Additionally, the company is on track to achieve its goal of sending zero waste to landfill by 2025.

The August 20 webinar will offer insights on boosting speed and cost savings.

The line of snacks is aimed at supporting women and communities in Columbia.

The two new hires will be charged with heading up efforts around sustainability, responsible product sourcing, and more.

Pipcorn Heirloom Snacks and Spudsy announced that they have sold their assets to newly-formed UpSnack Brands.

An R&D expert from the sugar company shares insights on how the sustainable farming practice can benefit food producers, and the planet.

The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.

Prior to 1970’s, there was little research on food, culture, behaviors, which addressed Hispanics in America or the socio-demographic factors affecting their health. Three decades later, there is a surge of interest in Hispanics and their health, as a result of dramatic growth in the Hispanic population.

In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.

Traditional Portuguese and Spanish dishes and desserts

The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.

There are 52 million Hispanics in the U.S., representing 16.7% of the total U.S. population. That many people are certainly having an impact on the food industry, and there’s no question that Latinos are quickly changing America’s palate.

There are a growing number of gluten-free products in the marketplace

When Columbus first sailed to America, its inhabitants had already developed more than 200 types of maize.

On Sept. 26, the two owners of Jensen Farms, were arrested for shipping adulterated food in 2011. The charge was shipping contaminated cantaloupe, which resulted in the death of 33 people and sickened 147 people. The two brothers were arrested on misdemeanor charges of introducing adulterated food into commerce. 

What can bakers do to improve the health of Hispanics? Plenty, and they should do it quickly. Why the urgency? According to the Centers for Disease Control and Prevention (CDC), Latinos—males and females of all ages—have among the highest obesity rates in the United States. 

Gluten has become Public Enemy Number One. Countless people follow a gluten-free diet, and just about everyone knows someone avoiding foods made with the gluten-containing grains wheat, rye and barley

As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories. 

August marked the completion of the gluten-free labeling rule development process. Published in August 2013 by FDA, the final rule put parameters around the voluntary use of the terms “gluten-free,” “free of gluten,” “no gluten” and “without gluten” on food labels.

“Sustainability” means different things to different people.

Product recalls in bakery and snack categories have remained consistent over the years, with undeclared allergens the primary cause. These costly recalls are preventable!

Fresh, delicious food is the dominant consumer route to health and wellness today.

The number of gluten-free products that have entered the market in recent years is quite large—almost mind-boggling. To some degree, this trend was fostered by FDA’s relatively new rule, Gluten-Free Labeling of Foods (August 2013), which allows manufacturers of foods inherently gluten-free to make such label claims. Thus, we now have gluten-free tomato sauce, a product that was probably always gluten-free.

The cookie mix is the newest product in the brand's lineup of plant-based, gluten-free baking mixes.

A modern twist on Grandma’s classic recipe, the bar includes chewy gluten-free oats and chunky organic chocolate chips.

Partake, the allergy-friendly snack brand, has teamed up with Marvel for another cookie collaboration that will be sure to "save the day."

Artisanal buckwheat snack producer Better With Buckwheat is expanding into six regional and ecommerce grocery chains through June and July. 

The brand is introducing a trio of burrito varieties, making restaurant-quality frozen food more accessible.

The launch capitalizes on rising trends in brownie consumption and gluten-free treats.

Birch Benders Ube Mochi Pancake & Waffle Mix uses purple yams, known as ube in the Philippines, to make purple pancakes and waffles with a sweet flavor that is both gluten-free and naturally vegan

Pop culture-infused humor, vibrant design, and a catchy Mariachi riff bridge brand awareness from protein bars into savory snacks.

Feel Good Foods, a gluten-free frozen comfort food brand, has announced availability of its Jalapeno Bites, now available at Costco stores in the Bay Area.

The waffles are available in three flavors, including the first-to-market savory Cheesy Waffle.

Handcrafted in small batches, artisanal crackers made with real clover honey are filled with dark chocolate liquor combined with ethically sourced, dry roasted peanuts milled creamy.

Stellar Snacks recently debuted grain-free pretzels crafted with superfood ingredients, now officially available at select grocery stores throughout the U.S.

Sweet Diplomacy now has a brick-and-mortar location in Los Altos, CA, a commercial kitchen in Boulder, CO, and an online menu shipping across the U.S.

Wildgrain partners with local artisanal bakers to bring fresh sourdough breads, pastries, and pastas directly to consumers' doors.

Once Again Nut Butter is bringing new stand-alone cinnamon, honey, and chocolate graham crackers to market.

The new addition to the Myna Snacks lineup is made with real cheese and Italian herbs and seasonings that deliver the taste of pizza in a convenient, crispy, nutritious format.

Schär’s gluten-free Speculoos cookies and Panettone offer options for gluten-free holiday celebrations.

The new gluten-free offerings can meal options for consumers with food sensitivities at Publix stores nationwide.

Creating a pleasant stir in New York’s restaurants since 1987, Tom Cat combines the craftsmanship of artisan baking with a cupful of automation plus a pinch of top-quality ingredients

Located in Orem, Utah, Janey Lou’s exemplifies the state’s moniker—the Beehive State. Growing demand for the company’s scrumptious cinnamon rolls, generously-sized cookies, handmade Crispy Treats and numerous frozen dough products is keeping its management team and employees busy as bees.

Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.

Family-owned Ballreich Bros., Tiffin, Ohio, has a large fan base that pines for its various potato chips as well as crispy new shoestring potato sticks, popcorn, pretzels and other snacks. 

Ballreich Bros.’ 75,000-sq.-ft. potato chip and snack plant churns out 2,000-5,000 lb. of product an hour. Manufacturing product on a just-in-time basis, the family owned and operated company in Tiffin, Ohio, also produces new Sweet Potato Chips and shoestring Potato Sticks in three flavors.

New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations. 

The bread market is changing, with fluctuating commodity prices, a still-sluggish economy, consolidations, mergers and buyouts. 

Using advanced technology, a cross-functional operational strategy and effective collaboration tools, Blue Diamond’s ‘dream plant,’ a multimillion-dollar almond-processing facility in Turlock, CA, is a reality. The nearly 200,000-sq.-ft. site sets new standards of excellence for food safety, processing and building innovation. 

Going for LEED Silver certification, Blue Diamond Growers’ new, state-of-the-art almond production plant in Turlock, CA, features nearly 200,000 sq. ft. of sophisticated almond technology, setting new standards of excellence for food safety, processing and building innovation.