Rudi's continues prepared frozen section expansion with Sandos rollout
June 10, 2024
Offered in both creamy, classic peanut butter and nut-free spreads, Rudi's Sandos portable sandwiches are available in two fruit spread varieties: Grape and Strawberry.
The new bakery items are made without artificial flavors, preservatives, or high fructose corn syrup
May 30, 2024
As more fans crave the sweet flavor profile that Hawaiian brings, Sara Lee Artesano crafted its Hawaiian variety with premium ingredients to deliver sweet bread and buns with a tropical twist.
The Chips Ahoy! innovation team developed more than 40 recipes over 3,000 hours
May 17, 2024
Making sure to not rush the process, the Chips Ahoy! innovation team developed more than 40 recipes over 3,000 hours before landing on a product that would appeal to cookie fans and the gluten free community alike.
Kemin talks clean label antimicrobial solutions as Tortilla Industry Association convention
May 14, 2024
Gokila Thangavel, Ph.D., Senior Scientist, Kemin Food Technologies – North America, discussed “Uses of Liquid Preservatives for Clean Label Tortillas.” Thangavel highlighted microbial spoilage in tortilla and bread products, the economic impact food waste has on the food chain, and the mode of action of various preservatives and clean label alternatives, to help manufacturers delay oxidation and keep products fresher for longer.
Bar Bakers has been an integral west coast manufacturer for major nutritional snack brands, offering cutting-edge production capabilities
May 8, 2024
TruFood’s chief executive officer, Michael Buick, will oversee the combined company. Harold Rothman, founder and CEO of Bar Bakers, will join the new company’s board of directors, while Gary Jacobs, President of Bar Bakers, will become its chief operating officer.
The newest additions include Keto Bun, Perfectly Crafted Flatbread, Small Loaf Homestyle White and Ancient Grain
May 8, 2024
The new additions expand the Nature’s Own portfolio to further meet increasing consumer demand for high-quality, fresh baked goods that fit a variety of dietary restrictions and preferences.
Traditionally, proteins such as glutenin and gliadin have been favored in baking for their role in dough texture and structure. However, as consumer awareness of health, nutrition, and sustainability has grown, the focus has shifted to incorporating a broader range of protein sources into baking.
Tastepoint by IFF hosts “FirsTaste” event to showcase new flavors, food, beverage concepts
April 25, 2024
The two-day event brought more than 200 food and beverage industry attendees together on a unique discovery journey themed, “A Canvas for Creation.” It featured new concepts, flavors and ingredients designed to help them grow their product portfolios and craft solutions for the future.