Joyce Friedberg

Fruit provides an option for consumers looking for less sugary snacks

Fruit delivers taste, texture, visual appeal, and more

February 4, 2019

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.

Snack and bakery companies focus on sweetener selection to reduce added sugar

Joyce Friedberg

January 3, 2019

In an ongoing shift, consumers are increasingly more cognizant of the amount and type of sugar and other sweeteners in their products.

Top dairy ingredient trends: flavor innovation, clean label and environmentally friendly

Flavor innovation, clean label and environmentally friendly products top the list

Joyce Friedberg

December 5, 2018

When it comes to snack and bakery products that feature dairy ingredients, consumers are demanding flavor innovations, as well as clean label and environmentally friendly dynamics.

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

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."

Improving snacks and baked goods with healthy grain ingredients

New grain ingredients deliver flavor, function and nutrition

Joyce Friedberg

September 13, 2018

Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.

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

Nutritious inclusions make for delicious snack and bakery products.

Joyce Friedberg

August 7, 2018

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.

State of the Industry 2018: Pretzel market shows growth

Today’s pretzels category is driven by clean label, better-for-you

Joyce Friedberg

July 18, 2018

Whether hard or soft, pretzels have long benefited from an inherently simplistic approach. After all, the core ingredient makeup for pretzel dough is predominantly flour, salt, leavening and water, likely with a bit of malt extract for flavor and browning.

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

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.

Transparency and healthy indulgence reign in the world of chocolate ingredients

Heath-conscious consumers are looking for chocolate to deliver a sensory, sensible and sustainable experience

Joyce Friedberg

April 5, 2018

Most people enjoy chocolate. According to Mintel, 85 percent of U.S. consumers buy chocolate. And Euromonitor estimates U.S. consumers eat an average of 9.5 lbs. of chocolate per year.

Consumers looking for ethnic experiences create opportunity for innovation

Increased popularity of ethnic cuisines leads to consumer interest.

Joyce Friedberg

March 8, 2018

It should come as no surprise that taste is king and is one of the most important attributes when it comes to the success of a food or beverage product.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

Joyce Friedberg

ARTICLES

Fruit provides an option for consumers looking for less sugary snacks

Snack and bakery companies focus on sweetener selection to reduce added sugar

Top dairy ingredient trends: flavor innovation, clean label and environmentally friendly

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

Improving snacks and baked goods with healthy grain ingredients

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

State of the Industry 2018: Pretzel market shows growth

Functional ingredients provide multiple benefits to snacks and baked goods

Transparency and healthy indulgence reign in the world of chocolate ingredients

Consumers looking for ethnic experiences create opportunity for innovation

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