Articles by Joyce Friedberg

Clean-label leavening agents appeal to consumers

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

December 14, 2020

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

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

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

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

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.

State of the Industry 2020: Growing retail dessert diversity

Dessert trends point to opportunities for healthier, free-from, plant-based products

Joyce Friedberg

June 24, 2020

Who doesn't enjoy a sweet treat from time to time? In fact, when surveyed by Datassential last year, 93 percent of consumers had eaten dessert in the past week, and 55 percent had enjoyed dessert within the past day (Datassential, "Dessert's Sweet Spot," Keynote Report, 2019).

Snack and bakery companies seek multifunctional, clean-label dough conditioners

Ingredients to improve product quality and streamline production

Joyce Friedberg

May 14, 2020

Functional ingredients such as dough conditioners are fundamental additions for many snack and bakery products. Dough conditioners, like enzymes and emulsifiers, help improve product quality, extend shelf life, streamline dough handling and machinability, and more.

Chocolate offers range of sustainability options for consumers

Chocolate choices to meet every consumer’s needs

Joyce Friedberg

April 10, 2020

Everyone loves chocolate. In an April 2018 report, Mintel reports that 90 percent of adults reported purchasing some form of chocolate in a three-month period of time.

Vibrant colors and bold flavors boost snack and bakery products

Vibrant colors and bold flavors play an important part in building snack and bakery product appeal

Joyce Friedberg

March 9, 2020

It's vital to get flavor and color right when developing snack and bakery products. Color helps establish the consumer's initial expectations of a product, and flavor is a critical part of delivering against those expectations.

Fruit and vegetable ingredients add plant-based nutrition to snacks and baked goods

Interest in healthy, plant-based foods creates opportunities for fruits and vegetables in snack and bakery products

Joyce Friedberg

February 10, 2020

The 2015-2020 Dietary Guidelines recommends consuming 2 cup equivalents of fruit and 2 and a half cup equivalents of vegetables per day, based on a 2,000-calorie diet.

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Articles by Joyce Friedberg

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

State of the Industry 2020: Growing retail dessert diversity

Snack and bakery companies seek multifunctional, clean-label dough conditioners

Chocolate offers range of sustainability options for consumers

Vibrant colors and bold flavors boost snack and bakery products

Fruit and vegetable ingredients add plant-based nutrition to snacks and baked goods

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