Clean Label

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Cage-free has captured significant mainstream momentum. What does this means for the bakery industry?

Consumer perceptions of fats and oils have changed, as have governmental regulations, but more ingredient solutions are available today than ever before.

As people seek to reduce their sugar consumption, snack producers and bakers look for solutions that still deliver sweetness along with the added functionality sugar brings to the formula.

Label reading is a key element of how the nutritional, environmental or intrinsic components of a product are "summed up and learned" by consumers.

La Brea Bakery dishes on its commitments to childhood hunger, farm-to-table bread, gluten-free and non-GMO.

The grocer says it has removed certified synthetic colors, PHOs and added MSG from its exclusive brand food products.

Archer Daniels Midland Co. says the addition of the savory flavors developer will expand its product portfolio and customer base.

GNT Group's EXBERRY Colouring Foods are made from fruits, vegetables and edible plants.

Pulses, including lentils, chickpeas, peas and beans, are surprising, yet simple, ingredients that can bulk up the protein of baked goods and snacks.

Snacks, baked goods and diverse foods and beverages with local heritage and marketing have been increasingly making their appearance in diverse retail settings, ranging from farmers’ markets to mass retailers.