Joyce Friedberg

Fat and oils are important functional ingredients that can also impact the nutritional profile in snack and bakery products. 

“Sweet” is one of the five basic tastes, which also includes salt, sour, bitter, and umami. Many people crave sweet foods, but at the same time, consumers are more mindful of sugar in their diet.

This article examines current and emerging trends in flavors and colors in snack and bakery production.

The Dietary Guidelines for Americans recognize grains as an important part of a healthy eating pattern. Grain foods provide dietary fiber as well as essential vitamins (i.e., folate, thiamine, niacin, vitamin B6, riboflavin, and vitamin A) and minerals (i.e., iron, zinc, manganese, copper, magnesium, phosphorous, and selenium).

Processing aides are ingredients typically used in small quantities, but they can have a big impact on the functional properties in snack and bakery products. Emulsifiers and enzymes are two examples of such ingredients. 

Inclusions are ingredients that can add a pop of flavor, color, texture, and sometimes boost the nutritional value of snack and bakery products.

Nearly everyone eats chocolate. Based on Statistia data, approximately 271 million Americans consumed chocolate and other candy in 2020; that’s more than 80% of the U.S. population. 

Candy has played a role in cultural traditions and celebrations for thousands of years and continues to be enjoyed by most people as an occasional treat.

The tortilla chip category has experienced growth this past year. 

Tortillas have become a versatile carrier for many meals. While typically associated with Mexican foods, tortillas can be used across a broad range of foods and cuisines.