Snacks are big business as consumption escalates. New spins on familiar formulations plus category breakers feature clean, free-from and plant-based ingredients as well as snazzy flavors.
From PHOs to azodicarbonamide, certain ingredients are being singled out by the government and consumers as candidates for replacement.
Condiments, dressings and marinades are kicking it up with bolder, hotter and spicier creations and fusions that don't skimp on flavor.
As consumer palates become more sophisticated and daring, the market grows for more interesting chips and popcorn.
White Papers: In Depth Research
Posted: Feb 02, 2017
This e-handbook provides an in-depth look at several popular ingredients and their usability in product formulations.
Posted: Aug 02, 2016
Spicy flavors are coming on strong in the snack and foodservice markets.
Posted: May 03, 2016
We've partnered with McIlhenny Co. to bring you this special report on where heat is surfacing in new food and beverage products.