Change is constant in almost any industry. But a key variable is the pace of that change. And across the baking industry, we are seeing strong catalysts of change driving growth.
Snack and nutritional bars are not only growing in popularity, but they represent an innovative category that keeps up with trends and is rewarded for its creativity.
Consumers report "clean eating" as most popular new diet attempt in 2019
May 29, 2019
Topics like sustainability, plant-based diets and clean eating seem to permeate news about food, but it turns out they’re not just buzzwords or “flavors of the week.”
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.
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.
Millennials, over 80 million strong, are the largest generation of young people in history. Like every generation that came before, millennials come with their own set of characteristics that make them unique.
Bakery snacks saw a relatively flat year per IRI, Chicago, with 0.16 percent growth to $3.4 billion. Grupo Bimbo far outperformed the category average, though, with growth of 14.48 percent to $249.4 million.
Sun & Swell Foods, a Benefit Corporation and leading clean snack food company, has officially launched compostable packaging, making it one of the first snack companies in the US market to do so.