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.
Courtesy of Rich Products Corp., 5,000 pizzas will be delivered to soldiers serving overseas, via DHL Express, in time for the NFL championship game on Feb. 1.
Did you miss the following new products, ingredients and equipment in and for the baking and snack industries on www.snackandbakery.com this week? If so, check them out now.
The two entities are working together to commercialize egg-free ovalbumin for baking and other applications.
Gus Griffin is now president and CEO of the Atchison, KS, company. Randy Schrick is promoted to the newly expanded position of vice president of production and engineering, while Sean McHenry is named technical service director for MGP’s ingredient solutions business segment.
MGP Ingredients taps food industry executive Michael Buttshaw to lead its ingredients business.
Available from leading ingredient suppliers, egg replacers offer bakers readily available, cost-effective egg alternatives.
Nu-Tek Food Science, Minnetonka, Minn., has signed an agreement with Tovani Benzaquen Ingredients, Sao Paulo, to distribute Nu-Tek Salt Advanced Formula Potassium Chloride to food manufacturers in Brazil.
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.
Before heading into spring, I often reflect on the progress I’ve made both professionally and personally since the new year.
Low-sodium ingredients are readily available, but are consumers still concerned about their sodium intake?
Even with a sound production process, tortilla appearance depends greatly on raw ingredient quality.
Limagrain Ingredients will be exhibiting at Food Ingredients Europe, and they have four new ingredients to showcase.
Arla Foods Ingredients has launched a new whey protein ingredient which is clinically proven to counteract age-related muscle mass decline.
Ingredion Incorporated has announced two new additions to its plant-based portfolio produced at the Company’s new pea protein manufacturing facility in South Sioux City, Nebraska—VITESSENCE Pulse 1853 pea protein isolate and PURITY P 1002 pea starch.
Ingredion's proprietary deflavoring technology to enable manufacturers to achieve taste, nutrition, and functionality must-have in food and beverages containing pulse-based plant proteins.
The organic plant-based protein is suited for protein bars and other snack and bakery products.
Snack food and wholesale bakery companies in the market for machines that help prepare, store, transport, and otherwise handle ingredients are most focused on qualities like automation, ease of maintenance, and the ability to deliver higher performance in throughput and accuracy.
The 2015-2020 Dietary Guidelines recommends consuming 2 cup equivalents of fruit and 2 and a half cup equivalents of vegetables per day, based on a 2,000-calorie diet.
Parker Products, a provider of inclusions and other specialty ingredients for the baking, dairy, beverage, confectionery, RTE and snack, and foodservice industries, has announced that cookie manufacturer Creative Food Ingredients (CFI) has joined the Parker portfolio.
With better-for-you trends top of mind across the food industry, how does an indulgent category like desserts fare?
Some candies don’t fit neatly into one column or another. That’s okay; the “other” candies like marshmallows, spreads, interactive novelty items, and such seem to be fitting into consumers’ candy budgets just fine.
February—American Heart Month—reminded us that heart disease remains one of the most fatal conditions plaguing Americans.
SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.
Snack and bakery producers are demanding more features than ever from extrusion equipment.
Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.
Ingredient suppliers and bakery clients are discovering new products and ways to use existing ingredients.
The idea of "better for you" encompasses much of what consumers desire today in many of their snacks and baked goods: clean label, non-GMO, natural and—at its core—solid nutrition to make those foods a healthy part of their daily diet.
Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.
Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."
MGP Ingredients, Inc. is pleased to announce the formal approval of its citizen petition requesting dietary fiber status under the new nutrition facts labeling regulations for its flagship brands of Fibersym RW and FiberRite RW.
While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.
Ingredients by Nature (IBN)—supplier of high-quality, customizable, science-based food ingredients—has announced the launch of MonkFiber, a functional, sweet fiber from the pomace of the monk fruit.
BENEO has announced the expansion of its chicory root fiber and rice starch ingredient portfolio with two new organic solutions.
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.
Tate & Lyle PLC has joined forces with the Nutrition and Health Institute INSK (Instituto de Nutrición y Salud de Kellogg´s) of Kellogg, to share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals.
The pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.
The U.S. Food and Drug Administration (FDA) announced that it intends to propose that “Acacia (Gum Arabic),” also known as gum acacia, be included as part of the FDA's definition of dietary fiber.
Tate & Lyle PLC has announced that it has today completed the acquisition of Quantum Hi-Tech (Guangdong) Biological Co., Ltd (Quantum), a prebiotic dietary fiber business located in China.
With 67 percent of consumers stating that they were concerned about their stress and anxiety levels in 2020, Americans are more stressed than ever before.
Cheddies uses its own proprietary cheddar cheese recipe, sourced fresh from regenerative farms.
Tree Top has announced the addition of a new fruit ingredient to its extensive plant-based portfolio: Drum Dried Pumpkin Flake Powder.
All new Dietz & Dats have four snack pack varieties containing healthy items, including nuts, dried fruits, premium meats, and artisan cheeses.