Crackers maintain far-reaching appeal. But while the category benefits from increased consumer interest in snacking, crackers have experienced intensified competition from other foods within salty snacks and beyond.

Ingredion Incorporated has launched a dietary fiber in the U.S.—NOVELOSE 3490.

Grains are a fundamental ingredient in snack food and bakery products and an important food in consumer diets. In fact, based on the 2020 IFIC Food and Health Survey, consumers view fiber, whole grains, and protein from plants as the healthiest, and most-sought-after, nutrients. 

The launch follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry.

Heat and Control has chosen SNAXPO 2019, their 55thyear as an exhibitor, to introduce their latest snack processing innovation, the new Rotary Dryer Roaster (RDR).

Heat and Control recently released their Rotary Dryer Roaster (RDR) multizone convection dryer/roaster system.

This month’s digital edition features a range of in-depth features and industry news.

2022 Bakery of the Year, Hostess Brands, is seeing strong company growth amidst several leading initiatives related to sustainability, workforce development, and workplace safety.

Crackers are a product category that has nearly universal appeal. Consumers are snacking more often, especially in light of the recent pandemic, and the expanding variety of crackers on the market today make them a natural fit for nearly any snacking occasion.

The puffed and extruded snacks category has grown-up, and the market is seeing some diverse company.

The puffed and extruded snacks category is having a great year: all of its subcategories are up from the same time period last year, per Circana data, and consumers are returning to gatherings where snacks like Cheetos, Funyuns, and other snacks are omnipresent.

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

Chips made out of potatoes are a well-known household staple, especially while watching sporting events at home. The category has been shaking things up, though, with the release of new formats, flavors, and proteins.

Crackers companies are getting creative with flavors and formats, even adding cannabis to their recipes.

Franz Haas provides some perspective on today’s snack market, including four snack concepts that align with prevailing consumer trends.

During BakingTech 2017, the American Society of Baking presented several Innovation Awards to celebrate leadership in bakery equipment, technology, ingredients and more.

Middleby Bakery Group hosted the grand opening of its $2.3 million Bakery Innovation Center in Plano, TX in April. 

Haas-Meincke food technologists helped develop Hup Seng recipes for its cookie assortment, which have been awarded with the Monde Selection International High Quality Trophy.

Bakery snacks, including key segments like pastries, doughnuts, muffins, snack cakes and more, remain a staple in Americans' snacking routines. Whether shoppers are looking for an indulgent snack or a better-for-you item, there's something for everyone.

Different shapes, quicker changeovers, better sanitation, a smaller footprint, more automation, and a balance of speed and safety are among the top-of-mind criteria for customers of slicing and cutting machines in the snack and bakery industry, according to machine manufacturers.

DINO BARS are wrapped in edible paper, and all bars are non-GMO, USDA certified organic and free from nuts, gluten, soy, and dairy.

Based on the concept of coloring food with food, EXBERRY colors are clean-label concentrates made from non-GMO fruits, vegetables and plants using physical processing methods.

Global top 10 flavor manufacturer unveils HASEAROMA and ChefAroma, two new technologies aimed at producing more authentic taste experiences.

Students utilized frozen Washington red raspberry puree to develop new product concepts for the grocery/CPG market.

Packaging and processing professionals voted for the best-in-class, never-before-seen innovations at this year’s largest industry show.

With history dating back more than 150 years, the flour and ingredient provider still innovates with technology like Fortress metal detectors.

The respected industry leader served the baking field for more than 45 years, most recently as diversity, equity, and inclusion director with Highland Baking Co.

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

Soozy’s Grain-Free has officially announced the availability of its bread and bagel product lines.

Better Brand, Inc., a food tech startup, has announced plans to launch its first product, The Better Bagel—turning one of the most carb-heavy foods into the carb equivalent of ½ of an orange, or 1/5th of a banana.

The suggested retail prices are $5.29 for a six-pack of English muffins, $4.99 for a five-pack of bagels, and $4.79 for a loaf of swirl bread. 

The low-carb producer has partnered with the Grammy-winning DJ on its new flavor.

ADM has announced that the company has achieved net carbon neutral status for its U.S. flour milling operations.

Grains are a fundamental ingredient for snack and bakery products. They provide taste, texture, nutritional, and functional benefits. Consumers have a growing interest in wholesome plant-based foods and ingredients

Total grain intake is associated with lower risk of type 2 diabetes.

Despite processed grains’ reputation for causing heart-related health woes, research indicates otherwise.

The United Sorghum Checkoff Program announced today its new national sponsorship of the American Heart Association’s Healthy for Good initiative, which inspires Americans to make lasting changes in their diets and health one small step at a time.

The organization’s Farm-to-School Curriculum aims to bring food science to classrooms.

Expanding its global distribution presence, Prinova Group LLC has entered into a definitive agreement to acquire industry expert The Ingredient House, LLC.

CitruSweet, ThauSweet bring lingering sweetness without the need to mask afternotes.

Icon Foods names new CFO and director of R&D.

The agreement will expand the availability of Incredo Sugar to U.S. food companies.

Ingredion’s new fact sheet focuses on its broad range of sweetener, texture and nutrition options that contain no genetically modified organisms (GMOs).

The announcement represents a significant step as part of Kellanova's Better Days Promise to advance sustainable and equitable access to food.

The company reportedly has achieved significant carbon cuts on the plant-based line.

The Science Based Targets initiative validates Tate & Lyle’s new greenhouse gas emissions reduction targets in line with a 1.5°C trajectory.

Cheez-It, Club crackers to be sold with regenerative wheat.

The two new hires will be charged with heading up efforts around sustainability, responsible product sourcing, and more.

There are 52 million Hispanics in the U.S., representing 16.7% of the total U.S. population. That many people are certainly having an impact on the food industry, and there’s no question that Latinos are quickly changing America’s palate.

During the last few years, sustainability has received significant attention from many different groups.