Trends - Articles - Page 26 | Snack Food & Wholesale Bakery

Exclusive interview with DSM: Boosting the health appeal of baked goods

Liz Parker Kuhn

October 29, 2021

An interview with DSM about immunity, boosting the health appeal of baked goods, and Omega-3s.

Transatlantic bakery traditions

Vandemoortele and its Banquet d’Or have established bakery market impressions around the world, and most recently in the U.S.

Douglas J. Peckenpaugh

October 29, 2021

Countries around the world offer unique perspectives through their bakery traditions. Sometimes, the differences are slight, but perhaps culturally meaningful. Other variances stand out with distinct poignancy, resonating, and leaving cultural impressions in their wake.

Better dough mixing through customization

Add-ons for dough customization bring flexibility, energy efficiency, automation, improved quality, and more.

Ed Finkel

October 28, 2021

Industrial commercial bakeries look to dough customization machines like water chillers, water meters, ice makers, and automated dough scoring units to improve and automate the dough process, primarily during mixing.

Bakery trends to watch in 2022

October 27, 2021

From indulging in comfort food to trying new food fusions, there have been preference changes caused by the onset of COVID-19.

The best chemicals to use for cleaning, degreasing, and sanitizing in snack and bakery facilities

What chemicals to use—and not use—for cleaning, degreasing, and sanitizing facilities.

Liz Parker Kuhn

October 26, 2021

In the age of COVID-19, cleaning and sanitization are more important than ever in snack and bakery facilities. Chemicals for cleaning, degreasing, and sanitizing can help with sanitizing these facilities.

European trends influence the global baking industry

Perspectives from Europe bring value to discussion of international baking industry trends.

Douglas J. Peckenpaugh

October 25, 2021

Bread is a universal language. Nearly every culture has historical roots in forming judicious combinations of water and grains, seeds, pulses, starches, and other substrates, often functionally lightened with some sort of leavening, and perhaps a dash of salt for flavor. It’s the quintessential expression of science, art, and sustenance.

Kemin Food Technologies releases video on sustainability

October 22, 2021

“The Journey to Sustainability” by Kemin details how the expert in keeping food fresher and safer for longer is dedicated to sustainable efforts.

COVID-19 pandemic affects consumer breakfast choices

In the midst of the pandemic, consumers find themselves with more time on their hands for breakfast.

Liz Parker Kuhn

October 21, 2021

Now that more people are working at home during the COVID-19 pandemic, there's ample time for breakfast, and breakfast foods sales are reflecting this trend.

Enlightened announces line of ready-bake cookies with 0g of sugar

October 20, 2021

With its first low-carb cookies, Enlightened takes the better-for-you category to new heights.

Whole Foods Market announces top 10 food trends for 2022

October 20, 2021

Whole Foods Market global buyers and experts have unveiled their top 10 anticipated food trends for 2022 in the retailer’s seventh-annual Trends predictions.