The gluten-free market continues to grow. Euromonitor reports that global sales hit $3.5 billion in 2016, up 12.6 percent compared to the previous year, and global gluten-free sales are projected to reach $4.7 billion by 2020. In this still-expanding market for gluten-free, snack producers and bakeries continue to develop strategies for growth and product improvement.
This is the ninth study of the company’s primary market research program. The Cracker study was fielded in October 2017 with 1,000 U.S. respondents aged 18-70+; half were female and the other half were male.
First in a series of hands-on learning events planned for customers in 2018
May 18, 2018
An AAK Academy typically consists of a series of short courses covering AAK’s capabilities, the Co-Development process, fats & oils solutions, consumer food product and industry applications experience, and industry dynamics impacting product development.
AAK using IFT booth to address the latest indulgent and better-for-you bakery, confectionery, and non-dairy plant-based application trends
May 7, 2018
AAK would love to meet attendees and discuss application challenges. AAK can offer a variety of solutions from their toolbox of multi-oil source fats and oils. They use their co-development process, working together with their customers to make the most of their combined expertise, to ideate unique customized solutions using AAK’s applications and ingredient knowledge. Together, AAK can help fulfill consumers’ desires for better-for-you, clean label and sustainable options that look and taste great, for the best outcome.
Corbion’s new Pristine® line of mixes, bases and icing stabilizers simplifies labels without sacrificing quality
May 7, 2018
To ensure the highest degree of success, Corbion's application team and technical service group work directly with bakery manufacturers to identify and implement the clean-label formulas based on each customer's specific application needs. Corbion's concentrated bases are easily customized to create differentiated offerings that deliver on the varieties of sweet baked goods consumers want to explore; their versatility even facilitates crossover into loaf cakes, muffins or cake-textured cookies.
Scott Bieker's panoramic experience in baking to complement sales and service teams at Corbion
May 2, 2018
Mr. Bieker brings to Corbion almost 30 years of baking industry experience, which has included key positions with food ingredient companies, baking equipment manufacturers and baking technology companies.
Parker Products introduces baked inclusions product line
April 24, 2018
Parker Products’ baked inclusions can add appeal to cupcakes and donuts, deliciously chewy pieces to dairy and specialty beverages, and decadent nostalgia to chocolate confections. Application possibilities are endless, from fruit-filled cupcakes garnished with sugar cookie pieces to cinnamon spiced lattes with whipped topping, caramel drizzle, and snickerdoodle crumble.
Hostess Baseball CupCakes come in two varieties: Day Game and Night Game
April 19, 2018
Hostess® Baseball CupCakes come in two varieties: Day Game and Night Game. Day Game CupCakes feature frosted yellow cake and Night Game CupCakes have frosted chocolate cake. Both varieties have Hostess’ delicious creamy filling and features The Original Squiggle® in red to emulate the design of a baseball.
This is the eighth study of the company’s primary market research program. The Bread study was fielded in September 2017 with 1,000 U.S. respondents aged 18-70+; half were female and the other half were male.
Check out the October 2019 issue of Prepared Foods, featuring our cover story on new gums, fibers and starches that are adding function and on-trend appeal, the growing popularity of portable, on-the-go eating, and much more.