https://www.snackandbakery.com/rss/2723 en-us http://www.snackandbakery.com/articles/97916 Tue, 30 Nov 2021 13:29:00 -0500 https://www.snackandbakery.com/articles/97916-the-importance-of-industry-interactions http://www.snackandbakery.com/articles/97759 Fri, 29 Oct 2021 10:00:00 -0400 https://www.snackandbakery.com/articles/97759-transatlantic-bakery-traditions Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele Transatlantic bakery traditions Courtesy of Vandemoortele http://www.snackandbakery.com/articles/97735 Mon, 25 Oct 2021 14:54:00 -0400 https://www.snackandbakery.com/articles/97735-european-trends-influence-the-global-baking-industry European trends influence the global baking industry Image courtesy of DKosig via iStock / Getty Images Plus European trends influence the global baking industry Courtesy of Messe Frankfurt pinballelite@comcast.net (Neal Lorenzi) http://www.snackandbakery.com/articles/97092 Wed, 30 Jun 2021 14:57:00 -0400 https://www.snackandbakery.com/articles/97092-state-of-the-industry-2021-pizza-takes-premium-to-new-heights State of the Industry 2021: Pizza takes premium to new heights Courtesy of Kaak Group State of the Industry 2021: Pizza takes premium to new heights Courtesy of Nestlé USA State of the Industry 2021: Pizza takes premium to new heights Courtesy of Ardent Mills State of the Industry 2021: Pizza takes premium to new heights Courtesy of Palermo Villa State of the Industry 2021: Pizza takes premium to new heights Courtesy of Schwan's Co. State of the Industry 2021: Pizza takes premium to new heights Frozen Pizza sales State of the Industry 2021: Pizza takes premium to new heights Frozen pizza crust/dough sales State of the Industry 2021: Pizza takes premium to new heights Refrigerated Pizza Kit sales State of the Industry 2021: Pizza takes premium to new heights Refrigerated Pizza crust/dough sales Valrhona marks a milestone in chocolate-making with AMATIKA 46%, the first vegan Grand Cru chocolate available for both pastry chefs and home gourmets.

]]> http://www.snackandbakery.com/articles/96915 Wed, 09 Jun 2021 12:00:00 -0400 https://www.snackandbakery.com/articles/96915-valrhona-vegan-certified-grand-cru-single-origin-milk-chocolate-from-the-heart-of-madagascar Overall, indulgent products have tracked well lately, but better-for-you options will factor into the mix as we emerge from the pandemic.

]]> http://www.snackandbakery.com/blogs/14/post/96914 Wed, 02 Jun 2021 00:00:00 -0400 https://www.snackandbakery.com/blogs/14-the-snack-bakery-scene/post/96914-doughnuts-and-permissible-indulgence Puratos_Indulgence.jpg Photo by Douglas J. Peckenpaugh IMG_2281.jpg Photo by Douglas J. Peckenpaugh IMG_2282.jpg Photo by Douglas J. Peckenpaugh This year's IFT show was very different because of the coronavirus pandemic: it was virtual-only, and was renamed SHIFT20. All events took place online, from July 12-15.

]]> http://www.snackandbakery.com/articles/95099 Wed, 05 Aug 2020 09:40:00 -0400 https://www.snackandbakery.com/articles/95099-ift20-roundup-the-annual-show-goes-virtual IFT 2020: The annual show goes virtual AAK USA Inc. featured a wide range of specialty fats and oils solutions during the IFT20 virtual event. AAK fats and oils deliver great taste and functionality, plus help support desired label claims. AAK’s Customer Innovation team offered conceptual ideas for R&D highlighting its latest multifunctional fat solutions that are non-hydrogenated and low in saturated fat, including a Cinnamon Raisin Cut Biscuit, a Plant-Based Cheesy Garlic Biscuit, Flatbread with Plant-Based Toppings, and an Aerated Mocha Milk Chocolate Filling. AAK’s coast-to-coast Innovation Center coverage and customer innovation specialists help increase the customer’s speed to market. IFT 2020: The annual show goes virtual ADM's Fibersol-2 series offers an increase in total fiber content while reducing sugar and calories. Available in a wide variety of formats for ease of use with process stability, superior solubility and low freezing point. IFT 2020: The annual show goes virtual The Almond Board of California, along with Chef Rob Corliss, showcased the on-trend capabilities of almond ingredients in a variety of concepts, including Pickled Plum-Tangerine Almonds, Ramen Crunch Almond Mix, Mediterranean Almond Wafers, and Choco Almond Energy Bites. The Almond Board of California also discussed the new white paper, “The science behind almond pairings,” which provides a closer look into the aroma profile of raw, blanched and roasted almonds to unlock their unique pairing potential and provide inspiration for future applications. IFT 2020: The annual show goes virtual According to Ardent Mills, quinoa continues to experience growth as the popularity of bowls, wraps, and plant-based burgers rise. The Annex by Ardent Mills offers a complete portfolio of quinoa solutions and innovations, including whole grain flour, flakes, crisps, multigrain blends and mixes, rice blends and whole seeds. Fifty-six percent of consumers recognize quinoa for its protein and fiber (Source: Mintel, 2020; Quinoa is on-trend with consumers; Photo: Ardent Mills). IFT 2020: The annual show goes virtual ASR Group discussed the benefits of using raw cane sugar in bakery applications. ASR Group notes that one of the main reasons for the increasing appeal of brown and raw cane sugars is that “natural” ingredients of any type remain the most-sought-after product claim. The company also notes that whereas white sugars and high-fructose corn syrup give clean, pure sweetness, they do not give the depth of flavor that comes from brown and golden cane sugars. IFT 2020: The annual show goes virtual Avena Best Pea Hull Fibers (90 percent total dietary fiber, dry weight basis), are allergy-friendly, RTE (ready-to-eat with validated kill step), non-GMO and dry-milled from the cleaned outer seed coat or hulls of dried peas using a proprietary process without the use of any chemicals, enzymes or buffers. Avena Best Pea Hull Fibers have functional benefits in meat and plant-based meat analogs, extruded snacks, and bakery. Available certified-organic. IFT 2020: The annual show goes virtual BENEO discussed two new ingredients suited to better-for-you and general snack and bakery product development: Organic Root Fiber, and Organic Waxy Rice Starch, Remyline O AX DR. The company also discussed a recently published scientific study that has shown that BENEO’s slow-release and low-glycemic carbohydrate Palatinose supports additional loss of body weight and fat mass in overweight and obese adults when replacing sucrose in a weight loss diet (see “Scientific study shows successful weight management”). BENEO also discussed how U.S. consumers recognize that not all carbohydrates are alike. In a recent survey that was conducted on behalf of BENEO, it was shown that consumers differ in their perspectives between various kinds of carbohydrates and are aware of alternative sugars. In fact, half of U.S. consumers believe carbohydrates that are more slowly released are better for health (see “Consumer insights confirm that BENEO’s Palatinose meets consumer demands for an alternative carbohydrate”). IFT 2020: The annual show goes virtual Butter Buds Inc. showcased new solutions made possible with Butter Buds plant-based dairy-alternative ingredients, as well as organic options such as Dairy-Alternative Concentrates, and Certified Organic Concentrates. In addition to dairy-alternative ingredients, Butter Buds noted that it offers dairy-based innovations to help formulators develop winning plant-based proteins. These ingredients help mask off-notes, as well as support richness and mouthfeel that can be lost in low-fat flavor systems. IFT 2020: The annual show goes virtual Ciranda's gluten-free flour with protein is organic pea flour from the Latvian brown pea provides protein enrichment and flavor diversity in better-for-you bakery and snack applications. It functions well as a base flour, but is most often used in combination with other flours at a ratio up to 30 percent in applications like microwave cakes, pancakes, waffles and cookies. Organic, non-GMO, kosher, gluten-free. IFT 2020: The annual show goes virtual Clabber Girl's Grandma’s Molasses is America’s #1 brand of molasses and is made of the highest grade sugarcane molasses that is unsulfured and contains no preservatives, artificial flavors or artificial colors. Grandma’s Molasses is a nutritious alternative to refined sugar that is also Kosher and gluten free. Grandma’s comes in two grades: Original Molasses and Robust Molasses. IFT 2020: The annual show goes virtual As the only major agriscience company dedicated to agriculture, Corteva Agriscience delivers solutions, products, and services across the food chain. The company discussed its agricultural innovations that enable creation of healthy food ingredients that meet consumer needs and manufacturing requirements, such as our Omega-9 Canola Oil and Plenish high-oleic soybean oil. Corteva Agriscience recently announced the results of a global study of Gen Z/millennial farmers and consumers, which examined views on the future of food and farming by next-generation farmers and consumers in the U.S., Brazil, China, France, and Russia. The survey showed that participants in different markers are highly aligned in their concern about the future of food and farming, thus next-gen farmers and consumers want to have more influence over decisions about how food is grown, sold, and consumed, and share a deep desire to be involved in securing the financial and environmental sustainability of farms.  IFT 2020: The annual show goes virtual At IFT 2020, COSUCRA Inc. highlighted plant-based nutrition solutions. COSUCRA highlighted its recent investment in Belgium-based production to increase the capacity of PISANE pea protein, SWELITE pea cell-wall fiber, NASTAR native, and NASTAR Instant (pre-gel) pea starches. In the last 12 months in North America, COSUCRA Inc. formally launched PISANE M9 pea protein and NASTAR native pea starch, among other innovations. COSUCRA discussed how PISANE B9 pea protein is a unique and functional pea protein that helps enable formulation of gluten-free bread with a crisp crust and a moist crumb, protein-rich bars with appealing texture throughout its storage life, and crunchy gluten-free and egg-free cookies.  IFT 2020: The annual show goes virtual Dakota Specialty Milling's new Clean Label Crème Cake base is versatile product to create a beautiful, moist muffins and ring cakes. The simple addition of whole eggs, oil and water at the mixing bowl is all that is required. Utilizing natural flavors, unbleached flour and no artificial emulsifiers enables this product to meet the needs of the clean label market. Their team is prepared to work with you on your clean label bakery needs. IFT 2020: The annual show goes virtual Del Val Food Ingredients' ESL Yeast Raised Donut Technology paired with its Glaze Stabilizer is the key to packaged extended shelf life yeast raised donuts. Its glaze stabilizer is a stable cook up glaze that will prevent melting of icings and glazes, and keep your packaged sweet good product fresher for longer. Paired with its Yeast Donut Concentrate, which stops staling and drying of donuts, you will produce a high quality packaged product with shelf life in excess of 30-60 days. IFT 2020: the annual show goes virtual Epogee LLC showcased EPG, a low-calorie alternative fat technology made from GMO-free plant-based oil, at the 2020 IFT virtual event. It can cut 92 percent of calories from fat for each unit of fat replaced, and total calories by as much as 45 percent, without compromising taste or texture, and without adding additional sugars or sweeteners. EPG has achieved GRAS designation for a variety of food categories, including, confectionery, frying applications, baked goods and baking mixes, peanut butters and nut butters, grain products and pasta, protein/meal replacement bars, plant-based proteins, dairy product analogues, chips and corn-based snacks, and battered/breaded proteins and vegetable products, among others. IFT 2020: the annual show goes virtual Farbest Brands' Syndeo S is a proprietary blend of Gum Acacia and Gum Karaya. This creates a natural emulsifier that is an ideal replacement for xanthan gum and for use in a wide variety of applications such as nut milks, baked goods, sports nutrition and adult nutrition. IFT 2020: the annual show goes virtual The Firebird Artisan Crisp family utilizes healthy ingredients such as buckwheat, red lentils, sorghum, fava bean, and Suntava Purple Corn to bring crunch, natural color, and a health halo to a wide range of product applications. The product family includes: Suntava Purple Corn 50% Protein Crisp, Coca Buckwheat 60% Protein Crisp, Yellow Buckwheat 60% Protein Crisp, Red Lentil 60% Protein Crisp, and Buckwheat 60% Protein Crisp. IFT 2020: the annual show goes virtual Recent years have seen the rapid rise of smart, vocal consumers when it comes clean label and ingredient transparency. Now, in the era of COVID-19, these individuals are even more focused on the intersection of diet and good health. Glanbia Nutritionals has tapped into that desire for information and options, and married it to current shopping, diet, and exercise habits, with an ongoing Consumer Tracking Survey. The information was discussed during its IFT 2020 presentation, “Microgenerations in the Time of COVID-19: How is Each Responding to this Global Pandemic?” The survey collects data from a wide range of cohorts, from Baby Boomers through Gen X, Millennials, and down through the oldest members of Gen Z, a span of ages from 73 years old to 18 years old. Within each generation are microgenerations, each with its own motivations, perspectives, and interests. The survey looks at how shopping is done (physical, online ordering, app grocery delivery) by each microgeneration, then it digs deeper, exploring the intake of vitamins and minerals, exercise frequency and exactly what each group is buying more, and less, of when they shop. IFT 2020: the annual show goes virtual During IFT 2020, Grain Processing Corp. (GPC) discussed how GPC ingredients can enhance the textural appeal of plant-based products by adding texture, managing moisture, softening, or delivering a creamy mouthfeel to create an optimal eating experience. GPC profiled a Savory BBQ Granola Bar during the virtual event, a bar packed with plant protein and featuring MALTRIN SS dried glucose syrup to provide excellent texture and bind together the nuts, oats, seeds, and other nutritious ingredients. It also featured INSCOSITY modified starch to add softness to the bar. Together, these ingredients improve moisture retention in the granola bar throughout shelf life. MALTRIN SS V204 dried glucose syrup is a unique product in that its DE (dextrose equivalent) is slightly above 20, but it behaves functionally much like a MALTRIN product with approximately 15 DE. This is due in part to its unique carbohydrate polymer profile. When using MALTRIN SS for binding, it doesn’t add color, which allows ingredients, such as nuts, seeds, and grains to remain visible and identifiable, providing consumers with aesthetic appeal. IFT 2020: the annual show goes virtual During IFT 2020, Healthy Food Ingredients (HFI) discussed its newly formed partnership with KND Labs to offer domestic hemp-derived cannabinoids. HFI offers clean-label extraction, transparent third-party testing, and grower-direct supply assurance. Available ingredients include cannabidiol (CBD) isolate, THC-free hemp extracts, and KND water-soluble ingredients. HFI’s new Suntava Purple Soft Chews + THC-free hemp cannabinoid broad spectrum distillate are available for private label or white label packing. The soft chews are produced using a patented, cold-press technology. HFI’s soft chews contain no artificial flavors, colors, or preservatives and are offered in a natural blueberry flavor, with additional options including turmeric and melatonin. Each chew is individually wrapped for on-the-go convenience and available in bulk, pouches, or cannisters. HFI also announced an addition to its line of Suntava Purple Corn ingredients with the launch of its extract powder. A 1 oz. serving of Suntava Purple Corn can more than double the current daily intake of health promoting anthocyanins. Ounce for ounce, it has more antioxidant power than blueberries, açaí berries, and pomegranate juice. Suntava Purple Corn extract powder is available as non-GMO and certified organic. IFT 2020: the annual show goes virtual Holton Food Products showcased a plant-based product that functions like whole eggs or egg whites in baked goods. Available as a dry powder, Bake PB has a clean, simple label, is allergen-free and contains no genetically modified ingredients. Benefits: Promotes aeration and volume, helps emulsification. Provides similar cell structure to real eggs. Helps retain moisture in products over shelf life. Applications include: Sponge cakes, high ratio cakes, doughnuts, muffins, cookies, brownies, bakery fillings, gluten-free breads. IFT 2020: the annual show goes virtual During IFT 2020, Ingredion Incorporated launched three new organic native starches for the U.S. and Canada: PURITY Bio 201 organic native corn starch, PURITY Bio 301 organic native tapioca starch, and PURITY Bio 805 organic native waxy rice starch. The PURITY Bio range of organic native starches offers food manufacturers a compelling value proposition for converting to a more-attractive organic corn, rice, or tapioca starch label, enabling associated claims. The high-performing, certified-organic starches can help manufacturers replace undesirable ingredients in existing products and develop new products with shorter lists of more familiar names to enhance product appeal and cost savings potential. PURITY Bio organic native starches impart a bland flavor and can be dropped into the same food processes where it’s conventional (non-organic) native starch counterparts are used, without any change in functionality or formulation. The new organic native starches are ideal for a wide variety of organic food applications, including batters and breadings, bakery, and confectionery (gummies), among several others. IFT 2020: the annual show goes virtual Kemin Industries highlighted its range of clean-label antimicrobial and antioxidant solutions at the 2020 IFT virtual event, including TillaZyme, part of the recently launched portfolio of solutions for the tortilla industry; and FORTIUM RVC, a consumer-friendly blend of rosemary extract and ascorbic acid that helps lengthen the shelf life of baking and snack products by delaying the onset of lipid oxidation in fats and oils. Kemin also discussed its Bakery Innovation Center with IFT attendees. The center is designed to inspire innovation within the bakery market and includes the support team and all the equipment and capabilities needed for Kemin and its customer-partners to accelerate product development. IFT 2020: the annual show goes virtual Leprino Nutrition's Galacto-oligosaccharides are a dairy-derived prebiotic that promote growth of beneficial gut microflora. Produced from its own highly-pure lactose, its GOS offers functional health and wellness benefits, specific to gut health. Great for use in bars, infant formula, yogurt, nutritional beverages, supplements, and pet food. IFT 2020: the annual show goes virtual Mantrose-Haeuser Co., Inc.'s Certiseal SA Adhesive System is designed to adhere seasonings, flavorings, and particulates to a variety of snack and bakery items. SA products are sprayed on prior to baking. They adhere herbs, seeds, spices, colorings, and sweeteners to foods such as crackers, breadsticks, snack mixes, cereals, pretzels and nuts. It is fat-free, low moisture, Kosher, and GMO-free. IFT 2020: the annual show goes virtual Mitsubishi International Foods Ingredients' plant-based Almond Protein Powder is made with 20g of 100 perent pure almond protein powder for a clean, delicious taste that’s free of added sugars and artificial flavors. IFT 2020: the annual show goes virtual Low-moisture foods such as nuts, seeds and grains can be contaminated with harmful pathogens. Traditionally, heat (thermal) pasteurization has been used however it can also degrade food quality. Consumers are looking for a better food safety solution. Neo-Pure, an organic, non-thermal pasteurization process developed by Agri-Neo, has been ensuring food safety for many food processors across North America. Agri-Neo also recently launched an organic food safety solution for flour called Neo-Temper to address the growing food safety concern in the flour industry. IFT 2020: the annual show goes virtual Nu Life Market has acquired the exclusive rights to a new patented extrusion process developed by the team of engineers, chemists, and extrusion technologists at GHL International. The exclusive patented technology pre-cooks whole grains and whole pulses to create clean-label ingredients with multiple functional uses. Utilizing this technology, the NutraEZ line of products will include chickpeas, lentils, green and yellow peas, pinto beans, oats and sorghum, with the ability to create blends. IFT 2020: the annual show goes virtual Pecan Deluxe Candy Co.'s Brownie Crumble Topping: Its culinary team has put together an indulgent plant-based treat using a rich chocolate muffin batter finished with its new Vegan Brownie Crumble Topping. Pecan Deluxe makes it possible for you to have your vegan diet, and splurge too! IFT 2020: the annual show goes virtual Riviana Foods' Rice-Gel LCV-350 is specially processed and precooked extruded rice flour. It is extremely bland organoleptically with virtually no noticeable cereal taste. The product blends readily with other dry materials and offers freedom from allergenic factors. This product can be used as a thickener, binder, or extender and has great freeze-thaw stability. Extruded flour is an ideal solutions for snack chips, pet treats, and where extra crispiness is desired. IFT 2020: the annual show goes virtual Sunsweet Ingredients' Prune Paste is a low-glycemic fruit paste that can be used in both sweet and savory applications. For fruit-based bars, Prune Paste can be used with date paste or fig paste or on its own for moisture and sweetness. Prune Paste is a gluten-free food made from non-GMO prune plums. IFT 2020: the annual show goes virtual During IFT20, SweeGen discussed formulation capabilities for indulgent, better-for-you baked goods with reduced sugar. Bestevia e+ Taste Solutions for bakery are suited to use in everything from cookies to fillings using its proprietary next-generation stevia platform as a foundation and incorporating the right combination of proprietary flavors and texturants to create cost-effective solutions. Bestevia Taste Solution with e+ Stevia Sweetener, allulose, and natural flavor technology delivers sweetness, mouthfeel, bulking, and baked sugar flavor for cookies and cakes, as well as cream or custard fillings for baked goods. The solutions allow for up to 100 percent sugar reduction with a visual, textural, and/or taste profile comparable to their full-sugar counterparts.  SweeGen also discussed its announcement that Food Standards Australia, New Zealand (FSANZ) has assessed and approved Bestevia Reb E stevia sweetener as a food additive.  IFT 2020: the annual show goes virtual Typical American icings, frostings or buttercream enhance the visual appeal of bakery goods and improve their flavor. Wacker Chemical Corporation's CAVAMAX W6 allows you to create icings with healthy vegetable oils. At the same time, CAVAMAX W6 significantly increases the heat stability and spreadability of the cake topping with different kinds of fat, which is a big advantage during transport or in warmer climates. http://www.snackandbakery.com/articles/95050 Wed, 01 Jul 2020 09:00:00 -0400 https://www.snackandbakery.com/articles/95050-perfecting-artisan-bread-processing clean label Perfecting artisan bread processing Is Bulk Fermentation beneficial? Perfecting artisan bread processing Thermal Profiling for Baking http://www.snackandbakery.com/articles/94356 Wed, 11 Mar 2020 11:00:00 -0400 https://www.snackandbakery.com/articles/94356-ingredient-functionality-in-artisan-bread-production Snack Food & Wholesale Bakery was recently able to talk to Jonathan Davis, SVP of innovation, La Brea Bakery, Los Angeles, about upcoming bakery trends for 2020.

]]> http://www.snackandbakery.com/articles/94083 Wed, 22 Jan 2020 13:28:00 -0500 https://www.snackandbakery.com/articles/94083-bakery-predictions-for-2020 edfinkel@earthlink.net (Ed Finkel) http://www.snackandbakery.com/articles/93891 Mon, 09 Dec 2019 10:54:00 -0500 https://www.snackandbakery.com/articles/93891-snack-and-bakery-manufacturers-search-for-sanitation-versatility-with-laminators-and-sheeters Snack and bakery manufacturers search for sanitation, versatility with laminators and sheeters courtesy of AMF Bakery Systems Snack and bakery manufacturers search for sanitation, versatility with laminators and sheeters courtesy of Benier http://www.snackandbakery.com/articles/93867 Tue, 03 Dec 2019 13:42:00 -0500 https://www.snackandbakery.com/articles/93867-supply-chain-diversity-of-leavening-agents-helps-grow-bakery-product-diversity-and-appeal http://www.snackandbakery.com/articles/93345 Wed, 14 Aug 2019 10:19:00 -0400 https://www.snackandbakery.com/articles/93345-inside-the-momentum-for-craft-bakery David DelGhingaro, president, Brolite Products, provides some fresh perspective on how to breathe new life into the bread category.

]]> http://www.snackandbakery.com/articles/93072 Fri, 31 May 2019 00:00:00 -0400 https://www.snackandbakery.com/articles/93072-strategies-for-growing-us-bread-sales http://www.snackandbakery.com/articles/92899 Thu, 11 Apr 2019 15:19:00 -0400 https://www.snackandbakery.com/articles/92899-new-formulation-strategies-for-bakery-snacks 1 courtesy of St Pierre Bakery 2 courtesy of Hinds-Bock A few weeks ago, I was able to fly to Nashville for a few days to participate in the Almond Board of California's annual food trends tour.

]]> http://www.snackandbakery.com/blogs/14/post/92711 Wed, 27 Feb 2019 12:35:00 -0500 https://www.snackandbakery.com/blogs/14-the-snack-bakery-scene/post/92711-almonds-in-nashville-food-trends-tour doughnuts Nashville Doughnuts at Five Daughters Bakery. Credit: Phillip Fryman for Almond Board of California biscuits and grits Paleo biscuits and grits. Credit: Phillip Fryman for Almond Board of California biscuits and grits Paleo muffins. Credit: Phillip Fryman for Almond Board of California minuscal bars MinusCal bars. Credit: Phillip Fryman for Almond Board of California toast Credit: Phillip Fryman for Almond Board of California Almond St Editors at the corner of Almond St., Nashville. Credit: Phillip Fryman for Almond Board of California cookies Credit: Phillip Fryman for Almond Board of California Pinewood Social, Nashville Editors at Pinewood Social, Nashville. Credit: Phillip Fryman for Almond Board of California Le Bar Le Bar bars. Credit: Phillip Fryman for Almond Board of California ice cream at Henrietta Red Ice cream with pizzelle, at Henrietta Red. Credit: Phillip Fryman for Almond Board of California smores cookies S'mores cookies. Credit: Phillip Fryman for Almond Board of California biscotti Biscotti at Killebrew Coffee. Credit: Phillip Fryman for Almond Board of California bear claw Almond bear claw at Killebrew Coffee. Credit: Phillip Fryman for Almond Board of California donut choices Doughnut choices at Five Daughters Bakery, Nashville. Credit: Phillip Fryman for Almond Board of California donut choices Maple Glaze and King Kong doughnuts. Credit: Liz Parker donut choices Cream Cheese Everything doughnuts. Credit: Liz Parker donut choices Quinn, Orange Quinnamon Roll, and Quinnamon roll. Credit: Liz Parker donut choices Paleo doughnuts. Credit: Liz Parker donut choices "Somebody's Mom's Cookie," and Chocolate Hazelnut doughnuts. Credit: Liz Parker Colts Chocolates, Nashville Confections at Colt's Chocolates ready to be enrobed in chocolate. Credit: Liz Parker Colts Chocolates, Nashville Almonds at Colt's Chocolates. Credit: Liz Parker We recently were able to talk to Anthony Spinato, president of Spinato's Fine Foods, Tempe, AZ, about their new broccoli pizza crust and other frozen pizza aspects. 

]]> http://www.snackandbakery.com/articles/92574 Thu, 24 Jan 2019 12:39:00 -0500 https://www.snackandbakery.com/articles/92574-exclusive-interview-spinatos-on-frozen-pizzas-and-broccoli-crust Insights into the top sandwich trends across the U.S. restaurant industry, including R&D inspirations for sandwich-specific breads, buns and rolls.

]]> http://www.snackandbakery.com/articles/92505 Mon, 14 Jan 2019 15:15:00 -0500 https://www.snackandbakery.com/articles/92505-online-exclusive-developing-breads-buns-and-rolls-to-meet-top-us-foodservice-trends edfinkel@earthlink.net (Ed Finkel) http://www.snackandbakery.com/articles/92421 Tue, 11 Dec 2018 13:25:00 -0500 https://www.snackandbakery.com/articles/92421-new-dough-laminators-and-sheeters-offer-advances-in-product-flexibility New dough laminators and sheeters offer advances in product flexibility courtesy of DrieM New dough laminators and sheeters offer advances in product flexibility courtesy of Fritsch New dough laminators and sheeters offer advances in product flexibility courtesy of Tromp Sheeting & Depositing Systems http://www.snackandbakery.com/articles/92345 Wed, 14 Nov 2018 09:40:00 -0500 https://www.snackandbakery.com/articles/92345-publican-quality-bread-defines-artisan-baking-in-chicago logo 1 courtesy of One Off Hospitality Group 2 courtesy of Megan Swann/StarChefs 3 courtesy of One Off Hospitality Group 4 courtesy of One Off Hospitality Group http://www.snackandbakery.com/articles/92317 Wed, 07 Nov 2018 15:00:00 -0500 https://www.snackandbakery.com/articles/92317-artisan-bread-quality-in-demand http://www.snackandbakery.com/articles/92299 Mon, 05 Nov 2018 15:00:00 -0500 https://www.snackandbakery.com/articles/92299-grain-diversity-helps-build-a-bigger-toolbox-for-bakers http://www.snackandbakery.com/articles/91959 Tue, 07 Aug 2018 14:40:00 -0400 https://www.snackandbakery.com/articles/91959-interest-in-heirloom-and-heritage-grains-rises 1 courtesy of The Annex 2 courtesy of The Annex 3 courtesy of The Annex mkvidahl@gmail.com (Melissa Kvidahl Reilly) http://www.snackandbakery.com/articles/91747 Mon, 18 Jun 2018 10:00:00 -0400 https://www.snackandbakery.com/articles/91747-state-of-the-industry-2018-frozen-pizza-grows-thanks-to-product-diversity 2 3 courtesy of Nestlé 4 courtesy of CAULIPOWER 5 courtesy of Schwan’s Co. fz-pizza Frozen Pizza rfg-pizza Refrigerated Pizza/Pizza Kits fx-crusts Frozen Pizza Crusts/Dough rfg-crusts Refrigerated Pizza Crust/Dough The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

]]> http://www.snackandbakery.com/articles/91536 Mon, 16 Apr 2018 14:12:00 -0400 https://www.snackandbakery.com/articles/91536-the-organic-and-artisan-ingenuity-of-the-essential-baking-co 1 courtesy of The Essential Baking Co. 2 3 courtesy of The Essential Baking Co. 4 courtesy of The Essential Baking Co. 5 photo by Douglas J. Peckenpaugh Consumers are reading labels more, looking for products that are nutritious, with ingredients that are easy to understand and that work with their family's budget. While there's no official definition of "clean label," consumers and the snack and bakery industry have their own definition in mind.

]]> http://www.snackandbakery.com/articles/91426 Mon, 19 Mar 2018 15:00:00 -0400 https://www.snackandbakery.com/articles/91426-clean-label-snack-and-bakery-products-become-more-prevalent-as-consumer-interest-grows 1 courtesy of National Honey Board 2 courtesy of Healthy Food Ingredients 3 courtesy of Bay State Milling 4 courtesy of Brolite 5 courtesy of U.S. Highbush Blueberry Council 6 courtesy of Kerry 7 courtesy of Delavau Food Partners Baking bread is a balancing act, and any change in ingredients and technique can shift the outcome of a loaf in ways that affect flavor, volume and structure.

]]> http://www.snackandbakery.com/articles/91373 Mon, 12 Mar 2018 16:00:00 -0400 https://www.snackandbakery.com/articles/91373-bakers-seek-new-bread-ideas-seasonal-flavors 1 courtesy of Innovative Bakery Resources/Ardent Mills 2 courtesy of Innovative Bakery Resources/Ardent Mills As we enter 2018, five instrumental movements within snack and bakery rise to the top of my mind: organic, fresh, artisan, better-for-you and value.

]]> http://www.snackandbakery.com/articles/91105 Fri, 12 Jan 2018 13:00:00 -0500 https://www.snackandbakery.com/articles/91105-s-buzzwords-organic-fresh-artisan-better-for-you-and-value Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

]]> http://www.snackandbakery.com/articles/90847 Mon, 20 Nov 2017 12:00:00 -0500 https://www.snackandbakery.com/articles/90847-hudson-bread-grows-its-artisan-bread-business 1 courtesy of Bart Sadowski/Hudson Bread 2 courtesy of Bart Sadowski/Hudson Bread 3 4 courtesy of Bart Sadowski/Hudson Bread 5 6 7 courtesy of Bart Sadowski/Hudson Bread As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

]]> http://www.snackandbakery.com/articles/90905 Wed, 15 Nov 2017 01:00:00 -0500 https://www.snackandbakery.com/articles/90905-the-ancient-allure-of-sourdough