Sodium

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Encapsulation may help bakers reduce salt content in bread by 50%, suggests a new study from The Netherlands.

Americans eat too much salt and may not realize what foods contain the most salt, according to the national Centers for Disease Control and Prevention (CDC). Its new report finds that the most sodium in the U.S. diet comes from things like bread, lunch meat, pizza, soup, and burgers.

It doesn’t take 3D glasses to see the new developments and trends in snack and bakery packaging.

Even though the temperatures outside may be striking a new high, today’s jerky and meat snack manufacturers are heating things up on their own with hot flavorings and spicy offerings.

Tasty, wholesome baked appetizers, meals and desserts that go from freezer to table in minutes are all-stars with today’s busy consumers.

Whether it’s a picnic, a ballgame, a county fair or just lounging in the sun, the state of the snack industry proves that consumers are in for one wild, fun-filled, tasty ride.

Potato chips have been around for ages and are a simple but fantastic idea in origin. Still, one of the industry’s most beloved snack foods, they run a Tilt-a-Whirl of flavors with shelf appeal, shapes and varieties. But one thing’s certain: They’re as classic as a state fair.

Pretzels, like other snacks, are evolving and taking on an action-packed Mad Mouse ride of bolder flavors, different spins on ‘tried-and-true’ recipes and new types of sandwich fillings of sweet or savory varieties.

Many ingredient suppliers are stepping up with heart-healthy, weight-management solutions that allow consumers to indulge without the guilt.

Editor-in-chief Lauren R. Hartman provides a rundown of the March 2011 issue, which is filled with need-to-know information for bakers and snack food manufacturers.