Grains

RSS

Fruits, nuts and chocolate are go-to ingredients for inclusions, toppings and fillings that add nutritional benefits to baked goods and snacks.

In the world of snacks today, good ideas are sprouting up all over. Snacking is the new normal, and in order to remain competitive and relevant in a culture that increasingly leans toward better-for-you options, manufacturers are exploring formulation tactics that build more positive nutritional messaging into their products. Clean label is also top-of-mind, and if a snack can swing a gluten-free claim, its appeal instantly broadens.

With the consistent growth of the snack bar category over the past few years, the Almond Board of California wanted to better understand consumer usage, consumption and perceptions of various types of bars.

Kason Corp.'s Kason Kek-Gardner high-capacity centrifugal sifter model K1350C removes oversize foreign matter and agglomerates from on-size material at rates up to 100 tons per hour.

Bob’s Red Mill Natural Foods now offers a line of gluten-free organic oats.

Consumer trends continue to spur tortilla and tortilla chip manufacturers to create products that are better-for-you, innovative, versatile and flavorful.

Though niche customization represents the new frontier for bar manufacturers, select ingredients still appeal to a wide segment of bar-buying consumers.

Corbion Caravan has launched an extensive program to remove the preservative spray commonly used in presoaked ancient and whole grains.

Nadia Leonelli, general manager of clean-label, non-GMO, gluten-free Element Snacks, talks about the company’s background, growth and future.

Select segments of salty snacks like extruded snacks, chips and pretzels have aligned with prevailing shopper desires, and their sales numbers show it.