Trends - Articles - Page 104 | Snack Food & Wholesale Bakery

Frozen bakery sees strong 2018 thanks to inspired R&D innovations

Sales of select frozen items, including waffles and pizza, are seeing sound momentum thanks to R&D innovation

February 6, 2019

Two areas of frozen bakery products that have seen strong traction over the past year are frozen breakfast items like waffles and frozen pizza, with trends like clean label, premium offerings and health-conscious considerations factoring into growth.

Advances in cold chain technology for snack and bakery warehousing and transport

Cold chain technology continues to grow more sophisticated in the face of increased demand for traceability

Liz Parker Kuhn

February 5, 2019

It's important to be able to trace the movements of a product or ingredient that requires refrigerated or frozen transport or storage throughout its life cycle, and this is where cold chain technology comes into play.

Grain foods and healthy aging

Christine Cochran

February 4, 2019

Every new year, people make resolutions to break bad habits or start good ones. Generally, everyone is focused on self-improvement and wellness.

New Year-Round, Live Feed Approach to Flavor Trend Hunting Spotlights 'The Need for Seed'

McCormick launches Transformation of Flavor Forecast for 2019

New year-round, live feed approach to flavor trend hunting spotlights 'The Need for Seed'

January 24, 2019

McCormick & Company, Inc. has revealed it’s jumpstarting a year-round, always-on flavor news approach to its nearly 20-year-old annual report.

love good fats keto-friendly bars

January 17, 2019

As demand for healthy fat-fuelled, keto-friendly snacks continues to grow across North America, The Good Fat Co. Ltd. announced that it has closed a successful common share funding round at $5 million to support its launch into the United States. This brings its total equity raise to date to $9.4 million.

Kerry releases 2019 taste charts predicting top tastes for the coming year

January 17, 2019

Kerry, the Taste and Nutrition Company, released its 2019 Taste Charts, which represent the company’s annual review of the food and beverage landscape utilizing sales performance, consumer trends, foodservice influences and internal culinary and mixology expertise to predict tastes for the coming year.

Best practices for maintaining an allergen-free snack or bakery facility

Allergen-free facilities use testing and best practices to ensure quality, safety

Liz Parker Kuhn

January 14, 2019

Controlling allergens is vital in snack and bakery facilities that seek to remain 100 percent allergen-free. The first step is to establish best practices, as well as regularly testing the production environment and finished products for presence of allergens.

Improving snack and bakery edibles

Strategies for improving legal cannabis snack and bakery edibles, plus a look at trends like CBD and microdosing

Douglas J. Peckenpaugh

January 11, 2019

When "The Alice B. Toklas Cook Book" was first published in 1954, it included a recipe for "Haschich Fudge," made with black pepper, nutmeg, cinnamon, coriander, dates, figs, almonds, peanuts, sugar, butter and "a bunch of canibus sativa (sic)."

New and improved belts and conveyors for snack and bakery production facilities

Snack and bakery companies seek improvements to capacity, energy efficiency and safety in their belts and conveyors.

Ed Finkel

January 9, 2019

Snack food and bakery companies looking to purchase belts and conveyors are asking for larger capacity, quieter machinery, improved safety, greater energy efficiency the ability to reduce manpower, and, thus, costs.

Inspection and detection equipment reach new levels of flexibility for peak food safety

X-ray, metal detection, checkweighing and vision systems help processors ensure food safety

Neal Lorenzi

January 8, 2019

Shipping contamination-free food products to the public has always been business-critical, but today's social media landscape leaves virtually no room for error. A wider variety of products, along with a wide variety of packaging options, have increased the need for more flexible inspection and detection equipment.