The flavor producer is increasing capacity and adding technical capabilities.

Experts from the flavor provider discuss the types and uses of vanilla.

Luxme International has supplied a SANILux Tubular Chain Conveyor with automated clean-in-place technology to nutrition bar manufacturer TruFood, enhancing food safety and increasing line efficiency at the company’s Pittsburgh-based facility.

Pall Membralox Microfiltration System equipped with ceramic membranes with gradient permeability technology plays a critical role in purifying valuable protein.

To meet the needs of its growing business, Hudson Bread turned to Niverplast for its expertise in packaging automation for the bakery industry—specifically, a bag-in-box solution for its frozen artisan bread packaging line. 

Puratos Serbia has utilized flour and dough analysis technology to help develop a game-changing quality assurance database for its extensive product line.

The Hormel-owned snack brand has installed solar panels to boosts its sustainability.

tna completely redesigned and optimized the company’s manufacturing site in Parkersburg, West Virginia, achieving a 400% capacity increase. 

In January, Good & Tasty Bakes released Mini Cheesecakes, which are pre-portioned, have no sugar added, and made with all-natural ingredients.

Once constructed, the facility will produce The Cheesecake Factory’scheesecakes and signature bakery products for its restaurants and other foodservice wholesalers, retailers, and distributors.

A packaging industry expert shares good practices lead to across-the-board benefits.

An expert from Quest shares the benefits of automated tech in food packaging.

Bimbo Bakehouse, a division of Bimbo Bakeries USA, Inc. and a proud member of Grupo Bimbo, is getting in the game with a new line of five specialty buns available now to foodservice operators across the U.S.

AAK now offers a line of natural plant-based specialty lecithin emulsifier solutions that help improve nutrition, functionality, and processing of a wide variety of food and beverages.

A new variety of high oleic soybeans, SOYLEIC, will soon be grown in Illinois.

Fat and oils are important functional ingredients that can also impact the nutritional profile in snack and bakery products. 

Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.

The past several years have been kind to the tortilla market. Tortillas and tortilla chips are essentials across U.S. retail and foodservice sectors, with steady growth over the past several years.

A substantial number of snack and bakery processors have turned to tubular drag conveyor systems, which gently move product through a sealed, enclosed tube using a drag cable and circular discs pulled through on a loop.

In this case study, Multi-Conveyor recently built a massive system for a globally-recognized food manufacturer.

Companies that make belts, conveyors, and associated equipment like motors have a wide array of customers in the snack food and wholesale bakery industries, because every food production facility relies heavily on these technologies throughout their processes.

Founded and based near Seattle, SaltWorks supplies premium-grade specialty salts to wholesale, retail, and consumer markets throughout the world.

As the largest British-owned potato chip manufacturer with the top-selling brand of chips in Northern Ireland, Tayto has a proven recipe for success.

More and more, customers expect to find cleaner-label options in every aisle of the grocery store, including the bread aisle. Sixty percent of bread consumers say the type of ingredients used in bread formulation is a primary consideration when purchasing.

Dippers, Cheesy Enchilada Dip, and Toppers now available at retailers nationwide.

Consumers can find Tostitos Mexican Style Three Cheese in major retailers nationwide.

Fiery Nacho and Chile Lime rolled tortilla chips with '90s-inspired packaging join the lineup.

Zack's Mighty—the first-ever tortilla chips made with Certified Regenerative corn that don't break in dips––is now available in Costco stores in the Southwest.

Consumers are encouraged to join Takis in filling their summer with intense flavors and authentic experiences.

Snack cakes have always been popular, partially due to the fact that they're so portable - pop one in your purse or in the car, and you've got an "on-the-go" snack. The category continues to grow, with different flavors and trends emerging each year.

Salty + Sweet is available in three flavors: Vanilla Crunch Almonds, Maple Crunch Almonds, and Cinnamon Crunch Cashews.

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

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.

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

Tyson Foods, one of the world’s largest beef, chicken and pork processors and marketers, acquires the assets of Michigan pizza manufacturer Bosco’s Pizza Co.

Screamin’ Sicilian Detroit Style Pizzas are available in four varieties: Cheese, Pepperoni, Supreme, and Multi-Meat.

The restaurant-quality pizzas are now available at Whole Foods Markets, Sprouts, and other natural-skewed retailers.

NuTek Food Science will product NuTek Salt at its new state-of-the-art manufacturing facility in Fargo, ND.

Interview with Ajinomoto about strategies for snacks and baked goods that offer both craveable flavor and better-for-you nutritionals.

Mexican food brand introduces small-sized tortillas using authentic soft flour tortilla recipe.

The tortilla category largely flatlined during the past year, with some variation by type or brand of shell, as the world began to reopen after the worst of the pandemic and fewer consumers worked at home. 

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.

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.

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.

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.

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.

Our work in food is visceral. It's immediate. It's supremely intimate to serve a role in preparing the daily bread for people across our planet.

The history of the American food industry boasts a number of iconic snack foods. And one of the best is Cheez-It crackers, a brand currently owned by another American classic, Kellogg Co. In fact, Kellogg's is home to a wealth of historic snack and bakery products, including Corn Flakes and Pringles, among dozens of other strong category anchor brands.

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.