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Few flavor profiles signal the arrival of fall quite like pumpkin spice. This cozy blend of warm spices — typically cinnamon, nutmeg, ginger, allspice, and cloves — has become synonymous with comfort, nostalgia, and the changing of seasons. But while traditional pumpkin spice treats are often loaded with sugar, there’s no reason the flavor can’t
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As the air turns crisp and leaves begin to fall, consumers eagerly anticipate the comforting, nostalgic flavors of autumn. For packaged baked goods and confections, fall is one of the most dynamic seasons of the year, with limited-time offerings and seasonal launches driving excitement and sales. Here are the flavors that consistently resonate with shoppers
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Extended Producer Responsibility (EPR) laws for packaging and paper are rolling out across the U.S. CAA—the nonprofit, producer-led Producer Responsibility Organization (PRO)—has been approved or registered to implement these laws in several states and is building a single portal and set of processes to keep compliance manageable. Circular Action Alliance Below is what brand owners
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When consumers scan ingredient labels today, they often look for one thing: how processed is this product? The answer isn’t always simple, but understanding the difference between whole food ingredients, processed foods, and ultra-processed foods can help both brands and shoppers make more informed choices—especially in categories like cookies, bars, and confections. Whole Food Ingredients:
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At World Wide Gourmet Foods, we believe that great products are built on a foundation of both artistry and science. While words like “chemical” can sound intimidating, the truth is that all food is made of chemical compounds—from the glucose in sugar to the ascorbic acid in vitamin C. These compounds come together to create
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The global wellness movement has placed adaptogens—botanicals that help the body adapt to stress—at the forefront of food innovation. Once reserved for herbal teas and tinctures, adaptogens like ashwagandha, reishi, maca, and rhodiola are increasingly finding their way into packaged baked goods and confections. For brand owners, the opportunity lies in pairing functional benefits with
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Color is one of the most powerful elements in food. From the rosy swirl of raspberry icing to the sunset hue of pumpkin bread, vibrant shades signal freshness, flavor, and quality. In recent years, consumers—particularly health-conscious and clean-label shoppers—are increasingly drawn to natural colors, preferring them over synthetic dyes. At World Wide Gourmet Foods (WWGF),
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Food flavors are everywhere — from the vanilla in your ice cream to the smoky note in a barbecue chip. But how are these flavors actually created? And what’s the difference between natural and artificial flavors? Let’s break it down. How Flavors Are Created Extracts Extracts are made by soaking raw materials (such as vanilla
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1. Flavor Focus: From Brown Sugar to Bold Global Profiles Takeaway: 2025’s flavor story shifted—brown sugar remains popular, but adventurous international flavors are now the dominant trend. 2. Health & Clean Label: Strengthening Across the Aisle Takeaway: Clean labels and health credentials are no longer optional—they’re being institutionalized. 3. Sustainability & Packaging: From Concept to
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As demand for protein-rich snacks continues to rise across mainstream and specialty markets, protein cookies have become a go-to format for brands aiming to deliver indulgence with function. Whether your brand focuses on fitness enthusiasts, health-conscious consumers, or snackers looking for better-for-you options, developing a successful protein cookie involves more than just adding protein powder
World Wide Gourmet Foods 