Food scientists at Ingredion Incorporated’s global Idea Labs network of innovation centers have announced the launch of HOMECRAFT Create multi-functional tapioca flours.
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.
Glanbia Nutritionals will be showcasing two new pea protein offerings, including Crunchie Pea Protein Crisps, at SupplySide West, September 27-28 in Las Vegas.
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.
Today’s snack and bakery market remains as fiercely competitive as ever. The definition of what constitutes a “snack” is tracking an evolutionary course, shifting in step with consumer trends and desires.
In the most recent Dietary Guidelines for Americans, the USDA recommended that we consume 6 ounce equivalents of grains per day, half of which should be whole grains.
As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.
A friend once told me that she wouldn’t be impressed by technology until she could download a snack. Although we are not quite at the level of the Jetsons, the snacking trend continues to grow.