Arla Foods Ingredients has launched a new concept for high-protein bars with a natural positioning.

Bakers need flexible techniques for maximizing flour potential while retaining necessary process tolerance.

Utz, On The Border Chips & Dips, Zapp's, and Golden Flake Snacks are now available at Publix stores.

SOMOS is now available at retailers nationwide including select Albertsons, Sprout's, Kroger, Meijer, and more.

The tortilla chip category enjoyed a healthy boost in sales during the past year, in spite of the fact that the numbers of bags placed in shopping carts barely budged—thanks to the price increases seen throughout the grocery store and elsewhere.

The brand’s Chunky Guacamole and Plant Based Queso are now available in convenient, single-serve packaging.

Beginning in April, the company's eco-friendly tortilla chips will hit shelves in Sprouts' Innovation Centers.

The brand debuts second non-spicy offering with introduction of ranch-flavored rolled tortilla chips.

The snack product harnesses traditional Aztecan preparation methods.

Five new ingredients accelerate nutritious, sustainable product development.

New “Compozym” enzyme series reduces dependence on global wheat markets.

Flavorchem's Breakfast All Day collection was inspired by various trends, including "Nostalgia Reimagined," "Snacking Surge," and "Blurring Category Lines."

Ajinomoto Health & Nutrition North America on its Savorboost K yeast extract and how it works in snack applications.

Global conditions and crises are putting increasing pressure on the world's flour market.

Private label grows more competitive with snacks geared toward health and wellness, clean label and gluten-free.

If there’s one trend that touches nearly every area of the food industry—from formulation to marketing, from ingredients to finished products—it’s clean label.

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.

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.

AB Enzymes has announced the launch of a new product in its range of enzymes for rye applications.

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.

Sternchemie has released its new SternPur S DH 50, a hydrolyzed, de-oiled sunflower lecithin ideal for new applications.

Available in four flavors, the product can be sprinkled on salads or eaten as a snack.

Muddy Buddies is rolling out Girl Scout Thin Mints flavor, inspired by the #1 Girl Scout Cookie.

The offerings include premium nuts and chocolate-covered nibbles in on-the-go cans.

Recent research found 70% of ranch usage occurs outside the salad bowl, presenting an opportunity to introduce a flavor that consumers are craving across all food varieties.

Positioned in the better-for-you snack set, Daily Crunch's expansion into Target marks a significant milestone for the brand.

The limited-edition peanuts are specially grown and hand-cooked.

The boxes include snacks like chocolate-covered almonds and truffles, plus "treat yourself" gifts like a body scrub and candles.

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.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced six additions to its PRECISA Crisp line of functional starch texturizers for the snack industry. 

Formulating products with the ever-increasing demands of today’s marketplace is no easy task.

Tate & Lyle PLC, a leading global provider of food ingredients and solutions, has announced a further expansion of its line of CLARIA Functional Clean-Label Starches with the introduction of two new instant starch products: CLARIA Instant 340 and 360.

In response to growing consumer demand for simple, familiar ingredients, Cargill is launching a portfolio of functional native starches under the new SimPure brand. 

Tate & Lyle PLC has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA Functional Clean-Label Starches.

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.

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.

BENEO, a manufacturer of functional ingredients, has announced the launch of its new precooked functional native rice starch, Remypure S52 P.

Nestle S.A. is adding a Product Technology Center to its R&D facility in Solon, Ohio. The $53 million facility will focus on frozen and chilled foods.

Rick Anderson is named president of the Elk Grove Village, IL, contract manufacturer of custom-made frozen food products.

To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.

Better4U Gluten Free Sprouted Ancient Grains Pizzas from Better For You Foods are made with four sprouted gluten-free grains: quinoa, flax, millet and chia.

Upcycled Foods, Inc. has co-developed Upcycled Pizza Dough with DeIorio's Foods, Inc., a frozen dough manufacturer that's celebrating its 100th anniversary this year. 

The restaurant-quality pizzas are now available at Whole Foods Markets, Sprouts, and other natural-skewed retailers.

Consumers can enjoy Lou’s signature deep dish, thin crust, and wings topped with Mike's Hot Honey, available in-store and for nationwide shipping through Tastes of Chicago.

The pizza combines Eggo waffles and crispy chicken on a crust, with a drizzle of maple syrup.

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

The private-label line features a range of nutritious yet tempting snack 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.

The local New Jersey-based brand debuts full line of avocado bread products in one of the largest independent grocers in the nation.