Nutritional - Articles - Page 9 | Snack Food & Wholesale Bakery

Snack bars continue growth through better-for-you innovation

Bars with healthy ingredients and appealing flavors help consumers meet their health goals.

December 7, 2018

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.

New ingredients deliver nutritional and functional benefits for snack and bakery products

Consumers search for more protein and fiber in their diets.

Joyce Friedberg

November 5, 2018

Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."

International Dehydrated Foods, Inc. hydrolyzed broth protein isolate, for muscle building and joint support

November 1, 2018

Supplement, sports nutrition, and functional food manufacturers can add muscle building protein and joint supporting type II collagen to formulations through a single new ingredient from International Dehydrated Foods, Inc. (IDF).

ARISTA prevails over Arcadia Biosciences in patent dispute

September 26, 2018

Arista Cereal Technologies Pty Ltd (ARISTA) is pleased to announce that it has successfully defended a patent in its portfolio covering a form of wheat having greatly elevated fiber levels.

Amano Enzyme Protein Glutaminase "Amano" 500

September 19, 2018

Amano Enzyme has introduced Protein Glutaminase “Amano” 500 (PGA 500), a protein glutaminase believed to be the first food enzyme to improve the solubility of proteins at low pH levels.

Improving snacks and baked goods with healthy grain ingredients

New grain ingredients deliver flavor, function and nutrition

Joyce Friedberg

September 13, 2018

Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.

DeutscheBack TopBake and TopSweet protein range

August 28, 2018

In order to induce health-conscious consumers to buy, DeutscheBack has recently launched TopBake Protein Kick, a premix that gives a 75g roll 15 percent of the recommended dietary reference values for magnesium, calcium and potassium and 30 percent of the value for vitamin D3, as well as a good 17 percent more protein.

Better-for-you category offers more choices in ingredients, formats

Consumers search for clean-label ingredients in better-for-you products

Liz Parker Kuhn

August 14, 2018

As you walk down the aisle of your local grocery store nowadays, you'll find more better-for-you snack and bakery choices. Companies know that consumers are reading ingredient labels more closely, and even private label is getting in on the game.

FDA provides guidance on dietary fibers

Robb MacKie

August 8, 2018

At long last, FDA has provided guidance on many dietary fibers. To be clear, the FDA announcement covers about 70–75 percent of common dietary fibers in use today, so more work needs to be done.

Healthy nuts, seeds and inclusions don’t compromise on taste

Nutritious inclusions make for delicious snack and bakery products.

Joyce Friedberg

August 7, 2018

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.