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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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Racing pulses

- More snacks and baked goods now feature pulse ingredients as formulators learn more about their ‘superfood’ benefits.

New methods for product finishing

- Innovation in technology allows for more creative opportunities when finishing sweet goods.

Cookie bakers think thin

- In line with guilt-free snacking, thin-style cookies meet consumer demand.

All about antioxidants

- Natural or synthetic, antioxidants help bakers break the wave of oxidation and stave off staling.

Precious positioning at Hostess detailed

- Hostess regains its market share and continues that growth in more categories.