Trends - Articles - Page 100 | Snack Food & Wholesale Bakery

Using fermentation to clean up your dough label

May 16, 2019

The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.

Developing nutritious and appealing bakery snacks

With today’s R&D resources, developing tasty and nutritious bakery snacks is within reach

Melissa Kvidahl Reilly

May 4, 2019

Despite better-for-you and health trends transforming essentially every food and beverage category, the indulgent bakery snack market, including snack cakes, pastries, doughnuts, and muffins, is generally faring well.

Mondelez explores CBD-infused snacks

May 3, 2019

Mondelez's CEO Dirk Van de Put was interviewed Wednesday on CNBC's "Squawk on the Street," and said that Mondelez is thinking about adding CBD-infused snacks to its line of products.

Amcor launches new recyclable packaging, representing latest progress toward its 2025 sustainability pledge

Amcor launches unique, recyclable, high-barrier flexible packaging that can reduce a pack’s carbon footprint by up to 64%

May 3, 2019

Amcor has launched AmLite Ultra Recyclable, its first packaging product made from the company’s revolutionary, more sustainable high-barrier polyolefin film that the company announced last year.

The power of millennials and sustainable snacking

Steve French

April 24, 2019

Millennials, over 80 million strong, are the largest generation of young people in history. Like every generation that came before, millennials come with their own set of characteristics that make them unique.

Exclusive interview: Douglas Machines Corp. on its 40th anniversary

Liz Parker Kuhn

April 23, 2019

Snack Food & Wholesale Bakery recently was able to speak with Darcel Schouler, marketing manager, Douglas Machine Corp., about its 40th anniversary.

Snack and bakery companies seek new options for sanitation software

Sanitation software evolves based on industry standards

Liz Parker Kuhn

April 17, 2019

The food industry increasingly looks for paperless solutions for scheduling purposes. To meet this demand, software companies continue to work with to meet the industry's needs.

Introducing the updated 2019 IBIE BEST in Baking Program

Time is running out: Apply for the updated 2019 IBIE BEST in Baking Program today

Douglas J. Peckenpaugh

April 15, 2019

The International Bakery Industry Exhibition (IBIE), the global grain-based food industry's largest, most-important trade event in the Western Hemisphere, will take place on September 7–11 in Las Vegas.

New formulation strategies for bakery snacks

Developers of bakery snacks seek differentiation to drive growth

Douglas J. Peckenpaugh

April 11, 2019

Bakery snacks saw a relatively flat year per IRI, Chicago, with 0.16 percent growth to $3.4 billion. Grupo Bimbo far outperformed the category average, though, with growth of 14.48 percent to $249.4 million.

Insights into bakery dough machining and stress reduction

Rich McFeaters

April 11, 2019

Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product.