The 2023 event drew 2,700 food professionals, policymakers, and other stakeholders.

The food safety specialist has added the 20-year food industry veteran to its staff.

The American Bakers Association program salutes safety practices and awareness.

Like all types of food operations, snack food, and wholesale bakery plants need to monitor and maintain quality control, which prompts the need for inspection and detection equipment and technology to ensure that particles of glass, stone, and other contaminants don’t inadvertently get mixed into their formulations.

The 2024 event programming aims at maintaining safety in processing environments 

The Peanut and Tree Nut Processors Association event features targeted education.

Bakery Equipment Assessment Group (BEAG), an authority in the assessment and certification of bakery equipment, has announced the new Certified Internal Equipment Evaluator Online Training Course.

Efficient weight controls and checkweighing systems on bakery production lines are integral to meeting consumer expectations and ensuring compliance with net weight regulations.

Global Food Traceability Center's Blake Harris to share traceability best practices as part of GS1 Supply Chain webinar series.

Tastykake has released its limited time St. Patrick’s Day Snowballs. 

Hostess Brands, Inc., a  sweet snacking company, announced as part of its recent successful Investor Day presentation that it has redesigned and modernized its corporate brand identity in collaboration with New York-based brand design agency CBX.

Tastykake has teamed up with Sonic the Hedgehog 2 to unveil all-new packaging.

Tastykake has released its limited time Easter offerings for 2022.

Company commits to not engage in advertising primarily directed to children under age 13.

Strong consumer demand drives 25% organic net revenue growth, raises 2022 full year guidance.

Tastykake has recently debuted its limited-time USO products, available in stores through mid-September.

Tastykake is sweetening the season, as it has released its limited-time summer products, available on shelves now until July 30.

Tastykake will bring back its themed on-the-go packaging for football season.

New products include Holiday HoHos and CupCakes, Mint Chocolate Flavored Twinkies, and Hot Chocolate & Marshmallow Flavored Donettes.

Products now available until December 17.

The snack cakes join the company's other outside items, including Big Pack Swiss Rolls and Big Pack Oatmeal Creme Pies.

The Chocolate Caramel and Triple Chocolate cakes draw inspiration from candy bar flavors and textures.

The bakery brand will be rolling out the new variety of its popular cakes in March 2023.

Tastykake is "hopping into spring" with classic fan favorite treats decorated in Easter packaging

The snack cakes and loaves sector showed great promise over the last 12 months, presumably because consumers are now out and about more, and they want individual servings or on-the-go bakery snacks to fit their busy lifestyles.

The sweet baked goods brand has renamed its Minis line with a new name and packaging.

The better-for-you brand’s newest products celebrate Disney’s 100th anniversary.

The items join the McKee Foods brand’s lineup of fall seasonal bakery treats.

The Mondelēz International brand has announced the trio of treats ahead of the new year.

The items feature golden cake filled with creme and covered in dark fudge icing.

The quartet of treats comes in heart-bedecked packaging for seasonal snacking.

The latest Hostess cake creation will be available in two Hostess fan-favorite flavors: Double Chocolate and Chocolate Creamy Caramel.

Consumers are still looking for indulgences, despite the fact that many products now have health halos. However, in our current era of “little treat culture,” the bakery snacks category—aka smaller servings of snack cakes and pies—continue to be popular.

The bakery brand and Instagram influencer collaborated on the secret flavor.

The McKee Foods brand’s 2024 Christmas lineup includes a pair of new items and several returning products.

Equipment Briefs from various Suppliers. Check it out!

Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.

Innovations in extrusion technology, ingredients and product R&D have built new interest in multiple snack segments.

Hebenstreit GmbH is now offering manufacturers new technology designed for the manufacture of extruded snacks: the SE 70 and SE 110 single-screw cooking extruders.

Bunge North America purchases Heartland Harvest, a producer of die-cut pellets used to make extruded foods.

Improved weight accuracy, high-speed production, flexibility and easy sanitation are just some of dynamics bakers are looking for in depositors, dividers and rounders.

Puffed and extruded snacks are shedding their junk-food image with more nutritious ingredients and no-fry processing, plus on-trend flavors, textures and shapes to add more fun.

Consumer demand for artisanal baked goods and better-for-you snacks are making new laminators and sheeters must-have equipment for many manufacturers.

Processing Technologies International will invest $10 million in its Illinois headquarters in response to growing demand for its sheet extrusion equipment.

While all of the content that we put forth generates interest, the most-read articles from 2015 point to top industry interests and trends.

Growing consumer demand for better-for-you, gluten-free and innovative baked goods and snacks continues to drive bakers and snack manufacturers to explore new ingredients and formulations. It’s also prompting them to re-examine their equipment needs, as they discover that their existing machinery may not be able to efficiently handle today’s in-demand products. For some manufacturers, a new extruder may be just the ticket.

Handtmann has announced the appointment of Christian Strohm and Sean Gorman to bakery sales specialist positions in Canada and the U.S.

The puffed and extruded snack segment combines the best elements of tradition and forward-thinking better-for-you innovation.

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

Snack manufacturers are looking to build in healthfulness through the use of raw materials, including vegetables and fruit, as well as cleaner ingredient profiles with more protein and fiber.