To claim that flavorants used in baked goods are a secondary concern in batch production would be inaccurate. Yet the focus on the flours, texturants, fats, and leavenings in discussions of bakery production seems to overwhelm all other ingredients. Yet ingredients such as malted grain syrups, cinnamon, chocolate, fruits, vanilla, spices and even flavored salts and soy sauce are what bring baked goods to life.

Scouting the next ingredient trend to sprout up in new foods and drinks? The supplement market shows health-conscious consumers are learning more about botanical ingredients—and leaning toward them in new supplement purchases.

The Mango Chile pops come in packs of four, and join GoodPop's collection of plant-based pop flavors, such as Dreamy Orange Push Pops, Cold Brew Latte and Strawberry Shortcake.

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.