New Jersey is home to a fantastic array of sandwich diversity. The state’s definitive ham sandwich, the pork roll, dates back to the 1850s (make it with an egg and a slice of American cheese and it’s known as “Jersey breakfast”). Its sloppy Joe, originating in the 1930s and named after a bar in Cuba, is more of a Dagwood-Cuban hybrid than what folks outside of Jersey would typically expect. Rippers star deep-fried hot dogs that get their name from the split typically formed from the frying process.
This recipe for Curry Spiced Nuts with Dried Tart Cherries meets consumer demand for ethnic flavor profiles, combines on-trend ingredients with complementary flavors and textures, and includes anthocyanin-packed Montmorency tart cherries, which have been linked to a number of health benefits, notes Jeff Manning, chief marketing officer, Cherry Marketing Institute.
An interactive marketplace, robust speaker lineup and expo are just some of the highlights of the International Dairy-Deli-Bakery Association’s annual event, taking place in June.
May 12, 2016
The George R. Brown Convention Center in Houston will be the site of the International Dairy-Deli-Bakery Association’s (IDDBA) 2016 Dairy-Deli-Bake Seminar & Expo, to be held June 5–7. The annual event targets serious buyers, merchandisers and executives who have a shared passion for food and the industry, and offers them a venue where they can sell and buy new products and services, attend presentations, network, and glean insight into the industry.
Efficient cold-chain management is vital to bakers and snack producers, as consumers demand products that are fresh and government regulations require food producers to ensure food safety. Product traceability is another factor impacting this area.
When it comes to baked goods and snacks, consumers increasingly look for products in resealable, standup pouches and flexible packaging. It boosts ease-of-use for consumers, and helps improve the ability to keep foods fresh. As a result, bakers and snack producers are helping retailers meet this demand by investing in equipment capable of making packaging with popular closures, such as press-to-close zippers and sliders.
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.
In today’s food marketplace, bakers and snack manufacturers are navigating through the ever-evolving consumer awareness of better-for-you options. Digestive health. Less sugar. Fewer calories. Cleaner labels. The list goes on and on.
When it comes to food trends, consumer interest in better-for-you products continues to grow. The desire to improve their overall health and well-being is prompting many Americans to be more selective when it comes to the foods they buy and eat, including baked goods and snacks. Instead of automatically placing a familiar product into their shopping cart, consumers are now scrutinizing its label for unpronounceable ingredients, artificial flavors and colors, GMOs and high levels of sweeteners and sodium.
Snack mixes today show much promise for widespread appeal. “There is opportunity for growth in the snack mixes industry, as we are beginning to see consumers snack almost as much as they eat full meals,” says Trip Kadey, director of culinary, The French’s Food Co. LLC, Chester, NJ.
There are no secret ingredients or master recipes in great bread baking. Successful artisan bread baking is largely focused on controlling fermentation. Controlled fermentation accounts for greater dough strength, longer product shelf life due to acidification and, more importantly for your customer, complex flavor.
Multiple prevailing trends at the consumer and regulatory levels will factor into the business concerns of the bakery industry over the coming year. These include product-development dynamics like non-GMO, nutritional labeling, transparency and food safety—all of which have the potential to positively influence overall shopper perceptions related to bread and the other baked goods that play a part of dietary patterns.
The number of gluten-free products that have entered the market in recent years is quite large—almost mind-boggling. To some degree, this trend was fostered by FDA’s relatively new rule, Gluten-Free Labeling of Foods (August 2013), which allows manufacturers of foods inherently gluten-free to make such label claims. Thus, we now have gluten-free tomato sauce, a product that was probably always gluten-free.
We’re in the midst of the Digital Age. With the onset of the Digital Revolution in the 1970s and continuing today, we’ve become significantly reliant upon computerized information. It’s the infrastructure of our high-tech global economy, and astute interpretation of this endless stream of data often makes or breaks businesses.