Snack Food & Wholesale Bakery was recently able to talk to Richard Galloway, oils consultant, United Soybean Board, about puff pastry applications, high oleic soybean shortening, and soy-based baker's margarine

AAK now offers a line of natural plant-based specialty lecithin emulsifier solutions that help improve nutrition, functionality, and processing of a wide variety of food and beverages.

NZMP, Fonterra’s dairy ingredient and solutions brand, has launched a new carbonzero certified Organic Butter to the North American market.

Recognizing that proper cooking oil management plays a critical role in achieving both objectives, Cargill has joined with Frontline International to develop the Kitchen Controller end-to-end, automated oil management system.

Flour tortillas continue to be a growing category within the bakery segment. And the choice of either a liquid oil or solid fat for a tortilla can impact the product eating characteristics and processing factors, says Michelle Peitz, technical solutions and marketing, oilseeds, ADM, Chicago.

Snack Food & Wholesale Bakery was recently able to chat with United Soybean Board consultants Jean Heggie and Pam Smith, RDN, Shaping America's Plate, about soy ingredients for baking and frying, as well as the versatility of soybean oil.

ABA recently released an infographic about the demand for soybean oil and vegetable oils. The demand has currently exceeded the supply, causing prices to rapidly increase.  

The company will be one of the first large-scale suppliers exclusively offering certified palm oil.

The oils meet World Health Organization standards on industrial-produced trans-fatty acids.

Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.

The past several years have been kind to the tortilla market. Tortillas and tortilla chips are essentials across U.S. retail and foodservice sectors, with steady growth over the past several years.

Multi-Conveyor recently built a series of mild steel constructed conveyors for varying height and width products that travel through dual belt merge, enclosed pneumatic diverts, massive lane accumulation; combiners, single file technology and more.

Multi-Conveyor recently built a series of powered mild steel conveyors including a unique gravity conveyor to transport tall shaped plastic products.

In this case study, Multi-Conveyor recently built a massive system for a globally-recognized food manufacturer.

Ideal for metering of food products into packaging lines, such as individual ingredients for snack mixes, finished food products prior to pouching lines, and metering of sensitive or friable food ingredients to blenders. 

Snack and bakery producers visiting the booth will find a range of solutions aimed at meeting current consumer trends.

FiberSMART is a versatile, well-tolerated sugar alternative that can be consumed multiple times per day.

The introduction of HarvestEdge Oro comes as the pizza market continues to expand, with the line helping operators tap into new areas.

The purees can be used for bakery items, desserts, and other items.

Gavan introduces FaTRIX alternative protein-enriched fat ingredient that butters up chef pastries and slashes saturated fat by 80%.

The ingredients open opportunities in the development of plant-based food products with cleaner labels.

The global flavors and fragrances company aims to inspire the science of food community with "sippable" flavors for food and beverage innovation.

Kerry has introduced Biobake Fresh Rich, an enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness, and moistness perception over shelf life, while supporting food waste reduction.

The new Novation Indulge 2940 functional native starch is a label-friendly ingredient that meets the demands of health-conscious consumers looking for an indulgent, plant-based texture in their foods.

Bonumose, Inc., a producer of tagatose, and ASR Group, its distributor, announced that tagatose is also the first ingredient to earn this prebiotic certification.

Available both as a singular solution for salted crisps and as part of more complex snack seasoning formulations, Tastesense Salt is supported by strong fundamental science that links taste receptors with proprietary product chemistry and more.

The new product offerings address historically high butter prices with cost-conscious flavor solutions.

The new solution provides preferred texture and sensory attributes, and adds nutritional value to boost consumer preference.

Artisan breads rely on few ingredients—essentially flour, water, salt and yeast—each serving a critical function in the creation of a finished loaf.

Consumers aim to reduce sodium in their snack and bakery products.

The brand is launching 6 SKUs, hitting shelves now, and many more in 2023.

The upcycled tortilla chips reportedly save 20 gallons of water per bag.

The snack company’s latest chip release blends, garlic, lemon, basil, and parmesan flavors.

Frito-Lay has issued a voluntary recall of a limited number of 14.5-oz. and 1-oz. tortilla chips that may contain undeclared soy and wheat ingredients from spicy sweet chili tortilla chips.

Fiery Nacho and Chile Lime rolled tortilla chips with '90s-inspired packaging join the lineup.

Bob’s Natural has introduced Pinole Chips, featuring the super-power of Pinole—an organic corn treated with lime—chia seeds, and dates.

Takis Cobra is available in a 9.9-oz. sharing size sold exclusively at Kroger as of May 20, and in a 3.25-oz. individual size at 7-Eleven beginning July 8.

Five new ingredients accelerate nutritious, sustainable product development.

Ingredients are produced at its plant in Portage la Prairie (MB, Canada) and supported by peas sourced in a network of organic pea growers from Canada.

New “Compozym” enzyme series reduces dependence on global wheat markets.

Exclusive partnership will scale next generation chickpea proteins for North America.

The company's R&D expert reveals insights on creating and launching successful bakery ingredients.

Butter Buds Non-Dairy 32X serves up the same well-rounded butter flavor with medium-strong salted butter middle notes as Butter Buds 32X and is ideal for a variety of foods.

Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, announces its new, certified organic, clean label and Non-GMO dough conditioner: Bellarise BellaSPONGE Organic.

Functional ingredients like dough conditioners are important components of any formulation to help improve the quality, texture and shelf life of snack and bakery products.

Royal DSM, a global science-based company active in nutrition, health and sustainable living, has introduced the latest additions to its BakeZyme portfolio: BakeZyme Fresh XL and BakeZyme Master.

Muddy Buddies is rolling out Girl Scout Thin Mints flavor, inspired by the #1 Girl Scout Cookie.

The pineapple chips are part of the brand's new Crispy Crunchy Dried Fruit Chip collection, and the chocolate-covered macadamias are part of a revamp to its chocolate portfolio.

The Planters brand aims to redefine the snacking experience with the introduction of its latest flavored cashews.

Recent research found 70% of ranch usage occurs outside the salad bowl, presenting an opportunity to introduce a flavor that consumers are craving across all food varieties.