Ingredients - Articles - Page 59 | Snack Food & Wholesale Bakery

R&D inspirations for next-generation pizzas

Healthy and flavorful crusts can provide a differentiating factor and align with prevailing trends

February 12, 2020

According to Technomic's 2018 Pizza Consumer Trend Report, 83 percent of U.S. consumers eat pizza at least once per month, with 43 percent opting for pizza every week.

Tate & Lyle partners with Zymtronix to leverage novel enzyme immobilization technologies

February 11, 2020

Zymtronix, developer of revolutionary enzyme immobilization technologies, and Tate & Lyle PLC (Tate & Lyle), a global provider of food and beverage ingredients and solutions, have announced a new partnership.

Food safety risk assessment priorities

February 11, 2020

The strategic Bakery Industry Forum (BIF) within the Bakery Equipment Manufacturers and Allieds (BEMA) recently has taken on the task of developing an Overall Risk Assessment (ORA) checklist to help address a comprehensive list of aspects related to grain-based product manufacturing

Fruit and vegetable ingredients add plant-based nutrition to snacks and baked goods

Interest in healthy, plant-based foods creates opportunities for fruits and vegetables in snack and bakery products

Joyce Friedberg

February 10, 2020

The 2015-2020 Dietary Guidelines recommends consuming 2 cup equivalents of fruit and 2 and a half cup equivalents of vegetables per day, based on a 2,000-calorie diet.

Grains of truth

Jane Johnston

February 10, 2020

It's a constant buzz in consumers' ears: what they should eat, what they shouldn't. From butter to eggs to bread, it's hard to tell what is true.

Barry Callebaut introduces 100% dairy-free ‘M_lk Chocolate’ as part of an indulgent ‘Plant Craft’ range

Barry Callebaut 100 percent dairy-free 'M_lk Chocolate'

February 10, 2020

Barry Callebaut has announced the introduction of the 100 percent dairy-free ‘M_lk Chocolate’ as part of a ‘Plant Craft’ Indulgence range.

Döhler at ProSweets 2020 black ingredients

Döhler natural black solutions

February 4, 2020

Döhler has developed a range of natural black solutions that can be used in a wide range of food categories worldwide.

Bindi Dessert Launches the Exquisite New Pear & Chocolate Fillo

Bindi Pear & Chocolate Fillo

February 3, 2020

Bindi has added a tasteful Pear & Chocolate Fillo to their vast list of offerings, making it all the more easy for the restaurateur looking to serve a show-shopping post-meal option.

Tate & Lyle expands portfolio of Non-GMO ingredients

January 30, 2020

Tate & Lyle, a global provider of food and beverage ingredients and solutions, has announced the expansion of its portfolio of approved Non-GMO Project Verified ingredient solutions.