The addition expands Tate & Lyle’s ability to help customers solve stevia solubility issues in foods and helps deliver on consumer demand for healthier sugar- and calorie-reduced products.

A leader from Icon Foods explains BFY trends and products that can satisfy consumers.

The agreement will expand the availability of Incredo Sugar to U.S. food companies.

An expert from the company discusses how the rare sugar compares to other sweeteners on the market.

Innovation is the result of fresh thinking.

Usage The food ingredient landscape is changing, with consumers shifting their focus away from specific ingredients to overall calories and nutrition.

Consumer attitudes and perceptions about health and nutrition issues are always changing. The United Soybean Board’s 19th annual Consumer Attitudes About Nutrition study looks at general nutrition and consumer responses to many of the major issues in the food industry today. The study can be helpful to food industry professionals making formulation, purchasing and marketing decisions.

The World Packaging Organisation’s president Thomas L. Schneider, CPP, discusses meetings and speaking engagements in Sydney, Bankok, new packaging shows and packaging news and technology from across the globe and much more.

van Poppel will lead the food solutions firm in its efforts to improve its environmental impact.

For the second consecutive year, Grupo Bimbo received recognition for its actions to mitigate the effects of climate change at a global level.

The facility at the Danmark Protein site will be able to convert 2.8MW of electricity into 8MW of heat.

The limited-time protein bar is made with sustainable, Hawaii-sourced ingredients.

The Science Based Targets initiative validates Tate & Lyle’s new greenhouse gas emissions reduction targets in line with a 1.5°C trajectory.

The August 20 webinar will offer insights on boosting speed and cost savings.

The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.

I am 100% sure that you have received a load of “must-have” nutritional advice. The overload of life lessons like this can be quite overwhelming, not to mention scary. I used to go to bed at night questioning my nutrition skills, thinking about how in the world I missed the research proving all of those theories. Well, a quick search or even a phone call to mom (or grams), proved false.

The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.

“Sustainability” means different things to different people.

The number of gluten-free products that have entered the market in recent years is quite large—almost mind-boggling. To some degree, this trend was fostered by FDA’s relatively new rule, Gluten-Free Labeling of Foods (August 2013), which allows manufacturers of foods inherently gluten-free to make such label claims. Thus, we now have gluten-free tomato sauce, a product that was probably always gluten-free.

An engineer’s perspective on cleaning efficiencies is scary on its own merit—and I’m certainly going to date myself here—but remember the old boil tanks sanitation was so proud and protective of?

Artisanal buckwheat snack producer Better With Buckwheat is expanding into six regional and ecommerce grocery chains through June and July. 

Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.

Ballreich Bros.’ 75,000-sq.-ft. potato chip and snack plant churns out 2,000-5,000 lb. of product an hour. Manufacturing product on a just-in-time basis, the family owned and operated company in Tiffin, Ohio, also produces new Sweet Potato Chips and shoestring Potato Sticks in three flavors.

As more consumers scrutinize ingredients in the foods they buy, bakers and snack producers are turning to inclusions to create better-for-you products that deliver irresistible taste.

When it comes to the Olympics, most people prefer some sports over others. The same holds true for consumers when it comes to snack foods.

Low in calories, high in fiber—popcorn may just be the perfect natural snack. Of course, that doesn’t stop manufacturers from trying to up the ante by enhancing all the whole grain has to offer. Now, popcorn can be found competing with chips, pretzels and even candy in the snacking Olympics.

John Van Duin will head up Florigo Industry’s processing division in Asia Pacific.

The global processing and packaging provider will highlight its start-to-finish solutions for the snack industry via an interactive booth experience at SNAXPO in Houston.

Fryers continue to see ongoing improvements related to hygienic design, oil management and energy efficiency. Equipment suppliers are also offering models that occupy a smaller physical and carbon footprint, and that include adaptability to handle a diverse array of products.

Quick changeovers, smaller products, sanitation needs, oil quality and temperature control are all top-of-mind for customers of griddle and fryer equipment used for key snack and bakery applications, including doughnuts and frozen breakfast products like waffles and pancakes, as well as fried snack items, like chips.

Heat and Control, Inc., an equipment manufacturer and food processing industry supplier, recently released the OilSaver Filtration System to its Oil Management System lineup.

Bakeries and snack makers in the market for ovens, proofers, fryers, and dryers have a healthy list of features and benefits in mind. These include capabilities for customization and flexibility, reliability and consistency, temperature control, faster processing times and continuous production, and automation that operators can control and monitor remotely.

Snack and bakery companies looking to purchase new or improved ovens, proofers, fryers, and dryers have a long list of requests when it comes to features and benefits, according to manufacturers of those types of equipment.

The Small Batch Cinnamon Snickerdoodle Kids Bar features just five ingredients.

Atkins has introduced a new creative campaign, "Atkins Way," an embodiment of the brand's new emotional brand positioning, along with a series of new product offerings.

Snack producers and bakeries can travel multiple avenues toward improved operational efficiency. Additional automation is a natural progression.

Thermal management is crucial to processing, storing and delivering several types of snacks and baked goods. The latest systems cover a wide range of functions, including chilling dough, cooling product after exiting the oven, and refrigerating or freezing finished product. Specialized cold storage facilities also are part of the mix.

The human-machine interface (HMI) is essential in an operator’s daily work, as it represents how he or she can use and control the equipment, via technology. These days, using an HMI is all about fostering an easy user experience.

In his 1954 compendium of writings, “Ideas and Opinions,” Albert Einstein said that “all knowledge of reality starts from experience and ends in it.” He put forth this scientific “fundamental truth” in connection to his predecessors Johannes Kepler and Galileo Galilei, tying it to the origins of modern science.

Production of artisanal style bread and roll products from a dough band is currently experiencing rapid growth. This method of production being the only way to ensure gentle handling of highly hydrated doughs.

Hardy Process Solutions announced a new version of the HI 6600 Modular Sensor Systems for PROFIBUS-DP control systems.

A warehouse management system (WMS) centers on software that supports day-to-day operations. WMS programs enable centralized management of a wide range of tasks, including tracking inventory levels and stock locations, order fulfillment, and shipping and receiving.

The Beckhoff Automation booth (S-6302) will be the center of automation technology (AT) and IT convergence at Pack Expo 2017 in Las Vegas.

PROCESS EXPO 2017 took place September 19–22 at McCormick Place in Chicago. The biennial event, operated by the Food Processing Suppliers Association, attracts food industry professionals from around the world. 

The 2017 American Bakers Association (ABA) Convention featured our most thought-provoking and provocative program yet, centered around the enormous disruptions impacting the baking industry.

During the tumultuous first year of the Trump Administration, the untold story has been the significant efforts to mitigate the numerous regulatory overreaches by the Obama Administration.

I recently met with one of the most actively engaged and supportive members of the American Bakers Association (ABA) and their senior management team. They asked me to provide a market and Washington update.

Even though the year started in a partial government shutdown, the government relations team from the American Bakers Association (ABA) continued to push forward on several key regulatory initiatives.

All federal food policy is based on the recommendations stemming from the Dietary Guidelines for Americans. The American Bakers Association (ABA) leads the Grain Chain, an organization of 10 groups from grain growers and millers, as well as bakers and others who have an interest in growing grain consumption.

Since grains are the cornerstone of a healthful, plant-based diet, and the 2020 Dietary Guidelines for Americans are the bedrock for nutrition policy in the U.S., the baking industry is well-positioned to make powerful, positive changes for the health of America's families.