The kitchen that brought you the all-natural crispy almond cookie with no cholesterol or dairy, and no added fat, salt or trans fat, has announced its next generation Almondina Toastees are now available as certified Non-GMO by the Non-GMO Project.
In today’s highly competitive snack and bakery market, collaboration between ingredient and equipment supplies and their customers continues to grow more common.
As snack and bakery categories shift and draw inspiration from one another, producers are finding opportunities to adjust the ingredient makeup in traditional products to create new snacking opportunities.
While a wider range of nut and seed butters have enjoyed an ascent in popularity over the past few years, riding the wave of peanut butter’s perennial popularity, they’ve only recently begun to see wider use as a typifying ingredient in snack and bakery applications, including cookies.
In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies.
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