ARTICLES
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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February 13, 2013
Read about the latest ingredients for the baking industry.
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December 10, 2012
Read about the latest ingredients for the baking industry.
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August 29, 2012
The Quincy, Mass.-based flour and grain-based products provider says it’s acquiring T.J. Harkins Basic Commodity Brokers Inc. and subsidiaries, a supplier of natural, nutritious and flavorful ingredients for grain-based foods. Harkins also supplies sesame and edible seeds, sweet spices, ancient grains, specialty grain flours and grain blends.
Though the bread market is a bit on the downswing, bakers are still on course with a bevy of new products, healthful ingredients, quality touches, artisan processes and more.
June 18, 2012
It’s golf season, and that means it’s State of the Industry time. Have things changed much since last year? The sluggish economy is still bearish and has had an effect on bakers, though they continue to iron out new products and spin old favorites.
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Bar manufacturers are creating products to accommodate a variety of nutritional and lifestyle demands in the growing market.
April 23, 2012
Consumers are asking for a lot of bars these days. Some want bars to be a healthy, easy snack, while others demand that their bars act as a supplement to an active lifestyle. Many prefer a bar that can substitute for a meal or act as a diet aid. Either way, bar manufacturers are making products that satisfy all of these requirements, so it’s just a matter of picking which bar is right for the job.
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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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January 20, 2012
Maintaining traditional European bread baking processes using stone hearth ovens, European/Italian recipes, formulas and old-world flavor, Turano Baking Co., Berwyn, Ill., has been expanding its artisan-quality product line nationally. We celebrate the 50th anniversary of this growing company, which is smoothly transitioning into its third generation of family owned and operated management.
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January 19, 2012
Expanded several times, Turano Baking Co.’s Berwyn, Ill., headquarters production plant features three fully-automated makeup lines and three semi-automated lines that can produce some 200 stock-keeping units overall and generate as many as 150 types of fresh products each day. Starting out as a 2,000-sq.-ft. storefront in the early 1960s, the facility now is a 185,000-sq.-ft. dynamo of action.
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December 7, 2011
Many ingredient suppliers are stepping up with heart-healthy,
weight-management solutions that allow consumers to indulge without the
guilt.
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