Joyce Friedberg

Next-generation fats and oils for snack and bakery R&D

Fats and oils play integral role in product quality, nutrition, manufacturing, and shelf life.

May 7, 2021

Overview of the roles of fats and oils in the quality, nutrition, manufacturing, and shelf life of snack and bakery products.

Leavening options for clean-label baking

Snack and bakery product developers can use leavening ingredients to improve product performance and quality while meeting label needs.

Joyce Friedberg

April 19, 2021

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Industry suppliers offer new and updated leavening ingredients for the development of clean-label snacks and baked goods.

Clean-label colors and flavors for snack and bakery product R&D

Consumers look for better-for-you and nostalgic sensory experiences.

Joyce Friedberg

March 4, 2021

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Strategies for better-for-you, nostalgic, and bold sensory experiences in snack and bakery products.

Exploring cleaner-label dough conditioner options

Snack and bakery manufacturers look for clean-label dough conditioners that deliver desired quality and quantity.

Joyce Friedberg

January 27, 2021

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Companies look for clean-label dough conditioners for snack and bakery products that stand up to strong throughput without sacrificing quality.

New all-natural sweeteners for snacks and baked goods

With sugar at the forefront, consumers look for products that contain natural sweeteners that don’t compromise on taste or quality.

Joyce Friedberg

January 19, 2021

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Snack and bakery product developers can use a variety of natural sweeteners in healthy formulations that do not compromise on taste or quality.

Clean-label leavening agents appeal to consumers

New cleaner-label leavening agents make baking more flexible and efficient.

Joyce Friedberg

December 14, 2020

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Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

Consumer desire for better health drives nutritional ingredient use in snacks and baked goods

Innovation continues to drive use of nutritional ingredients in snacks and baked goods.

Joyce Friedberg

November 4, 2020

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Consumer interest in foods that support holistic health and well-being is increasing. According to the 2020 IFIC Food and Health Survey, over half of consumers report that healthfulness has more of an impact today versus 10 years ago on their food and beverage purchase decisions.

Snack and bakery innovations with healthy grains

Consumers search for tasty grains that also have better-for-you properties.

Joyce Friedberg

September 16, 2020

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Grains are a fundamental ingredient in snack food and bakery products and an important food in consumer diets. In fact, based on the 2020 IFIC Food and Health Survey, consumers view fiber, whole grains, and protein from plants as the healthiest, and most-sought-after, nutrients.

Nuts, fruits, and other inclusions elevate snacks and baked goods

Nuts, fruits, and other inclusions find increased usage in snack and bakery products.

Joyce Friedberg

August 25, 2020

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Nuts, fruits, and other common inclusions deliver many attributes consumers seek, including elevated taste, texture, and nutrition. In addition, these ingredients address consumer increasing interest in plant-based foods and proteins, and often fit clean-label criteria.

State of the Industry 2020: Crackers grow through innovation

Consumers search for crackers that adhere to plant-based, vegan, gluten-free, and other dietary choices.

Joyce Friedberg

July 15, 2020

No Comments

Crackers are a product category that has nearly universal appeal. Consumers are snacking more often, especially in light of the recent pandemic, and the expanding variety of crackers on the market today make them a natural fit for nearly any snacking occasion.

On Demand BEMA’s leadership will engage in a roundtable discussion focused on current events, the state of the industry and an outlook for the remainder of 2020. Tune-in for dialog about recent lessons learned and information on upcoming opportunities being brought to you by BEMA.

Joyce Friedberg

ARTICLES

Next-generation fats and oils for snack and bakery R&D

Leavening options for clean-label baking

Clean-label colors and flavors for snack and bakery product R&D

Exploring cleaner-label dough conditioner options

New all-natural sweeteners for snacks and baked goods

Clean-label leavening agents appeal to consumers

Consumer desire for better health drives nutritional ingredient use in snacks and baked goods

Snack and bakery innovations with healthy grains

Nuts, fruits, and other inclusions elevate snacks and baked goods

State of the Industry 2020: Crackers grow through innovation

How the global pandemic has changed packaging engineering priorities

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