Clean Label

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Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.

Consumers are weary of words like "chlorinated," "bleached" and "aluminum" on ingredient labels. While every baker is saying "But we've used these for ages!" this reason doesn't sit well with consumer groups and buyers like Whole Foods.

We were recently able to interview Randy Kreienbrink, vice president of marketing at BI, about clean label trends, formulations, and goals.

Bakery snacks, including key segments like pastries, doughnuts, muffins, snack cakes and more, remain a staple in Americans' snacking routines. Whether shoppers are looking for an indulgent snack or a better-for-you item, there's something for everyone.

Consumers are reading labels more, looking for products that are nutritious, with ingredients that are easy to understand and that work with their family's budget. While there's no official definition of "clean label," consumers and the snack and bakery industry have their own definition in mind.

Over the past 15 years, Late July Snacks, the 2018 Snack Food & Wholesale Bakery "Snack Producer of the Year", has steadily grown its business to its position today as a leader in organic, non-GMO snacks, most notably its strong level of innovation in the tortilla chip category.

With better-for-you trends top of mind across the food industry, how does an indulgent category like desserts fare?

ColorKitchen, the manufacturer of colorful plant-based alternatives to traditional food dyes and sprinkles, has announced the debut of the country’s first naturally sourced, dye-free, Red Velvet and Confetti packaged gluten-free cake mixes.

When Sheldon Romer opened his small bakery in Boulder, CO in 1976, he sought to offer nutritious, preservative-free breads and other baked goods to a local audience yearning for authenticity, people who were seeking a deeper connection to their food.

Chefs and food scientists alike are still focusing on developing the next new groundbreaking snack, but now with a back-to-basics approach focusing on whole and natural food ingredients to meet consumer demands.