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.
12/14/2016 - Three might be the magic number when it comes to the latest snack packs.
12/12/2016 - Beigel’s new bakery allows the burgeoning business to take its home-grown goodness to a bigger, broader market.
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.