The idea of "better for you" encompasses much of what consumers desire today in many of their snacks and baked goods: clean label, non-GMO, natural and—at its core—solid nutrition to make those foods a healthy part of their daily diet.
As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.
In response to growing consumer demand for simple, familiar ingredients, Cargill is launching a portfolio of functional native starches under the new SimPure brand.
Ingredion Incorporated has announced in the U.S. the introduction of SUSTRA 2434 slowly digestible carbohydrate, a clean label starch-based solution for manufacturers of energy-focused nutritional products including bars, snacks and supplements.
Bay State Milling recently released HealthSense flour, which delivers a healthy dose of intrinsic and intact fiber in foods consumers love, while eliminating the cost complexity and labeling of fiber additives.
The U.S. Food and Drug Administration (FDA) has issued a GRAS (Generally Recognized As Safe) Letter of No Objection for Cargill’s canola lecithin for use as a multipurpose ingredient in a variety of foods.
In today’s highly competitive snack and bakery market, collaboration between ingredient and equipment supplies and their customers continues to grow more common.
In the most recent Dietary Guidelines for Americans, the USDA recommended that we consume 6 ounce equivalents of grains per day, half of which should be whole grains.
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