The U.S. Food and Drug Administration (FDA) has issued a GRAS (Generally Recognized As Safe) Letter of No Objection for Cargill’s canola lecithin for use as a multipurpose ingredient in a variety of foods.

Back in the early 1930s, when Charles Elmer Doolin started The Frito Company and Herman Lay started H.W. Lay & Company, they were establishing the groundwork for a snack empire. The two companies merged in 1961, and four years later joined forces with The Pepsi-Cola Company to create PepsiCo, which operates Frito-Lay as a subsidiary.

Sweet Green Fields (SGF) has introduced Optimizer Stevia, a new line of stevia sweeteners designed to meet or exceed the taste profile of standard stevia extracts ranging from Rebaudioside A (RA) 80 to RA97, with up to a 30% lower cost.

Food scientists at Ingredion Incorporated’s global Idea Labs network of innovation centers have announced the launch of HOMECRAFT Create multi-functional tapioca flours.

While a wider range of nut and seed butters have enjoyed an ascent in popularity over the past few years, riding the wave of peanut butter’s perennial popularity, they’ve only recently begun to see wider use as a typifying ingredient in snack and bakery applications, including cookies.

MGP Ingredients, Inc. has announced further expansion of the company’s portfolio of Non-GMO Project Verified food ingredients. 

Glanbia Nutritionals will be showcasing two new pea protein offerings, including Crunchie Pea Protein Crisps, at SupplySide West, September 27-28 in Las Vegas.

In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies.

Today’s snack and bakery market remains as fiercely competitive as ever. The definition of what constitutes a “snack” is tracking an evolutionary course, shifting in step with consumer trends and desires.

In the most recent Dietary Guidelines for Americans, the USDA recommended that we consume 6 ounce equivalents of grains per day, half of which should be whole grains.