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.
4/18/2017 - More snacks and baked goods now feature pulse ingredients as formulators learn more about their ‘superfood’ benefits.
4/17/2017 - Innovation in technology allows for more creative opportunities when finishing sweet goods.
4/12/2017 - In line with guilt-free snacking, thin-style cookies meet consumer demand.
4/10/2017 - Natural or synthetic, antioxidants help bakers break the wave of oxidation and stave off staling.
4/3/2017 - The foremost pioneer of the mini-cookie market reminisces on the development that changed the baking industry forever.