Clean Label - Articles - Page 8 | Snack Food & Wholesale Bakery

Research shows consumers value natural, sustainable products

September 19, 2019

As reported by Snack Food & Wholesale Bakery in its State of the Industry coverage, the U.S. bakery industry is valued at $51.6 billion in annual sales, and the U.S. snack industry sees sales of over $41.6 billion—and growing every year.

Snackification of meals creates morning opportunities

Jane Johnston

September 17, 2019

It's that time of year again. Summer's almost over, the nights are cooling off and the leaves have already begun to turn. Back to school.

MPC spearheads ingredient innovations

Douglas J. Peckenpaugh

September 8, 2019

SF&WB recently visited the Malt Products Corp. Dayton facility to see its new vacuum belt dryer in action.

Vote now for the Best Healthy School Snacks of 2019

August 21, 2019

Review the healthy snack and bakery products nominated and vote today for your selection as the top healthy school snack of the bunch. Stay tuned for the results of this contest, which will be released near the end of September, along with an exclusive look at the winning product.

Holton Food Products clean label stabilizers for the baking industry

July 31, 2019

Since 1946, Holton Food Products has been developing premium stabilizers and specialty ingredients for the bakery, dessert and prepared food industries.

State of the Industry 2019: Puffed and extruded snacks find growth through product diversity

Consumers find welcome diversity in puffed and extruded snacks

Liz Parker Kuhn

July 23, 2019

Puffed and extruded snacks cover a lot of ground: from cheese snacks to multigrain chips and pork rinds, they dominate the snack aisle. And they span a wide range of snacking occasions, from fun and indulgent to mindfully better-for-you.

State of the Industry 2019: Pretzels offer more varieties to drive sales

Pretzels experiment with new ingredients, fillings and niches.

Neal Lorenzi

July 22, 2019

Many snack producers are adding interesting flavors and ingredients to their pretzels. Recent product introductions include pretzel nuggets filled with peanut butter and dark chocolate, as well as more gluten-free options.

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: Snack cakes find strength in diversity

Snack cakes continue to do well due to their “on-the-go” versatileness

Liz Parker Kuhn

June 20, 2019

Snack cakes have always been popular, partially due to the fact that they're so portable - pop one in your purse or in the car, and you've got an "on-the-go" snack. The category continues to grow, with different flavors and trends emerging each year.

State of the Industry 2019: Pizza offers more options, healthier crust alternatives

From cauliflower crusts to premium ingredients, the pizza category is changing for the better

Liz Parker Kuhn

June 19, 2019

The world of pizza is growing more diverse. The industry is more accommodating toward those with Celiac disease or who prefer to eat gluten-free, and mainstream consumers now have a variety of crusts to choose from, to boot.