Domino Sugar is sharing an inside look into the hottest 2024 baking trends.

Supply chains around the world have been disrupted by the pandemic. When it comes to food, trust in the source, food safety and stable supply is growing in importance for consumers and manufacturers.

As a delicious source of plant-based protein, macadamias tick a lot of boxes when it comes to how modern consumers want to eat.

Cheez-It is answering the pleas of its ranch-obsessed fans with the new collaboration.

Consumers can find the new Cheez-It Smoked varieties sliding into snack aisles at retailers nationwide starting this November. 

Ingredient briefs from different suppliers. Check it out!

For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.

Ganeden, already known as a leader in probiotic technology, has used its patented probiotic strain to develop an immune health ingredient: Staimune.

Consumers have an increasing desire for complex and nuanced flavors, all while keeping comfort and familiarity in their baked goods.

The supplier intends to help producers eliminate artificial preservatives with naturally derived options.

Ingredion Incorporated has announced the appointment of Catherine Suever to its board of directors, effective August 17, 2021.

Bimbo QSR has selected TraceGains as its system of choice to automate supply chain operations.

Puratos Serbia has utilized flour and dough analysis technology to help develop a game-changing quality assurance database for its extensive product line.

The producer’s UR20 cobot reportedly keeps up with its demanding production pace.

To recycle, consumers simply insert or reattach the twist tie to a bread bag that is qualified for store drop-off before placing it in the bin.

Company announces additional investment in flow wrap equipment to reduce plastic packaging across three of its popular brands.

Chewy granola bar brand debuts new packaging, launches new flavor, and announces new distribution.

Bridor, a global company dedicated to sharing the bakery cultures of the world, has expanded its Specialty Food portfolio with the launch of a new bread line.

Flour tortillas continue to be a growing category within the bakery segment. And the choice of either a liquid oil or solid fat for a tortilla can impact the product eating characteristics and processing factors, says Michelle Peitz, technical solutions and marketing, oilseeds, ADM, Chicago.

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.

Snack and bakery producers visiting the booth will find a range of solutions aimed at meeting current consumer trends.

FiberSMART is a versatile, well-tolerated sugar alternative that can be consumed multiple times per day.

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.

Available both as a singular solution for salted crisps and as part of more complex snack seasoning formulations, Tastesense Salt is supported by strong fundamental science that links taste receptors with proprietary product chemistry and more.

The new product offerings address historically high butter prices with cost-conscious flavor solutions.

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

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

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

The snack company’s latest chip release blends, garlic, lemon, basil, and parmesan flavors.

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.

Five new ingredients accelerate nutritious, sustainable product development.

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.

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

The company's R&D expert reveals insights on creating and launching successful bakery ingredients.

Butter Buds Non-Dairy 32X serves up the same well-rounded butter flavor with medium-strong salted butter middle notes as Butter Buds 32X and is ideal for a variety of foods.

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

The pineapple chips are part of the brand's new Crispy Crunchy Dried Fruit Chip collection, and the chocolate-covered macadamias are part of a revamp to its chocolate portfolio.

The Planters brand aims to redefine the snacking experience with the introduction of its latest flavored cashews.

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.

The Chopin x Sugarfina Martini Collection has been one of Sugarfina's most successful partnerships to date.

As baking application scientist, Sarah Gutkowski’s duties will include developing formulations with MGP’s protein and starches for customer applications.

Bruce Gubser joins the Kansas-based supplier of premium distilled spirits and specialty wheat proteins and starches as east central regional sales manager for ingredients.

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.

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

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.

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