Thinner cookies, holiday flavors, clean labels and big acquisitions

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Once again, LloydPans has scoured the internet for the latest baking news and trends, and brings you our five favorite articles.

Health and indulgence? Head to the cookie aisle

It’s a confusing time for sweetgoods manufacturers in the United States. Seemingly divergent trends of healthy and indulgent eating have posed significant formulation challenges. Learn how some cookie makers are overcoming this challenge by making their popular cookies thinner and crispier. Learn more here in this article from Snack Food & Wholesale Bakery.

Who’s driving clean label product formulations?

Much has been written about millennials and their influence on food and beverage trends, but according to this article on Baking Business, Baby Boomers have been responsible for ushering in the era of clean label product development.

Few ingredients, much money

The makers of RXBAR, Chicago Bar Co., built its company based on food bars with simple ingredient listings. This formula has proven popular as the bar maker was recently acquired by The Kellogg Co. Learn what this acquisition means for both companies.

Triscuit packs the flavors of the holidays in one cracker

Popular baking spices in a crispy cracker. That’s what Nabisco’s Triscuit brand is offering to consumers with the release of its Nutmeg & Cinnamon crackers. This Limited Edition product launch will be available nationwide throughout the holidays.

Love not found…on the ingredient listing

Undoubtedly, West Concord, Mass.-based Nashoba Brook Bakery, puts quite a bit of love in the making of their bakery foods. Unfortunately, the Food and Drug Administration has instructed the company to remove “love” from the ingredient listing of its granola. Read more here.

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