Finding the right flavor balance with plant protein in snacksBy Donna BerryThe right starch or flour is paramount when formulating high-protein extruded snacks.
Bar producers find new ways to flex their capabilitiesBy Dan MalovanyAll bar producers are discovering various ways to drive throughput while maintaining flexibility in their production processes.
Snack bar producers look to shape the futureBy Dan MalovanyBar producers need to swiftly adapt to the latest trends that are capturing the imagination of health-conscious consumers.
