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.

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

Consumer interest in foods that support holistic health and well-being is increasing. According to the 2020 IFIC Food and Health Survey, over half of consumers report that healthfulness has more of an impact today versus 10 years ago on their food and beverage purchase decisions.