Trends - Articles - Page 60 | Snack Food & Wholesale Bakery

2020 State of the Industry: Foodservice R&D inspirations

Top trends in the U.S. foodservice market reveal new opportunities for baked goods

May 18, 2020

Today's foodservice market across the U.S. continues to reflect ongoing consumer desires for interesting and adventuresome flavors, items inspired by global cuisine, and better-for-you options; often where logically applicable, such as in items like hearty breads, muffins, and other baked goods that consumers accept as aligned with inherently nutritious dietary choices.

Bakery kill-step validation drives consumer confidence

Kantha Channaiah

May 18, 2020

Though the baking industry has a very safe record for the production of shelf-stable food products, Salmonella continues to be a pathogen of concern.

C-P Flexible Packaging introduces C-P GreenStream portfolio of sustainable packaging solutions

May 15, 2020

C-P Flexible Packaging announces the launch of C-P GreenStream sustainable packaging solutions—a line of flexible packaging options designed for sustainability utilizing post-consumer recycled content, recyclable materials, compostable materials, downgauged materials, and/or materials derived from renewable resources.

Third-party logistics helps streamline snack and bakery distribution

Liz Parker Kuhn

May 15, 2020

Third-party logistics (3PL) can be useful when snack and bakery companies need to outsource logistics and distribution needs.

Snack and bakery companies seek multifunctional, clean-label dough conditioners

Ingredients to improve product quality and streamline production

Joyce Friedberg

May 14, 2020

Functional ingredients such as dough conditioners are fundamental additions for many snack and bakery products. Dough conditioners, like enzymes and emulsifiers, help improve product quality, extend shelf life, streamline dough handling and machinability, and more.

Clean-label baking with vital wheat gluten

Brook Carson

May 14, 2020

What does clean label mean? How can you be certain your newly developed product meets today's clean-label expectations while consumer demands continue to evolve?

Heat and Control's newest oil filtration technology for fried foods is creating safer and more efficient food manufacturing lines

May 8, 2020

Heat and Control, Inc., an equipment manufacturer and food processing industry supplier, recently released the OilSaver Filtration System to its Oil Management System lineup.

COVID-19 increasing consumer focus on 'ethical consumption'

Pandemic accelerating digital adoption and likely to cause long-term changes in consumer behaviors

May 7, 2020

The COVID-19 pandemic is likely to alter consumer behaviors permanently and cause lasting structural changes to the consumer goods and retail industries, according to findings of an Accenture survey of more than 3,000 consumers in 15 countries across five continents.

Exclusive interview: The impact of COVID-19 on the grocery community

Liz Parker Kuhn

May 5, 2020

Snack Food & Wholesale Bakery was recently able to talk to Ryan Richard, vice president, retail grocery, GS1 US, Ewing, NJ, about the impact of the coronavirus on the grocery community.