Ingredients R&D

RSS

Snack Food & Wholesale Bakery magazine interviewed Harbinder Maan, manager, North America ingredient and category marketing, for Almond Board of California (ABC), Modesto, Calif., and talked about celebrity chefs, creating high-end desserts and, of course, almonds.

As consumers become more and more health conscious, bakers and snack producers are looking to shave off a bit from their fat-filled formulas to deliver cleaner-label products.

The New Year brought along a lineup of new ingredients, including seasoning blend bases, gluten replacements, functional fibers and more.

Representing more than 15 nationalities, the Madam Ambassadors set out to educate Japanese housewives about their luscious treats and urge housewives to scrap the secular “MERRY X-MAS” cake for homemade desserts instead.

Bagel producers strive to reinvent their category’s image with bite-sized, portion-controlled and nutrient-filled products that are relevant to today’s fickle, calorie-conscious consumers.

This month’s latest ingredients encompass everything from soy fiber and whey crisps to fruit-filled, antioxidant-rich solutions.

SensoryEffects Inclusions offers flavor variety, dual texture and customization to nearly any snack and baked good.

Check out this team of innovative inclusions, oils, beans and more.

Tree Top’s Fruit Sensations Muesli Crisps are new, dried apple pieces enrobed with whole grains, dried fruit, nuts and natural flavors.

Across the nation, there are any number of amazingly talented bakers, retail shops and baking companies who produce great products but aren't getting the respect they deserve.