Baking

Protein remains a major force of attraction for consumers, as is evidenced today by the sale of protein enhanced baking mix and snack brand Kodiak Cakes to private equity firm L Catterton.

After 230 years in business, King Arthur Flour has risen to be more than a flour producer. As it grows to feed the refreshed consumer interest in baking, the company last week announced its new name, King Arthur Baking Company, an updated logo and a handful of innovations to embrace dietary trends.

In the 1980s and 1990s, Ancient Harvest bordered on the revolutionary for its use of quinoa. But much changed and not only was quinoa no longer the exotic grain it once was but the pasta and grain categories shifted too, with gluten-free callouts no longer rare. But 2020 will kick off a “new era” for the brand, CEO John Becker believes, starting with a relaunch of the line, a reformulation of products and the acquisition of the Pamela’s line of gluten-free baked goods, pastas and mixes.

Hudson River Foods is winding its way upstream. With two recent acquisitions, Hodgson Mills and Dancing Deer, the company is solidifying a hearty footprint in the better-for-you baking category.

Safe and Fair set out to make quality snacking easy, tasty and affordable for consumers with allergies. Now the food company is expanding its purview to make mealtime and parties better too.