Articles by Lisa White

Bakers and snack producers can reap a plethora of benefits by using premixes in their production processes: Product consistency, convenience
and cost savings, to name just a few.

With more comprehensive food-safety requirements on the horizon, bakers and snack producers will be required to raise the bar for their manufacturing and distribution practices.

It pays to be aware of the similarities and differences when successfully marketing snack and bakery products to America’s ethnic demographic.

New technology, enhancements and improvements have made conveyors and belts more user-friendly for baked goods and snack food manufacturers.

Bakers and snack food manufacturers are realizing the benefits of sustainability initiatives from both environmental and profit perspectives.

Pork rinds are probably the most misunderstood item in the snack category. This is surprising, because people have been eating pork rinds—also called pork skins—as long as they have been eating pigs. One of the world’s first snack foods created thousands of years ago, and favored in the southern states, pork rinds are a simple combination of fried pork skins and salt.

Omegas and antioxidants have much to offer the snack food and bakery segments, and new innovations provide more options than ever.

Innovative flavors, healthier ingredient profiles and eye-catching packaging are hallmarks of today’s potato chip segment. Manufacturers are now honing in on various advantages today’s chips have over their predecessors in an effort to keep the potato chip segment on-trend for consumers.

The organic, natural and whole-grain market segments continue to thrive, as new product launches emphasize healthful ingredient profiles, taste and quality.

Portion-controlled snacks are more popular than ever, as consumers look to limit their calorie and fat intake.