Ingredients R&D - Articles - Page 3 | Snack Food & Wholesale Bakery

Dyadic Netherlands to develop baking enzymes for EU-funded research project

September 6, 2012

The HealthBread Project will develop whole grain and white breads with improved nutritional value, taste and product quality.

Mexican street food ingredients are choices of star chefs

August 29, 2012

Though the movement has been slow, in the last few years, Mexico has begrudgingly earned the respect of Italy or France as a destination for the world's foodies. It’s a great model for the new global trend to cook ‘paleo,’ and eat local.

Quality Ingredients expands Minnesota ingredient-processing facility

August 24, 2012

The Burnsville, Minn.-based custom powdered ingredient systems provider broadens its spray-dry capabilities through the acquisition of both equipment and expertise. Augmenting Quality’s custom formulation, spray-drying, spray-chilling and dry-blending services will be additional tall-form spray dryers suited for applications with highly-specialized toll manufacturing needs, including flavors, functional ingredients and dietary supplements.

Gluten-free products stay hot for companies and retailers

August 1, 2012

Retailers and food companies know that it makes business sense to meet the needs of millions of people who cannot tolerate gluten. That’s why gluten-free versions of many foods are cropping up, usually at a higher price. But sales are soaring.

General Mills to defend its ‘natural’ labeling

August 1, 2012

A lawsuit forces General Mills to defend the accuracy of its ‘Natural’ labeling claims on its Nature Valley products. The labels state the products as natural when they contain highly processed ingredients.

Drought worsens, crops are damaged, food prices may soar

July 20, 2012

Forecasters say there’s a heat dome over the Corn Belt, and soybean prices are nearing record totals. Food inflation fears and fuel worries continue. The drought is affecting 55% of the land mass in the lower 48 states.

State of the Industry Report—Snacks: Flavorful Fanfare, Crackers and Crisps

Crackers and crisps are benefitting from new production techniques, better-for-you ingredients, cleaner labels and innovative flavors as manufacturers deal with consumers having less discretionary income.

Lisa White

July 17, 2012

Crunch and flavor have always been gold and silver medalists in the cracker and crisp game, but because consumers are looking for more healthful snacks, there have been interesting developments with these products.

Grain Foods Foundation names Christine Cochran executive director

July 16, 2012

Christine Cochran, president of the Commodity Markets Council (CMC) in Washington, D.C., is the new executive director of the Grain Foods Foundation (GFF), Ridgway, Colo. GFF operates as an independent organization jointly trusteed by the American Bakers Association (ABA) and the North American Millers’ Association.

Nutritional Corner—The RISE Campaign Update

Judi Adams

June 21, 2012

June marks the final month of the Grain Foods Foundation’s (GFF) spring campaign, RISE, through which we are highlighting the important connection between grains and energy. As I discussed in my April column introducing RISE, we have enlisted the support of former Olympian, soccer star and mom Mia Hamm as our spokesperson. It’s been an extremely successful campaign, and I’d like to use this column to share an update of our activities to-date.

Ingredients News:

Understanding ‘natural’ trans-fats

June 21, 2012

If it’s time to think differently about trans-fats—from health recommendations to food choices to nutrition labeling—a new website can help. The site explores the important differences to human health between industrial and natural trans-fats.