Keeping up with consumers’ growing demand for delicious, natural, authentically flavored snack foods can pose challenges even for the most seasoned product developer.

Private label grows more competitive with snacks geared toward health and wellness, clean label and gluten-free.

Over the past 140 years, Briess has established itself as a major supplier of malt ingredients to the brewing, distilling, food and beverage industries.

With the holiday season right around the corner, Carolina Ingredients introduced 5 of its newest, non-GMO compliant snack seasonings as part of its Flavors of the Month Series. 

Founded by Dan Belliveau, Coffee Flour is a new global impact food that is driving the “waste reuse” movement forward through partnerships with global thought leaders and environmentally ­conscious organizations.

Private label has come a long way from its “generic” years. Today, focuses are on premium, national-brand-better (NBB) offerings and clean eating—snack and bakery products that are part of the better-for-you category, including those that are gluten-free.

Puratos recently announced its new Dulcerio Tres Leches ready-to-use syrup and Tegral Dulcerio Sponge Cake mix.

Delavau Food Partners recently released several new ingredients.

Although Pocky is well known in Japan, it’s just now transitioning to the U.S. snack market. Savvy American consumers may already be familiar with the brand, but previously, one would have had to gone to a specialty market (such as an Asian grocery store) to find it on the shelves.

There’s nothing new about the idea of “clean label” products. I’ve been covering the food industry for nearly two decades now, and it has factored into discussions throughout that time.