Ingredients - Articles - Page 22 | Snack Food & Wholesale Bakery

McCormick celebrates 22nd annual Flavor Forecast with first-ever multisensory flavor immersion experience

For the first time ever, McCormick's Flavor Forecast will involve a pop-up hospitality experience.

May 3, 2022

Global flavor leader also announces new Flavor Inspirations products inspired by the Flavor Forecast: Vanilla, Lime & Thyme, and Miso Caramel.

Cargill to double tapioca syrup production as demand for label-friendly ingredients continues to grow

May 3, 2022

In response to continued consumer demand for label-friendly ingredients, Cargill has expanded its processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

Tate & Lyle expands production of DOLCIA PRIMA Allulose Syrup

May 2, 2022

To accommodate the world’s collective sweet tooth and respond to the surge in demand for allulose, Tate & Lyle has expanded its production of its DOLCIA PRIMA syrup.

Inside the pathway to the Famous Amos cookie relaunch

Inside the Famous Amos market strategy for its ‘Wonders From the World’ cookie line launch

Douglas J. Peckenpaugh

April 28, 2022

Cookies hold universal appeal. Their aroma beckons, warm from the oven, promising delicious comfort, a little sweet treat to brighten the moment.

General Mills Foodservice introduces Gold Medal Remarkable Flour with Enzymes

April 27, 2022

The treated flour assists with fermentation and is ideal for pizza, bagels, and ethnic baking applications.

Burcon receives co-investment from Protein Industries Canada

Investment will help develop food-grade high purity proteins from sunflower seeds.

April 22, 2022

Burcon NutraScience Corporation is pleased to announce that it has received a co-investment from Proteins Industries Canada for the development of high-quality protein ingredients from sunflower seeds.

Consumers search for nutrition bars for both at-home and on-the-go snacking

During the pandemic, bars pivot from on-the-go to an ‘anytime’ snack.

Liz Parker Kuhn

April 21, 2022

Whether for breakfast, a snack, or a meal replacement, the nutrition bars category is ubiquitous, and its products can be consumed at any time of day. Sales have rebounded after a flat period, and innovation is ongoing in the category.

Demand for clean label drives new innovative dough conditioners

Joyce Friedberg

April 20, 2022

An area that is impacting bakery manufacturers is consumers’ increasing demand for clean-label ingredients.

Wixon Innovates offers next-level favorite flavor systems

April 20, 2022

Balances trendy flavors with familiar ones in unexpected combinations.

New, on-trend flavors and colors for snacks, sweet baked goods

Health and wellness, comfort, and a taste for adventure are driving flavors and colors trends.

Joyce Friedberg

April 15, 2022

Macro trends influence consumers' attitudes, behaviors, and trends, ultimately influencing food, color, and flavor trends. COVID-19 has impacted how and where consumers shop, where they eat, and the type of food experiences they are looking for.