Thermal management is crucial to processing, storing and delivering several types of snacks and baked goods. The latest systems cover a wide range of functions, including chilling dough, cooling product after exiting the oven, and refrigerating or freezing finished product. Specialized cold storage facilities also are part of the mix.
bakerly began when Julien and Fabian, two Bretons (from Brittany, in the North West of France) decided to combine their efforts and talents to convince American consumers that crêpes, brioches, and other traditional French products deserved a place in every American household.
Gluten-free pioneer Bakery on Main has seen steady growth over the past two decades, and has brought forth a flurry of snack innovation in the wake of expansion into a new plant.
As part of our June “State of the Industry: Bakery,” Mintel provided a hand-picked selection of bakery products that fit within several prevailing trends.
Tortilla versatility, better-for-you ingredients and on-trend flavors continue to attract consumers looking for bread replacements and healthier eating options.
Despite growing demand for healthier snacks, consumers continue to turn to a perennial favorite - the snack cake - when seeking an indulgent and flavorful treat.
While tradition remains strong in the mature desserts segment, portion control, gluten-free and clean label, along with new flavor-forward profiles, continue to make inroads.
On-Demand Attend our exclusive webinar to learn about better-for-you confection choices. Better-for-you options remain key for consumers, who still are searching for indulgent candy choices, but in a healthier format.
On-Demand: During this webinar, a market expert will share a comprehensive view of current and emerging trends in the popular flavors and eye-catching colors shoppers are on the hunt for. The conversation also will touch upon what the color and flavor palette of the future snack and bakery landscape might look like.
On-Demand This webinar will dive deep into the benefits of partnering with a complete line solutions provider, offering insights into how such collaborations can revolutionize snack production processes from inception to completion and beyond.
On-Demand Join global expert Dr. Soo-Yeun Lee of Washington State University and Chef Aaron Andrews of Ajinomoto Health & Nutrition North America (AHN) as they share how umami and specifically, monosodium glutamate (MSG), can reduce sodium in bread and other baked goods.
On-Demand This exclusive webinar will cover confectionery trends and industry challenges, such as sustainability and low contaminant levels, and how producers can benefit from using certain ingredients in their products.
On-Demand This webinar will harness the wisdom of industry association representatives and market experts in outlining key developments impacting snack and bakery over the past year.
