Healthier ingredients, bolder tastes and more convenient, on-the-go formats are top trends in the snack bar category. This healthier mindset has brought an emphasis on higher protein, along with and lower carbs, higher fiber and a cleaner label.
Arcadia Biosciences, an agricultural food ingredient company, has announced plans to add its new reduced gluten (RG) wheat lines to its GoodWheat portfolio of branded ingredients.
Could puffed, crisped or popped intact whole grains replace extruded rice and grains? They will likely coexist, but they do offer points of differentiation worth considering in your next snack-ideation session.
Launched in 2012, Nutricorn has many benefits: it has the advantage of substituting nuts without containing major allergens (no nuts, no gluten), it is also a "superfood" rich in protein, fiber and minerals.
Food use remains the minority share of U.S. organic grain and oilseed demand. But as a market driver, its importance cannot be understated. From a product-side perspective, consumers demand organic cereal and oilseed crops as either animal feed in the form of meat, or as packaged food goods like boxes of cereal, crackers, bread, etc.
Bunge North America announced that it is now offering Certified Transitional dry milled corn ingredients, a step designed to help meet the growing demand for organic products.
When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.
SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.