Ingredients
%{topic} RSS FeedSubscribe

Learn about new advancements in ingredients for bakery and snack production.

Topics

Chocolate

Chocolate and cocoa ingredients like chips, chunks, nibs, fillings, coatings and compound coatings.

Dairy

Dairy ingredients like butter, cheese, eggs, milk, whey and yogurt.

Extruded

Extruded and co-extruded ingredients like crisps made from soy, rice, beans and peas, as well as pellets for further processing.

Flavors and Colors

Artificial, natural and WONF flavors and flavor enhancers; artificial and natural colors, including FD&C colors and colors exempt from certification.

Fruit

Fresh, frozen, dried and other fruit ingredients, including whole, powder, infused and other ingredients.

Functional

Functional ingredients like fats & oils, gums & starches, dough conditioners, leavening, preservatives and salt.

Grains

Refined flour and whole-grain amaranth, barley, buckwheat, corn, millet, oats, popcorn, quinoa, rice, rye, sorghum, teff, triticale and wheat.

Inclusions

Chocolate, white chocolate, toffee, butterscotch and other chips, as well as fruit, nuts and other inclusions, to add value, color, flavor and texture.

New Ingredients

New ingredients like chocolate, cocoa, dairy, extruded bits and pieces, flavors, colors, fruit, fats, oils, gums, starches, dough conditioners, leavening, preservatives, salt, grains, inclusions, fiber, omega-3s, probiotics, protein, nuts, seeds and sweeteners.

Nutritional

Nutritional ingredients like fiber, omega-3s and probiotics.

Nuts & Seeds

Whole, piece, flour and other nut and seed ingredients, including almonds, pecans, walnuts, pistachios, hazelnuts and other tree nuts; flax, hemp, chia, sesame and other seeds; peanuts; and nut substitutes or analogues.

Sweeteners

Natural & high-intensity sweeteners including sugar, brown sugar, honey, high-fructose corn syrup, maple syrup, stevia, erythritol, luo han guo, agave, molasses, malt, aspartame, acesulfame potassium & sucralose.

Starches

Several ingredient companies have formulated solutions that deliver better quality products.

Sodium

Eliminating sodium is a key factor in maintaining a healthy diet. Discover the latest in low- or no-sodium solutions.

ARTICLES

Expanding solutions for clean label snack and bakery R&D

Expanding solutions for clean label snack and bakery R&D

As the definition of clean label continues to expand, ingredient suppliers provide an array of solutions
Melissa Kvidahl Reilly
March 19, 2019
No Comments
Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.
Read More
Ingredion Logo

Ingredion VITESSENCE Pulse 1803 Organic Pea Protein Isolate

Highly-functional, plant-based protein enables manufacturers to meet growing consumer demand for high-protein products that support nutrition and organic claims
March 14, 2019
No Comments

Ingredion Incorporated, a global provider of ingredient solutions to diversified industries, has announced a new certified-organic addition to its line of plant-based proteins for the U.S. and Canada, VITESSENCE Pulse 1803 organic pea protein isolate.


Read More
Globally inspired snack and bakery flavor trends

Globally inspired snack and bakery flavor trends

Global, bold, spicy and botanical flavors trend forward across snack and bakery
Joyce Friedberg
March 11, 2019
No Comments
Taste remains a key driver in consumer food purchases. According to the 2018 IFIC "Food and Health Survey," taste was rated the No. 1 factor, with 81 percent of consumers stating taste impacts their decisions. Consumers still seek nostalgic, familiar flavors, but also flavors that appeal to their adventurous side.
Read More

IMAGE GALLERIES

1.jpg

Crash course on Concord grapes: A look inside Welch’s process in Washington State

Douglas J. Peckenpaugh, group editorial director for Snack Food & Wholesale Bakery, recently toured a Welch's Concord grape farm and processing facility in the Yakima Valley in Washington State. Follow his path from farm to fork.
Brabender.jpg

iba 2018 Slideshow

New equipment, ingredients and technology showcased at iba 2018

New Products: December 2016/January 2017

New products seen on Snack Food & Wholesale Bakery in December 2016 and January 2017

EVENTS

Webinar

6/28/18 to 6/28/19
Contact: Vania

Formulating In-Demand Snacks: How to Create the Textures Consumers Want Today

ON DEMAND: Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.

Read More

Webinar

9/5/18 to 9/5/19
Contact: Vania

Strike Snacking Gold with Sorghum Supergrain

ON DEMAND: Ancient whole grains are in high demand with consumers requesting more nutrient-dense, whole food ingredients in snacks. Snacks and baked products can be some of the most nutrient-poor foods because they consist primarily of starches and are stripped of original nutrients found in whole grains.

Read More