Nutritional - Articles - Page 8 | Snack Food & Wholesale Bakery

State of the Industry 2019: Defining the future of snacking

While our core snack product preferences will endure, new markets emerge every year

July 15, 2019

Nearly everyone in the United States has a snack at least once a day, and the frequency of snacking is on the rise. Snacking, for an increasing percentage of the population, is a lifestyle, with multiple eating occasions replacing mealtimes.

State of the Industry 2019: Sweet goods benefit from trend-based improvements

Sweet goods add healthy ingredients, as well as new high-sensory ingredients, to build diversity and interest

Neal Lorenzi

June 21, 2019

People have always had a love affair with sweet baked goods like pastries, doughnuts and muffins. Today, however, we want sweet treats that are delicious and sometimes even a bit more nutritious, but only slightly less indulgent.

State of the Industry 2019: Bars continue to innovate

Whole food ingredients pave the way for a functional future

Melissa Kvidahl Reilly

June 1, 2019

Snack and nutritional bars are not only growing in popularity, but they represent an innovative category that keeps up with trends and is rewarded for its creativity.

New formulation strategies for bakery snacks

Developers of bakery snacks seek differentiation to drive growth

Douglas J. Peckenpaugh

April 11, 2019

Bakery snacks saw a relatively flat year per IRI, Chicago, with 0.16 percent growth to $3.4 billion. Grupo Bimbo far outperformed the category average, though, with growth of 14.48 percent to $249.4 million.

MGP Ingredients receives FDA approval of Fibersym RW and FiberRite RW as a dietary fiber source

April 8, 2019

MGP Ingredients, Inc. is pleased to announce the formal approval of its citizen petition requesting dietary fiber status under the new nutrition facts labeling regulations for its flagship brands of Fibersym RW and FiberRite RW.

Bühler Insect Technology Solutions and Alfa Laval join forces in insect processing

March 20, 2019

Bühler Insect Technology Solutions, a pioneering provider of integrated solutions for insect rearing and processing, is combining its strengths with Alfa Laval, a world leader in heat transfer, separation and fluid handling.

Glanbia Nutritionals XtraPro Seasonings

March 12, 2019

Consumers are very clear: When it comes to healthy eating, they want protein.

R&D inspirations for gluten-free snacks and baked goods

New ingredients and technologies help snack producers and bakeries innovate to stay competitive

Melissa Kvidahl Reilly

February 11, 2019

Anyone who thinks the gluten-free market has peaked needs to think again. According to a December 2018 report from Zion Market Research, the global gluten-free product market was valued at around $4.72 billion in 2017. By 2024, that value is expected to nearly double to reach $7.6 billion.

Frozen bakery sees strong 2018 thanks to inspired R&D innovations

Sales of select frozen items, including waffles and pizza, are seeing sound momentum thanks to R&D innovation

Douglas J. Peckenpaugh

February 6, 2019

Two areas of frozen bakery products that have seen strong traction over the past year are frozen breakfast items like waffles and frozen pizza, with trends like clean label, premium offerings and health-conscious considerations factoring into growth.

Ingredion invests $140M to accelerate growth in plant-based proteins

December 20, 2018

Ingredion, a global provider of ingredient solutions to diversified industries, has announced several steps to accelerate production of plant-based proteins globally.