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Bakery
Trend
Bakery & Plant-Based Trends Collide: The Rise of the Super-Tortilla
The global food and beverage landscape is experiencing an accelerated transformation driven by consumer demands for functional nutrition, clean-label transparency, and culinary authenticity. Traditional wrapped bread is facing unprecedented disruption from the flatbread and tortilla sub-categories, while the plant-based sector undergoes a radical recalibration toward whole-food proteins.
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Second Nature Brands Partners with Dunkin' for Brownie Brittle Flavour Mashup
The partnership introduces two new limited-edition SKUs, Dunkin' Sprinkled Doughnut Blondie Brittle and Dunkin' Mocha Latte Brownie Brittle®, designed to bridge the gap between morning bakery/coffee occasions and afternoon snacking.
Tim Hortons U.S. Expands Customisation Platform with Golden Cinnamon Cold Foam and Seasonal Bakery Lineup
Tim Hortons U.S. has announced a comprehensive update to its spring menu, introducing a series of beverage and bakery innovations designed to capture the growing demand for premium cold drink customisation and "comfort-inspired" food pairings.
Seenergy Foods Opens Second Facility and Launches IQF Pasta Line as Revenue Nears $100M
This infrastructure investment comes as the company reports it is approaching $100 million in annual revenue, driven by surging demand from foodservice operators, manufacturers, and retailers for operationally efficient, plant-forward ingredients.
Tattooed Chef Disrupts Frozen Pizza Category with High-Protein 'Cottage Cheese Crust' Innovation
By utilising a cottage cheese base for the crust, the brand claims to achieve a crisp texture often lacking in cauliflower or alternative-flour bases, while delivering up to 23 grams of protein per serving.
