We’re in the midst of the Digital Age. With the onset of the Digital Revolution in the 1970s and continuing today, we’ve become significantly reliant upon computerized information. It’s the infrastructure of our high-tech global economy, and astute interpretation of this endless stream of data often makes or breaks businesses.
A host of functional ingredients―from fats and oils to fibers and starches―are available to help bakers and snack producers resolve formulation challenges.
During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.
When it comes to food trends, consumer interest in better-for-you products continues to grow. The desire to improve their overall health and well-being is prompting many Americans to be more selective when it comes to the foods they buy and eat, including baked goods and snacks. Instead of automatically placing a familiar product into their shopping cart, consumers are now scrutinizing its label for unpronounceable ingredients, artificial flavors and colors, GMOs and high levels of sweeteners and sodium.
Way Better Snacks builds momentum as a leader in better-for-you snacking, featuring a range of sprouted ingredients in its clean-label tortilla chips and crackers.
In the world of snacks today, good ideas are sprouting up all over. Snacking is the new normal, and in order to remain competitive and relevant in a culture that increasingly leans toward better-for-you options, manufacturers are exploring formulation tactics that build more positive nutritional messaging into their products. Clean label is also top-of-mind, and if a snack can swing a gluten-free claim, its appeal instantly broadens.