Articles Tagged with ''allergens''

State of the Industry 2016: Cookies continue to evolve into better-for-you treats

Whether they’re adding nutrients or removing allergens, baking industry innovators are transforming a longtime snacking favorite.

Melissa Kvidahl Reilly

June 13, 2016

With current food trends focusing on health-and-wellness, it may be tempting to dismiss the cookie category as out of touch or on its way out. And while most of the top companies operating in the cookie category have seen relatively flat sales activity—or, at best, modest gains—traditional cookies still account for a sizeable portion of this $8 billon category.

Formulation and manufacturing challenges with gluten-free ingredients

Steve Taylor

May 11, 2016

The number of gluten-free products that have entered the market in recent years is quite large—almost mind-boggling. To some degree, this trend was fostered by FDA’s relatively new rule, Gluten-Free Labeling of Foods (August 2013), which allows manufacturers of foods inherently gluten-free to make such label claims. Thus, we now have gluten-free tomato sauce, a product that was probably always gluten-free.

IFT presents 2015 Appert Award

July 13, 2015

Stephen Taylor receives the Institute of Food Technologists’ highest honor during its 2015 Annual Meeting & Food Expo in Chicago.

Taking baked goods safely into the future

Brian Strouts

May 7, 2015

Implementation of FDA’s Food Safety Modernization Act (FSMA) is fostering new expectations of food-safety programs in food manufacturing facilities.

Undeclared allergens continue to plague bakery industry

Gale Prince

April 8, 2015

Product recalls in bakery and snack categories have remained consistent over the years, with undeclared allergens the primary cause. These costly recalls are preventable!

Douglas J. Peckenpaugh

February 5, 2015

According to the January 2015 “Gluten-Free Foods in the U.S., 5th Edition” report from Packaged Facts, Rockville, MD, from 2009–2014, sales of gluten-free products in grain-based categories posted a 34 percent compound annual growth rate (CAGR).

Mary’s Gone Crackers issues product recall

August 6, 2014

Mary’s Gone Crackers has issued an almond allergen recall for two of its snack products.

Baking treats the gluten-free way

Lauren R. Hartman

May 8, 2014

Enjoy Life Foods’ cookies, snack bars, chips, cereals, granolas and trail mixes are made in an allergen-free, gluten-free facility, and the company’s 40,050-sq.-ft. production plant is bulging at the seams to accommodate growing demand for its products. Enjoy Life is expanding at such a rapid pace, it may need to add a facility or relocate to a larger one.

Cookie market: Enjoying gluten-free treats

Lauren R. Hartman

May 8, 2014

It’s Celiac Awareness month, so we explore Enjoy Life Foods, the first bakery to gain gluten-free certification from the Gluten-Free Certification Organization (GFCO). In business 12 years, Enjoy Life’s mission is to make great-tasting, allergy-free, gluten-free cookies, bars and grab-and-go foods that nearly everyone can ‘eat freely’ without worry.

Food Safety Summit to feature new exhibitors, exhibitor presentations

March 19, 2014

More first-time exhibitors and exhibitor presentations will greet attendees at the Food Safety Summit, a BNP Media event scheduled for April 8-10 at the Baltimore Convention Center in Baltimore.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.