Articles by Joyce Friedberg

Everyone loves chocolate: In fact, according to recent Statista data, 268 million Americans consumed chocolate and other candy in 2020.

Striking the right balance between indulgence and better-for-you is important in winning over the consumer. The pandemic has heightened consumers' interest in health and well-being.

While consumers were already snacking more throughout the day, this was escalated even more while people were working and nesting at home during the pandemic. 46 percent of consumers said they were snacking more during the pandemic and 58 percent of consumers said snacking with be part of the post pandemic "new normal."

The ongoing pandemic has certainly shifted consumer attitudes and behaviors when it come to foods and the foods they choose. Consumers are looking to connect with food and are gravitating to more familiar comfort foods and indulgent items.

Flour tortillas continue to be a growing category within the bakery segment. And the choice of either a liquid oil or solid fat for a tortilla can impact the product eating characteristics and processing factors, says Michelle Peitz, technical solutions and marketing, oilseeds, ADM, Chicago.

Overview of the roles of fats and oils in the quality, nutrition, manufacturing, and shelf life of snack and bakery products.

Industry suppliers offer new and updated leavening ingredients for the development of clean-label snacks and baked goods.

Strategies for better-for-you, nostalgic, and bold sensory experiences in snack and bakery products.

Companies look for clean-label dough conditioners for snack and bakery products that stand up to strong throughput without sacrificing quality.

Snack and bakery product developers can use a variety of natural sweeteners in healthy formulations that do not compromise on taste or quality.