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Nutrition and snack bars let consumers have it all

Great taste, high nutrition and on-the-go appeal are all wrapped up in today’s snack bar market

December 5, 2019

Depending on who you ask, either taste or convenience is king. Luckily, manufacturers of snack, nutrition, granola and other bar products delivering on both counts more often than not these days.

Federal updates from ABA: Nutritional labeling and labor policy issues

Robb MacKie

December 5, 2019

All federal food policy is based on the recommendations stemming from the Dietary Guidelines for Americans. The American Bakers Association (ABA) leads the Grain Chain, an organization of 10 groups from grain growers and millers, as well as bakers and others who have an interest in growing grain consumption.

Snack and bakery companies gain an edge through digital interconnectivity

Internet of things helps companies organize data, become more efficient

Ed Finkel

December 4, 2019

The internet of things (IoT) refers to interconnected devices embedded in everyday objects that provide the ability for people to remotely connect with those devices, or for those devices to remotely connect with one another.

Nutrition, sustainability, convenience are king for snack bars

Jane Johnston

December 4, 2019

Snack bars: What's not to love about them? Concerned about convenience? They're on-the-go. Worried about portion control? Most are single-serving size, which also knocks out the problem of resealing the package.

Supply-chain diversity of leavening agents helps grow bakery product appeal

Leavening agents bring distinct points of differentiation to breads and other baked goods

Joyce Friedberg

December 3, 2019

To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.

Cargill-DSM joint venture Avansya start commercial-scale production of EverSweet stevia sweetener

Consumers increasingly demand reduced-calorie food and beverages

November 21, 2019

As consumers continue to watch their calorie intake and strive to live a healthier lifestyle, food and beverage manufacturers are in need of great-tasting, zero-calorie sweeteners to help them achieve these goals.

Americans want federal government to pursue recycling 'Moon Shot'

93 percent feel national standards will help tackle packaging waste crisis

November 19, 2019

New research released by the Grocery Manufacturers Association shows that nearly eight-in-ten (77 percent) Americans believe the federal government needs to take a leading role in tackling packaging waste, similar to the leadership role it played in the Apollo space project.

Machine essentials for lubricants in snack and bakery production

Proper storage, use, employee training and documentation helps ensure safe use of machine lubricants

Neal Lorenzi

November 19, 2019

Lubrication is critical to equipment functionality and longevity. And in food production environments like snack and bakery facilities, it's also imperative that lubricants do not contaminate products and pose a health hazard.

Improving snack and bakery production efficiency through smart design and production

Improving snack and bakery efficiency through smart design and production

Snack and bakery companies have many pathways toward improved efficiency

Ed Finkel

November 18, 2019

Achieving greater efficiency in snack food and bakery plants can come from a variety of different initiatives. The initial design and construction of facilities can be thoughtfully laid out and executed with efficiency in mind.

Introducing the updated 2019 IBIE BEST in Baking Program

IBIE review: Baking’s best

November 15, 2019

The 2019 International Baking Industry Exposition (IBIE), the most comprehensive event in the Western Hemisphere for the grain-based food industry, recently wrapped up its largest show to date in Las Vegas.

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