Traceability takes a top spot in modern food industry food safety strategies, following every aspect of the supply chain through manufacturing and to the point of consumer purchase.

Over the past few months, after nearly two years of disruption, I've been getting back into the saddle, visiting with the industry across the many pathways I carve through the course of my work.

From cloud computing to the Internet of Things (IoT), Industry 4.0 is essential for modern-day snack and bakery companies, especially during the COVID-19 pandemic.

Snack food and wholesale bakery companies in the market for machines that help prepare, store, transport, and otherwise handle ingredients are most focused on qualities like automation, ease of maintenance, and the ability to deliver higher performance in throughput and accuracy.

State of the Industry Overview for bakery, including a look at baking industry challenges like the supply chain, workforce development, impact from the war in Europe, and the pandemic.

For the past several years, the baking industry has faced a long list of serious, ongoing challenges.

Made with Cinnamon Toast Crunch cereal’s Cinnadust mix, the sweet bites are available for a limited time only, starting April 1 through June 30.

United Supermarkets has acquired the rights to the name and recipes of August’s Pies, an iconic West Texas brand.

Diamond of California, the century-old producer of “Made for Homemade” specialty nuts, has announced the launch of a new chocolate flavor, of their ready-to-use Nut Pie Crusts, available now on both store shelves nationwide, and online with Amazon. 

The ongoing pandemic has certainly shifted consumer attitudes and behaviors when it come to foods and the foods they choose. Consumers are looking to connect with food and are gravitating to more familiar comfort foods and indulgent items.

Just in time for fall, Diamond of California has launched its Pumpkin Pie Spice Nut Pie Crust, a seasonal Walmart exclusive flavor of their beloved Ready-to-Use Nut Pie Crust.

Ernie and the Elves are bringing magic to holiday traditions with the launch of Elf Limited-Edition Keebler Gingerbread Fudge Stripes and new Keebler Pretzel Pie Crusts.

All of Magnolia Bakery's holiday products below are available to ship nationwide right to consumers' doors.

The bite-sized snacks are filled with hemp hearts, pumpkin seeds, sunflower seeds, chai, flax, and quinoa, and are Manitoba’s debut into the snacking category.

As family and friends more frequently gather in person for parties, dinners, and other social settings, it follows that sales of buns and rolls might increase, because such baked items often are invited to the table. 

Tradition is the foundation that grounds much of the bakery industry’s continued success. We see this immutable fact across nearly every category, with leading companies selling billions of dollars of traditional baked goods that have long stood the test of time. These are core products beloved by millions of shoppers.

The bars category continues show good to strong levels of growth, with sufficiently diversified product offerings to appeal to nearly every type of shopper. Few product categories so seamlessly fit into today’s on-the-go lifestyle suited to on-demand snacking.

Despite Americans’ growing interest in healthier diets and better-for-you foods made with real ingredients, people still enjoy treating themselves to dessert, be it a piece of frosted layer cake, a slice of silky crème pie or a sliver of decadent cheesecake.

Snack mix and nut products have extended their reach over the past year as consumers continue to seek varieties that are full of flavor innovation and adventure. “On-the-go” snack packs also appeal to consumers, and some have bold, new flavors that will make them stand out on the grocery store shelves.

Once a simple snack aisle staple, the humble pretzel is experiencing a resurgence, as restaurant menus tap into the classic flavors of this ubiquitous snack. According to Mintel, Chicago, there has been significant growth in the number of pretzel buns on menus recently, to the tune of 97 percent more items on menus than in previous years.

Today's snack and bakery consumers want food products in packaging that offers convenience, reliable functionality and sustained freshness. They're looking for better-for-you snacks in single-serve portions and resealability.

Advances in packaging materials continue to extend shelf life, while adding convenience and freshness to bakery and snack goods. Innovations in modified-atmosphere packaging (MAP), microbial-inhibiting film, and the use of cellulose nanocrystals are helping to push the envelope.

Since the beginning of 2020, when the COVID-19 pandemic began its destructive spread across the earth, the baking industry has seen highs and lows unlike any other time in history. This unprecedented challenge has reshaped our world, and much of the industry is emerging stronger than ever.

A leader from the bakery chain talks growth, innovation, and maintaining quality standards.

Some candies don’t fit neatly into one column or another. That’s okay; the “other” candies like marshmallows, spreads, interactive novelty items, and such seem to be fitting into consumers’ candy budgets just fine. 

It makes sense that mint sales are up (though modestly, when looking at units sold) as recovery from the effects of the pandemic marches on. 

Chocolate is a treat that will never go out of style—whether it’s a consumer purchasing it for their own consumption, or perhaps as a gift for friends or family, it is a well-loved dessert. 

Bars remain big business—the portability, flavor variety, better-for-you options, and other attributes of the bakery category appeals to hungry commuters, on-the-go moms and their offspring, health-conscious snackers, and other consumer segments.

Consumers have been looking to eat healthier, and producers are responding, offering multigrain, keto, and other options for loaf bread.

Buns and rolls will never not be valued in the U.S.—whether you’re a carnivore, flexitarian, or vegetarian, you’re inevitably going to be eating a hamburger or perhaps veggie burger this summer. 

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. 

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. 

This month’s eMagazine explores the field’s current health and future success.

Hungry consumers continue to start their day with flavorful, convenient breakfast goods.

With more consumers attending gatherings, the dessert category is having a renaissance. 

Consumers are choosing frozen over delivery demand quality and variety in their pizzas.

As is the case with many bakery products, better-for-you is a leading subcategory.

Producers face ongoing pressures, but they keep demonstrating their strength.

Snacking is a constant, with BFY and other trends mixing things up.

After offering creative flavors and ingredients, tortilla chip producers are drawing double-digit growth.

Consumers keep eyeballing snacks in the freezer case while keeping an eye on their budgets.

Manufacturers are poised to tackle the various challenges of the chips category.

To overcome industry obstacles and entice consumers, producers are getting creative.

Challenges persist, but producers express optimism about the category’s future.

The pretzel category rose 6.4% in sales over the past year.

Category producers entice consumers with adventurous flavors and BFY benefits.

Snacking is a constant, with BFY and other trends mixing things up.

Consumers crave budget-friendly treats.

The desire for distinctive offerings drives consumer choices in candy and confectionery.

The cracker market, like many other snack segments, is in an evolutionary state. If you ask Craig Lieberman, president and founder of Denver-based 34 Degrees, changes in the category span “from the types and styles of crackers to the location and placement of crackers in the store.”