IN a time when indulgence in moderation is becoming the mantra to eat by, pre-portioned snacks and baked foods are common.
The finalists for this year’s FOOD Magazine Baked Goods Award have addressed demand for more varieties and healthier snack options, and are driving innovation in processing technologies.
Products with low GI and reduced artificial preservatives, using organic ingredients, are becoming popular in lunchboxes, and are helping to sustain energy, while appealing to the tastes of children.