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 purees can be used for bakery items, desserts, and other items.

Gavan introduces FaTRIX alternative protein-enriched fat ingredient that butters up chef pastries and slashes saturated fat by 80%.

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.

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.

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

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

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

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

The Hain Celestial brand snacks promise stepped-up flavor in a BFY chip.

The new tortilla chips join the brand’s permanent line-up and are available now at retailers nationwide for an SRP of $5.79 per 7.8-oz. bag.

The brand debuts second non-spicy offering with introduction of ranch-flavored rolled tortilla chips.

Consumers are encouraged to join Takis in filling their summer with intense flavors and authentic experiences.

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.

New “Compozym” enzyme series reduces dependence on global wheat markets.

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

Global conditions and crises are putting increasing pressure on the world's flour market.

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.

The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.

Functional ingredients like dough conditioners are important components of any formulation to help improve the quality, texture and shelf life of snack and bakery products.

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.

Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, has introduced Bellarise BellaSOFT Organic 1500 Plus.

AB Enzymes is proud to announce the launch of VERON MAXIMA.

What does clean label mean? How can you be certain your newly developed product meets today's clean-label expectations while consumer demands continue to evolve?

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

AB Enzymes has announced the launch of a new product in its range of enzymes for rye applications.

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.

Sternchemie has released its new SternPur S DH 50, a hydrolyzed, de-oiled sunflower lecithin ideal for new applications.

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

Yoggies are real fruit pieces coated in creamy yogurt and infused with two billion live probiotic cultures via a patented microencapsulation system.

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

Pizzey Ingredients says its BlendPūr Flax provides bakers with a way to lower ingredient costs, while adding nutrition to products and cleaning up product labels.

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.

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

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.

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.

BENEO, a manufacturer of functional ingredients, has announced the launch of its new precooked functional native rice starch, Remypure S52 P.

Nestle S.A. is adding a Product Technology Center to its R&D facility in Solon, Ohio. The $53 million facility will focus on frozen and chilled foods.

Gluten-free pizza now appears on 38% of menus offering gluten-free items. Pizza is the leading gluten-free dish, after salad, across all menus and all meal parts, according to Food Genius' research.

Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.

McCain Foods sells its frozen pizza business to Dr. Oetker, a move the company says will allow it to focus on other areas.

Rick Anderson is named president of the Elk Grove Village, IL, contract manufacturer of custom-made frozen food products.

Several factors are prompting the company to reduce its sales and earnings expectations for the fiscal year ending in May 2015.

As consumers seek gluten-free options, this flatbread concept takes a popular Southeast Asian turn and makes it approachable for those with certain dietary restrictions.