Trends - Articles - Page 92 | Snack Food & Wholesale Bakery

Tribeca Oven Introduces Sustainability Initiative

Tribeca Oven launches sustainability initiative through partnership with Kansas wheat farmers

November 14, 2019

Tribeca Oven, a manufacturer of artisan bread, has announced its plan for supporting a sustainable future through the implementation of the Central Plains Wheat Program.

Regulatory perspectives on labeling coconut and sesame as allergens

Elaine Meloan

November 14, 2019

The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identified eight major food allergen categories that accounted for more than 90 percent of all documented food allergies in the U.S.

Form/fill/seal systems advance, accommodate more options

Machines handle more packaging styles and materials at high speeds

Neal Lorenzi

November 14, 2019

Today's form/fill/seal (FFS) systems accommodate a wide range of packaging options at high speeds, and provide packaging formats that bring convenience to shoppers.

Process solutions for clean-label baking

Lin Carson

November 13, 2019

Cleaning up the label of baked goods is more than just ingredients. If you're going to join the clean-label, natural baking trend, here's what you need to know about the non-ingredient side of things.

Puffed and extruded snacks seek bases with better nutritional benefits

Consumers seek non-traditional proteins in puffed and extruded snacks

Liz Parker Kuhn

November 13, 2019

Puffed and extruded snacks, a subset of the salty snacks category, continue to rise in popularity as snack producers continually bring ingredient and product format innovations to the table.

Ozery Family Bakery earns B Corp Certification

November 12, 2019

Ozery Family Bakery is proud to announce it has been awarded B Corp Certification from B Lab Company.

Customized bakery mixes to elevate artisan baking

Ed Reinwald

November 12, 2019

As foodie culture grows, the bakery world can expect an increased interest in artisan pursuits and a renewed excitement around heirloom grains and specialized grain-seed blends in baking.

Traceability solutions for maximum food safety in snack and bakery production

Investigating paperless solutions to ensure traceability for maximum food safety

Liz Parker Kuhn

November 12, 2019

A big part in food safety management is traceability, and companies need to account for their product from start to finish.

Nutritional ingredients help fortify snack and bakery products

New ingredients deliver added health benefits that consumers seek

Joyce Friedberg

November 11, 2019

While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.

Kettle Brand cuts greenhouse gas emissions from packaging by half

November 7, 2019

A natural food industry pioneer with a longstanding commitment to sustainability, Kettle Brand is reducing the amount of plastic in its packaging by 43 percent.