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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 53 articles

Twin-screw extruders, co-extrusion spur creativity

- By leveraging extrusion’s capabilities, snack makers can produce intriguing textures.

The many uses of fruit and vegetable powders

- Give consumers the clean label they demand with a little help.

Finding the best replacement for eggs

- Bakers are looking for additional solutions that match the protein, functionality and quality imparted by eggs.

Finding the best replacement for eggs

- Bakers are looking for additional solutions that match the protein, functionality and quality imparted by eggs.

Slideshow: Otis Spunkmeyer brings the spunk, leaves the funk

- Company declares ‘No Funky Stuff’ as it rolls into its 40th year and ventures into new territory
Racing pulses