The increasing interest in better-for-you breads provides bakers with a formidable challenge. Consumers clamor for breads with clean-label benefits while shunning any ingredients that sound artificial, yet they won't compromise on taste, texture, shelf life, or other must-have qualities. Dr. Cropper discusses the challenges, BFY trends, the role potassium bromate plays, and how to swap that ingredient with effective, natural alternatives.

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At the recent Sweets & Snacks Expo, the producer showcased two notable brand partnerships. Guy Fieri's Flavortown Microwave Popcorn features flavors and packaging that match the celebrity chef's fiery personality. Then, Chiquita Plantain Chips, a snack with a main ingredient that goes from farm to table in 24 hours. CEO Hagan talks about the products, the collaborations, and more.

Most protein bars are sweet, which leaves an open opportunity for producers offering savory products. Takeaways is a growing brand delivering on that, making protein bars made with cheese and milk proteins that deliver a light, salty crunch. Founder/CEO Baxter outlines the brand's stand-out qualities and the reasons why she and her team decided to take the innovative path.

The gluten-free waffle producer started off as a labor of love—Skinner wanted to give her kid (living with food allergies) something tasty and healthful to eat. Fast forward to present day, and she is now founder and CEO of the company that's feeding families across the country. She tells us about the origin story, its growth, and efforts to get the product just right.

Today’s bread consumers want it all—how can bakery producers deliver great taste, pleasing texture, clean label, and the long list of other must-haves, while still achieving acceptable shelf life? Jerry Savino, technical service manager for bakery with Kemin Food Technologies, talks trends, outlines some of the challenges bakers face, and shares possible solutions to get the job done.

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While meat snack sales have been relatively flat in recent years, brands working in the better-for-you space are outperforming their conventional counterparts. One company with stand-out sticks is Singing Pastures, with unique flavors and clean-label formulations incorporating bone broth. Co-founder Arbuckle shares the story and how the team worked to get their unique snacks just right.

Extended producer responsibility (EPR) is important, but the ins and outs of the requirements are more than a little confusing. Greenberg, a sustainable packaging engineer with the company, shares what producers need to know, how things differ from state to state, and resources available to help sort things out.

Protein isn't going anywhere, but fiber is having a moment as the nutrient consumers are focusing their BFY eating on. Here, Colindres (senior manager for nutrition communication in the Americas) talks about the factors driving the trend, how not all fibers are created equal, and ways producers can incorporate the right ingredients in their items.

Pistachios are having a moment, thanks to the Dubai chocolate craze. Nichols Farms, a family-owned grower and purveyor of the snack nut, has been around for many moments, so the company knows the business very well. Lorraine, president and CEO, talks about the company's history, nut growing, and the future.

A grilled cheese sandwich is a popular toasty treat, but the craving for one doesn't always hit when you have enough time to make one. Enter Lily's Toaster Grills, which aims to deliver a crusty, gooey cheese sandwich that takes a lot less time and hassle. Hearne, CEO of the company, talks about the work behind the company's products as well as its unique do-good mission.