Reportedly boasting a high glossy crown, soft texture, and clean flavor, each bun is crafted with the same natural starters, slow fermentation process, and simple ingredients that Ace Bakery is known for.

Snacking healthier is getting easier nowadays with graze, a subscription box that also sells its products in stores. 

Insights into the top sandwich trends across the U.S. restaurant industry, including R&D inspirations for sandwich-specific breads, buns and rolls.

Paris Baguette will be offering a mochi and a King Cream doughnut, plus a chocolate cake, Easter log, and Easter layer cake for the spring season.

Producers face ongoing pressures, but they keep demonstrating their strength.

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators and sheeters for production of snack foods and baked goods.

Available in two flavors, the new snack will be available at Sprouts and on LesserEvil.com starting June 1.

Congratulations to CHEEZ-IT, our 2022 Snack Producer of the Year!

As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency. 

 Fortress Technology has made several recent enhancements to its Stealth Gravity Metal Detector.

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

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

SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.

Ingredient suppliers and bakery clients are discovering new products and ways to use existing ingredients. 

Evive has introduced a savory snack for wellness warriors: Muffin Bites, a wholesome treat packed with fruits and vegetables.

Bimbo Bakehouse recently introduced Entenmann’s Little Bites for foodservice distribution in both Chocolate Chip and Blueberry varieties.

Americans of a certain age likely associate bakery snacks with lunchboxes, unwrapped and enjoyed at school, near the tail end of their midday meal. 

Key debuts new conveyor solutions to help processors streamline operations and reduce labor.

Solvaira Specialties has announced that it will now be offering VIDOFIBRES BF Sugar Beet Fiber products.

Munk Pack, winner of the 2017 ‘Best Health School Snacks’ contest, discusses natural, healthy, vegan snacks.

Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.

When it comes to equipment like ovens and proofers, internet connectivity, wider and larger machines, artisanal production methods, shorter bake times, reversible belts, energy efficiency and improved cleaning and sanitation are all top considerations in today’s market.

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.

On Thursday, December 3rd, Snack Food & Wholesale Bakery attended a virtual "wine and cheese" night hosted by Wisconsin Cheese.

Milk Specialties Global has doubled its lactose production following the expansion of its west coast processing facility in Visalia, CA.

Holiday shopping is poised to be more chaotic than ever this year given supply chain disruptions, but Whisps has launched a unique gift that’s 100 percent custom and ships in just two weeks.

Krispy Kreme’s Thanksgiving Pies Doughnut Collection is available in-shop and for pickup or delivery via Krispy Kreme’s app and website.

The brand is introducing its first ever Thanksgiving Pizza available for consumers this November while supplies last.

This year’s report also provides insights and recommendations on how to turn these trends into action to encourage consumer engagement and to stand out from the competition. 

This article examines current and emerging trends in flavors and colors in snack and bakery production.

ROSS recently launched a new video featuring the benchtop High Shear Mixer Model HSM-100LCI-T, the company's most popular laboratory mixer.

Snack and bakery companies that work with dough, or looser components like batters, fillings or toppings, turn to manufacturers of depositors, dividers and rounders to cut, divide, portion and round or mould their products—and the equipment continues to get faster, more accurate, more customizable and easier to clean, among other winning qualities.

MAMMOETH, the first fully servo-controlled dough divider is the result of the Blue Innovation Centre, an open innovation model in which WP Haton engineers develop machines together with customers and suppliers.

The advanced MULTIMATIC dough divider and moulding machine is now suitable for an even more versatile range of applications.

Sanitation, automation, efficiency, speed, ease of cleaning, the ability to handle larger capacities, and the ability to produce clean label-foods are among the top priorities for snack food and baked goods makers seeking to purchase dividers, depositors and rounders.

Snack and bakery customers in the market for dough-handling equipment like dividers, depositors, and rounders are looking for versatility, greater precision, higher capacity, longer maintenance intervals, adjustability of qualities like width and weight, and machines that can handle natural, clean-label, and gluten-free products.

Snack food and wholesale bakery manufacturers in the market for dividers, depositors and rounders have a long list of considerations. These include automation, reliability, scalability, integration, flexibility, communication, customization, ease of maintenance and sanitation, and different packaging capabilities, according to companies that produce such machines.

Snack food and wholesale bakery companies in the market for dough-handling equipment such as dividers, depositors, and rounders have been increasingly focused on machines that provide greater automation, along with the corollary efficiency and labor savings.

An interview with DSM about immunity, boosting the health appeal of baked goods, and Omega-3s.

Oregon Fruit Products is announcing two new varieties of Fruit In Hand Compotes for the foodservice market: Cherry Compote and Peach in Raspberry Sauce Compote.

Research highlights growing body of prune evidence connected to favorable bone health.

The study found that carbohydrates and polyphenols in prunes act as prebiotics and help restore bone health.

Videojet 2380 large character system now employs up to four printheads to print on multiple sides of cases and cartons.

Snack and bakery companies can produce Thanksgiving shortcuts for consumers.

Bantam Bagels—NYC's favorite mini stuffed bagels—are now available for foodservice sales nationwide, through all distributors.

The Grain Foods Foundation has announced the addition of Stephen Lindemann, PhD, to its Scientific Advisory Board. 

Health-conscious consumers are driving growth in grains both old and new.

An expert from Dakota MB discusses emerging trends in grains.

We’ve grown more flexibly remote of late as we seek to connect as an industry. 

PureCircle will offer three ingredients from bioconversion—Reb D, Reb M, and Reb AM—to food and beverage manufacturers across the European Union.