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.

Earlier this month, I was able to fly to Bismarck, North Dakota, for a 1-day trip sponsored by the National Sunflower Association (NSA). 

A handful of prevailing trends are at work across today’s snack and baking industry to help drive sales forward for foodservice operators, ranging from grain and flavor diversity to an increased focus on health and wellness.

The chips market has grown highly diversified over the past several years. In 2017, a chip can run the gamut, including standard potato chips, chips made out of fruits or vegetables, and multigrain options.

IOI Loders Croklaan has announced the availability of SansTrans Roll-Rite Puff, a new, next generation lamination shortening.

Naturally stable Omega-9 Canola Oil helps snack food manufacturers deliver better-for-you snacks consumers desire without compromising taste, quality or performance.

Formulating products with the ever-increasing demands of today’s marketplace is no easy task.

The flexibility to produce different flavors, shapes, sizes and types of products is high on the list of qualities that snack and bakery makers are seeking from manufacturers offering griddle equipment and fryers.

AAK has officially opened their new innovation center. The facility, named AAKtion Lab and based at their USA headquarters in Edison, New Jersey, will be the flagship application lab for the company’s co-development process.

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.