Ingredients - Articles - Page 80 | Snack Food & Wholesale Bakery

Best healthy school snacks of 2018

August 23, 2018

For the fourth annual Snack Food & Wholesale Bakery "Best Healthy School Snacks" survey, we gathered together some of the best healthy snack products and baked goods released within the past year or so. The products that make up the selections for this year's candidates all bring strong nutrition to snack time or the school cafeteria, and they all offer appealing flavor.

iba 2018: The future of the confectionery trade

August 14, 2018

Munich gripped by cake fever: the crème de la crème of the confectionery trade is expected at iba, the world’s leading trade fair for bakery, confectionery and snacks, being held at Fairground Munich from September 15-20.

Better-for-you category offers more choices in ingredients, formats

Consumers search for clean-label ingredients in better-for-you products

Liz Parker Kuhn

August 14, 2018

As you walk down the aisle of your local grocery store nowadays, you'll find more better-for-you snack and bakery choices. Companies know that consumers are reading ingredient labels more closely, and even private label is getting in on the game.

Using leavening in cookie and cracker manufacturing

Rich McFeaters

August 10, 2018

There is a lot of confusion in cookie and cracker manufacturing today. Let’s focus on one of the major areas of confusion: leavening.

Solvay's natural vanillin ingredient receives GRAS approval

August 9, 2018

Following its successful launch at IFT 2018, Solvay is delighted to announce that Rhovanil US NAT has received GRAS approval from the Flavor and Extract Manufacturers Association of the United States (FEMA).

FDA provides guidance on dietary fibers

Robb MacKie

August 8, 2018

At long last, FDA has provided guidance on many dietary fibers. To be clear, the FDA announcement covers about 70–75 percent of common dietary fibers in use today, so more work needs to be done.

Healthy nuts, seeds and inclusions don’t compromise on taste

Nutritious inclusions make for delicious snack and bakery products.

Joyce Friedberg

August 7, 2018

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.

Interest in heirloom and heritage grains rises

Abbey Heikes

August 7, 2018

Interest in "slower" food and deeper connections to food sources has brought heirloom tomatoes, heritage breeds of livestock, and ancient and heirloom grains to the fore.

ADM specialty tapioca starches

August 7, 2018

Archer Daniels Midland Company has introduced a new line of specialty tapioca starches and tapioca maltodextrin ingredients in partnership with Vedan International.

Manildra Group USA clean label wheat proteins

July 23, 2018

To meet food manufacturers’ and consumers’ demand for added protein and simple, trusted ingredients, Manildra Group USA developed three clean label wheat protein isolates: GemPro Plus, GemPro Prime-W and GemPro Prime-E.