Articles by Tom Vierhile

STATE OF THE INDUSTRY: 2022

At-Home Work and Comfort Create Opportunities for Snacks, Confections

Despite general category growth, some new product innovation numbers lag

March 7, 2022

For manufacturers, it’s good that one-third of American consumers say they have snacked more often during the past 12 months according to Innova Market Insights’ 2021 Lifestyle & Attitudes Survey. That’s in contrast to the 24% who said they snacked less.

STATE OF THE INDUSTRY: 2022

Innovation in the Bakery Category Balances Health and Indulgence

Bakery innovators are increasingly catering to major health concerns, a trend reflected in 2021’s product launches

Tom Vierhile

March 2, 2022

One-fifth of US consumers described themselves over the past year as “highly stressed on a daily basis,” per Innova’s 2021 Health & Nutrition Survey. The good news is that stress management is easier thanks to an array of new bakery products in 2021.

STATE OF THE INDUSTRY

Snack Attack: Snack Processors Stay Busy to Help Consumers Battle Pandemic Stress

Concern about ingredient and packaging supply chains result in new product introduction declines

Tom Vierhile

March 24, 2021

The COVID-19 pandemic has been a disaster for so many industries, but snack food products actually prospered during the chaos that defined 2020.

Cleveland Kitchen Backyard Ranch Dressing

STATE OF THE INDUSTRY

Sauces, Dressings & Spreads: Taste the Trends

New product numbers may be down—but flavor, health drive excitement

Tom Vierhile

March 23, 2021

Six in 10 consumers say they are cooking more at home—the single biggest change in behavior and one that sounds bullish for sauce, dressing, condiment, and spread makers.

STATE OF THE INDUSTRY

Candy Makers Turn Up the Creativity to Keep Consumer Interest

COVID-19 has dimmed the prospects for specialty chocolate retail stores as the pandemic pushes consumers to grocery stores and online distribution channels

Tom Vierhile

March 9, 2021

Want to talk candy trends? It’s not unusual to talk about new offerings combining both sweet and sour flavors. Then again, sweet and sour also describes life itself the candy industry.

STATE OF THE INDUSTRY

New Cereals, Bars Deliver Everything from at-Home Indulgence to Nutritional Boosts

The COVID-19 pandemic that forced consumers into new work-at-home and eat-at-home routines, reversed years of tepid sales

Tom Vierhile

March 9, 2021

Years of tepid sales quickly reversed with a COVID-19 pandemic that forced consumers into new work-at-home and eat-at-home routines. This certainly helped boost packaged breakfast food sales.

STATE OF THE INDUSTRY

New Bakery Product Numbers are Down but Creativity Rises to the Occasion

Enthusiasm for home baking did not translate into robust new product launch activity in 2020

Tom Vierhile

March 1, 2021

Bakery foods, especially baking ingredients, were one of the first categories to experience COVID-19-induced consumption gains in 2020. Last spring brought shelter-in-place orders and they unleashed a once-in-a-lifetime stampede for home baking supplies.

2020 RETAIL NEW PRODUCTS ANNUAL

Snacks Fill Daily In-Between Meal Cravings; Confections Balance Health, Indulgence

Snack innovation remains strong as consumers replace main meals with snacks

Tom Vierhile

March 26, 2020

This snack attack activity drove new product launches in meat snacks, snack mixes, and fruit-based snacks. Each enjoyed double-digit growth rates with meat snacks at the top of the heap, expanding at a 20.6% CAGR from 2014 to 2018.

2020 RETAIL NEW PRODUCTS ANNUAL

Cereals Celebrate Sweetness, Bars Category Continues to Diversify

Examining cereal and nutrition bar categories

Tom Vierhile

March 11, 2020

Cold cereal makers doubled down on sugar in 2019, tapping confectionery, ice cream, and sweet bakery flavor favorites to fuel innovation.

2020 RETAIL NEW PRODUCTS ANNUAL

Bakery Foods Take Aim at Health Trends, Indulgence

A survey of significant bakery launches

Tom Vierhile

March 6, 2020

Launches grew at a compound annual growth rate (CAGR) of less than 1% from 2014 to 2018, per the Innova Market Insights database. Unfortunately, last year's tally will not advance the cause. Yet plenty was happening if you knew where to look.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Articles by Tom Vierhile

At-Home Work and Comfort Create Opportunities for Snacks, Confections

Innovation in the Bakery Category Balances Health and Indulgence

Snack Attack: Snack Processors Stay Busy to Help Consumers Battle Pandemic Stress

Sauces, Dressings & Spreads: Taste the Trends

Candy Makers Turn Up the Creativity to Keep Consumer Interest

New Cereals, Bars Deliver Everything from at-Home Indulgence to Nutritional Boosts

New Bakery Product Numbers are Down but Creativity Rises to the Occasion

Snacks Fill Daily In-Between Meal Cravings; Confections Balance Health, Indulgence

Cereals Celebrate Sweetness, Bars Category Continues to Diversify

Bakery Foods Take Aim at Health Trends, Indulgence

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