The terms “granulation” and “agglomeration” have been used interchangeably despite the distinctions made by the chemical industry. In this discussion, “granulation” will be used to provide insights into the process of transforming fine powder particles below 150 microns, into stable large aggregates (up to mm) while retaining the appearance of the constituent particles. The granulation process can be used to provide functional benefits or remedy an inconvenience, such as the case with powder caking during storage. In both cases, granulation is created by cohesive and adhesive forces between neighboring particles.

As clean label expands in the bread aisle, many manufacturers are asking how they can give consumers the labels they’re looking for without sacrificing quality. Fortunately, it’s not an all or nothing proposition. Learn the top three strategies for improving product offerings in clean label bread.

Baked goods companies are making impressive strides in improving the sustainability of their products. From sustainable ingredients and packaging to reducing energy usage and food waste, manufacturers are finding that what’s good for the environment is also good for business.

High rates of preventable chronic disease and the growing consumer interest in food as medicine have put a spotlight on functional foods. As a household staple, packaged bread with functional nutrition has the potential to make a big impact on public health. Explore the top functional ingredients for bread and the unique benefits they offer.

Consumer interest in multicultural and artisan breads is growing globally. The Millennial pursuit of taste adventure—of foods that let the taste buds travel to a different place or time—is key to understanding this trend. Learn how consumers’ quest for global flavors and heritage textures is transforming the center bread aisle.

As more and more vegans and vegetarians seek out non-animal sources of protein in foods for their pets, some manufacturers are seeing plant-based pet foods as the next big growth opportunity. Learn what’s driving interest in plant-based pet foods and how manufacturers can meet this demand, while still ensuring good nutrition with the right plant proteins and nutrient fortifications.

Pet owners are increasingly turning to pet food to prevent and treat health issues in their pets. In response, manufacturers often reach for functional ingredients that are trending in human food. How can you be sure of their effects on pets? Here we review some key research findings on the efficacy of functional nutrition in pet foods and consider how efficacy research can help manufacturers of pet food as well as human food.

According to Euromonitor, the premiumization megatrend is playing out even in the pet food category—with premium products now accounting for 61 percent of U.S. dog and cat food sales.¹ Pet owners are seeking quality and have proven they’re willing to pay for it. Learn what’s driving the growth in premium pet foods, what premium really means to pet owners, and how manufacturers can deliver.

We’ve seen food industry trends like natural, minimal processing and short ingredient lists quickly make their way into the pet food industry. Now, personalized nutrition for pets is picking up speed, with some big players getting in on the game. Learn what pet owners are looking for, which products are trending, and how pet nutrition companies can give their products some personalized appeal!

Here’s a look at 2020’s top emerging trends in pet nutrition that pet food and supplement manufacturers need to know—including personalized nutrition, plant-based, online private label, and more!

This year’s International Baking Industry Exposition (IBIE) has over 100 sessions, international attendees, and even virtual reality tours of industrial bakeries around the world. Here’s a sneak preview of the emerging trends in center-aisle bread we expect to learn more about at IBIE.

Due to a gradual shift in eating patterns, many Americans are no longer consuming the recommended amounts of dairy to meet their calcium and vitamin D needs. Learn why dairy has become a food group of concern—plus explore the best sources of dairy, the recommended intakes for every age, the top health benefits of dairy, and tips on adding more dairy to the diet.

Last year, scientists made a connection between a rare disease that had begun showing up in dogs—taurine-deficient dilated cardiomyopathy—and grain-free dog foods. But unlike cats, for example, dogs can synthesize their own taurine. So what’s going on here? Learn why veterinarians are calling for manufacturers to fortify their dog foods with taurine and why taurine is so essential for pets.

With the new nutrition label regulations, we’re looking at big changes in vitamin D labeling—including mandatory nutrition labeling and a doubling of the Daily Value. Although the “sunshine vitamin” can be produced in the skin with sufficient sun exposure, lifestyle factors like less time outdoors and widespread use of sunscreen mean that Americans are struggling to get enough vitamin D. Read on to learn how much vitamin D we actually need, the best food sources, and which labeling changes impact this nutrient of concern. 

Here’s everything you need to know about the best sources of iron, how much iron we actually need, and how to label iron under the new nutrition label regulations. 

While food and beverage manufacturers are gearing up for the new nutrition label compliance deadlines, many still have questions about why these changes are even necessary. Here we discuss why the FDA has decided to change the labeling status of vitamin C from mandatory to voluntary—even though vitamin C has been identified as an underconsumed nutrient in America.

Did you know that the vast majority of Americans are not consuming adequate amounts of potassium? Less than 2% are meeting the recommendations for potassium,¹ and the average intake is only 55% of the recommended amount.² Since potassium helps regulate things like heartbeat and blood pressure, it’s no wonder the FDA is making potassium a mandatory label nutrient on the new nutrition label. Here’s everything you need to know about this vital nutrient.

According to IRI data, 2018 was another lackluster year for the bread category with dollar sales up only 0.6% and unit sales down 1.6%.¹ But bakery has traits that consumers are looking for—like fresh, convenient, high fiber, and whole grain—so what’s going on? The time has come for a turnaround in bakery. Frozen foods did it, and bakery can, too. Here’s how.

Biotin is a stable B vitamin that functions in the metabolism of macronutrients such as proteins, carbohydrates, and proteins. Other names for biotin include vitamin B7, vitamin H, or coenzyme R. Biotin is a coenzyme involved in the creation of nucleic acids and fatty acids. Additionally, biotin is an important factor in the creation of fats, specifically for adequate fat production in the body. Even though biotin is responsible for the production of fat, it is not stored in the fatty tissues. In fact, biotin is a water soluble vitamin, nontoxic, and excreted from the body. Low biotin intake causes an adverse effect of fat metabolism. (1).

The United States population consumes well below the recommended amounts of fiber (1). The 2015-2020 Dietary Guidelines has recognized dietary fiber as a nutrient of public health concern (2).

Here's a look at everything you need to know about what’s happening right now in baking—from spinach bread to charcoal croissants to crackers that resemble Swiss cheese. 

The first time I came across someone with Celiac disease was in college on a night out to a restaurant. I never heard of the disease and I rarely ever heard about gluten-free food. So as we were ordering food, hearing someone say they couldn’t eat most things on the menu was surprising to me, even a little annoying, because I couldn’t understand why it was such a big deal. However, when I learned how painful and demoralizing it can be to have Celiac disease, it really made me rethink how important it is to for the victims to have food that is good for them to eat.

Did you know that in the past four years, the grocery store perimeter has experienced a growth rate of more than double that of the center of the store, with a CAGR of 3.8% for the perimeter, compared to 1.8% for the rest of the store?¹ Amazon’s purchase of Whole Foods and subsequent price cutting initiative in fresh foods indicates strong awareness of this trend.

What’s in a loaf? A basic loaf of bread contains four ingredients: flour, water, yeast, and salt.¹ But if we stop there, we’ll have a European-style bread that goes stale in a day.² Bread that is mass produced and distributed needs a little help from food science to achieve machining tolerance, volume and texture consistency, and delayed staling.