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.
11/29/2016 - Spicy and ethnic flavors continue to trend upward, but not just any heat will do.
11/22/2016 - With more innovation, pretzel manufacturers predict that 2017 will be a break-out year in this multidimensional snack category.
11/8/2016 - 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.
11/4/2016 - Euromonitor International finds a concerted drive for natural and alternative ingredients.
11/1/2016 - Despite steadily improved consumer spending over the past four years, baking companies are anxious to see more.