Create Account
Clean Label
Equipment, technology, ingredients, products, data, research and development and trends related to creating clean label ingredient statements, including natural, organic, non-GMO, no artificial colors, no artificial preservatives, allergen-free, easy to understand and simple.
ARTICLES
State of the Industry 2019: Puffed and extruded snacks find growth through product diversity
Consumers find welcome diversity in puffed and extruded snacks
Read More
State of the Industry 2019: Pretzels offer more varieties to drive sales
Pretzels experiment with new ingredients, fillings and niches.
Read More
State of the Industry 2019: Sweet goods benefit from trend-based improvements
Sweet goods add healthy ingredients, as well as new high-sensory ingredients, to build diversity and interest
Read More
State of the Industry 2019: Snack cakes find strength in diversity
Snack cakes continue to do well due to their “on-the-go” versatileness
Read More
State of the Industry 2019: Pizza offers more options, healthier crust alternatives
From cauliflower crusts to premium ingredients, the pizza category is changing for the better
Read More
IMAGE GALLERIES
IFT18 review: ingredient innovations and industry trends
IFT recently took place at McCormick Place, Chicago, from July 15-18. IFT is presented by the Institute of Food Technologists.
The Essential Baking Company
The Essential Baking Co. in Seattle—which was the first certified-organic and non-GMO bakery in the Pacific Northwest—brings baked goods to the greater Seattle area via three cafés and regional wholesale direct store delivery (DSD) throughout the Pacific Northwest. It also now reaches a national audience with its Take & Bake line of artisan sourdough bâtards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP). For the full story, see “The organic and artisan ingenuity of The Essential Baking Co.”
