Fats & Oils - Articles - Page 3 | Snack Food & Wholesale Bakery

Grüninger establishes new flavoring process for margarines and bakery fats

March 10, 2021

Grüninger AG, a Swiss producer of industrial and commercial margarines, has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavors are effectively taste masked.

AAK adds organic offerings to expand fats and oils portfolio

March 8, 2021

AAK has announced it has received CCOF (California Certified Organic Farmers) certification at AAK facilities in Richmond, California and Port Newark, New Jersey.

AAK natural plant-based specialty lecithins

Ultimate solution for healthier food and beverage products with clean and sustainable label claims.

February 24, 2021

AAK now offers a line of natural plant-based specialty lecithin emulsifier solutions that help improve nutrition, functionality, and processing of a wide variety of food and beverages.

Diverse cookie flavors and formats drive category sales

In the middle of a pandemic, cookies continue to fly off grocery store shelves.

Liz Parker Kuhn

January 21, 2021

In the middle of a pandemic, cookies continue to fly off grocery store shelves as consumers seek familiar, comforting flavors.

The United Soybean Board on puff pastry applications, high oleic soybean shortening, and soy-based baker's margarine

Liz Parker Kuhn

December 9, 2020

Snack Food & Wholesale Bakery was recently able to talk to Richard Galloway, oils consultant, United Soybean Board, about puff pastry applications, high oleic soybean shortening, and soy-based baker's margarine

Developing new, enticing varieties of puffed and extruded snacks

Better-for-you snacks continue to show impressive growth.

Liz Parker Kuhn

November 17, 2020

Puffed and extruded snacks never go out of style. Top brands like Cheetos and Fritos will probably always will be staples in many Americans' homes.

Fats and oils continue to weigh on consumers' packaged food choices amid pandemic pressures

September 29, 2020

Much has changed in consumers’ buying behaviors regarding foods, but their attention to the fats and oils in the packaged foods they purchase remains consistent, according to Cargill’s most recent FATitudes survey, conducted during the COVID-19 pandemic.

Developing enticing, better-for-you, specialized desserts

American consumers continue to seek more from their favorite baked goods.

Douglas J. Peckenpaugh

September 18, 2020

These days, you can have your cake and eat it, too. Today's sweet bakery treats like cakes, pies, cheesecakes, and cookies often combine the best of multiple worlds, bridging apparent gaps between indulgence, better-for-you and specialized dietary choices, clean label, sound functionality, and globally minded sustainability.

The fundamental chemistry of baking cookies, part 2

Rich McFeaters

August 21, 2020

A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.

Better-for-you snack and bakery product development strategies

Snack and baking industry responds to consumers’ requests for healthier indulgences.

Kimberly Decker

August 20, 2020

There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."