News & Analysis on the Bakery and Snacks Industries
Every step in our integrated supply chain can help you achieve your sustainability goals and increase relevance with consumers. With our regenerative agriculture programs, net-carbon neutral mills, and HarvestEdge® sustainably sourced flour options
If it’s been a while since you thought about waste reduction, it’s time to give it a second look.
Candy sugars offer a clean label option for the food industry, providing a distinctive caramel flavour and texture that enhances a wide range of products.
Virginia Dare’s Taste Foundations focuses on four premium extracts: vanilla, coffee, cocoa, and tea. These build the foundation for preferred taste, ensuring that functional food and beverage applications never have to compromise on flavor.
Our new flour blend is a carefully curated blend of clinically studied ingredients to help you create better-for-you bread that tastes great to help you deliver:
In today’s dynamic bakery industry, excelling requires more than just great taste. With tightening budgets and rising expectations, manufacturers must balance nutrition, quality, and taste to optimize product value.
Bakeries are reconsidering chemical emulsifiers as demand rises for natural ingredients. Thankfully, enzymes perform the functions of the six most common emulsifiers. Beyond clean labels, enzymes also boost the bottom line.
Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than alternatives, the lowest CI on the market.
Consumers think twice about products that vary in quality. Delivering superior experiences consistently is the best way to keep consumers satisfied and loyal to your brand.
We live in competitive times. Everywhere, bakeries struggle to maintain quality and consistency while at the same time keeping production costs under control.
It’s no secret that consumer expectations keep rising higher
Endure Beetroot is patent pending vegan, kosher, and simple label red option with improved heat stability in cakes and other bakery applications that can better endure the heat of baking.
Today, it’s not enough for products to be good for you. Consumers — especially Millennials and Gen Z-ers — not only want bakery products that are good for them, they want products that are good for their fellow humans (and the planet).
The North American market for snack and nutrition bars reached almost USD 11 billion in 2023 and may generate more than 13 billion by 2027
While public opinion of gluten has softened in recent times, consumers continue to adopt lifestyle diets that avoid or remove gluten-rich products. And while there's now more variety of gluten-free offerings, it doesn't mean they're all created equal.
Bakeries today must do more with less, even as goals creep higher and higher. There’s less time, less staff, and less budget. But quality can’t decrease. How do you achieve it all?
Fruit d'Or has supplied premium cranberries and wild blueberries to global commercial bakeries for over 20 years. Rooted in the philosophy of "better food, better lives," the company is committed to offering non-GMO products free of pesticides and...
Too many commercial bakeries experience the same problem: they conquer the shelf life issue but at a cost to product texture and quality
Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than alternatives, the lowest CI on the market.
The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness, and flavour of these products.
Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality problems have easy fixes.
Today, a unique challenge faces food producers. As plant-based awareness grows, consumers are becoming more conscientious of what they eat and how it fuels their bodies. With 75 years worth of experience in development, innovation and delivery, we can...
An innovative solution used to slow down the aging process, extend the shelf life of bread, and solve the problem of "flavor loss"!
Foodology by Univar Solutions proudly partners with Leprino Nutrition as their North American distributor of nutritional ingredients and dairy products.
Product waste skyrockets without anti-staling agents and mold inhibitors. But consumers are scrutinizing labels more than ever before. How can you have it all?
Discover what consumers say about sustainability claims versus what they do in the grocery aisle. Find out in this can’t-miss proprietary study from ADM: The Role of Sustainability in Consumer Purchase Decision Making.
“The Next Generation of Bakery Shortenings” addresses the challenges of today’s functional issues and consumer taste preferences. To say bakery fats are complicated is an understatement.
After years of systematic research and practical application in the production process and essential ingredients for frozen dough, Angel's pre-bake solution offers comprehensive support.
We present our solutions in fats and oils that change the game in the bakery industry.
According to a recent FlavorSum proprietary study, more than half of bar buyers look at sugar content on nutrition bar labels.
It all starts with the seed...and the grower. But the journey to a higher quality, clean label bean ingredient requires vigilant care, from growing season to harvest and during processing, transportation and logistics.
The baking industry is at a crossroads. It is facing multiple challenges today related to inflation, supply and changing consumer demands.
Every day, commercial bakeries must do more with less—less time, less staff, and less budget. But quality can’t decrease.
Having trouble formulating high-protein bars? Combined with higher molecular weight proteins, such as WPI, ProTake® improves the processability of your bar formulation, preventing cracking and hardness during formulation. And even with over 30% protein,...
Commercial bakeries face a barrage of economic headwinds. Labor shortages, inflation, production costs, and continued supply chain disruptions have driven up operation costs across the country.
Don’t let an ingredient supply crisis derail your company’s product development and supply plans.
Discover the next frontier of snacking in the Asia Pacific market. With insights from consumers in China, Japan, and South Korea, this easy to access guide uncovers opportunities in functional snacks that consumers are looking for today. Take your...
From formulation to finished product, vital wheat gluten is a true superhero when it comes to the bakery. Learn how this humble, plant-based protein rose to greatness by way of robust functionality, affordability and label-friendly credentials… then...
Fats in baked foods influence its softness and flavour, however it is also prone to acceleration of oxidation under high temperatures leading to rancidity and shorter shelf-life. Antioxidants can prevent this oxidative rancidity, but most of the...
Cambridge Commodities has selected a number of sugar alternatives including food-based alternative sweetening products, sweeteners of natural origin, and artificial sweeteners.
Consumers want snacks that are both delicious and nutritious. That’s why we incorporate more fiber and plant-based choices and use ingredients like botanical extracts and microbiome solutions. With our broad portfolio and depth of experience, we’re an...
The snacking trend has grown steadily over the past decade and shows no signs of slowing down. Driven primarily by health and wellness snacking, consumers are increasingly prioritizing snack applications that merge convenience and nutrition, such as...
At Cambridge Commodities, we supply a variety of food ingredients for inclusion in bakery products, cereal, snacks, bars and more. We can also offer bespoke vitamin and mineral blends allowing you to fortify your products and make important health claims.
While bakery products may be the ultimate comfort food, concerns about sugar and carbohydrate content have led many consumers to feel torn about their fondness for flaky goodness. But with a bit of ingenuity and innovation, it is possible to have your...
The current food industry crisis is multi-fold in nature that has impacted the edible oil markets globally. The situation has forced manufacturers to settle for the available quality of cooking oil and to extend its shelf-life.
The biscuit and cookie market is changing fast, as we see increasing numbers of free-from, functional and premium products hitting an already-crowded marketplace.
Looking for healthier, great tasting Sweet Baked Goods to nourish your body and mind?
Many better-for-you trends centre on protein. Our new white paper explains why and what it means for your business.
Developed to address freshness challenges faced by bakers worldwide, DSM’s maltogenic amylase solutions enable the production of high-quality baked goods, such as on-the-go sandwiches and tortilla wraps, with improved, longer-lasting softness and sensory...
Discover Wellness: Bakery Trends by Univar Solutions Today's health-conscious consumers are increasingly demanding that ingredients are Better for Me and Better for the Planet. Delivering sustainable and nutrient-dense, functional products in the...