Ingredients R&D

Enduring Ingredients

Baked goods and snacks made with fruits, nuts and chocolate get a second look from consumers, as food manufacturers continue to introduce better-for-you products and tout these ingredients’ nutritional benefits.
As consumers’ interest in healthy eating continues to grow, so does their search for flavorful, prepared foods—including baked goods and snacks—with fewer calories and less salt, processed sugar and artificial ingredients. Products made with nutritious ingredients that have been around forever, such as fruit, nuts and chocolate, are more likely to find their way into the shopping carts of these concerned consumers.
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Viachem and AkzoNobel partner on CMC food additives

A new partnership between Viachem and AkzoNobel includes sales and marketing for AkzoNobel’s Akucell line of carboxymethyl cellulose (CMC) food additives. The efforts target bakeries as well as other food and processed food manufacturers that use specialty ingredients and food additives in their products.
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Hidden Assets

New sweeteners, starches and gums help bakers and snack producers meet consumers’ demand for tasty, better-for-you products.
When eating a favorite snack or bakery product, few people stop and consider all of the ingredients that give these products the taste and mouthfeel they enjoy. Consumers don’t care if the layer cake on their plate is moist because it’s made with a special flour formulation or that a gum blend makes the frosting smooth.
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The Grain Gain

Consumer demand is growing for baked goods and snacks made with whole and ancient grains. And grain suppliers are ready to help fill the voids with new product lines.
Baked goods and snack foods made with whole grains and ancient grains, such as amaranth, oats, quinoa and spelt, used to be sold primarily in specialty natural and organic food stores, healthfood stores and in mom-and-pop stores catering to local ethnic groups. Now, products containing such grains are starting to appear more readily in bakery departments and bread aisles throughout the United States.
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Chocolate still has a place among comfort foods

Roughly 17.9 million Americans buy boxed chocolate in an average 12-month period, according to Roy Morgan data. A 2011 Roy Morgan report found that 65% of chocolate buyers are women; 52% are over the age of 50 and 66% live either in the Midwest or the South.
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POP Gourmet Foods

For the complete story on at POP Gourmet Foods, the 2015 Snack Food & Wholesale Bakery Snack Producer of the Year, see “POP Gourmet’s explosive momentum.”

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Gluten Free: The Rising Growth Market

On Demand Our expert speakers address processing, labeling and food-safety aspects of Gluten-Free and prevailing and emerging trends in Gluten-Free product development specific to grain-based snacks and bakery

Snack Food & Wholesale Bakery Magazine

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2015 April

April's Snack Food & Wholesale Bakery publication features our cover story: "Naturally better at RW Garcia" Plus our Tortilla Trends section!

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THE SNACK AND BAKERY STORE

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Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

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