2026 Category Catalysts: Bread and Dips

2026 Category Catalysts: Bread 

The US bakery market continues to expand, with its value projected to reach $129.7 billion by 2031, according to industry estimates. Amid this growth, French family-owned bakery group Brioche Pasquier acquired Anthony & Sons Bakery in March 2026. The acquisition comes as Anthony & Sons continues building on the success of its innovative avocado bread, which has helped fuel the company’s growth.

Ben Rizzitello, VP of Sales & Marketing at Anthony & Sons, shared insight into the company’s success: “Our focus is going to be on high-quality products and bringing that European flair to the US. We are going to continue making artisanal-style products using our own starters, longer fermentation times and no preservatives. Our sourdough bread has soared through the industry. It’s not that typical San Francisco sour. It’s a natural sourdough, so it has a good, clean flavor that consumers love.”

He continued, “But our top-selling product is our avocado bread. The company discovered a new ingredient for bread: avocado. Avocado toast has grown in the last seven years in restaurants. And everything that goes from foodservice trickles over to retail. When we saw that growth, we decided to put avocado in the bread. That gave us a bread made with healthy fats. We added guacamole spices to enhance the flavor.”

“We also sent the bread to be plant-based certified. The benefit is that foodservice operators can offer it on their menu as a vegan option. It’s versatile for breakfast and lunch. What gets people excited is that they are eating something healthy and good. We’re looking forward to continuing to grow the line,” said Rizzitello.

Rizzitello recently returned from France, where he visited Brioche Pasquier plants. The company has 14 plants in France alone. Rizzitello relayed, “The acquisition allows us to be even more competitive. It’s going to take our company to the next level. We can offer customers a broader portfolio. We’ll be able to expand our distribution. There’s so much more to come. Our goal is to launch our new vision during 2027 IDDBA for our company and our customers.”

Even as Anthony & Sons grows, the company doesn’t lose sight of the people who matter. 

Rizzitello noted, “When we meet with our customers, we want to sell what’s trending and what’s going to work in their store. But the most important person is the everyday consumer. We have to think of them. What does the consumer want? We also want to make sure how it’s handled at the store level. Because merchandising is key. That’s why we’re not just bakers. We’re your solution providers.”

2026 Category Catalysts: Dips

The dips category has been buoyed by “snackification,” the growing consumer preference for snacks over traditional meals. According to Circana data, 55 percent of US consumers now eat three or more snacks per day. 

The global dips and spreads market is projected to grow from $114.6 billion in 2026 to $148.8 billion by 2031, representing a compound annual growth rate of 5.4 percent, according to Mordor Intelligence. 

As consumers seek convenient, protein-rich options to satisfy their snacking needs, Oolie Foods is gaining traction in the market, driven in large part by increased brand awareness.

“Being a finalist for a 2026 NEXTY award at Natural Products Expo West helped more category managers find Oolie, and winning a KeHE Golden Ticket further increased exposure with better-for-you retailers,” said Faith Ferguson, VP of Sales & Marketing of Oolie Foods. 

She continued, “Oolie’s Certified Upcycled egg-based products have brought new distributor partnerships that are allowing ingredient-conscious retailers to offer our innovations regionally. Our category-disrupting spreadable, saucy dips bring internationally inspired flavors, clean-ingredient meal shortcuts without oils or dairy while Oolie custardy-creamy-yogurt-alternatives fill a decades-long void for dairy-free consumers with creamy, delicious naturally complete protein from free-range eggs.” 

Oolie’s origins reflect two growing consumer priorities: sustainability and protein-rich alternatives to dairy.

Ferguson revealed, “Oolie was created to eliminate food waste and to offer the most bioavailable protein source in a new creamy, delicious form. Initially formulated in 2018 when dairy-free yogurts had very little protein, Oolie’s innovation was set to launch in 2020 and fill that market void. After years of patiently waiting for the right time and opportunity while building a vertically integrated production model, we finally introduced Oolie in 2025. Consumer excitement and demand led us to launch our direct-to-consumer offerings as retail shelf placement can take years. Ingredient awareness and quality protein demand continue to grow Oolie’s shopper support and our future product development and expansion into other categories.”

Looking ahead, Oolie sees opportunities beyond its current categories. 

Ferguson reported, “The company does not fit in just one category. Oolie is taking the power of the egg to a whole new space with sustainable, clean, protein-rich dairy-free products that expand the ways the incredible edible egg has been enjoyed for centuries. We want retailers to partner with us in providing consumers an innovation that really satisfies and will grow as consumers continue to pursue more clean, protein-rich options for every meal of the day.”

With its focus on protein-rich innovation and versatility, Oolie is positioning itself to meet evolving consumer needs while expanding its reach. The result is a business built for sustainability in every sense of the word.