Grains

RSS

The concept of “better-for-you” products continues to grip the food industry, and the snack and bakery market is no exception.

Gluten-free has hit its apparent peak across snack and bakery, and now a new level of innovation is starting to take hold.

Usage of the term “better-for-you” can be confusing for some, but generally it means taking traditional foods—including many snacks and baked goods that are normally thought of as indulgent, like cookies and sweets—and improving them nutritionally, including cleaning up the label. This can largely be accomplished through ingredient selection.

A new stainless steel Rotary Knife Cutter Model #4-SS from Munson Machinery cuts corn, spices, roots, grains and other foods into controlled sizes gently, sharply and accurately, with little or no fines or dust.

John Gorham, co-owner and executive chef of Tasty n Alder and Tasty n Sons in Portland, OR, makes these Chocolate Potato Doughnuts paired with Crème Anglaise for his dessert menu 

Lin Carson vows to eat a loaf of bread every day for three months to set the record straight on bread.

BreadPartners, Inc., a bread and cake ingredient manufacturer located in Cinnaminson, NJ, has formulated an affordable and wholesome precooked whole grain mixture, Reddi-Soaked Grains, which is to be added on top of any existing recipe.

Even in our crowded and highly competitive snack and bakery industry, when excellence emerges, people take notice. Such has been the case for Quinn Snacks and its co-founder and CEO, Kristy Lewis, which have racked up an impressive list of accolades over the past few years

Over the past four months since our last analysis of the pizza category, retail sales have taken a slight dip.

If there’s one trend that touches nearly every area of the food industry—from formulation to marketing, from ingredients to finished products—it’s clean label.