Joyce Friedberg

Navigating supply chain challenges in the fats and oils market

Manufacturers look for healthier, sustainable, reliable supply for fats and oils.

May 18, 2022

Fats and oils play an important role in delivering the sensory and quality attributes for snack and bakery products. Consumers’ interest in sustainability, health and wellbeing, and clean label are influencing the fats and oils category.

Demand for clean label drives new innovative dough conditioners

Joyce Friedberg

April 20, 2022

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An area that is impacting bakery manufacturers is consumers’ increasing demand for clean-label ingredients.

New, on-trend flavors and colors for snacks, sweet baked goods

Health and wellness, comfort, and a taste for adventure are driving flavors and colors trends.

Joyce Friedberg

April 15, 2022

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Macro trends influence consumers' attitudes, behaviors, and trends, ultimately influencing food, color, and flavor trends. COVID-19 has impacted how and where consumers shop, where they eat, and the type of food experiences they are looking for.

Sweetener solutions for snack and bakery formulations

New sweetening tools and techniques help maintain sweetness, flavor, and functionality, while also reducing sugar.

Joyce Friedberg

February 21, 2022

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Sweet is one of the five basic taste sensations. While most people enjoy sweets, they are also mindful about the amount of sugar and carbs in their diet.

Leavening ingredients help optimize quality, consistency, operational efficiency

Manufacturers search for clean-label, nutritionally sound leaveners.

Joyce Friedberg

January 25, 2022

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Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

Innovative grains for new snack and bakery products

Grains address consumer interest in healthy, flavorful, plant-based ingredients.

Joyce Friedberg

December 20, 2021

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Grains are a fundamental ingredient for snack and bakery products. They provide taste, texture, nutritional, and functional benefits. Consumers have a growing interest in wholesome plant-based foods and ingredients

Snack and bakery companies search for better-for-you nutritional ingredients

Consumers’ interest in health and well-being drives demand for great-tasting, better-for-you products.

Joyce Friedberg

November 16, 2021

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The pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.

Stabilizer solutions deliver cleaner labels and healthier alternatives

Bakery companies search for clean-label stabilizers, including hydrocolloids, gums, and starches.

Joyce Friedberg

October 19, 2021

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Stabilizers such as thickeners, hydrocolloids, gums, and starches are a category of ingredients that many are probably not familiar with, yet they help create the desired texture, mouthfeel, and sensory characteristics of the product.

Searching for better-for-you, yet indulgent, chocolate ingredients

When it comes to chocolate, consumers want it all: indulgence, better-for-you choices, and sustainability.

Joyce Friedberg

September 20, 2021

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Everyone loves chocolate: In fact, according to recent Statista data, 268 million Americans consumed chocolate and other candy in 2020.

Consumers search for snacks with healthy inclusions

Inclusions help manufacturers strike right balance between indulgent and better-for-you products.

Joyce Friedberg

August 16, 2021

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Striking the right balance between indulgence and better-for-you is important in winning over the consumer. The pandemic has heightened consumers' interest in health and well-being.

This webinar will provide perspective on how younger consumers are approaching the fresh bread category, and particularly center-store fresh bread products like sandwich breads, buns and rolls, bagels, and English muffins, as well as artisan breads found in the in-store bakery (ISB).

Joyce Friedberg

ARTICLES

Navigating supply chain challenges in the fats and oils market

Demand for clean label drives new innovative dough conditioners

New, on-trend flavors and colors for snacks, sweet baked goods

Sweetener solutions for snack and bakery formulations

Leavening ingredients help optimize quality, consistency, operational efficiency

Innovative grains for new snack and bakery products

Snack and bakery companies search for better-for-you nutritional ingredients

Stabilizer solutions deliver cleaner labels and healthier alternatives

Searching for better-for-you, yet indulgent, chocolate ingredients

Consumers search for snacks with healthy inclusions

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