Major baking companies have made headlines by expanding into new categories with existing brands or completely inventing a new product altogether.

Every year Baking & Snack partners with SNAC International to deliver a State of the Industry Report, culling through a year’s worth of Circana data across the many different snacking categories.

The market is always changing as consumers are continually pushing for higher quality and more creative crusts and toppings. 

With the implementation of the Food Safety Modernization Act (FSMA), sanitation practices and data are collected and stored.

Baking & Snack’s next installment of the State of the Baking Industry study series, conducted by Cypress Research, focuses on new product development and innovation.

Climate change impacts such as extreme weather events, water scarcity and temperature changes are challenging the food supply chain, from agriculture through logistics.

With 93% of the exhibitor space sold out representing 622 companies, exhibitor sales were ahead of what the IBIE committee expected.

While consumers may perceive flatbreads and tortillas as having fewer carbs than a typical slice of bread or a bun or roll, there is still a movement to see how low carb these products can get.

Anthony & Sons is expanding The Avocado Bread Co. to include bagels and ciabatta sandwich rolls. The products join the current lineup of sliced bread, dinner rolls and a take-and-bake baguette.

BEMA’s 2024 Convention aims to equip attendees for the future through its programming and unique networking centered around its theme The Future of Baking: People, Processes and Products.