Givaudan has published initial insights and the first commercial innovation inspired by the fifth savory edition of its global Chef’s Council event – The Protein Challenge.

Parabel USA Inc, producer of plant protein ingredients, has announced the discovery of a natural plant-based source of Vitamin B12 in its water lentil crop.

MGP Ingredients has announced the ProTerra line of textured proteins.

Advance International Inc. has introduced a premium, ultra-sustainable & highly nutritious ocean-based super-protein that will revolutionize the global supply chain.

When it comes to convenient breakfast options, consumers are looking for products that meet their dietary needs without sacrificing flavor or taste.

Arla Foods Ingredients has launched a new whey protein ingredient which is clinically proven to counteract age-related muscle mass decline.

ADM and InnovaFeed have announced plans to collaborate on the construction and operation of the world’s largest insect protein production site, in Decatur, Illinois.

Herbalife Nutrition (NYSE: HLF), a premier global nutrition company, has launched Protein Baked Goods Mix, officially entering the baked goods category.

Lenny & Larry's, is proud to announce the introduction of their newest, 18G—as in 18 grams of protein—cookie: Lenny & Larry's The Boss! Cookie

FoodTech start-up ChickP Protein, Ltd. has announced full commercial production of its 90 percent chickpea isolate.

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards Protein Powder, Ready-To-Drink Protein Drinks, Protein Bars, Protein Chips/Tortillas/Puffs/Popcorn, Protein Cookies/Wafers, Protein Brownies, and Protein Cake Bites.

Ingredion Incorporated has announced two new additions to its plant-based portfolio produced at the Company’s new pea protein manufacturing facility in South Sioux City, Nebraska—VITESSENCE Pulse 1853 pea protein isolate and PURITY P 1002 pea starch.

Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.

Ingredion's proprietary deflavoring technology to enable manufacturers to achieve taste, nutrition, and functionality must-have in food and beverages containing pulse-based plant proteins.

Merit Functional Foods, a solutions-based plant protein company, is pleased to announce that its new 94,000 square-foot facility in Winnipeg, Manitoba, is fully scaled to supply food and beverage customers with the highest purity pea and canola proteins available for use in plant-based applications.

The Finnish food tech company Gold&Green Foods is expanding beyond the meat replacement category with the launch of Gold&Green Protein Granules and Protein Flakes.

Whether for breakfast, a snack, or a meal replacement, the nutrition bars category is ubiquitous, and its products can be consumed at any time of day. Sales have rebounded after a flat period, and innovation is ongoing in the category.

Burcon NutraScience Corporation is pleased to announce that it has received a co-investment from Proteins Industries Canada for the development of high-quality protein ingredients from sunflower seeds.

Food tech company breaks industry record and validates potential of advanced pea protein ingredient for plant-based food and beverage market.

Innovators collaborate to design upcycled ingredient solutions for food industry.

The organic plant-based protein is suited for protein bars and other snack and bakery products.

The snack and bakery solutions providers will collaborate on next-generation food R&D.

Patty Cakes is the first product of its kind to use potato protein which is extracted from the potato skin and the juice is then dried into a powder.

This month marks our first dedicated Report covering the legal cannabis edibles market that has emerged in multiple states across the U.S., and nationwide across Canada.

Joel Clark, founder of Baker Mills and the Kodiak Cakes brand, got his start in the food business when he was just 8 years old, pulling a wagon around his Salt Lake City neighborhood selling whole-grain pancake mix in paper bags door-to-door. His mom ground the wheat. It was his grandfather's recipe.

The snack and bakery industry is filled with wonderful stories. Writing about the origins, growth and scope of the amazing companies that grace our covers is absolutely one of the best aspects of my job.

So much of this industry is about creating meaningful connections. Successful products that generate long-lasting repeat purchase patters resonate with their consumers.

This month marks the unveiling of the new look for Snack Food & Wholesale Bakery.

Rarely does a week go by without the topic of workforce development crossing my desk. It's a problematic situation that’s central to industry performance as we deal with present challenges—and look toward the future.

So goes the tagline on much of the recent marketing surrounding Takis rolled tortilla chips, the flagship line from Barcel USA - the SF&WB 2020 "Snack Producer of the Year."

As a home baker, I'm constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.

Since identifying the novel coronavirus and COVID-19 in Wuhan, China in late December 2019 until press time for our April issue of SF&WB at the end of March, the virus is known to have infected over 750,000 people, tragically causing over 36,200 deaths.

It's the last day of April. I'm sitting at my desk in my home office where I've largely isolated myself for the past several weeks. I look out my window and things seems relatively unchanged compared to two months ago.

We are a nation divided. America has grown increasingly polarized across our political and social spectrum, and this national anxiety will, unfortunately, increase as the COVID-19 pandemic continues and the November elections approach.

During the interview for our September issue cover story profile on fast-growing entrepreneurial brand Ka-Pop! Snacks, a company founded and led by Dustin Finkel, he talked about the need to keep the joy in better-for-you snacking.

The history of the food industry offers many great examples of notable pioneers who innovated in the face of adversity.

Culinary history can bring powerful elements to storytelling, as seen in the origin of Mikesell's Potato Chip Co. and its Saratoga chips.

As I've engaged (remotely) with the industry of late, I've heard myriad stories of hardship and determined struggle, of community support and selfless volunteerism, of ingenuity and fortitude. These core values, so central to true leadership, are what bridge the gap to unite us across this great nation.

The COVID-19 pandemic has multiple lessons for the snack industry. Overall, the snack industry has had a strong, up year. But the degree of a "COVID bump" varied from category to category. As we emerge and plan for the future, recent, and current, product purchase behaviors can help provide a roadmap for what's to come.

One of the best parts of my job is traveling around this great country to visit with snack and bakery companies, some of which have helped define this industry for over a century. I'm always humbled to hear their pioneering stories of perseverance and success - and honored with the privilege of telling their stories to the world.

During the recent and highly successful in-person PACK EXPO, Jorge Izquierdo, vice president of market development for PMMI, passed along some highlights from his 2021 PMMI "State of the Industry" report, including data noting a significant uptick in packaging equipment purchases.

Are you part of the problem, or part of the solution? If you don't automatically align with the solution end of that equation, you might want to think about your overall messaging to consumers, and to the industry overall.

After nearly eight years as editor, on August 1, I succeeded my longtime colleague, mentor, and friend, Chris Luke, as publisher of Snack Food & Wholesale Bakery. 

There is nothing like a pandemic to test a company's limitations. While food producers received official designation as "essential" businesses as the COVID-19 pandemic descended on the American food industry, continuing operations during the pandemic did not equate to business as usual.

Near the end of December 2019, the Wuhan Municipal Health Commission, Wuhan City, China, reported several pneumonia cases that officials eventually tied to a new coronavirus called SARS-CoV-2, now generally known as COVID-19.

This past year was unlike any other throughout our history as a nation, and the snack and bakery industry saw significant impact.

Enterprise resource planning (ERP) software for snack and bakery companies to improve safety, production, and efficiency.

New technologies to help expand increased refrigerated and frozen snack and bakery product warehousing and distribution.

In the midst of the COVID-19 pandemic, snack and bakery companies increase and adjust sanitation procedures for their facilities.

Reviewing and revising sanitation standard operating procedures (SSOPs) during the COVID-19 pandemic.