The company's R&D expert reveals insights on creating and launching successful bakery ingredients.

Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, announces its new, certified organic, clean label and Non-GMO dough conditioner: Bellarise BellaSPONGE Organic.

Functional ingredients like dough conditioners are important components of any formulation to help improve the quality, texture and shelf life of snack and bakery products.

Royal DSM, a global science-based company active in nutrition, health and sustainable living, has introduced the latest additions to its BakeZyme portfolio: BakeZyme Fresh XL and BakeZyme Master.

What does clean label mean? How can you be certain your newly developed product meets today's clean-label expectations while consumer demands continue to evolve?

Functional ingredients such as dough conditioners are fundamental additions for many snack and bakery products. Dough conditioners, like enzymes and emulsifiers, help improve product quality, extend shelf life, streamline dough handling and machinability, and more.

A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.

Clean-label snack and bakery insight and analysis for new product development, including ingredient options.

IFF has announced the launch of Enovera 3001, an enzyme-only solution as the newest addition to IFF’s range of ingredients for the bakery industry.

As baking application scientist, Sarah Gutkowski’s duties will include developing formulations with MGP’s protein and starches for customer applications.

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.

Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.

Panera Bread opens a bakery in New Haven, Conn., to test new products, reimagine favorites and experiment with staffing models.

The Pittsfield, NH, manufacturer of ready-made pizza crusts and flatbread pizzas will break ground on a new facility on Aug. 14 as well as launch a program honoring first responders.

Schwan’s Consumer Brands recently launched an authentic Red Baron Brick Oven Pizza in three varieties.

Aldi recently released its lineup of food and beverage, lifestyle products, and seasonal products for the autumn season. 

Aldi recently announced its lineup of food and beverage products for Halloween, Thanksgiving, and autumn.

A founder of the baked snack brand talks about its origins, growth, and future.

The bars, composed of over 12 unique plants, at least six super fibers, and one fermented fiber, are designed to create and maintain a balanced microbiome and utilize upcycled fruit trimmings to create a healthy and sustainable product.

The founder of Jeni’s Splendid Ice Creams has launched a line of snack bars.

Heavenly Waffles aims to give morning meals tastier BFY options.

The B.T.R. x Blue Bottle Spiced Chocolate Chip Cookie Dough Superfood Protein Bar can be found at all Blue Bottle Coffee locations nationally.

An expert from the ingredients supplier discusses the call for healthy indulgence.

The bread brand is aimed at the BFY market with zero added sugar, non-GMO ingredients, and high fiber content.

The Quincy, Mass.-based flour and grain-based products provider says it’s acquiring T.J. Harkins Basic Commodity Brokers Inc. and subsidiaries, a supplier of natural, nutritious and flavorful ingredients for grain-based foods. Harkins also supplies sesame and edible seeds, sweet spices, ancient grains, specialty grain flours and grain blends.

In response to consumer scrutiny, snack and bakery brands hustle to achieve a “clean label.”

Penford Food Ingredients' GumPlete GF 101 improves texture in gluten-free baked goods applications, such as bread, cookies, muffins and cakes.

Available from leading ingredient suppliers, egg replacers offer bakers readily available, cost-effective egg alternatives.

The aftermath of the avian influenza outbreak reveals multiple ingredient options for bakers.

Tate & Lyle PLC, a leading global provider of speciality food ingredients and solutions, has announced the introduction of its tapioca-based CLARIA Bliss starch to the Europe, Middle East & Africa (EMEA) region, responding to growing demand from consumers for cleaner label products.

In today’s highly competitive snack and bakery market, collaboration between ingredient and equipment supplies and their customers continues to grow more common.

Ingredion Incorporated has announced in the U.S. the introduction of SUSTRA 2434 slowly digestible carbohydrate, a clean label starch-based solution for manufacturers of energy-focused nutritional products including bars, snacks and supplements.

The Minnetonka, Minn.-based food solutions and potassium chloride supplier strikes a deal with Barentz Europe B.V., which is present in 26 countries in Europe, to distribute its Advanced Formula potassium chloride to food manufacturers in Europe. Nu-Tek says that governments in the U.K. and the Netherlands are close to making mandatory rules regarding sodium levels in food products with the aim to reduce high blood pressure and cardiovascular disease.

The American Bakers Association and Snack Food Association say the findings from a recent Institute of Medicine report add a new perspective to the national discussion of sodium’s role in the American diet.

From inclusions and replacers to pre-mixes and dough conditioners, bakers and snack manufacturers have plenty of ingredients from which to choose when creating products to meet consumer demand for healthful, clean-label foods and increasing government mandates.

UK intellectual property investment group Tekcapital PLC has announced a major expansion of its MicroSalt brand.

Freebirds World Burrito, known as Texas’ No.1 Burrito, is adding two new plant-based options to its endless possible combinations of bowls and burritos.

Advance International Inc. has introduced a premium, ultra-sustainable & highly nutritious ocean-based super-protein that will revolutionize the global supply chain.

Herbalife Nutrition (NYSE: HLF), a premier global nutrition company, has launched Protein Baked Goods Mix, officially entering the baked goods category.

Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.

Merit Functional Foods, a solutions-based plant protein company, is pleased to announce that its new 94,000 square-foot facility in Winnipeg, Manitoba, is fully scaled to supply food and beverage customers with the highest purity pea and canola proteins available for use in plant-based applications.

Whether for breakfast, a snack, or a meal replacement, the nutrition bars category is ubiquitous, and its products can be consumed at any time of day. Sales have rebounded after a flat period, and innovation is ongoing in the category.

The snack and bakery industry is filled with wonderful stories. Writing about the origins, growth and scope of the amazing companies that grace our covers is absolutely one of the best aspects of my job.

So much of this industry is about creating meaningful connections. Successful products that generate long-lasting repeat purchase patters resonate with their consumers.

Rarely does a week go by without the topic of workforce development crossing my desk. It's a problematic situation that’s central to industry performance as we deal with present challenges—and look toward the future.

One of the best parts of my job is traveling around this great country to visit with snack and bakery companies, some of which have helped define this industry for over a century. I'm always humbled to hear their pioneering stories of perseverance and success - and honored with the privilege of telling their stories to the world.

There is nothing like a pandemic to test a company's limitations. While food producers received official designation as "essential" businesses as the COVID-19 pandemic descended on the American food industry, continuing operations during the pandemic did not equate to business as usual.

Near the end of December 2019, the Wuhan Municipal Health Commission, Wuhan City, China, reported several pneumonia cases that officials eventually tied to a new coronavirus called SARS-CoV-2, now generally known as COVID-19.

This past year was unlike any other throughout our history as a nation, and the snack and bakery industry saw significant impact.