The Chopin x Sugarfina Martini Collection has been one of Sugarfina's most successful partnerships to date.

The boxes include snacks like chocolate-covered almonds and truffles, plus "treat yourself" gifts like a body scrub and candles.

As baking application scientist, Sarah Gutkowski’s duties will include developing formulations with MGP’s protein and starches for customer applications.

Pizzey Ingredients says its BlendPūr Flax provides bakers with a way to lower ingredient costs, while adding nutrition to products and cleaning up product labels.

Grain Processing Corp.’s INSCOSITY modified pre-gelatinized food starch improves moisture retention and shelf life in baked goods.

The acquisition will enable Archer Daniels Midland to continue to diversity its global footprint.

Bruce Gubser joins the Kansas-based supplier of premium distilled spirits and specialty wheat proteins and starches as east central regional sales manager for ingredients.

The Kansas-based supplier of premium distilled spirits and specialty wheat proteins and starches will hold celebratory observances throughout 2016 tied to the theme ‘75 Years Strong.’

TIC Gums now offers clean-label texture and stabilization options for food manufacturers looking to meet specific labeling requirements.

Consumer trends continue to spur tortilla and tortilla chip manufacturers to create products that are better-for-you, innovative, versatile and flavorful.

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced six additions to its PRECISA Crisp line of functional starch texturizers for the snack industry. 

Formulating products with the ever-increasing demands of today’s marketplace is no easy task.

Tate & Lyle PLC, a leading global provider of food ingredients and solutions, has announced a further expansion of its line of CLARIA Functional Clean-Label Starches with the introduction of two new instant starch products: CLARIA Instant 340 and 360.

In response to growing consumer demand for simple, familiar ingredients, Cargill is launching a portfolio of functional native starches under the new SimPure brand. 

Tate & Lyle PLC has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA Functional Clean-Label Starches.

Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.

To help ensure a long-term sustainable red seaweed supply chain, Cargill has launched the Red Seaweed Promise.

Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.

Tate & Lyle, a global provider of food and beverage ingredients and solutions, has announced the most recent addition to its line of CLARIA Clean Label Starches with the introduction of CLARIA EVERLAST.

As a natural gum coming from wild trees, Karaya gum is a natural and vegetal ingredient that can be used for many food and pharmaceutical applications.

BENEO, a manufacturer of functional ingredients, has announced the launch of its new precooked functional native rice starch, Remypure S52 P.

Stabilizers such as thickeners, hydrocolloids, gums, and starches are a category of ingredients that many are probably not familiar with, yet they help create the desired texture, mouthfeel, and sensory characteristics of the product.

When wrapped, the expansion will boost the company's global modified and clean label specialty starches capacity.

Despite competition from a variety of sources, frozen pizza manufacturers see themselves giving rivals a run for consumers’ money.

Nestle S.A. is adding a Product Technology Center to its R&D facility in Solon, Ohio. The $53 million facility will focus on frozen and chilled foods.

Consumers longing to take a trip around the world can do so just by stepping into their local grocery store.

Nestle USA plans to completely relocate its Northbrook, Ill.-based Nestle Pizza Division to Solon, Ohio, by mid-2014. The company’s pizza brands include DIGIORNO, California Pizza Kitchen, Tombstone and Jack’s.

Gluten-free pizza now appears on 38% of menus offering gluten-free items. Pizza is the leading gluten-free dish, after salad, across all menus and all meal parts, according to Food Genius' research.

Little Lady Foods, Elk Grove Village, Ill., announces that it is seeking a new CEO and making several other management changes, as co-CEOs John and Dan Geocaris plan to step down from daily management of the company.

Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.

Panera Bread opens a bakery in New Haven, Conn., to test new products, reimagine favorites and experiment with staffing models.

McCain Foods sells its frozen pizza business to Dr. Oetker, a move the company says will allow it to focus on other areas.

Rick Anderson is named president of the Elk Grove Village, IL, contract manufacturer of custom-made frozen food products.

Several factors are prompting the company to reduce its sales and earnings expectations for the fiscal year ending in May 2015.

Courtesy of Rich Products Corp., 5,000 pizzas will be delivered to soldiers serving overseas, via DHL Express, in time for the NFL championship game on Feb. 1.

As consumers seek gluten-free options, this flatbread concept takes a popular Southeast Asian turn and makes it approachable for those with certain dietary restrictions.

Freeze quality is essential when manufacturing well more than a million baked and prepared food items a day for shipment nationwide.

Better4U Gluten Free Sprouted Ancient Grains Pizzas from Better For You Foods are made with four sprouted gluten-free grains: quinoa, flax, millet and chia.

Did you miss the following new products, ingredients and equipment in and for the baking and snack industries on www.snackandbakery.com this week? If so, check them out now.

Artisan salame maker Columbus Foods recently launched a ready-to-bake pizza line called Pizza Naturale.

Papa Murphy’s Take ‘n’ Bake Pizza has announced the return of the crowd-favorite Taco Grande Pizza, from April 22 to May 19.

Upcycled Foods, Inc. has co-developed Upcycled Pizza Dough with DeIorio's Foods, Inc., a frozen dough manufacturer that's celebrating its 100th anniversary this year. 

After 12 years, Blaze Pizza is launching its biggest menu overhaul ever. 

The mashup makes its debut once again, satisfying the crave of the brand’s most requested menu item.

The collaboration includes four exclusive pizzas themed around the movie trilogy, while offering fans a chance at a variety of prizes.

Rich Products is expanding its portfolio of pizza doughs and crusts with the new Authentically Italian Pizza Portfolio, comprised of two Pinsas and three parbaked crusts.

Blaze Pizza is introducing two new spicy drizzles and four new menu items.

Genio’s Uncured Pepperoni Pizza is handmade in Italy using ingredients such as locally grown tomatoes, buffalo mozzarella, hand torn Ligurian basil, and uncured pepperoni.