“Clean label is rapidly becoming a neces­sity, not just an option, and real ingre­dients are not just a trend, but a return to what consumers have always cared about,” Maura Duggan, founder and CEO of Fancypants.

Fancypants produces up to 400,000 cookies daily using a wire-cut process and rotary mould equipment. The production line includes an AMF Glen 340-quart mixer, automated depositors and double-rack ovens.

“Our R&D process is still that of a small, nimble company,” Duggan said. “It is reliant on a core group of highly trained, long-tenured employees. This core group works in combination with our sales team and our connections throughout the cookie category in both fresh bakery and center store, branded and private label. This collaboration and teamwork is what drives R&D for our brand.”

Advancements in the ingredient space

Over the past decade, one of the most significant ingredient advances for Fancypants has been the emer­gence of upcycled ingredients. The upcycled oat milk flour used in the baking company’s crispy cookies has been a game changer for sustainability initia­tives, though it has challenged produc­tion, requiring adjustments with regard to hydration levels and accommodating for the extra protein and fiber content.

Use of gluten-free flours typically impacts batter formulation and moisture content, making machining more difficult. For Fancypants, however, gluten-free production has not been troublesome.