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Snack and bakery extrusion companies seek flexibility, better sanitation

Extruder customers want flexibility, sanitation, quick changeover

April 20, 2020

Flexibility, greater sanitation, gentle handling of ingredients, quicker changeovers, more precise weight control, and the ability to make products with healthier ingredients are top of mind features and benefits for snack and bakery customers of extrusion equipment and technology.

PeaTos brings better-for-you differentiation to classic snack formats

Douglas J. Peckenpaugh

April 16, 2020

When PeaTos cheese snacks hit the market in 2017, they immediately made waves. Now, three short years later, PeaTos are distributed from coast to coast, and its ardent fan base continues to see rapid growth.

The story behind the specialty sea salt supplier to America

SaltWorks is obsessed with sea salt, and that passion has catalyzed tremendous growth for the company.

Douglas J. Peckenpaugh

March 24, 2020

Founded and based near Seattle, SaltWorks supplies premium-grade specialty salts to wholesale, retail, and consumer markets throughout the world.

Tate & Lyle CLARIA EVERLAST line of clean label starches for freeze/thaw stability

March 19, 2020

Tate & Lyle, a global provider of food and beverage ingredients and solutions, has announced the most recent addition to its line of CLARIA Clean Label Starches with the introduction of CLARIA EVERLAST.

Using clean label ingredients in snacks and baked goods goes mainstream

The evolving concept of clean label keeps snack and bakery formulators on their toes

Kimberly Decker

March 16, 2020

If it seems as though what's not in a product these days is as important as what is, you're not imagining things. The insistence on "clean" and "simple" ingredients that began with a fringe of vigilant label readers has pervaded the marketplace.

Forging new frontiers for the next generation of gluten-free snacks and baked goods

Snack producers and bakers can venture into new territory to develop leading-edge gluten-free products

Kimberly Decker

February 17, 2020

When a gluten-free version of Sheila G's Brownie Brittle hit U.S. stores in 2017, JoAnn Rupp, global market insights manager, Corbion, Lenexa, KS, noticed something that distinguished the product on an increasingly crowded gluten-free shelf.

Bakery predictions for 2020

January 22, 2020

Snack Food & Wholesale Bakery was recently able to talk to Jonathan Davis, SVP of innovation, La Brea Bakery, Los Angeles, about upcoming bakery trends for 2020.

Increased demand for reduced sugar drives sweetening solutions

Keeping an eye on added sugars is the new normal

Joyce Friedberg

January 8, 2020

Sugar is now squarely top of mind for consumers. According to the 2019 International Food Information Council (IFIC) "Food & Health" survey, limiting sugar intake is one of the top ways in which consumer diets have changed over the past several years, and 80 percent of consumers are trying to limit and/or avoid added sugars.

Process solutions for clean-label baking

Lin Carson

November 13, 2019

Cleaning up the label of baked goods is more than just ingredients. If you're going to join the clean-label, natural baking trend, here's what you need to know about the non-ingredient side of things.

Research shows consumers value natural, sustainable products

Steve French

September 19, 2019

As reported by Snack Food & Wholesale Bakery in its State of the Industry coverage, the U.S. bakery industry is valued at $51.6 billion in annual sales, and the U.S. snack industry sees sales of over $41.6 billion—and growing every year.

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