About the author: Tricia Smith | SmartBlogs
Amid the low-carb craze and fervor for gluten-free items, bread and other bakery products have managed to find a foothold with premium formulations that offer great taste, health benefits from whole grains and an artisan feel that appeals to today’s consumer.
Consumption of bread and baked goods has been on the decline, but dollar sales of in-store baked goods rose steadily from 2008 to 2010, mainly due to higher prices, according to a 2013 report on in-store bakeries from Packaged Facts.[…] Continue Reading »
Wendy Davidson has almost 25 years of experience as an executive in the food and beverage industry, and she successfully balances her professional responsibilities as president of the Kellogg Company with volunteer work and her role as a mother of two. She is a member of the company’s Global Leadership Team, the Kellogg North America Leadership Team, the Global Snacks and Global Breakfast Operating Councils, the Women of Kellogg network and serves as executive sponsor for the Global Talent Management Advisory Team.[…] Continue Reading »
For many Americans, snacks are now the most important meal of the day, and busy lifestyles necessitate snacking options that can be consumed on-the-go with little to no preparation. Health is also a top priority, and more shoppers are looking for portion-controlled foods made without preservatives or artificial ingredients. To answer the call, food companies are turning their attention to a new kind of super-snack.[…] Continue Reading »