Articles by Joyce Friedberg

Fruit provides an option for consumers looking for less sugary snacks

Fruit provides an option for consumers looking for less sugary snacks

Fruit delivers taste, texture, visual appeal, and more
Joyce Friedberg
February 4, 2019
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Fruits are high in essential nutrients, and the 2015-2020 Dietary Guidelines for Americans recommends adults eat at least 1½ to 2 cups per day. According to the CDC, though, only 12 percent of adults meet those guidelines. But snack and bakery product developers have a wide range of options to bolster their wares with more wholesome fruit ingredients.
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New ingredients deliver nutritional and functional benefits for snack and bakery products

New ingredients deliver nutritional and functional benefits for snack and bakery products

Consumers search for more protein and fiber in their diets.
Joyce Friedberg
November 5, 2018
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Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."
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Healthy nuts, seeds and inclusions don’t compromise on taste

Healthy nuts, seeds and inclusions don’t compromise on taste

Nutritious inclusions make for delicious snack and bakery products.
Joyce Friedberg
August 7, 2018
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Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.
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Functional ingredients provide multiple benefits to snacks and baked goods

Functional ingredients provide multiple benefits to snacks and baked goods

Ingredients like fats and oils, starches, dough conditioners and more form the backbone of snack and bakery formulations.
Joyce Friedberg
May 10, 2018
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Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.


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