Clean Label - Articles - Page 9 | Snack Food & Wholesale Bakery

State of the Industry 2019: Diversifying buns and rolls for maximum growth

The mature buns and rolls segment can find growth through alignment with health concerns and ethnic culinary trends

June 14, 2019

While a core aspect of the buns and rolls market is still to serve as unassuming, predictable carriers for everyday sandwiches and backyard barbecues, the category has room for growth, and differentiation is the name of the game.

State of the Industry 2019: Frozen breakfast goes better-for-you

Manufacturers add ingredients like whole grains and protein to frozen waffles and other products to build morning appeal

Ed Finkel

June 13, 2019

How to infuse healthier ingredients like whole grains and protein while maintaining the taste and texture that breakfast consumers want is a driving force in the frozen breakfast products market, consisting of core morning toaster options like pancakes, waffles and French toast.

Catalysts of change

Chris Luke

June 11, 2019

Change is constant in almost any industry. But a key variable is the pace of that change. And across the baking industry, we are seeing strong catalysts of change driving growth.

For the love of National Doughnut Day

Douglas J. Peckenpaugh

June 7, 2019

Doughnuts are big business, and that’s not going to change anytime soon.

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.

Strategies for growing U.S. bread sales

Douglas J. Peckenpaugh

May 31, 2019

David DelGhingaro, president, Brolite Products, provides some fresh perspective on how to breathe new life into the bread category.

Interest in sustainability, plant-based diets among trends in IFIC Foundation's 2019 Food & Health Survey

Consumers report "clean eating" as most popular new diet attempt in 2019

May 29, 2019

Topics like sustainability, plant-based diets and clean eating seem to permeate news about food, but it turns out they’re not just buzzwords or “flavors of the week.”

New dough conditioners bring multifunctional benefits to baked goods

Functional ingredients help bakers meet demands for clean label and longer shelf life.

Joyce Friedberg

May 16, 2019

Functional ingredients like dough conditioners are important components of any formulation to help improve the quality, texture and shelf life of snack and bakery products.

Using fermentation to clean up your dough label

Lin Carson

May 16, 2019

The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.

The power of millennials and sustainable snacking

Steve French

April 24, 2019

Millennials, over 80 million strong, are the largest generation of young people in history. Like every generation that came before, millennials come with their own set of characteristics that make them unique.