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Kellogg launches new cereal featuring ancient grains

12.26.2018

Special K Protein Honey Almond Ancient Grains includes sorghum and black rice.

Mixing and matching snacks and baked foods

12.25.2018

Bakers might want to steal a page from savvy snack manufacturers who position their products as components of a broader meal solution.

Consumers bypass the cafe for caffeinated bars

12.20.2018

By Karlee Renkoski

Innovations in the caffeinated snack category had a 50% annual growth between 2014 and 2018.

Interest in sandwich bread gains momentum

12.19.2018

By John Unrein

Whole grain and sourdough bread varieties are on the rise.

Tracking the protein push

12.18.2018

By Nico Roesler

Bakers and snack makers are finding fresh ways to incorporate the nutrient.

Kellogg to introduce Honey Nut Frosted Flakes

12.17.2018

By Eric Schroeder

New cereal features a blend of toasted corn flakes, honey and brown butter.

New Orleans baker debuts online retail store

12.11.2018

By Eric Schroeder

Will feature a variety of stone-milled flours.

The salty conundrum facing bakeries

12.11.2018

By Charlotte Atchley

F.D.A. touts the less sodium the better, but consumers will only accept that to a certain degree. Bakers must traverse a narrow way.

Establishing probiotic claims for bakery products

12.11.2018

By Donna Berry

Regulatory guidance on marketing probiotics in foods is minimal.

Tram Bar expanding with new energy bar plant

12.11.2018

By Eric Schroeder

Pennsylvania plant will make energy bars for Kate’s Real Food.

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Product Development
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Kellogg launches new cereal featuring ancient grains

Mixing and matching snacks and baked foods

Consumers bypass the cafe for caffeinated bars

Interest in sandwich bread gains momentum

Tracking the protein push

Kellogg to introduce Honey Nut Frosted Flakes

New Orleans baker debuts online retail store

The salty conundrum facing bakeries

Establishing probiotic claims for bakery products

Tram Bar expanding with new energy bar plant

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