While there will always be a place for snacks in the diet, there is a lot of attention and a lot of research to improve nutrition — lower sodium and fat — while maintaining taste and texture. Ingredient innovations and equipment designs bring answers to these challenges.
10/29/2014 - Formulations
Wheat proteins prove their advantages in flour-based foods.
8/1/2014 - Innovations
Intense flavors, new products, busy lifestyles and more frequent snacking fuel sales.
4/1/2014 - Innovations
Head of Snack Food Association weighs in on innovation, G.M.O. labeling.