Health & Wellness
November 11, 2013
Omega 3 fatty acids and antioxidants have become household words. The body doesn’t make Omega 3s, so we must get them in our food supply. Fortunately, thousands of antioxidants are found in grains, fruits, vegetables, nuts and legumes.
March 12, 2013
Ingredient briefs from different suppliers. Check it out!Read More
November 30, 2012
Axium Foods, known best for private-label, corn-based snacks, launches its own brand of enhanced-nutrition tortilla chips of a different color, Mystic Harvest Purple Corn Tortilla Chips. Loaded with healthful antioxidants, the chips are not only eye-catching, they have a tasty flavor and crunch. Read More
November 13, 2012
Omegas and antioxidants have much to offer the snack food and bakery segments, and new innovations provide more options than ever.Read More
August 22, 2012
Portion-controlled snacks are more popular than ever, as consumers look to limit their calorie and fat intake.Read More
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.Read More
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
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.Read More
January 1, 2012
Bakers can hit a home run in today’s market by mixing wholesome, healthful ingredients with some new twists of their own to stand out among the competition. But they still must hold their ground when it comes to pricing and discounting. Even if they have a few strikes-outs along the way, bakers are developing new products to keep on making a hit with consumers.Read More
December 7, 2011
Many ingredient suppliers are stepping up with heart-healthy,
weight-management solutions that allow consumers to indulge without the
November 11, 2011
Contributing columnist and president of the Grain Foods Foundation (GFF), Judi Adams, recaps the highlights from GFF’s grains nutrition panel discussion held at All Things Baking.