Fats & Oils - Articles - Page 4 | Snack Food & Wholesale Bakery

Developing enticing, better-for-you, specialized desserts

American consumers continue to seek more from their favorite baked goods.

September 18, 2020

These days, you can have your cake and eat it, too. Today's sweet bakery treats like cakes, pies, cheesecakes, and cookies often combine the best of multiple worlds, bridging apparent gaps between indulgence, better-for-you and specialized dietary choices, clean label, sound functionality, and globally minded sustainability.

The fundamental chemistry of baking cookies, part 2

Rich McFeaters

August 21, 2020

A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.

Better-for-you snack and bakery product development strategies

Snack and baking industry responds to consumers’ requests for healthier indulgences.

Kimberly Decker

August 20, 2020

There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."

State of the Industry 2020: Tortilla chips go well beyond basic

Consumers search for more than your run-of-the-mill tortilla chip flavors.

Kimberly Decker

July 24, 2020

Snacks have to work pretty hard to keep up with consumer preferences these days. For one, they have to be suitably snackable, i.e., convenient and portable.

DSM and Avril complete creation of joint venture to develop plant-based protein

July 22, 2020

Royal DSM, a global science-based company in Nutrition, Health and Sustainable Living and Avril, France's fourth-largest agro-industrial group, has announced the launch of their joint venture, Olatein, to produce canola (rapeseed) proteins for the global food market.

Epogee receives additional GRAS approvals for new alternative fat

June 17, 2020

Epogee LLC announced its revolutionary new alternative fat, EPG, has achieved additional GRAS (Generally Recognized As Safe) status by the United States Food and Drug Administration (FDA).

Exclusive interview - Consumer trend study: Fat and oils scrutinized in packaged food

June 3, 2020

Snack Food & Wholesale Bakery was recently able to talk to Jamie Mavec, marketing manager, Cargill Global Edible Oil Solutions, Minneapolis, as well as Sonia Punwani, global bakery leader, about Cargill's most recent FATitudes study on oils.

Eric Heggen named CEO of Stratas Foods

Tedd Kruse moves to new role as president of ADM Milling

March 20, 2020

Stratas Foods LLC has announced the appointment of Erik Heggen as its new CEO.

Using clean label ingredients in snacks and baked goods goes mainstream

The evolving concept of clean label keeps snack and bakery formulators on their toes

Kimberly Decker

March 16, 2020

If it seems as though what's not in a product these days is as important as what is, you're not imagining things. The insistence on "clean" and "simple" ingredients that began with a fringe of vigilant label readers has pervaded the marketplace.

Understanding quality and safety considerations for cannabis-infused baked goods

Understanding ingredients dynamics is essential before entering the market for cannabis-infused foods

Douglas J. Peckenpaugh

January 16, 2020

The 2018 Farm Bill cleared the pathway for legal cultivation of industrial hemp in the U.S. Botanically, non-psychoactive industrial hemp and psychoactive cannabis are identical, classified as Cannabis sativa.