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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 1-23 of 23 articles

The state of snacking

Innovations
Head of Snack Food Association weighs in on innovation, G.M.O. labeling.

Reinventing snack time

Innovations
Bakers and snack producers turn to unique flavors, health trends and other successful categories for inspiration that will grab consumers’ attention.

More than molasses

Formulations
When seeking alternatives to molasses and corn syrup, it’s all about the label.