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(and how World Wide Gourmet Foods can help you get there) As we look toward 2026, one thing is clear: “just tasty” isn’t enough anymore. Consumers want baked goods and confections that do more—deliver comfort, signal wellness, tell a story, and feel worth the calories (and the price). Here’s a practical look at the biggest
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How protein type, processing, and sugar reduction strategies shape modern snack innovation — and how World Wide Gourmet Foods can help As the demand for high-protein snacks continues to rise, baked goods and confections are evolving far beyond indulgence. Consumers expect better nutrition, improved functionality, and satisfying taste and texture — all in convenient, snackable
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(And How to Avoid Them Before It’s Too Late) For emerging brands in baked goods and confections, packaging is far more than a wrapper — it’s your marketing, your shelf life, your compliance, and your consumer experience all in one. But in the rush to launch, many startups overlook critical packaging decisions that later become
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Protein bars have officially graduated from “gym bro snack” to mainstream lifestyle staple. Walk any grocery aisle and you’ll see it: more flavors, more functions, and way higher expectations from shoppers who want both indulgence and intentional nutrition. Here’s a look at the biggest trends shaping the next generation of protein bars—and how brands can
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Travel has become one of the most powerful engines of flavor inspiration in today’s food industry. As Americans explore new destinations, their palates come home craving the tastes they discovered abroad. But recreating those flavors in a way that resonates with US buyers—while still honoring authenticity—requires more than simply adding a spice blend or importing
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November 16–18 | Booth F3209 | North Hall, Donald E. Stephens Convention Center World Wide Gourmet Foods is excited to announce our participation in the 2025 Private Label Manufacturers Association (PLMA) Show in Chicago! Join us November 16–18 at the Donald E. Stephens Convention Center, Booth F3209 in the North Hall, to explore our newest
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Few seasons evoke the warmth and nostalgia of Thanksgiving like the flavors that define it — pumpkin pie, maple, cranberry, pecan, cinnamon, and caramelized brown sugar. These comforting notes aren’t just for the holiday table anymore. Brands are finding innovative ways to incorporate classic Thanksgiving flavors into packaged baked goods and confections, creating products that
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In today’s functional food landscape, indulgence and nutrition are no longer mutually exclusive. Consumers are seeking snacks and treats that not only satisfy cravings but also do something for their body or mind. This has given rise to a fast-growing category of active nutritional products in packaged baked goods and confections — foods formulated with
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How to Keep the “Bite,” “Snap,” and “Chew” Consumers Expect in Baked Goods and Confections As consumer demand for plant-based products continues to surge, one of the biggest challenges for food brands is maintaining the satisfying textures that define indulgent baked goods and confections. Texture—whether it’s the tender crumb of a cookie, the crisp snap
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Food trends come and go, but few have struck as deep an emotional chord—or shown as much commercial staying power—as newstalgia. A blend of “new” and “nostalgia,” this movement celebrates the flavors and textures we grew up loving while reimagining them for today’s ingredient-conscious, experience-driven consumers. For brand owners in packaged baked goods and confections,
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