Building ‘better-for-you’ into snacks and baked goods
The concept of “better-for-you” products continues to grip the food industry, and the snack and bakery market is no exception. Part of the appeal is its flexibility. Better-for-you, as a product concept, can include a wide-ranging list of formulation tactics. As we see in the 2017 Snack Food & Wholesale Bakery “State of the Industry—Bakery” analysis in our upcoming June issue, better-for-you manifests itself through natural, clean-label, organic, non-GMO, gluten-free and free-from, as well as through nutritional improvements like selection of improved fats and oils, added protein, fiber fortification, use of whole and diverse grains, added nutritional ingredients like nuts and seeds, and so on.
In order to learn more about how snack producers and bakers can build more better-for-you attributes into their products—including perspectives on flavor—we recently reached out to the team at Wixon, St. Francis, WI, including Jamie Smith, food scientist; AnnMarie Kraszewski, lab manager; and Roni Eckert, senior food scientist.