While many snack categories find themselves reassessing and reformulating amidst healthy eating trends, the snack and nut mix category benefits from being seen as an intrinsically healthy choice.

Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.

Flavorchem Corporation, a global supplier of flavor and color solutions, recently unveiled their line of clean label extracts.

To help bakery manufacturers meet the growing demand for simplified ingredients, Corbion has broadened its clean-label portfolio to include cake mixes, bases and icing stabilizers.

During SNAXPO18, Snack Food & Wholesale Bakery sponsored the Flavor Pavilion, where flavor suppliers from across the snack industry profiled cutting-edge flavors in popular snack formats.

Bell Flavors & Fragrances is excited to announce its new expanded range of certified organic and organic compliant flavors within its headquarter location in Northbrook, Illinois.

Nielsen-Massey Vanillas has announced it will introduce No Sugar Added versions of its Madagascar Bourbon Pure Vanilla Extract and Pure Vanilla Extract.

Oregon Fruit Products has announced a new line of compotes, heralding an expansion of its award-winning Fruit In Hand line for the foodservice market.

Parker Products is launching a line of baked inclusions for the dairy, bakery, confection, beverage, and QSR segments.

DuPont Danisco food enzymes help deliver better and more consistent performance to meet challenges faced by bakers every day.