Trends - Articles - Page 81 | Snack Food & Wholesale Bakery

R&D inspirations for gluten-free snacks and baked goods

New ingredients and technologies help snack producers and bakeries innovate to stay competitive

February 11, 2019

Anyone who thinks the gluten-free market has peaked needs to think again. According to a December 2018 report from Zion Market Research, the global gluten-free product market was valued at around $4.72 billion in 2017. By 2024, that value is expected to nearly double to reach $7.6 billion.

Ingredient handling equipment helps snack and bakery companies improve efficiency and safety

Snack and bakery companies search for a variety of ingredient handling equipment

Ed Finkel

February 8, 2019

Ingredient-handling equipment used by snack producers and bakeries ranges from automated batching and dosing machines to pneumatic conveyors, as well as equipment like sifters to prepare ingredients for addition to batches of dough.

The packaging predicament in the snack and bakery industry

Steve French

February 7, 2019

Many sustainability experts and consumers alike agree that we cannot sustain a society in which we continually make purchases and throw things away. This includes consumables that we use on a daily basis.

Frozen bakery sees strong 2018 thanks to inspired R&D innovations

Sales of select frozen items, including waffles and pizza, are seeing sound momentum thanks to R&D innovation

Douglas J. Peckenpaugh

February 6, 2019

Two areas of frozen bakery products that have seen strong traction over the past year are frozen breakfast items like waffles and frozen pizza, with trends like clean label, premium offerings and health-conscious considerations factoring into growth.

Advances in cold chain technology for snack and bakery warehousing and transport

Cold chain technology continues to grow more sophisticated in the face of increased demand for traceability

Liz Parker Kuhn

February 5, 2019

It's important to be able to trace the movements of a product or ingredient that requires refrigerated or frozen transport or storage throughout its life cycle, and this is where cold chain technology comes into play.

What consumers look for on product labels

Grain foods and healthy aging

Christine Cochran

February 4, 2019

Every new year, people make resolutions to break bad habits or start good ones. Generally, everyone is focused on self-improvement and wellness.

New Year-Round, Live Feed Approach to Flavor Trend Hunting Spotlights 'The Need for Seed'

McCormick launches Transformation of Flavor Forecast for 2019

New year-round, live feed approach to flavor trend hunting spotlights 'The Need for Seed'

January 24, 2019

McCormick & Company, Inc. has revealed it’s jumpstarting a year-round, always-on flavor news approach to its nearly 20-year-old annual report.

love good fats keto-friendly bars

January 17, 2019

As demand for healthy fat-fuelled, keto-friendly snacks continues to grow across North America, The Good Fat Co. Ltd. announced that it has closed a successful common share funding round at $5 million to support its launch into the United States. This brings its total equity raise to date to $9.4 million.

Kerry releases 2019 taste charts predicting top tastes for the coming year

January 17, 2019

Kerry, the Taste and Nutrition Company, released its 2019 Taste Charts, which represent the company’s annual review of the food and beverage landscape utilizing sales performance, consumer trends, foodservice influences and internal culinary and mixology expertise to predict tastes for the coming year.

Best practices for maintaining an allergen-free snack or bakery facility

Allergen-free facilities use testing and best practices to ensure quality, safety

Liz Parker Kuhn

January 14, 2019

Controlling allergens is vital in snack and bakery facilities that seek to remain 100 percent allergen-free. The first step is to establish best practices, as well as regularly testing the production environment and finished products for presence of allergens.