Latest Articles

Nutrition Bars Category Not Running Out of Novelty

Sales of nutrition, energy and other snack bars in the U.S. reached approximately $7 billion in 2018, which represents 17% growth since 2013, according to the February Mintel Group...  more »

Slideshow: Spreads Innovation Accelerating

The Belgians take responsibility for cookie butter, a food paste made from speculoos cookie crumbs, fat, flour and sugar, while hazelnut chocolate spread started in Italy. Peanut...  more »

Product Roundup: The Booming Business of Repurposed Bakery and Snack Goods

 A raft of bakery and snack producers have figured out how to make new products from ingredients that used to end up in the trash, from nourishing flour made from the byproducts of...  more »

Symrise Global Study Reveals Consumer Demand for Natural Flavours and Ingredients

Global ingredients and flavourings group Symrise has completed a two-year study on the perception of naturalness covering Asia Pacific, North America, Europe, Africa and Middle...  more »

The future of snacking: Flavorful, functional and full of opportunity

Future snack trends may include lab-grown beef jerky, functional nighttime snacks and cannabis. Another possibility is conversational commerce, said Sally Lyons Wyatt, executive...  more »

Soup-To-Nuts Podcast: Symrise Shares 4 Ways That Plant Based Eating is Becoming more Sophisticated

While the rapid growth of the plant-based market in the US initially may have been fueled by demand for alternatives to animal-protein and -dairy, the trend is quickly evolving as...  more »

New Product Trends: Nut Butters Go Beyond the Jar

Nut butters, even less-popular varieties like almond and cashew, now reach a mass audience. Consumers spread them on toast, eat a spoonful right from the jar or snack on the...  more »

Slideshow: Innovation Redefining the Frozen Pizza Category

With total sales of $56.7 billion, frozen food is a significant department, said Anne-Marie Roerink, president, 210 Analytics, L.L.C., San Antonio, and author of The Power of...  more »

We Asked 8 Chefs to Turn Iconic Cocktails Into Burgers. It Worked.

You never know when a Eureka! moment will strike. Archimedes was in his bathtub. Isaac Newton got beaned while sitting under an apple tree. And I was in my kitchen staring glumly...  more »

Three Big Ideas In Food

Tofu 2.0. These were among concepts featured during a presentation at the Winter Fancy Food Show in San Francisco celebrating big ideas in food. The specialty food industry has...  more »

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Events

07/18/2019
The Biggest Flavors at the 2019 Summer Fancy Food Show

Following the release of our 2019 Summer Fancy Food Show Innovative Trends...

07/09/2019
Top 9 Summer Fancy Food Show Trends You Need To Know

Right when you think you’ve seen it all, Specialty Food’s bi-annual Fancy Food...