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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.

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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

Slideshow: Nine new baking industry patents

- Nine patents were recently given by the U.S. Patent and Trademark Office to inventors of equipment, ingredients and processes related to the baking industry.
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