Ingredients
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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

Frozen snacks and appetizers grow through diversity

State of the Industry 2019: Frozen snacks and appetizers grow through diversity

This category of convenience offers a growing range of diversity to meet shopper desires.
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Douglas J. Peckenpaugh
July 18, 2019
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The frozen snacks and appetizers category has seen steady growth over the past few years thanks to the combined avenues of convenience and culinary diversity manufacturers are bringing to market. These products nicely accent the category, finding a home alongside longtime staples that likewise continue to see growth.
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Wine RayZyns

CabernayZyn, MerlayZyn, and ChardonnayZyn bulk ingredients

July 1, 2019
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Now you can literally “Eat Your Wine”… RayZyn is seeded wine raisins—think wine grape varietal wine raisins (Cabernet, Merlot, Chardonnay) that have been hand harvested at their peak, then specially dried on the vine via a patent pending process to concentrate the nutrients inside the fruit all while caramelizing the grape’s antioxidant rich seed.


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Bellarise logo

Bellarise organic softener and ESL system

Also enables commercial and industrial bakeries to add organic, non-GMO halo to conventional breads
June 25, 2019
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Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, has introduced Bellarise BellaSOFT Organic 1500 Plus.


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IMAGE GALLERIES

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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.
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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

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.

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