Americans continue to crave Mexican food—so much so that they spend billions of dollars annually at quick-service restaurants like Taco Bell and Chipotle Mexican Grill and on Mexican foods at their local grocery store.

American takeout standbys like pizza and Chinese food should watch their backs, because Mexican cuisine is close behind, says the “Global Palates 2015” report from the National Restaurant Association.

As much as the tortilla category stays the same, it also has been striving to include more clean-label, non-GMO, and organic options. The standard white flour or corn tortilla that you see on grocery shelves will continue to persist, but consumers may see vegetable options like sweet potato tortillas alongside them, too.

Multi-Conveyor recently built a cost-effective, compact dual lane 90° case turner to rotate and align single lane filled cases that quickly transfer onto an existing case sealer.

Multi-Conveyor recently built a system that transports bagged food products through from one to two lanes of travel.

The upcycled tortilla chips reportedly save 20 gallons of water per bag.

Zack's Mighty—the first-ever tortilla chips made with Certified Regenerative corn that don't break in dips––is now available in Costco stores in the Southwest.

While fresh bread is the largest category in the bakery industry, it has remained relatively flat for the past several years. But several emerging trends have fostered growth, pointing the way toward future potential for the category.

Snack cakes have always been popular, partially due to the fact that they're so portable - pop one in your purse or in the car, and you've got an "on-the-go" snack. The category continues to grow, with different flavors and trends emerging each year.

No longer relegated to taco night, tortillas are playing a major role in Americans' meal plans, both at home and when dining out.

State of the Industry analysis of the buns and rolls category, including hamburger buns, hot dog buns, dinner rolls, and more.

The newest addition to the snack nut line combines a touch of heat and tangy citrus flavor.

Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.

Several factors are prompting the company to reduce its sales and earnings expectations for the fiscal year ending in May 2015.

The appetizer now turned pizza gives guests sweet heat with a drizzle of Mike's Hot Honey, just in time for football season.

Introducing a line of high-protein meals with essential nutrients, Vital Pursuit lands at national retailers to provide dietary support for GLP-1 users and consumers focused on weight management.

Read about the latest ingredients for the baking industry.

Ingredient briefs from different suppliers. Check it out!

Growing demand for specialty ingredients is driving expansion of the ingredient-solutions provider’s manufacturing capacity.

Read about the latest ingredients for the baking industry.

Nu-Tek Food Science’s Salt for Life Sea Salt Blend earns a 2013 Food & Beverage Innovations Award.

The show will again offer the industry’s largest collection of food ingredients, equipment, packaging and service, with more than 1,000 exhibitors gathered under one roof.

Ingredient briefs from various suppliers. Check it out!

The retailer’s new line includes snacks, desserts, beverages, and other items.

Givaudan has published initial insights and the first commercial innovation inspired by the fifth savory edition of its global Chef’s Council event – The Protein Challenge.

Parabel USA Inc, producer of plant protein ingredients, has announced the discovery of a natural plant-based source of Vitamin B12 in its water lentil crop.

Lenny & Larry's, is proud to announce the introduction of their newest, 18G—as in 18 grams of protein—cookie: Lenny & Larry's The Boss! Cookie

Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.

This past year was unlike any other throughout our history as a nation, and the snack and bakery industry saw significant impact.

In the midst of the COVID-19 pandemic, snack and bakery companies increase and adjust sanitation procedures for their facilities.

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.

As a Preferred Salty Snack of the Kentucky Derby, the popped, never fried snack offers at-home Derby viewers the chance to win $20,000 plus a Derby-style garland of PopCorners.

Schwan’s Consumer Brands, Inc.—a subsidiary of Schwan’s Company that offers trusted retail brands throughout the frozen-food category—has pushed forward in its innovation efforts and will launch new products under the Edwards brand.

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.

Consumers can experience Artisan French Dinner Rolls and Baguette & Sandwich Rolls fresh in their own kitchen in minutes.

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.

Every year, as students of all ages head back to school, parents inevitably find themselves searching anew for the latest, better-for-you, healthy school snacks that their kids can pack into their lunchboxes and backpacks—snacks that feed their mind, as well as their belly.

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.

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.

Toffee Cake is Crumbl’s newest dessert offering: a chocolate cake soaked in melty caramel sauce and crowned with fluffy whipped cream and chopped toffee pieces.

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.”

After a seven-year hiatus, the Lay’s Do Us A Flavor contest is making its return.

Unique Pretzel Bakery astutely combines equal measures of Pennsylvania Dutch tradition and modern-day innovation to catalyze its success.

Snack Food & Wholesale Bakery has named industry game-changer Quinn Snacks its 2017 Snack Producer of the Year. 

Even in our crowded and highly competitive snack and bakery industry, when excellence emerges, people take notice. Such has been the case for Quinn Snacks and its co-founder and CEO, Kristy Lewis, which have racked up an impressive list of accolades over the past few years

Over the past 15 years, Late July Snacks, the 2018 Snack Food & Wholesale Bakery "Snack Producer of the Year", has steadily grown its business to its position today as a leader in organic, non-GMO snacks, most notably its strong level of innovation in the tortilla chip category.

Over the past century, John B. Sanfilippo & Son, the 2019 'Snack Producer of the Year,' has grown into one of the world's top nut companies, and a strong culture of growth and innovation continues today.