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Additional resources for Snack Food & Wholesale Bakery May 2011
Example text
It’s almost IFT (Institute of Food Technologists) time. The IFT Annual Meeting & Food Expo is a place where top food science and technology professionals representing the most prominent organizations in the food sector, come together to learn about the most recent product, ingredient and technology developments and their potential impact on your business, as well as identify trends that will shape the industry, enhance your skills, augment your knowledge base and expand your professional network.
Box heat-and-serve lava cakes that are Product Snapshot: Fiber One 90-calorie baked with 100% natural ingredients. The brownies are a moist, chewy alternative cheesecakes are made with artisan to indulgence, delivering 5 g. of fiber. The graham cracker crust packed by hand Chocolate Fudge option is made with and come in NY Style and Key Lime chocolate-flavored chips and topped varieties. The lava cakes are injected by with dark chocolatey drizzle, while the hand providing a homemade texture and Chocolate Peanut Butter variety contains are available in chocolate, lemon and peanut butter-flavored chips and is carrot offerings.
Making just one piece will help feed a little one three nutritious meals they wouldn’t otherwise have, and we’ll all be one step closer to ending childhood hunger in America. SF&WB May 2011 - Snack Food & Wholesale Bakery 49 ▼ Special Report Gluten-free Formulating Getting Gluten-free Right Good taste and a crumbly, familiar texture figure prominently in the qualities consumers want in gluten-free breads and other gluten-free products. After years of withstanding ‘strange-tasting’ products having little resemblance to ‘the real thing,’ consumers are now getting the kinds of gluten-free foods they’re after, in a much more competitive market segment for bakers and snack food processors.