Consumers certainly have a taste for snacks, noshing on a range of foods throughout the day. It’s not mindless, though, and the demand for healthier snacks means that brands and manufacturers need to be more mindful, too. Plant-based ingredients, especially fats and oils that are so crucial in snacks, can bridge the gap and hit the mark for both taste and health. Read on to learn more! 

Like discarded food, the stats on food waste pile up and reveal a problem. More than 80 billion pounds of food are wasted in America each year and 43% of tossed food comes from people’s homes.¹ Manufacturers, including commercial bakeries, can stem losses, increase their own efficiencies and still provide consumers with products they want and need by optimizing the use of ingredients in their formulations. The secret ingredient to sustainability and profitability isn’t so secret – see how reducing waste is everyone’s business.
¹ Source: ReFED, a nonprofit group

High performing bakery technologies for traditional and gluten-free products, dependable service responses, and a deep technical knowledge of solutions and applications make conversations with Handtmann^® the discussions to have when addressing today’s needs or anticipating tomorrow’s challenges.  Check out some of our solutions, test our results, and experience how we support your success. 

When it comes to baked goods, consumers know what fresh looks, smells and tastes like. What they might not know is how it can be a challenge for manufacturers to deliver on all those sensory demands, while meeting shelf-life needs and other factors that are a priority in today’s marketplace. To help ensure freshness and resilience in baked goods, bakery manufacturers can take advantage of enzyme blends in a variety of applications. Get fresh ideas on delivering quality and consistency.

Bakers and grain-based snack food makers incorporate ingredients from Kemin in order to do their part in reducing food waste, a growing priority for today’s shoppers. These technologies extend product shelf life by slowing staling, delaying lipid oxidation, reducing microbial growth and more. Explore the options to assist with this industry-wide effort. 

Bake in deliciousness without breaking the bank by using real dairy ingredients. Real dairy is part of the “back-to-basics” trend that appeal to consumers who seek out more naturally nutritious products. Butter Buds® Inc., produces flavor solutions made from real butter and cheese. Explore how these ingredients contribute color, flavor, richness and texture that typical flavors cannot provide to baked goods.

Bakeries are continually looking to upgrade to labor-saving, automated solutions but often don’t know where to begin. This was the case for Via Oliveto until they partnered with Reading Bakery Systems (RBS), a company perfectly suited to help them move from racks to tunnel ovens. From product trials to installation, RBS was there every step of the way. See how the RBS Multi-Crisp System quadrupled Via Oliveto’s flatbread production.

From single lane pizza dough ball lines to eight lane depositing for pan breads or 24 lane filling on a high speed lamination line, Handtmann® technologies for bakery feature consistent, accurate to the gram precision, short product paths with reduced friction, and the responsive support of the well-trained Handtmann® technical staff and our experienced application problem solving specialists.

If your wish list of innovations keeps growing, let Kemin and their new Bakery Innovation Center help you bring them to market. Kemin can assist you with consistently offering your customers innovative new products that speak to today’s consumers’ flavor cravings and nutritional needs. At the same time, they will assist with keeping labels clean and managing costs.

Just in time for IBIE, Lesaffre has launched a new website, www.lesaffrebaking.com, to enable bakers a valuable and comprehensive search tool. The Lesaffre booth #2101 will offer a host of products and services designed to match the demands of the ever-changing bakery business climate. More than just yeast, this innovative company provides a wide range of baking solutions, such as dough conditioners and enzymes to malts and fortification products.