Trends - Articles - Page 27 | Snack Food & Wholesale Bakery

Cooling and freezing technologies for better cold-chain logistics

Available equipment for developing snacks and baked goods for refrigerated or frozen distribution bring strong efficiencies.

Douglas J. Peckenpaugh

October 20, 2021

According to the April 2021 "Cold Chain Market Size, Share & Trends Analysis Report" from Grand View Research, the global cold chain market size was valued at $210.5 billion in 2020 and is expected to grow at a CAGR of 14.8 percent from 2021 to 2028.

ADM unveils next big consumer trends

October 19, 2021

World business in human and animal nutrition releases second annual list of global consumer trends.

Stabilizer solutions deliver cleaner labels and healthier alternatives

Bakery companies search for clean-label stabilizers, including hydrocolloids, gums, and starches.

Joyce Friedberg

October 19, 2021

Stabilizers such as thickeners, hydrocolloids, gums, and starches are a category of ingredients that many are probably not familiar with, yet they help create the desired texture, mouthfeel, and sensory characteristics of the product.

Pennant Ingredients opens new state-of-the-art warehouse facility

Company increases efficiency, sustainability with opening of new facility.

October 12, 2021

Puratos-owned bakery ingredients supplier Pennant Ingredients makes a strategic investment in warehouse capacity to support customer growth, service, and sustainability.

First global cacaofruit brand Cabosse Naturals to enable consumer brands to claim Upcycled Certified on pack

October 11, 2021

To support consumers in making conscious decisions, Cabosse Naturals has deepened its collaboration with the Upcycled Food Association.

Wholly Gluten Free Chocolate Chunk Cookies

October 7, 2021

The Wholly Gluten Free brand has recently added Chocolate Chunk Cookies to its lineup.

T. Hasegawa USA releases dessert and confections flavor trends

October 4, 2021

T. Hasegawa USA recently released a report on emerging flavor trends in desserts and confectionery items.

Puratos hosts virtual Taste Tomorrow event

Puratos' Taste Tomorrow event reveals new trends impacting global food production and retail.

October 1, 2021

Puratos unveiled brand new insights that showed seismic changes in consumer habits and preferences that have implications for all players in bakery, patisserie, and chocolate, as well as beyond.

Q&A with Dawn Foods: Charcuterie dessert trends

Liz Parker Kuhn

September 30, 2021

Snack Food & Wholesale Bakery was recently able to speak to Melissa Trimmer, corporate executive chef at Dawn Foods, Jackson, MI, about the dessert charcuterie trend, which is gaining momentum.

Canada’s Silver Hills Bakery offers its sprouted breads to Americans

Silver Hills Bakery brings its better-for-you sprouted breads to the U.S.

Liz Parker Kuhn

September 30, 2021

In the 2nd century BC, a Jewish monastic group known as the Essenes created the first recipes and techniques for sprouted grain breads. Their style of bread is now called Essene, or "Manna bread."