The oils meet World Health Organization standards on industrial-produced trans-fatty acids.

Fat and oils are important functional ingredients that can also impact the nutritional profile in snack and bakery products. 

We were recently able to connect with two professionals at Stratas to chat about different types of oils used in the preparation of breakfast foods and snacks.

Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.

Review the information, including new ingredients, equipment, technology and more, from the following companies, which will be exhibiting at the Tortilla Industry Association Convention & Trade Exposition, taking place May 16 to 19 in Southern California

The past several years have been kind to the tortilla market. Tortillas and tortilla chips are essentials across U.S. retail and foodservice sectors, with steady growth over the past several years.

Multi-Conveyor recently built a cost-effective, compact dual lane 90° case turner to rotate and align single lane filled cases that quickly transfer onto an existing case sealer.

Dorner’s new AquaGard Low Profile (LP) conveyor is designed to fit in tight spaces, making it the ideal sanitary conveyor for dry or wipedown applications within the packaging, pharmaceutical, confectionary, bakery, and other packaged food industries. 

Much like its predecessor, the FGP Primary Cleaner, the FGP with External Spring features FDA-approved, food grade materials including a stainless-steel tensioner and a solid pole.

With cost-effective low usage levels and high stability performance, this kosher, vegan, and halal-certified shade can be used in snack seasonings, bakery products, frostings and decorative coatings, breadings, and more.

Dark chocolate ganache is now available in 8-pound, flexible pouches for chefs nationwide.

The initial offering will include 6-oz. resealable bags for retail as well as 2-lbs. bags perfect for foodservice applications.

Kerry has introduced Biobake Fresh Rich, an enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness, and moistness perception over shelf life, while supporting food waste reduction.

Bonumose, Inc., a producer of tagatose, and ASR Group, its distributor, announced that tagatose is also the first ingredient to earn this prebiotic certification.

Heart health and immunity are key concerns amongst consumers seeking to improve their diets and prevent illness.

The new solution provides preferred texture and sensory attributes, and adds nutritional value to boost consumer preference.

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

Consumers aim to reduce sodium in their snack and bakery products.

As the largest British-owned potato chip manufacturer with the top-selling brand of chips in Northern Ireland, Tayto has a proven recipe for success.

More and more, customers expect to find cleaner-label options in every aisle of the grocery store, including the bread aisle. Sixty percent of bread consumers say the type of ingredients used in bread formulation is a primary consideration when purchasing.

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

Bob’s Natural has introduced Pinole Chips, featuring the super-power of Pinole—an organic corn treated with lime—chia seeds, and dates.

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

Exclusive partnership will scale next generation chickpea proteins for North America.

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

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

The latest addition to Corbion's Pristine range enables bakers to overcome common quality hurdles such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation and traditional solutions like DATEM.

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

Grain Processing Corp.’s INSCOSITY modified pre-gelatinized food starch improves moisture retention and shelf life in baked goods.

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.

Ingredion Incorporated has announced 17 additions to its broad list of approved Non-GMO Project Verified ingredient solutions.

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.

To help ensure a long-term sustainable red seaweed supply chain, Cargill has launched the Red Seaweed Promise.

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.

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.

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.

Freeze quality is essential when manufacturing well more than a million baked and prepared food items a day for shipment nationwide.

To meet growing demand for sprouted grain foods, Angelic Bakehouse has added Sprouted Artisan Seven-Grain Premium Wraps to its flatbread line.

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.

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.

Rich Products is expanding its portfolio of pizza doughs and crusts with the new Authentically Italian Pizza Portfolio, comprised of two Pinsas and three parbaked crusts.

Ghost, a lifestyle brand of sports nutrition products, energy drinks, and more, is entering the food category with a high-protein cereal line that was built in partnership with General Mills.

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

The launches include Kids Bread, Rolls, and two Classic Bread items.

The products are now being sold at 88 retail locations around the Midwest.

The two entities are working together to commercialize egg-free ovalbumin for baking and other applications.