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.
7/25/2016 - Ellison Bakery decided to try its hand at filling the gap in the high-end, soft cookie marketplace.
7/15/2016 - Little extras go a long way to make baked foods more appealing.
7/11/2016 - The Indiana bakery uses its cookie expertise to pave new avenues for growth as an ingredient supplier to other segments of the food industry.
7/8/2016 - With China’s help, Asia Pacific is set to be the global heavy hitter in snack consumption by 2021.
6/13/2016 - New versions of hard and soft pretzels continue to redefine — and even go beyond — the traditional snacking occasion.