Confections and snacks often share usage occasions, but one thing they do not share is rosy growth prospects. While confectionery has struggled, snacks have gained.

On The Border Taste of Tajín Clásico flavored tortilla chips will be available in 7-Eleven stores across the country.

The sauce is the brainchild of CEO Francisco Pavan, who was born in Venezuela and immigrated to the United States when he was 18. He worked in finance, but craved the creation of something tangible, something that reminded him of home.

New Food & Beverage Products Video: Additional benefits come when Wasa is topped with hummus, fresh vegetables, fruits, lean meats, cheeses, various spreads, and/or other nutrient packed foods. In addition to being gluten free, the crispbread crackers are Non-GMO Project verified.

New Food & Beverage Products Video: In addition, the revamped snack cake brings back the original cake’s shape, featuring rounded edges, a defining characteristic that generations of Suzy Q’s devotees know and love. 

Compiling findings from more than 1,500 consumer responses, as well as menu and industry data from the Ignite database, the comprehensive 2018 Snacking Occasion Consumer Trend Report serves as a guide for foodservice operators and suppliers to help them understand consumer usage and attitudes toward snacking and to identify key areas of opportunity.

New Food & Beverage Products Video: Taza Chocolate introduced Amaze Bar, a line of stone ground dark chocolate bars. Flavor combinations and bold stone ground texture make Taza Chocolate's Amaze Bars a chocolate experience.

New Food & Beverage Products Video: The new pairings deliver a mash-up of 100% real cheese flavor and textures, creating a satisfying snacking experience that changes with every bite.

Dedicated to providing nutrient-dense snacks, Rhythm Superfoods dehydrates the Carrot Sticks to maximize the nutritional potency which results in a snack packed with fiber, potassium and the powerful antioxidant Beta Carotene (which converts to Vitamin A).

That landscape lay in the Ashanti region of Ghana, which was where I found myself late last November, a guest of Zürich-based Barry Callebaut, one of the world’s largest cocoa producers. The company had invited more than a dozen journalists to this part of West Africa to impress upon us the challenges it faces as it tries to secure a stable, sustainable supply of quality cocoa for the world’s delectation.