Frozen foods and snacks are meeting no shortage of challenges in the marketplace according to the “Frozen Foods in the U.S.: Hot Meals, Sides, and Snacks” report from Packaged Facts.
In May’s column, we discussed the process of fermentation. Bakers put that wheel into motion once they combine water, flour and yeast—either commercial or wild—in a bowl and start to mix. However, there are numerous controls to initiate controlled fermentation as opposed to a process that under- or over-ferments yeasted products.
Sapore Softgrain Sprouted Grain CL is the sixth and newest preservative-free addition to its Sapore Softgrain range at Puratos, which was launched in 2010.
Although Pocky is well known in Japan, it’s just now transitioning to the U.S. snack market. Savvy American consumers may already be familiar with the brand, but previously, one would have had to gone to a specialty market (such as an Asian grocery store) to find it on the shelves.
The International Baking Industry Exposition and Snack Food & Wholesale Bakery have announced the companies qualifying for the prestigious B.E.S.T. in Baking Program.
In a ground-breaking partnership, Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, IFC, a member of the World Bank Group, and IDH, the Sustainable Trade Initiative, announce a risk sharing partnership of USD 9 million to cover up to 103,000 smallholder cocoa farmers in Cote d’Ivoire by 2020.
Carolina Ingredients now has access to organic dairy powders. This is a phenomenal development in the world of non-GMO complaint seasonings and other blends.
Clean label sugar reduction in chocolate has always been a challenge. The challenge comes in the tempering process, during which chocolate gains its shiny, crisp exterior. With Steviva Ingredients’ new Erysweet+ Ultra blend, clean label, sugar-free chocolate can be achieved.
RSS
