Ingredients - Articles - Page 66 | Snack Food & Wholesale Bakery

TH Foods brings creative snacking options to specialized diets - and mainstream Americans

September 25, 2019

Serendipity is a wonderful phenomenon. Flash back to 2004. The gluten-free diet trend was just hitting the U.S. market with sudden force. Over the next several years, gluten-free would grow at an annual rate approaching 30 percent, forever leaving its imprint on the food industry.

Radicle by Kerry plant-based food solutions

September 24, 2019

Kerry Taste & Nutrition has launched Radicle by Kerry, the broadest portfolio of plant-based food solutions in the market.

Shepherd's Grain Soft White Enriched Pastry Flour

September 19, 2019

Shepherd’s Grain, the Pacific Northwest-based company dedicated to providing sustainably-grown, tillage-free wheat, introduced a new soft white flour offering to its line of Non-GMO verified products.

Snackification of meals creates morning opportunities

Jane Johnston

September 17, 2019

It's that time of year again. Summer's almost over, the nights are cooling off and the leaves have already begun to turn. Back to school.

Consumers seek simple, clean-label, good-for-you grains

Nutritious grains suited to clean label R&D can find traction in today’s snack and bakery market

Joyce Friedberg

September 16, 2019

Grains are a fundamental ingredient for snack and bakery products. With consumers seeking better-for-you snacking options, grains, which fit squarely into plant-based trends, provide a great combination of flavor, texture and nutrition.

Dawn Foods cake flavors

September 13, 2019

Global bakery manufacturer and ingredients supplier Dawn Food Products, Inc., has unveiled its 2020 consumer trends report and introduced three new cake flavors—as part of the company’s “Inspired By You” innovation program—at the International Baking Industry Exposition (IBIE).

Bunge Loders Croklaan high-stability shortenings

Vream Elite enables bakers to deliver exceptional sensory and functionality benefits

September 9, 2019

Bakers now have a complete line of high-stability soy shortenings to maximize the taste, texture, and functionality of icings, cakes, pies, cookies, donuts, and tortillas.

Lewis Bakeries and National Honey Board celebrate National Honey Month with honey bee education website

September 6, 2019

The importance of honey bees and all-natural honey are causes Lewis Bakeries, Evanston, Ind., and the National Honey Board are rallying around for National Honey Month in September.

DuPont Nutrition & Biosciences DIMODAN NG 100 emulsifier

September 3, 2019

DuPont Nutrition & Biosciences will offer its baking innovation expertise and wide-ranging DuPont Danisco ingredient solutions to attendees at the International Baking Industry Expo, September 8 to 11, in booth 5015.

Barry Callebaut Bensdorp Natural Dark cocoa powder

Exclusive interview: Barry Callebaut on its new Bensdorp Natural Dark cocoa powder

Liz Parker Kuhn

August 29, 2019

Today, Barry Callebaut hosted a livestream to have journalists taste its new Bensdorp Natural Dark cocoa powder (in brownie/muffin form), which will officially debut at IBIE in Las Vegas next month.