From a cheese and tomato snack to buckwheat dipping strips, four teams of food science students shared their modern twists on ancient grain flatbreads at the BakingTech conference held in Chicago, US, on February 25.
The Israeli snack producer has inaugurate its new Bamba factory to copy with increasing demand for the peanut butter flavored snack following NIH recommendation that high risk infants should be exposed to peanut products to minimize their risk.
US agribusiness and food company Bunge Limited has added a lentil functional flour to its product portfolio, which bakery and snack producers can use to replace modified starches, while offering a clean label.
February is National Snack Food Month. It’s also known as the month of love, with sweethearts around the globe celebrating Saint Valentine’s Day (February 14), so here’s a cornucopia of treats that are fitting for this time of year.
Consumers are increasingly seeking plant-based alternatives for health reasons and sustainability concerns, signalling further shifts that could affect their consumption of snacks and baked goods, according to a recent DSM Food Specialities survey.
Dutch company FrieslandCampina Kievit is exploiting its 120 years of experience to develop innovative products in response to the bakery industry’s dichotomous demands for both clean label and indulgent experiences.
New York-based restaurant consultancy group Baum + Whiteman named ‘plant-based’ the top food trend to watch in 2018 and there are no signs of it slowing down this year, evident in the number of vegan snacks in our line-up this month.