In response to growing consumer demand for simple, familiar ingredients, Cargill is launching a portfolio of functional native starches under the new SimPure brand. 

Tate & Lyle PLC has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA Functional Clean-Label Starches.

Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.

To help ensure a long-term sustainable red seaweed supply chain, Cargill has launched the Red Seaweed Promise.

Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.

Tate & Lyle, a global provider of food and beverage ingredients and solutions, has announced the most recent addition to its line of CLARIA Clean Label Starches with the introduction of CLARIA EVERLAST.

As a natural gum coming from wild trees, Karaya gum is a natural and vegetal ingredient that can be used for many food and pharmaceutical applications.

Effective immediately, Dimitrios Smyrnios succeeds Gregory Flack as CEO of The Schwan Food Co.

Nestle USA plans to completely relocate its Northbrook, Ill.-based Nestle Pizza Division to Solon, Ohio, by mid-2014. The company’s pizza brands include DIGIORNO, California Pizza Kitchen, Tombstone and Jack’s.

Pizza’s pretty popular. Nearly 13% of Americans eat pizza on any given day, according to a survey from the U.S. Dept. of Agriculture. The report also factored in the nutrient contribution of pizza consumption.

Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.

McCain Foods sells its frozen pizza business to Dr. Oetker, a move the company says will allow it to focus on other areas.

Several factors are prompting the company to reduce its sales and earnings expectations for the fiscal year ending in May 2015.

To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.

As consumers seek gluten-free options, this flatbread concept takes a popular Southeast Asian turn and makes it approachable for those with certain dietary restrictions.

Freeze quality is essential when manufacturing well more than a million baked and prepared food items a day for shipment nationwide.

To meet growing demand for sprouted grain foods, Angelic Bakehouse has added Sprouted Artisan Seven-Grain Premium Wraps to its flatbread line.

Did you miss the following new products, ingredients and equipment in and for the baking and snack industries on www.snackandbakery.com this week? If so, check them out now.

Guests at many AMC locations can enjoy new artisan dishes and sweet treats, all designed to tantalize tastebuds and enhance the movie-going experience that help make movies better.

Papa Murphy’s Take ‘n’ Bake Pizza has announced the return of the crowd-favorite Taco Grande Pizza, from April 22 to May 19.

After 12 years, Blaze Pizza is launching its biggest menu overhaul ever. 

The collaboration includes four exclusive pizzas themed around the movie trilogy, while offering fans a chance at a variety of prizes.

Blaze Pizza is introducing two new spicy drizzles and four new menu items.

Screamin’ Sicilian Detroit Style Pizzas are available in four varieties: Cheese, Pepperoni, Supreme, and Multi-Meat.

The collab breaks new ground in pizza category with Nashville-style chicken and Mike’s Hot Honey – Extra Hot.

The restaurant-quality pizzas are now available at Whole Foods Markets, Sprouts, and other natural-skewed retailers.

Introducing a line of high-protein meals with essential nutrients, Vital Pursuit lands at national retailers to provide dietary support for GLP-1 users and consumers focused on weight management.

Aldi recently announced its lineup of food and beverage products for Halloween, Thanksgiving, and autumn.

The limited-time pizza features the restaurant's pepperoni arranged in a pumpkin smile, comes in multiple sizes, and offers a dairy-free option.

Consumers can enjoy Lou’s signature deep dish, thin crust, and wings topped with Mike's Hot Honey, available in-store and for nationwide shipping through Tastes of Chicago.

The pizza reportedly includes the blend of Lou's buttery pizza topped with Portillo's slow-roasted Italian beef.

The better-for-you line of cookies is made without corn syrup or peanuts.

A founder of the baked snack brand talks about its origins, growth, and future.

Ghost, a lifestyle brand of sports nutrition products, energy drinks, and more, is entering the food category with a high-protein cereal line that was built in partnership with General Mills.

The bars, composed of over 12 unique plants, at least six super fibers, and one fermented fiber, are designed to create and maintain a balanced microbiome and utilize upcycled fruit trimmings to create a healthy and sustainable product.

The founder of Jeni’s Splendid Ice Creams has launched a line of snack bars.

The private-label line features a range of nutritious yet tempting snack options.

Heavenly Waffles aims to give morning meals tastier BFY options.

The products are now being sold at 88 retail locations around the Midwest.

A representative from the producer discusses consumer cravings and company history.

The purchased company offers a line of seed-based, better-for-you crackers.

Made from kelp, the new snack promises an ocean of flavor and health benefits.

The bread brand is aimed at the BFY market with zero added sugar, non-GMO ingredients, and high fiber content.

The two entities are working together to commercialize egg-free ovalbumin for baking and other applications.

After 10 years of offering gluten-free delectables, the company keeps innovating, balancing between health and good taste.

The Quincy, Mass.-based flour and grain-based products provider says it’s acquiring T.J. Harkins Basic Commodity Brokers Inc. and subsidiaries, a supplier of natural, nutritious and flavorful ingredients for grain-based foods. Harkins also supplies sesame and edible seeds, sweet spices, ancient grains, specialty grain flours and grain blends.

Specialty starches producer Penford Corp., Centennial, Colo., announces it will acquire Tucson, Ariz.-based Gum Technology Corp., a provider of hydrocolloid stabilizing systems.

Penford Corp. completed the acquisition of Gum Technology on March 25. The resulting expanded product line will offer customers more innovative new products and a broad range of applications from which to choose.

Growing demand for specialty ingredients is driving expansion of the ingredient-solutions provider’s manufacturing capacity.