Snack Food & Wholesale Bakery was recently able to talk to Richard Galloway, oils consultant, United Soybean Board, about puff pastry applications, high oleic soybean shortening, and soy-based baker's margarine

NZMP, Fonterra’s dairy ingredient and solutions brand, has launched a new carbonzero certified Organic Butter to the North American market.

A new variety of high oleic soybeans, SOYLEIC, will soon be grown in Illinois.

Snack Food & Wholesale Bakery was recently able to chat with United Soybean Board consultants Jean Heggie and Pam Smith, RDN, Shaping America's Plate, about soy ingredients for baking and frying, as well as the versatility of soybean oil.

ABA recently released an infographic about the demand for soybean oil and vegetable oils. The demand has currently exceeded the supply, causing prices to rapidly increase.  

Snack and bakery consumers want to balance health and indulgence; the right ingredients can deliver.

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

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.

As much as the tortilla category stays the same, it also has been striving to include more clean-label, non-GMO, and organic options. The standard white flour or corn tortilla that you see on grocery shelves will continue to persist, but consumers may see vegetable options like sweet potato tortillas alongside them, too.

According to IBISWorld, tortilla production in the U.S. has grown 3 percent in the past five years thanks to the fact that tortillas, especially ones boosted with ingredients like spinach and whole wheat, are perceived to be healthier than bread during a time when consumers value nutrition.

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.

Originating as early as 8000 to 5000 BC in Mesoamerica, and adopted by Aztec and Mayan civilizations and then Mexican and Guatemalan cultures, tamales are enjoyed for their portability and versatility.

Eaglestone Equipment, a custom manufacturer of industrial processing equipment, recently introduced the TrackIQ Sorting Conveyor.

Spiroflow’s hygienic, totally-enclosed Cableflow tubular cable drag conveyors offer clean-in-place options including wiper discs, air knife purge units, and brush boxes.

A substantial number of snack and bakery processors have turned to tubular drag conveyor systems, which gently move product through a sealed, enclosed tube using a drag cable and circular discs pulled through on a loop.

Key Technology, a member of the Duravant family of operating companies, introduces its Marathon vibratory conveyors with monobeam construction.

Companies that make belts, conveyors, and associated equipment like motors have a wide array of customers in the snack food and wholesale bakery industries, because every food production facility relies heavily on these technologies throughout their processes.

Eaglestone Equipment, a custom manufacturer of industrial food processing equipment, offers the 1150 Fabric Constant Turn Conveyor to help food processors speed up production lines and keep products moving efficiently through manufacturing lines. 

Multi-Conveyor recently built a set of sanitary food-grade conveyors that combine dual lanes of cup-size containers to feed an existing metal detector.  

For customers looking to reduce their sanitary conveyor system’s power consumption by as much as 55%, the new iDrive2 permanent magnet motor for Dorner’s AquaPruf conveyor is a great option.

A new Flexicon Mobile Sanitary IBC Unloading and Conveying System transfers contamination-sensitive bulk solid materials from Intermediate Bulk Containers (IBCs) to downstream processes, dust-free.  

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.

The introduction of HarvestEdge Oro comes as the pizza market continues to expand, with the line helping operators tap into new areas.

PureCircle's new stevia solutions optimize taste performance and sugar reduction across food and beverage categories.

The ingredients open opportunities in the development of plant-based food products with cleaner labels.

The global flavors and fragrances company aims to inspire the science of food community with "sippable" flavors for food and beverage innovation.

The new Novation Indulge 2940 functional native starch is a label-friendly ingredient that meets the demands of health-conscious consumers looking for an indulgent, plant-based texture in their foods.

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.

Secret Sun Salt's patented, reduced and full sodium sea salts are suitable for a wide range of commercial food applications, including baked goods and snacks.

Artisan breads rely on few ingredients—essentially flour, water, salt and yeast—each serving a critical function in the creation of a finished loaf.

Founded and based near Seattle, SaltWorks supplies premium-grade specialty salts to wholesale, retail, and consumer markets throughout the world.

Cargill's new specialty, powder-like sea salt is ideal for applications that require extremely fine sizing for blending, including dry soup, cereal, flour and spice mixes, as well as for topping snack foods.

SaltWorks has introduced Pacific Blue Micro and Mini Flake Sea Salt, trailblazing finishing salts for manufacturers.

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

Conveying in the food industry has become more sophisticated than simply moving product from point A to point B.

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

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.

Organic chickpea snack company relaunches chickpea tortilla chip line and debuts Sea Salt & Lime flavor.

Dippers, Cheesy Enchilada Dip, and Toppers now available at retailers nationwide.

The brand is launching 6 SKUs, hitting shelves now, and many more in 2023.

The new consumer-requested flavor is vegan (dairy-free), certified gluten-free, and non-GMO.

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

Brand dives into sweet and spicy snack sphere with introduction of sweet chili-flavored rolled tortilla chips.

Frito-Lay has issued a voluntary recall of a limited number of 14.5-oz. and 1-oz. tortilla chips that may contain undeclared soy and wheat ingredients from spicy sweet chili tortilla chips.

Fiery Nacho and Chile Lime rolled tortilla chips with '90s-inspired packaging join the lineup.

Ingredients are produced at its plant in Portage la Prairie (MB, Canada) and supported by peas sourced in a network of organic pea growers from Canada.

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.