In private label today, as we see elsewhere across the snack and bakery industry, clean label is still the current buzz phrase, and consumers continue to seek foods that fall into the larger better-for-you category.
Snack and bakery equipment companies have been busy updating ovens and proofers in recent months. Recently released and updated ovens have included features like greater energy savings, shorter turnaround time and wireless remote monitoring, sometimes those provided by component subcontractors.
Packaging materials have evolved to meet new demands today’s snack and bakery market. A desire for longer shelf life paired with fewer preservatives in the foods and healthy eating overall has prompted the need for lightweight packaging, thinner barrier materials and convenience features on thinner, more-sustainable substances.
Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has signed an agreement to acquire the ingredients division of Gertrude Hawk Chocolates.
In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies.
In the most recent Dietary Guidelines for Americans, the USDA recommended that we consume 6 ounce equivalents of grains per day, half of which should be whole grains.