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.
For a culture focused on convenience and clean-label nutrition, bars continue to deliver. Sales of snack and granola bars on the whole have grown 2.9 percent during the 52 weeks ending October 7, 2018, according to data from IRI, Chicago, hitting a value of $6.2 billion.
When it comes to snack and bakery products that feature dairy ingredients, consumers are demanding flavor innovations, as well as clean label and environmentally friendly dynamics.
In 2015, Snack Food & Wholesale Bakery launched the “Best New Snack & Bakery Products” contest to honor outstanding products recently launched in the U.S. snack and bakery market.
Snack Food & Wholesale Bakery recently got the chance to speak with Melissa Trimmer, corporate chef and senior manager at Otis Spunkmeyer, about some upcoming food trends for 2019.
New research from Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, highlights new and inspirational flavors for the North American and Latin American sports nutrition markets.