Ingredients - Articles - Page 69 | Snack Food & Wholesale Bakery

CabernayZyn, MerlayZyn, and ChardonnayZyn bulk ingredients

July 1, 2019

Now you can literally “Eat Your Wine”… RayZyn is seeded wine raisins—think wine grape varietal wine raisins (Cabernet, Merlot, Chardonnay) that have been hand harvested at their peak, then specially dried on the vine via a patent pending process to concentrate the nutrients inside the fruit all while caramelizing the grape’s antioxidant rich seed.

AMCO Proteins BakePLUS fortifier

June 26, 2019

AMCO Proteins has launched BakePLUS, a unique blend of dairy proteins, designed to fortify baked goods and healthy snacks with protein without compromising taste, texture, or flavor.

Bellarise organic softener and ESL system

Also enables commercial and industrial bakeries to add organic, non-GMO halo to conventional breads

June 25, 2019

Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, has introduced Bellarise BellaSOFT Organic 1500 Plus.

AAK launches COBAO™ Pure, a breakthrough chocolate bloom retarder based on pure cocoa butter

AAK COBAO Pure chocolate bloom retarder based on pure cocoa butter

June 24, 2019

COBAO Pure is a new cocoa butter from AAK that delivers significantly improved bloom-retarding effects in all kinds of applications including milk and dark chocolate tablets, coated and filled products, and dark chocolate with nuts.

State of the Industry 2019: Tortillas offer health attributes and big flavor

Tortillas see continued growth through a balance of traditional and differentiated options

Melissa Kvidahl Reilly

June 24, 2019

No longer relegated to taco night, tortillas are playing a major role in Americans' meal plans, both at home and when dining out.

State of the Industry 2019: Sweet goods benefit from trend-based improvements

Sweet goods add healthy ingredients, as well as new high-sensory ingredients, to build diversity and interest

Neal Lorenzi

June 21, 2019

People have always had a love affair with sweet baked goods like pastries, doughnuts and muffins. Today, however, we want sweet treats that are delicious and sometimes even a bit more nutritious, but only slightly less indulgent.

State of the Industry 2019: Snack cakes find strength in diversity

Snack cakes continue to do well due to their “on-the-go” versatileness

Liz Parker Kuhn

June 20, 2019

Snack cakes have always been popular, partially due to the fact that they're so portable - pop one in your purse or in the car, and you've got an "on-the-go" snack. The category continues to grow, with different flavors and trends emerging each year.

2019 State of the Industry: Balancing decadent and healthier desserts

State of the Industry 2019: Balancing decadent and healthier desserts

Consumers seek indulgent desserts, but wellness has started to impact the category

Joyce Friedberg

June 18, 2019

Let them eat cake ... and pies, and cheesecake. Consumers are still seeking indulgent multi-sensory experiences and desserts deliver.

Solvay expands vanillin offering to support natural food trend in the USA

June 17, 2019

Solvay has introduced new vanilla solutions under the brands Vanifolia and Vanifolia Bean.

State of the Industry 2019: Diversifying buns and rolls for maximum growth

The mature buns and rolls segment can find growth through alignment with health concerns and ethnic culinary trends

Douglas J. Peckenpaugh

June 14, 2019

While a core aspect of the buns and rolls market is still to serve as unassuming, predictable carriers for everyday sandwiches and backyard barbecues, the category has room for growth, and differentiation is the name of the game.