Digital Brochures - Snack Food & Wholesale Bakery

UltraBlends Enzymatic Solutions

Using a unique enzymatic process, Bunge Oils introduces a new line of shortenings and oils, designed to eliminate trans fat and optimize saturated fats, while delivering superior functionality, great taste and high quality.

"Seasoning" Your Traceability

Illes Seasonings & Flavors “seasoned” its business with impeccable traceability from SG Systems LLC.

Vistive Gold from Monsanto

St. Louis-based Monsanto Co. debuted Vistive Gold, low-saturate, high-oleic soybeans created for improved stability and eliminating trans fat in crackers, snacks and baked goods.

Plenish High Oleic Soy

Plenish high-oleic soybean oil offers functional and consumer benefits with improved performance and broader applications to help meet the food industry’s need for a soy-based trans-fat solution.

21st Century Whole Grain Clusters

21st Century Grain Processing is dedicated to providing the very best grain ingredients for your next project. That’s why its newest line of whole grain clusters are sure to deliver a host of opportunities.

Ingredient Intelligance: Dietary Fiber

Weight management is a strong driver within the food industry. That’s why the ultimate goal of satiety is feeling less hungry while reducing food intake. Find out how bakers and snack producers can incorporate Hi-maize resistant starch and Hi-maize whole grain corn flour from National Starch Food Innovation to help produce satiety-laden products.

Snacking: Identifying Opportunities for Dairy

Dairy Management Inc. (DMI) invested significant resources over the last 18 months to better understand the current position of dairy in the snack occasion and what the potential incremental volume could be if dairy became a greater force in this growing eating occasion. Here are their findings:

Egan Food Technologies

Customers can choose from custom food processing equipment from design to services for the baking and snack food markets.