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Snacks

Snacks

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.

showing 1-25 of 34 articles

Natural flavors meet ethnic trends

- Spicy and ethnic flavors continue to trend upward, but not just any heat will do.

Pretzels The ultimate renaissance snack

- With more innovation, pretzel manufacturers predict that 2017 will be a break-out year in this multidimensional snack category.

Resistant starch functionality

- Resistant starches are the easiest of the insoluble dietary fibers to use because they tend to be non-hygroscopic and exhibit low water-binding capabilities.

International snack trends for 2016

- Euromonitor International finds a concerted drive for natural and alternative ingredients.

How bakers can accelerate retail growth

- Despite steadily improved consumer spending over the past four years, baking companies are anxious to see more.