Subscribe
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
Stabilizer solutions deliver cleaner labels and healthier alternatives
Bakery companies search for clean-label stabilizers, including hydrocolloids, gums, and starches.
Read More
2021 Snack Producer of the Year: ALDI’s affordable simplicity
ALDI, the 2021 ‘Snack Producer of the Year,’ brings affordable clean-label snacking to America.
Read More
State of the Industry 2021: Puffed and extruded snacks go back to basics
Near the end of the pandemic, puffed and extruded snacks return to their healthy roots.
Read More
State of the Industry 2021: Pretzels continue to crunch
Cleaner labels, healthier ingredients, greater variety of flavors on the menu for consumers.
Read More
Next-generation fats and oils for snack and bakery R&D
Fats and oils play integral role in product quality, nutrition, manufacturing, and shelf life.
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.”