Enzyme technology can help achieve bakery balance: Kerry

An expert outlines how the ingredients can help bakers hit multiple difficult targets.

Jenni Spinner, Chief Editor, Snack Food & Wholesale Bakery

July 21, 2026

With consumers clamoring for great taste, good texture, clean-label formulations, and long shelf life, smart use of enzymes can help bakers deliver.

Prosur launches ‘toolkit’ of natural ingredient solutions

The supplier aims to offer solutions for consumers leery of artificial additives.

SF&WB Staff

May 6, 2026

In an age where ultra-processed foods are increasingly getting side-eye from the public, the company is offering a range of natural choices.

Formulation strategies for developing better-for-you snacks and baked goods

Natural ingredients, added nutrients, diet-friendly and plant-based solutions top the list

Melissa Kvidahl Reilly

August 21, 2019

There's a reason why better-for-you is trending and "perfect-for-you" isn't. According to the August 2018 "U.S. Better for You Eating Trends" market report from Mintel, just 7 percent of consumers say they're strict with themselves to make sure their diet is as healthy as possible, and just three in 10 say they maintain a healthy diet most of the time.

Strategies for developing clean label baked goods

Lin Carson

January 11, 2018

The desire for safe, healthy food isn't necessarily new, but it has been picking up steam ... big time. While the FDA may not have a definition for what exactly counts as a "clean label," consumers are asking to buy them. As bakers, we need to simplify our formulas with natural solutions.

Working with clean-label flavorings in snacks and baked goods

Anne-marie Ramo

January 12, 2017

Keeping up with consumers’ growing demand for delicious, natural, authentically flavored snack foods can pose challenges even for the most seasoned product developer.

Springer Organic Baker's Yeast Extract

July 18, 2016

Biospringer launched Springer Organic Baker’s Yeast Extract, meeting the industry’s need for clean and simple ingredients.

SupplySide West 2015 attendance up 9% from 2014

October 22, 2015

Nearly 14,000 people representing a variety of markets attended the annual trade show and educational form earlier this month.

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:

Speaking Gen Y/Z/Alpha’s Language About Bread

Younger consumers, like their Boomer counterparts, are still reaching for bread when shopping. What they want from those purchases, however, looks very different from previous generations. Producers that understand these shifting preferences can better position both existing products and new launches for success.

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Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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