The New Jersey-based bread & roll manufacturer introduces its new brand, The Avocado Bread Company, featuring its original Avocado Seeds & Grains Bread.

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

Recognizing that proper cooking oil management plays a critical role in achieving both objectives, Cargill has joined with Frontline International to develop the Kitchen Controller end-to-end, automated oil management system.

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.  

Fats and oils play an important role in delivering the sensory and quality attributes for snack and bakery products. Consumers’ interest in sustainability, health and wellbeing, and clean label are influencing the fats and oils category.

Whether they refer to it as a tortilla or a wrap, consumers are calling on this versatile, unleavened bread to help them create quick, nutritious meals and snacks. 

Capturing a share of the fastest-growing segment of the tortilla and tortilla chips segments in the baking and snack industries has become a key strategic objective for an increasing number of food companies.

Tortilla versatility, better-for-you ingredients and on-trend flavors continue to attract consumers looking for bread replacements and healthier eating options.

New shapes, interesting flavors and better-for-you ingredients help make tortilla chips the second most-popular salty snack among U.S. consumers.

As most of you know, the tortilla industry has become the fastest-growing sector of the baking business, with more than $11 billion in sales last year.

A luxurious new venue, education sessions, exhibitors and plenty of networking and social opportunities await attendees at the 2016 Tortilla Industry Association (TIA) Convention & Trade Exposition in Southern California on May 18–19.

The Tortilla Industry Association (TIA) has once again raised the stakes for its strategy of focusing on the fastest-growing geographies in the fastest-growing sector of the baking business—tortillas recorded $12 billion in sales last year and are overtaking white sandwich bread as the nation’s preferred food-delivery platform—by placing its bets on Southern California as the destination for its 2016 Annual Convention & Trade Exposition.

Tortilla Industry Association members will gather in Southern California May 18–19, as TIA moves its Annual Convention & Trade Exposition to Harrah’s Resort Southern California in Valley Center.

Americans continue to crave Mexican food—so much so that they spend billions of dollars annually at quick-service restaurants like Taco Bell and Chipotle Mexican Grill and on Mexican foods at their local grocery store.

American takeout standbys like pizza and Chinese food should watch their backs, because Mexican cuisine is close behind, says the “Global Palates 2015” report from the National Restaurant Association.

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.

Gelita is introducing Optibar, an ingredient that allows manufacturers to create future-proof, next generation bars that satisfy two of the most important consumer trends.

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.

Snacks have to work pretty hard to keep up with consumer preferences these days. For one, they have to be suitably snackable, i.e., convenient and portable.

The tortilla chip category enjoyed a healthy boost in sales during the past year, in spite of the fact that the numbers of bags placed in shopping carts barely budged—thanks to the price increases seen throughout the grocery store and elsewhere.

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

The tortilla chip category has experienced growth this past year. 

If there’s one trend that touches nearly every area of the food industry—from formulation to marketing, from ingredients to finished products—it’s clean label.

While fresh bread is the largest category in the bakery industry, it has remained relatively flat for the past several years. But several emerging trends have fostered growth, pointing the way toward future potential for the category.

Snack cakes have always been popular, partially due to the fact that they're so portable - pop one in your purse or in the car, and you've got an "on-the-go" snack. The category continues to grow, with different flavors and trends emerging each year.

No longer relegated to taco night, tortillas are playing a major role in Americans' meal plans, both at home and when dining out.

A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.

IFF has announced the launch of Enovera 3001, an enzyme-only solution as the newest addition to IFF’s range of ingredients for the bakery industry.

State of the Industry analysis of the buns and rolls category, including hamburger buns, hot dog buns, dinner rolls, and more.

Consumer trends continue to spur tortilla and tortilla chip manufacturers to create products that are better-for-you, innovative, versatile and flavorful.

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

As a natural gum coming from wild trees, Karaya gum is a natural and vegetal ingredient that can be used for many food and pharmaceutical applications.

Despite competition from a variety of sources, frozen pizza manufacturers see themselves giving rivals a run for consumers’ money.

To pizza and flatbread manufacturers, the secret to a great product goes way beyond the sauce. So what are the trends?

Conventional frozen pizza has suffered some setbacks, but the outlook is good for brands that differentiate. The market still carries mass appeal, as consumers seek foods with unique flavors and ingredients. 

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

Guests at many AMC locations can enjoy new artisan dishes and sweet treats, all designed to tantalize tastebuds and enhance the movie-going experience that help make movies better.

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.

The fan-favorite Shaq-a-Roni pizza showcases Papa Johns efforts to promote youth leadership and entrepreneurship, and combat food insecurity

The leader of the brand discusses its early days, innovation, and connecting with Target.

Heavenly Waffles aims to give morning meals tastier BFY options.

The purchased company offers a line of seed-based, better-for-you crackers.

Made from kelp, the new snack promises an ocean of flavor and health benefits.

The local New Jersey-based brand debuts full line of avocado bread products in one of the largest independent grocers in the nation.

The brand aims for the sweet spot between better-for-you and indulgence.

Gums and starches, two baking industry staples, are being reformulated to meet growing baker and snack producer demands for ingredients that will enable them to reduce their ingredient costs, produce clean labels and create products that address consumer eating trends.

The aftermath of the avian influenza outbreak reveals multiple ingredient options for bakers.

The Centers for Disease Control and Prevention (CDC) released a report in February that reconfirms what most adults already know: A majority of Americans consume too much sodium. Too much sodium can increase the risk of high blood pressure, which often leads to heart disease and strokes. Processed and restaurant-prepared foods contain the most sodium of the foods people eat.

Be they kettle-cooked, baked, fried, formed and even puffed, potato chips are still gold medal winners in the snack race.