As more consumers scrutinize ingredients in the foods they buy, bakers and snack producers are turning to inclusions to create better-for-you products that deliver irresistible taste.
Expanded several times, Turano Baking Co.’s Berwyn, Ill., headquarters production plant features three fully-automated makeup lines and three semi-automated lines that can produce some 200 stock-keeping units overall and generate as many as 150 types of fresh products each day. Starting out as a 2,000-sq.-ft. storefront in the early 1960s, the facility now is a 185,000-sq.-ft. dynamo of action.
To be held Feb. 1, Dansco’s online probiotics event will cover the latest developments and global digestive health market trends as well as clinical study data supporting the effect of probiotics on key measures of digestive health.
Potato chips have been around for ages and are a simple but fantastic idea in origin. Still, one of the industry’s most beloved snack foods, they run a Tilt-a-Whirl of flavors with shelf appeal, shapes and varieties. But one thing’s certain: They’re as classic as a state fair.
Bakers can hit a home run in today’s market by mixing wholesome, healthful ingredients with some new twists of their own to stand out among the competition. But they still must hold their ground when it comes to pricing and discounting. Even if they have a few strikes-outs along the way, bakers are developing new products to keep on making a hit with consumers.
It’s that time of year again-the holiday season is in full swing. As my
family and I gathered around the Thanksgiving table not too long ago,
one thing we were unanimously thankful for was our health.
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.
Contributing columnist and president of the Grain Foods Foundation (GFF), Judi Adams, recaps the highlights from GFF’s grains nutrition panel discussion held at All Things Baking.
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