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ARTICLES

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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.
May 18, 2012
Romy Schafer
0 Comments
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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Pretzel bags

Pleasing Pretzels

There’s more than one way to coat a pretzel and some manufacturers are leaving the simple salt behind for bolder, richer and even sweeter options for the popular snack item.
May 16, 2012
Jen Roth
0 Comments
These days, pretzels aren’t just your average bar snack. Manufacturers are producing their savory snacks with a bit of a twist, reaching the consumers who crave bolder flavors, a better-for-you snack or an innovative accompaniment to an everyday meal.
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IndustryNews_feat

Solazyme Roquette Nutritionals develops new whole algalin flour

May 02, 2012
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Solazyme Roquette Nutritionals is developing new lipid-rich flours that enable produce developers to create bakery and dessert products with super nutrition and taste. Solazyme Roquette Nutritionals was formed between Solazyme and Roquette as an ingredient solutions provider that develops natural, functional ingredients, like those featuring microalgae, for food and beverage applications.
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Food companies may benefit from lower grain prices

April 27, 2012
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Historically, wholesale prices don’t go down, but flattening prices for grains, especially wheat, should bolster margins as the impact of lower or stable commodity prices should be more apparent in the second half of 2012.
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Fullbar

A Bar for Every Body

Bar manufacturers are creating products to accommodate a variety of nutritional and lifestyle demands in the growing market.
April 23, 2012
Jen Roth
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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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Grains

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.
February 16, 2012
Romy Schafer
0 Comments
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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thinkThin Fruit and Nut Bars

January 19, 2012
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Company: thinkproducts, Ventura, Calif.
Website: www.thinkproducts.com
Introduced: January
Distribution: National
Suggested Retail: $1.69-1.99 for a 1.41-oz. bar or a 14.11-oz. box

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January_ingTech_feat

Inventive, Creative Inclusions

January 19, 2012
Romy Schafer
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As more consumers scrutinize ingredients in the foods they buy, bakers and snack producers are turning to inclusions to create better-for-you products that deliver irresistible taste.
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January_plantStory_feat

Producing and Celebrating Bread

January 19, 2012
Lauren R. Hartman
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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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Danisco Offers Exclusive Webinar on Probiotics

January 19, 2012
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To be held Feb. 1, Dansco’s online probiotics event will cover the latest developments and global digestive health market trends as well as clinical study data supporting the effect of probiotics on key measures of digestive health.
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