There's a reason why better-for-you is trending and "perfect-for-you" isn't. According to the August 2018 "U.S. Better for You Eating Trends" market report from Mintel, just 7 percent of consumers say they're strict with themselves to make sure their diet is as healthy as possible, and just three in 10 say they maintain a healthy diet most of the time.

Ingredients by Nature (IBN)—supplier of high-quality, customizable, science-based food ingredients—has announced the launch of MonkFiber, a functional, sweet fiber from the pomace of the monk fruit.

Ingredion Incorporated has launched a dietary fiber in the U.S.—NOVELOSE 3490.

There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."

Grains are a fundamental ingredient in snack food and bakery products and an important food in consumer diets. In fact, based on the 2020 IFIC Food and Health Survey, consumers view fiber, whole grains, and protein from plants as the healthiest, and most-sought-after, nutrients. 

Tate & Lyle PLC (Tate & Lyle) is pleased to announce the launch of Fibre University, a new online modular course designed to help formulators and food scientists solve even the toughest fibre formulation challenges in a time when most people are not getting enough fibre in their diets.

Tate & Lyle is pleased to announce the expansion of its PROMITOR Soluble Fiber range.

Tate & Lyle PLC has joined forces with the Nutrition and Health Institute INSK (Instituto de Nutrición y Salud de Kellogg´s) of Kellogg, to share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals.

Increasing the fiber content of everyday UK foods will enable 50 percent more adults to get the recommended daily amount of fiber in their diets and lower the risk of heart disease and diabetes for the majority of UK adults, new study finds.

Tate & Lyle PLC has announced that it has today completed the acquisition of Quantum Hi-Tech (Guangdong) Biological Co., Ltd (Quantum), a prebiotic dietary fiber business located in China.

Vibrating fluid bed dryers and coolers from process equipment manufacturer The Witte Co., Washington, New Jersey, feature a new, dual shaft drive with an automated greasing system.

The latest generation of the MATADOR STORE Colour Edition instore baking oven will be presented at the iba with the new control system generation WP NAVIGO 3.

Heat and Control has chosen SNAXPO 2019, their 55thyear as an exhibitor, to introduce their latest snack processing innovation, the new Rotary Dryer Roaster (RDR).

Heat and Control recently released their Rotary Dryer Roaster (RDR) multizone convection dryer/roaster system.

Miami-based Robotray Industrial Automation will be bringing its bakery automation systems to help wholesale, commercial and industrial bakeries to deal with the labor, food and employee safety, efficiency, sanitation and hygiene issues facing the industry today. 

When the COVID-19 pandemic hit the U.S., shoppers began to frantically stock up on select food products. Due to its convenience and comfort-food appeal, frozen pizza was a top choice, and retailers soon found themselves with dwindling supplies as American society braced for the worst.

RATIONAL has announced the launch of the iCombi Pro in the United States.

Renewable Lubricants new food grade Bio-Extreme High Temperature Oven Lubricants perform at extreme high temperatures up to and over 1000° C, with protection up to 2000° C. 

MECATHERM has launched the Authentik Baguette, a solution that allows manufacturers to meet the new expectations of consumers looking for more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette. 

New thermal measurement device leverages innovative design to secure in-oven batter to cake temperature profiles for repeatability and quality assurance.

Energy efficiency, automation, and ensuring a robust return-on-investment have been top-of-mind for snack food and wholesale bakery companies in the market for ovens and proofers, according to companies that make those machines, who say sales have been strong.

M.O.L.E. EV6 delivers handheld thermal profiling control, freeing bakery operators from time-consuming, offline PC download.

Snack food and wholesale bakery companies had been steadily adding automation to their plants and equipment contained therein for a number of years—and then the pandemic hit, accelerating the process due to both the difficulty in finding qualified people to hire, and the need for social distancing that accompanied at least the early stages of COVID-19. Ovens, proofers, and associated equipment have been among the candidates for automation.

In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.

Some people innately embody a strong entrepreneurial spirit. Such is the case with Joel Clark, CEO of Kodiak Cakes, Park City, UT, a pioneer in better-for-you baking, offering whole-grain, protein-enhanced products that currently span multiple categories across breakfast, snacking, and beyond.

Bakery of the year profile of CAULIPOWER, maker of cauliflower crust pizzas, tortillas, and other products.

Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, announced the launch of Dairy by Nature, a new portfolio of custom taste solutions.

Crackers are a product category that has nearly universal appeal. Consumers are snacking more often, especially in light of the recent pandemic, and the expanding variety of crackers on the market today make them a natural fit for nearly any snacking occasion.

The puffed and extruded snacks category has grown-up, and the market is seeing some diverse company.

It's safe to say COVID-19 has made its mark on the food industry. People are cooking more at home than they used to.

Idaho Milk Products recently promoted Pratishtha Verma to the position of research & development (R&D) scientist.

CreamEase is a cost-stable dairy analogue alternative to traditional cream cheese that delivers on taste, color, and texture expectations. 

Cheese Buds Simple Cheddar Cheese Concentrate makes it possible to increase overall cheddar cheese flavor with very low inclusion levels without the need to declare as “flavor” or “natural flavor” for a cleaner label.

First Watch is rolling out its seasonal menu highlighting flavors of pumpkin, salted caramel, apple butter, and hot honey.

Krispy Kreme is celebrating Barbie's 65th anniversary with four all-new doughnuts featuring unique designs and flavors inspired by Barbie.

The doughnut combines the tastes of chai and coffee in a baked item.

McLane's new bakery line and expanded private-label candy products will be available for c-store customers to experience and order.

The ingredients innovator in the bakery, sweet goods, and chocolate industry hosted its annual Taste Tomorrow conference in Austin this week.

The limited-time items feature a quartet of pumpkin-flavored breakfast and sweet items.

The puffed and extruded snacks category is having a great year: all of its subcategories are up from the same time period last year, per Circana data, and consumers are returning to gatherings where snacks like Cheetos, Funyuns, and other snacks are omnipresent.

The series is intended to help snack, bakery, and other food firms refine their flavors.

The movie chain is offering the seasoned popcorn in select venues across the U.S.

Southern Recipe Small Batch is rereleasing its Cranberry Jalapeno and Apple Cinnamon pork rind flavors for the holidays.

This year’s report also provides insights and recommendations on how to turn these trends into action to encourage consumer engagement and to stand out from the competition. 

The snack nuts feature California-grown walnuts coated in the sweet heat of spicy honey.

A World of Future Tastes offers a glimpse into snack and bakery flavors to watch.

Chips made out of potatoes are a well-known household staple, especially while watching sporting events at home. The category has been shaking things up, though, with the release of new formats, flavors, and proteins.

Crackers companies are getting creative with flavors and formats, even adding cannabis to their recipes.

In SF&WB’s latest webinar, a Circana market expert dives into current and emerging trends.

The making or buying of a pie used to signal that company was coming over—or at the very least that a family would soon be sharing the dessert.