainable choice with plastic-free, BPA-free and recyclable packaging, it says.

Waterloo Sparkling Water, Austin, Texas, announced three new flavors with the launch of its All Day Rosé, Pi-Ño Colada and Mojito Mocktail Sparkling Waters. 

Jacey Jetton, a prominent Texas State Representative, seized the moment to acknowledge the profound cultural significance of K-Food Supporters and K-Food Nation.

Grant and support from the Canadian Food Innovation Network and the Canadian Technology Accelerator program propel the commercial development of yeast expected to greatly reduce off-flavors found in plant-based proteins.

Chef Oumar Diuof's Senegalese upbringing gets a South American twist in the dishes at his popular restaurant.

Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating Amawele’s Cuisine in San Francisco. The name of their restaurant came easy—it simply means “The Twins” in Zulu.   Amawele’s Cuisine serves what Wendy and Pam consider to be … Continue reading Amawele’s Cuisine Brings South African Flavors to San Francisco →

Maybe it's the spirits of past prostitutes or the guardianship of saintly nuns, but walking into 315 Cuisine in Coeur d'Alene feels, well, different…

African cuisine has always been well represented in the United States, particularly in dishes characterized as “Southern” in origin, like gumbo or hoppin’ john. But even before chef Serigne Mbaye’s New Orleans eatery Dakar NOLA was named (https://www.eater.com/24175309/james-beard-awards-2024-winners-restaurant-and-chef-awards) the Best New Restaurant of 2024 at the James Beard Awards this week, the contributions of the African diaspora to the American diet had at last begun to enjoy a long-overdue reappraisal via reality television, Netflix docuseries and, most important, a number of widely praised dining establishments: If you want to book a table at Tatiana (https://www.tatiananyc.com/story/) in Manhattan, Dept of Culture (https://www.deptofculturebk.com/) in Brooklyn or Kann (https://kannrestaurant.com/) in Portland, you’d better plan ahead, because their tables are often booked up well in advance. In this episode, Smithsonian contributor Rosalind Cummings-Yeates explains how the ascendancy of pan-African cuisine from “auntie” restaurants into the rarefied fine dining sphere is part of a larger and more meaningful campaign of cultural reclamation. And Mbaye tells us why it was so important to him to make Dakar NOLA (https://www.dakarnola.com/) a showcase of the distinctive flavors of Senegal, where he spent his formative years. Read Rosalind's Smithsonian story about the rise of West African fine dining in the U.S. here (https://www.smithsonianmag.com/arts-culture/these-chefs-are-elevating-african-and-caribbean-cuisines-from-carryouts-to-fine-dining-180984466/) . See the full list of 2024's James Beard Award winners here (https://www.jamesbeard.org/blog/the-2024-james-beard-award-winners) . Find prior episodes of our show here (https://www.smithsonianmag.com/podcast/) . There’s More to That is a production of Smithsonian magazine and PRX Productions. From the magazine, our team is Chris Klimek, Debra Rosenberg and Brian Wolly. From PRX, our team is Jessica Miller, Adriana Rosas Rivera, Genevieve Sponsler, Rye Dorsey, and Edwin Ochoa. The Executive Producer of PRX Productions is Jocelyn Gonzales. Fact-checking by Stephanie Abramson. Episode artwork by Emily Lankiewicz / photography by Katherine Kimball, Joshua Brasted, and Jeremy Tauriac Music by APM Music.

Candy maker Greg Cohen and the staff from Lofty Pursuits show the process of concocting new candy flavors by making a full meal out of round hardy candy. Using century’s old techniques, watch and see how Greg and the staff make a candy feast, including blueberry pie, apple cider, sweet corn and...vegan ham!Try Lofty Pursuits candy for yourself at PD.netHand made hard candy in Tallahassee, Florida.Check out Lofty Pursuits YouTube channel here: https://www.youtube.com/user/loftypursuitsDirector: Katherine WzorekDirector of Photography: Charles ""C.B"" LorchEditor: Jeremy Ray SmolikTalent: Greg CohenLine Producer: Joseph BuscemiAssociate Producer: Brandon WhiteProduction Manager: D. Eric MartinezProduction Coordinator: Fernando DavilaAssistant Camera: Lee BergerSound Mixer: Adrien MarinerProduction Assistant: Cris CollinsPost Production Supervisor: Alexa DeutschPost Production Coordinator: Ian BryantSupervising Editor: Doug LarsenAdditional Editor: Jason MaliziaAssistant Editor: Billy Ward

Are natural flavors better and safer than artificial flavors? The answer may surprise you. Here's everything you need to know about flavor engineering.

Made with almond milk, these new ice cream flavors from Ben & Jerry's pack some surprises.

From foie gras to beer and bar nuts, this odd assortment of extreme ice creams would leave even Willy Wonka scratching his head.

Biggie's mother, Voletta Wallace, supports the partnership.

This is candy in its purest form -- certified organic ingredients, zero artificial colors and flavors, no preservatives or GMOs.

This woman-owned business is making some of the best chocolates on the planet, using Rainforest Alliance certified cocoa to craft a line of luxurious truffles and bars.

My recent trip to the hospital led me to become convinced that reversing the five stages of death has magically beneficial properties.