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Home » Keywords » better for you

Items Tagged with 'better for you'

ARTICLES

ingredion

Culinology® Perspectives: Better-for-you cookies

Doug 200
Douglas J. Peckenpaugh
September 15, 2017
No Comments

As snack and bakery categories shift and draw inspiration from one another, producers are finding opportunities to adjust the ingredient makeup in traditional products to create new snacking opportunities.


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healthy cookie biscuits

Expansion of U.S. cookie and cracker sector due to healthy biscuits

A decline in the consumption of high-calorie food items will promote structural shifts on the U.S. cookie and cracker market
Irina Andreeva
November 11, 2016
No Comments

The U.S. cookie and cracker market (biscuits, cookies, crackers, waffles and cake) is gaining momentum.


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Sunkist fruit and trail mix

Sunkist Fruit Lover's Trail Mix

October 14, 2016
No Comments

Snack it Forward, makers of better-for-you snacks, will debut new Sunkist Fruit Lover’s Trail Mix flavors and single-serve bags at the upcoming PMA Fresh Summit.


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honey wheel

Honey Editors Summit educates on honey and better-for-you products

Liz200
Liz Parker
September 30, 2016
No Comments

SFWB recently got the chance to attend the Honey Editors Summit, which took place September 21-22 in Chicago.


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Honey Editors Summit 2016

The sweetness of honey, everywhere you look

Liz200
Liz Parker
September 27, 2016

This month, I had the pleasure of attending the Honey Editors Summit, which was held in Chicago from September 21-22.


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EVENTS

Webinar

6/29/22 to 6/29/23
Contact: Demi

Innovation in Better-For-You Bakery and Snacks: Trends, Nutrition Quality, and Functional Flours

On-Demand Better-for-you baking is evolving quickly as consumers increasingly look to foods that function with the expectation they deliver on flavor, texture, moisture, nutrition, and “more”—more nutrients, more attention to clean labels, and more indulgence—and less guilt.

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Events

September 13, 2022

Clean-Label Bakery Product Preservation

However, some traditional bakery product preservatives have fallen out of favor with today’s label-reading consumers. In order to fulfill the need for longer shelf life and a clean label, bakers are turning to an increasing range of novel ingredients and strategies.

January 1, 2030

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Advances in Science & Engineering of Rice

Advances in Science & Engineering of Rice

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