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A Look at Consumer Trends Driving the Better-for-you Category (Snackfood & Wholesale Bakery)

Romy Schafer When it comes to food trends, consumer interest in better-for-you products continues to grow. The desire to improve their overall health and well-being is prompting many Americans to be more selective when it comes to the foods they buy and eat, including baked goods and snacks. Instead of automatically placing a familiar product into their shopping cart, consumers are now scrutinizing its label for unpronounceable ingredients, artificial flavors and colors, GMOs and high levels of sweeteners and sodium. Clean and nutritious “When we look back at the past five to 10 years, it’s difficult to think of any…

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Functional Food Fibres and their use in Healthier Fat Reduced Formulations (TeknoScienze)

Link ABSTRACT: CyberColloids have been delivering hydrocolloid research and innovation to the food industry for over thirteen years. During this time, the demand for hydrocolloids and fibres has risen significantly and both markets continue to grow. Key to providing textural functionality and sensory attributes, hydrocolloids are widely used in the reformulation of healthier foods. Meeting reformulation targets for healthier foods continues to challenge the food industry. It is well known that removal of key ingredients such as fat poses a number of interlinked technical, sensory and quality issues and that there is rarely a fix-all solution. Hydrocolloid based solutions for…

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Functional Ingredients for Snack and Bakery Challenges (Snackfood & Wholesale Bakery)

Functional ingredients for snack and bakery challenges Maxine Weber A host of functional ingredients?from fats and oils to fibers and starches?are available to help bakers and snack producers resolve formulation challenges. During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges. Regulatory shift Bakers who use partially hydrogenated oils (PHOs) in their products face a major challenge due to new government regulations, says Frank Flider, oil consultant, Qualisoy, Chesterfield, MO. “In 2015, the FDA issued…

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Flavor Trends: Soups Ladle up the Flavor (Food Processing)

Flavor Trends: Soups Ladle Up the Flavor With the cooler weather growing cold, ’tis the season for processors to ladle up new soups and broths that provide comfort, a clean label and full-on flavor. By Lauren R. Hartman, Product Development Editor Cooler temperatures mean it’s soup and broth time. But soups can be hot or cold, eaten any time of year. They’re versatile and take on many guises: convenient or extravagant, light and healthy or rich and full bodied. They can be eaten as a snack on-the-go or as a full meal. Consumers’ interest in freshly prepared, home-cooked foods are…

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