Fats & Oils

RSS

Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.

Blue Diamond Almonds Global Ingredients Division is continuing its record of innovation with the introduction of 100 percent pure, premium almond oil for the food ingredients market.

The idea of "better for you" encompasses much of what consumers desire today in many of their snacks and baked goods: clean label, non-GMO, natural and—at its core—solid nutrition to make those foods a healthy part of their daily diet.

Earlier this month, I was able to fly to Bismarck, North Dakota, for a 1-day trip sponsored by the National Sunflower Association (NSA). 

A handful of prevailing trends are at work across today’s snack and baking industry to help drive sales forward for foodservice operators, ranging from grain and flavor diversity to an increased focus on health and wellness.

The chips market has grown highly diversified over the past several years. In 2017, a chip can run the gamut, including standard potato chips, chips made out of fruits or vegetables, and multigrain options.

IOI Loders Croklaan has announced the availability of SansTrans Roll-Rite Puff, a new, next generation lamination shortening.

Naturally stable Omega-9 Canola Oil helps snack food manufacturers deliver better-for-you snacks consumers desire without compromising taste, quality or performance.

Formulating products with the ever-increasing demands of today’s marketplace is no easy task.