Varieties like sourdough, Hawaiian and pretzel are at the forefront of category growth.

Donut makers increasingly use holidays or the change in seasons as an opportunity to debut timely flavor innovation that generates consumer buzz and donut cravings.

There’s plenty of opportunity for the donut category to expand beyond breakfast.

Disadvantaged individuals such as the formerly incarcerated, immigrants and refugees often become some of the most dedicated and valuable employees at a bakery, say industry leaders.

The concept has become quite popular in European countries due to added on-the-go convenience.

Offerings such as brioche, cheese and Hawaiian are delivering strong sales growth for the category.

The company develops products in trending flavors, formats, sizes and more.

The bakery looks to redefine how the baking industry operates.

At the annual conference, IFF’s Catherine Hogan commented on ‘newstalgia,’ global flavors and permissible indulgence as some of the hottest consumer snacking trends.

Single-serve and individually wrapped products especially are satisfying a number of consumer needs.