Flavors

Flavors add sugar and spice and everything nice.

ARTICLES

September 2014: Ingredient Briefs

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Ingredient briefs from various suppliers. Check it out!


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Ingredient Technology: Flavor and Color Update

By Romy Schafer
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Sriracha and bacon have been flavor stars for the past two years, appearing in and on a host of foods. Around the same time, natural blues and greens arrived on the scene, giving snack producers and bakers even more color options. 


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Learning the ropes in ingredient technology

By Elyse Buckley
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Since joining the cereal division of Kerry Inc., Beloit, WI, seven months ago as a research and development technologist, I’ve learned about an array of technologies that I had limited exposure to previously. 


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The stats on snacks

By Lauren R. Hartman
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Snacking is really evolving this year, serving as a meal substitute in daily eating, rather than just as ‘a quick bite.’ Snacks are also becoming healthier, or at least attempting to do so. 


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ADM to acquire WILD Flavors

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The $3 billion acquisition enables Archer Daniels Midland Co. to add flavor systems to its portfolio of specialty ingredients.


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Ethnic flavors liven up baked goods, snacks

By Jen Roth
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Everyday products, from popcorn to chips to dessert, are seeing an ethnic infusion as manufacturers strive to satisfy consumer demand for new and interesting offerings.


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Sensient Flavors predicts food, beverage flavor trends for 2014

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Fernet, gasaca and green coconut are among the 12 flavors making Sensient Flavors’ 2014 list.


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WEB EXCLUSIVE

Natural Ingredients: Supply versus demand

By Romy Schafer
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In response to consumer trends, more bakers and snack manufacturers are using natural flavors and colors in their products. But will supplies of such ingredients be able to keep up with demand? Here’s what we found out from the manufacturers with which we talked.


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A feast for the senses

By Romy Schafer
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What can bakers and snack producers expect to see in the way of seasonings and colors in the coming months?
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ROHA announces corporate reorganization, rebranding initiative

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The Mumbai, India-based manufacturer of natural and synthetic colors for the food and beverage industry says its reorganization and rebranding initiative will streamline service and position the company for future growth.


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Multimedia

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2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

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 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

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Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
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THE SNACK AND BAKERY STORE

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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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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

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