Bread producers winning with premium flavors 08.09.2023 By Lucas Cuni-Mertz Elevated offerings like brioche, pretzel, Hawaiian and sourdough are performing particularly well, according to Circana. Read More
Private label, promoting new eating occasions drive growth in bread category 08.03.2023 By Lucas Cuni-Mertz Private label sandwich bread sales have increased, a reversal of the past several years.Read More
Better-for-you breads deliver growth to category 07.26.2023 By Lucas Cuni-Mertz Claims like low-carb, high protein and non-GMO are driving unit and dollar sales growth.Read More
Artisan bread can be a gateway to carbs 07.19.2023 By Charlotte Atchley The category’s natural fermentation and simple ingredient list elevates it above conventional pan bread in the minds of consumers. Read More
Otis Spunkmeyer expands single-serve options 07.04.2023 By Gloria Cowdin Adds individually wrapped brownie and cookies to portfolio.Read More
Par-baked breads are on the rise 06.16.2023 By Allison Gibeson Par-baked products meet this desire as they are simple to make, last longer and give the feeling of homemade bread.Read More
Premium buns and rolls on the rise as consumers seek new trends 06.07.2023 By Allison Gibeson Brioche, everything seasoning, pretzel buns and potato buns are top ingredients in product innovation.Read More
Clean label remains formulating priority for buns and rolls 06.01.2023 By Allison Gibeson Premium buns and rolls provide opportunities for customization and new dining experiences.Read More
Artisan bakers explore new formats from babka to bagels 05.02.2023 By Michelle Smith Some are creating a café environment as they develop sturdy breads and tailoring breads to specific cuisines.Read More
Bakers branch out into sourdough bagels and enriched breads 04.27.2023 By Michelle Smith New products help bakers make the most of their facilities while offering variety for customers.Read More