Consumer demand for baked goods and snacks that are better-for-you, clean-label, gluten-free or in line with other food trends are prompting many bakers and snack manufacturers to re-examine existing products and develop new ones. Depending on the ingredients they add to or remove from formulations to achieve the results they desire, manufacturers can find themselves dealing with dough that’s thicker, stickier or otherwise different from the original recipe—and wondering whether their processing equipment will be able to handle it.
New fryers and oils enable bakers and snack producers to create more and better-for-you versions of the fried dough products and snacks consumers can’t live without.
BEMA members will be able to prepare for upcoming challenges, participate in events and network at the association’s annual event, held Feb. 27–28 in Chicago
Gluten-free pioneer Bakery on Main has seen steady growth over the past two decades, and has brought forth a flurry of snack innovation in the wake of expansion into a new plant.
