At the annual conference, IFF’s Catherine Hogan commented on ‘newstalgia,’ global flavors and permissible indulgence as some of the hottest consumer snacking trends.

Single-serve and individually wrapped products especially are satisfying a number of consumer needs.

Many bakeries are partnering with other companies to launch co-branded offerings.

Consumers are still turning to their favorite cakes, pies, brownies and more as a needed pick-me-up or as a way to celebrate.

The desire for indulgence is driving consumption of baked goods, and there are few goods as fit for this trend as premium pastries.

Bakers can debut pastries in different sizes or incorporate certain benefits that appeal to label-conscious shoppers.

The 68,000-square-foot facility will serve as an innovation center for Hinds-Bock and Inline Filling Systems.
 

The fermenter is the 10^th at the plant and marks the facility’s fourth expansion.

Health claims are driving plenty of interest among consumers, and producers are rolling out a variety of options that capitalize on an expanding number of BFY attributes.

Automation can simplify donut production at every step, but implementing it may be far from simple if done without the necessary preparation.