Fats & Oils - Articles - Page 4 | Snack Food & Wholesale Bakery

State of the Industry 2020: Tortilla chips go well beyond basic

Consumers search for more than your run-of-the-mill tortilla chip flavors.

July 24, 2020

Snacks have to work pretty hard to keep up with consumer preferences these days. For one, they have to be suitably snackable, i.e., convenient and portable.

DSM and Avril complete creation of joint venture to develop plant-based protein

July 22, 2020

Royal DSM, a global science-based company in Nutrition, Health and Sustainable Living and Avril, France's fourth-largest agro-industrial group, has announced the launch of their joint venture, Olatein, to produce canola (rapeseed) proteins for the global food market.

Epogee receives additional GRAS approvals for new alternative fat

June 17, 2020

Epogee LLC announced its revolutionary new alternative fat, EPG, has achieved additional GRAS (Generally Recognized As Safe) status by the United States Food and Drug Administration (FDA).

Exclusive interview - Consumer trend study: Fat and oils scrutinized in packaged food

June 3, 2020

Snack Food & Wholesale Bakery was recently able to talk to Jamie Mavec, marketing manager, Cargill Global Edible Oil Solutions, Minneapolis, as well as Sonia Punwani, global bakery leader, about Cargill's most recent FATitudes study on oils.

Eric Heggen named CEO of Stratas Foods

Tedd Kruse moves to new role as president of ADM Milling

March 20, 2020

Stratas Foods LLC has announced the appointment of Erik Heggen as its new CEO.

Using clean label ingredients in snacks and baked goods goes mainstream

The evolving concept of clean label keeps snack and bakery formulators on their toes

Kimberly Decker

March 16, 2020

If it seems as though what's not in a product these days is as important as what is, you're not imagining things. The insistence on "clean" and "simple" ingredients that began with a fringe of vigilant label readers has pervaded the marketplace.

Understanding quality and safety considerations for cannabis-infused baked goods

Understanding ingredients dynamics is essential before entering the market for cannabis-infused foods

Douglas J. Peckenpaugh

January 16, 2020

The 2018 Farm Bill cleared the pathway for legal cultivation of industrial hemp in the U.S. Botanically, non-psychoactive industrial hemp and psychoactive cannabis are identical, classified as Cannabis sativa.

Exclusive interview: Empowering women and sustainability in the palm oil industry

October 31, 2019

As part of the 2019 IBIE BEST in Baking Program, sponsored by IBIE and SF&WB, Cargill was awarded “Top Honors” in the Ingredients category for its work in fostering a higher level of palm oil sustainability while empowering women in Southeast Asia.

Bunge Loders Croklaan high-stability shortenings

Vream Elite enables bakers to deliver exceptional sensory and functionality benefits

September 9, 2019

Bakers now have a complete line of high-stability soy shortenings to maximize the taste, texture, and functionality of icings, cakes, pies, cookies, donuts, and tortillas.

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.