Snack Food & Wholesale Bakery was recently able to talk to DIOSNA about grain cooking for baked goods.

Health-conscious consumers are driving growth in grains both old and new.

Made with just whole-grain rolled oats, it contains 60% more protein than regular oats.

According to the grain company, the products offer higher protein and more beta-glucan.

The Dietary Guidelines for Americans recognize grains as an important part of a healthy eating pattern. Grain foods provide dietary fiber as well as essential vitamins (i.e., folate, thiamine, niacin, vitamin B6, riboflavin, and vitamin A) and minerals (i.e., iron, zinc, manganese, copper, magnesium, phosphorous, and selenium).

Grains are a fundamental ingredient in bakery and snack food products that can provide flavor, texture, nutrition, and functional benefits. What’s more, there exists a multitude of different grains to choose from, depending upon the product needs. 

Global Organics Ltd. has solved the twin problems of fluctuating prices and product adulteration with its newly launched Organic Wild Salmiana Agave Syrup. 

Sweegen’s footprint in Europe became stronger after the European Union Commission published its approval of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages.

Sweegen is expanding its extensive sweetener portfolio in early 2022 with the zero-calorie, high-intensity sweetener brazzein.

Expanding its global distribution presence, Prinova Group LLC has entered into a definitive agreement to acquire industry expert The Ingredient House, LLC.

One-to-one natural drop-in sugar replacer helps cut sugar load in food applications.

Global Organics is proud to recognize its longtime partner, Natíve, for becoming the first Regenerative Organic Certified (ROC) sugar producer. 

Bonumose, Inc. has announced the achievement of regulatory and food application milestones in the U.S. and Canada for the low-glycemic, rare sugar tagatose.

CitruSweet, ThauSweet bring lingering sweetness without the need to mask afternotes.

Sweet is one of the five basic taste sensations. While most people enjoy sweets, they are also mindful about the amount of sugar and carbs in their diet.

In response to continued consumer demand for label-friendly ingredients, Cargill has expanded its processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

PureCircle will offer three ingredients from bioconversion—Reb D, Reb M, and Reb AM—to food and beverage manufacturers across the European Union.

The sweetener is 90% as sweet as sucrose while containing 60% fewer calories.

Consumers want sweet snacks and baked goods with less sugar; here are ways to deliver.

The snack and bakery sweetener will be added to Batory’s line of ingredient offerings.

Producers can harness the supplier’s maple syrup and sugar for pastries and other items.

The products are aimed at helping snack and bakery producers develop items with less sugar.

The ingredient is intended to provide producers with a natural-tasting sugar alternative.

The addition expands Tate & Lyle’s ability to help customers solve stevia solubility issues in foods and helps deliver on consumer demand for healthier sugar- and calorie-reduced products.

An expert from the company outlines trends in sweeteners, and how producers can deliver.

“Sweet” is one of the five basic tastes, which also includes salt, sour, bitter, and umami. Many people crave sweet foods, but at the same time, consumers are more mindful of sugar in their diet.

The agreement will expand the availability of Incredo Sugar to U.S. food companies.

NutraEx Food, Inc. has launched BI-Sugar, a new plug & play sweetener solution that inhibits the digestion of sugar.

An expert from the company discusses how the rare sugar compares to other sweeteners on the market.

Consumer attitudes and perceptions about health and nutrition issues are always changing. The United Soybean Board’s 19th annual Consumer Attitudes About Nutrition study looks at general nutrition and consumer responses to many of the major issues in the food industry today. The study can be helpful to food industry professionals making formulation, purchasing and marketing decisions.

Earlier this month, the Lucks Autumn and Winter 2012 catalog was made available. This book is full of new design collections, supply items and fresh decorating ideas designed to inspire decorators’ creativity.

Available now, the “Zen Guide to Manufacturing Intelligence” leads manufacturing professionals down the path to an enlightened look at quality metrics that shows the potential for greater quality control and cost savings by extracting more value from manufacturing data.

van Poppel will lead the food solutions firm in its efforts to improve its environmental impact.

The program honors ideas with the potential to transform the world’s food system.

The announcement represents a significant step as part of Kellanova's Better Days Promise to advance sustainable and equitable access to food.

Bob's Red Mill bags are now recyclable through Ridwell, a recycling service that will pick up multi-layer plastic bags right from consumer's doorsteps.

Along with Unreasonable Group, the snack producer will drive toward Net Zero by 2050.

For the second consecutive year, Grupo Bimbo received recognition for its actions to mitigate the effects of climate change at a global level.

The facility at the Danmark Protein site will be able to convert 2.8MW of electricity into 8MW of heat.

The limited-time protein bar is made with sustainable, Hawaii-sourced ingredients.

The company's three-year initiative puts forth ambitious sustainability goals.

The company reportedly has achieved significant carbon cuts on the plant-based line.

The trend, termed ‘Regeneration Rising,’ involves new palettes and factors consumers want.

The prestigious IBIE awards salute snack and bakery producers for sustainability.

The report details momentum across the company's three strategic focus areas: products, people, and planet.

The IBIE organizers name SF&WB sponsors of BEST in Baking for another show cycle.

The suppliers are uniting to launch a sustainable farming initiative.

The woman-founded brand features premium ingredients and upcycled flour.

Additionally, the company is on track to achieve its goal of sending zero waste to landfill by 2025.

The company aims to have 100% of electricity purchased for its operations renewably sourced by 2030