When it comes to baking, certain products require certain specifics to ensure that ingredients stick, rise and hold.


Penford Corp. acquires Gum Technology

March 28, 2014

Penford Corp. completed the acquisition of Gum Technology on March 25. The resulting expanded product line will offer customers more innovative new products and a broad range of applications from which to choose.

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Beyond thickening and texturizing

March 11, 2014

Consumer and industry demands prompt manufacturers to search for gums and starches that do more than just thicken and texturize formulations. Ingredient suppliers are stepping up to the mixing bowl and developing functional ingredients for gluten-free, clean-label, and nonallergenic, GMO-free and low-calorie products.

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Penford to acquire Gum Technology

March 5, 2014

Specialty starches producer Penford Corp., Centennial, Colo., announces it will acquire Tucson, Ariz.-based Gum Technology Corp., a provider of hydrocolloid stabilizing systems.

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TIC Gums opens Maryland operations center

October 16, 2013

TIC Gums celebrates the opening of the Brass Mill Operations Center, a 200,000-sq.-ft. facility in Belkamp, Md., that will initially be used for warehousing.

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Ingredient Briefs: August 2013

August 15, 2013
Ingredient briefs from different suppliers. Check it out!
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In the thick of it

March 11, 2013
Gums and starches, two baking industry staples, are being reformulated to meet growing baker and snack producer demands for ingredients that will enable them to reduce their ingredient costs, produce clean labels and create products that address consumer eating trends.
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Sorghum-fortified bread said to boost antioxidants, aid digestion

October 11, 2012

Sorghum flour added to flatbread can protect against chronic disease risks, according to researchers from Curtin University and Deakin University in Australia. Could this be the best thing since sliced bread?

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Sorghum seen as Southern bioenergy crop

September 20, 2012

Sorghum lends itself well to a source for syrup and molasses, but the sturdy crop deleted “has” is a good candidate for use as a bioenergy crop because of its drought tolerance, adaptability to diverse growing conditions, low nitrogen fertilizer requirements and high biomass (plant material) content, says the USDA.

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Ingredient Briefs: March 2012

March 24, 2012
PhotoFrost launches Cut-N-Frost Sheets, edible icing sheets made from specially blended frosting that can be used to create borders, patterns and other cake decorations.
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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.
March 1, 2012
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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2014: State of the Industry Reports

Our State of the Industry Report images on the Snack Market are here.

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Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

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2014 July

July's issue of Snack Food & Wholesale Bakery features a special look at the chips market and industry, as well as an Editor's Note on snacking substantially.

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Mintel Research

New Mintel research reveals that sales of frozen and refrigerated cakes and pies declined 2009-14. Which do you prefer:
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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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