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Prepared Foods talks bakery flavor trends with George Vindiola, vice president, R&D, Campbell Snacks.

Inspired by rich, Tuscan culinary traditions and technique, the new line of sauces delivers Tuscan-style cooking through fine ingredients and is available in four varieties at grocers and mass retailers nationwide.

Taos Bakes, an alternative snack company specializing in small-batched, healthy, gluten-free snacks made from non-GMO and organic ingredients, announced a partnership with Erin Andrews and Troy Aikman to change expectations around what "healthy snacking" looks, feels—and most importantly—tastes like.

Juices, smoothies and shakes suffered restaurant sales declines throughout the pandemic, but specific indulgence and health characteristics are garnering consumer interest.

The protein trend has promised to continue at a steady pace, with interest in, and consumption of, plant proteins increasing at record levels. This is due in large part to the rapid expansion in consumer demand for meat, dairy, and seafood analogs. But alongside the growth in protein as a whole ingredient, the various parts that make up a protein molecule are not being ignored. 

Cedar’s launched the new hommus exclusively at Whole Foods Market as the first flavor in a series of limited batch offerings planned for the upcoming year.

According to the International Taste Institute, taste drives 88% of F&B consumer purchase intent, making it the most important attribute for food and beverage products’ success and overshadowing other considerations like price, health and convenience. Yet taste, as the palate perceives it, is not merely a combination of aroma and flavor.

Pizza'nadas start with the same, iconic Brazilian cheese bread base made from clean ingredients like tapioca flour, eggs, cheese, and milk, stuffed with fresh mozzarella, uncured pepperoni, and tomato sauce for a nostalgic pizza flavor consumers love.