Ho ho ho! It’s time to set out a plate of cookies and milk for Santa
because cookie manufacturers have been busy little elves, creating new
and exciting items for everyone on Santa Claus’ list.
Changing the name of high-fructose corn syrup to "corn sugar"
will confuse consumers and thwart food shoppers' attempts to avoid the
man-made sweetener, according to a study prepared by the U.S. Food and
Drug Administration.
International expansion could be possible for Stevia, according to Packaged Facts, as demand for artificial sweeteners grows and new plant-based sweeteners offer the advantage of being ‘natural’ and containing fewer calories than sugar.
The bases are loaded when it comes to sweet goods and snack cakes. Though sales are sluggish, consumers want sweet treats to be healthy but still like to indulge a bit.
June 1, 2011
Ahh, pastries, donuts, brownies, snack cakes, cupcakes, where do we stop? There’s nothing like having a sweet treat like these every so often. But consumers are cutting back, as sweet goods are losing market share, according to data from the Perishables GroupFreshFacts.
Unlike the run-of-the-mill cookie product, this year’s items possess superstar qualities, including better-for-you ingredients and exotic flavorings.
June 1, 2011
When ball players want to move up in the system, they must showcase talent, raw skill and determination to be the best of the best at all times. When players in the cookie aisle aim to move up in the ranks, they must produce products that offer portion control, indulgence and a fabulous taste.
The National Honey Board, Firestone, Colo., is working with the
American Institute of Baking, Manhattan, Kan., to develop nine bakery
food formulas made with honey. Each formula was developed to be scaled
to the commercial baking industry and can be found at
www.BakingWithHoney.com.