The item consists of shortbread cookies shaped like Scottie dogs, housed in a specially decorated 3D carton, to be sold at Walmart.

Tortilla and tortilla chip manufacturers find themselves facing demands for new products that are versatile, flavorful, gluten-free and/or made with organic or non-GMO ingredients.

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

The new tool captures and saves digital images of critical foreign material contaminants that the sorter detects and rejects from the product stream.

Spiroflow will now be offering the full range of Cablevey tubular drag conveyors in its product portfolio.

The May 8–11 event connects snack and bakery professionals with safety solutions.

The producer’s frozen pizza brands utilize the supplier’s Smart Sort technology in production.

Speakers from J&J Snack Foods, Cargill, and the FDA outlined root cause analysis.

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

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.

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

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

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

Snack and bakery companies looking at new or improve extrusion equipment to create puffed and popped snacks, bakery items like nutrition bars, and other types of SKUs have features and benefits like cleanability, flexibility, and remote support high on their list of considerations, according to companies that make extrusion equipment.

Puratos recently launched two new sourdough starters.

BreadPartners, Inc. Paste Product range, Superior, offers an alternative to running a scratch formula, which involves scaling a minimum of 5-7 ingredients. 

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

Biospringer North America Corporation has announced an expansion on its yeast extract site in Cedar Rapids, Iowa, to support the growing market trend for natural origin ingredients derived from fermentation.  

LEVAIR Select leavening solution is a non-aluminum based alternative to traditional sodium aluminum phosphate.

Muffin brand rereleases limited-edition flavor for spring and summer snacking.

The muffin tops are free of artificial colors, flavors, and high fructose corn syrup, and they pack 11 grams of whole grains per serving.

RemoteMD enables Key service technicians to securely connect to a customer’s sorter for real-time remote monitoring, as well as technical support.

SPRE drums are now optimized to meet the stringent requirements of food processing, ensuring the purity and safety of food products.

Producers can maximize floor space and cost savings by combining the capabilities of Fortress metal detectors and checkweighers into a robust integrated system.

The high-capacity system identifies and removes undesirable product defects and foreign material (FM) such as shells, shell fragments, rocks, and wood sticks.

Econocorp will be unveiling the newest addition to its line of secondary packaging machinery, the Spartan M-Pro cartoning machine, at PACK EXPO this year.

While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.

Tate & Lyle PLC (Tate & Lyle) is pleased to announce the launch of Fibre University, a new online modular course designed to help formulators and food scientists solve even the toughest fibre formulation challenges in a time when most people are not getting enough fibre in their diets.

Tate & Lyle PLC has joined forces with the Nutrition and Health Institute INSK (Instituto de Nutrición y Salud de Kellogg´s) of Kellogg, to share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals.

Increasing the fiber content of everyday UK foods will enable 50 percent more adults to get the recommended daily amount of fiber in their diets and lower the risk of heart disease and diabetes for the majority of UK adults, new study finds.

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.

Boulart deftly balances artisan ideals with state-of-the-art technology to bring better bread to the masses.

In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.

Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, announced the launch of Dairy by Nature, a new portfolio of custom taste solutions.

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

The demand for keto products continues to grow, with Instacart reporting a 72 percent increase across grocery partners in year-over-year sales of products with "keto" in the name.

This January, The Laughing Cow is unveiling The Laughing Cow & Go portable cups.

The doughnut combines the tastes of chai and coffee in a baked item.

Albertsons Companies is introducing its private label lineup of Halloween-inspired treats, including from its newly launched Overjoyed brand.

Tortillas are known for their versatility—they can be used in tacos, quesadillas, burritos, and more. It’s no surprise, then, that the tortillas category has been doing well over the past year. 

The making or buying of a pie used to signal that company was coming over—or at the very least that a family would soon be sharing the dessert.

T. Hasegawa's newest trends report takes a look at foodservice, flavors, and generational trends.

The Folded-Edge Hand Dispenser is one of the latest additions to Shurtape’s ShurSEAL Packaging Solutions family and is available for all manual sealing applications, including L-Clip tape sealing.

Automation, advances in sanitary design, greater worker safety and additional flexibility in packaging have been among the top requests that manufacturers of cutting, slicing and portioning equipment say they've been fielding from their customers this year.

TOMRA Sorting Food will unveil upgrades to its ground-breaking Nimbus BSI sorter for the nut, dried fruit and other food industries at The Almond Conference 2017 in Sacramento, California, on December 5-7.

Customers of cutting, slicing and portioning equipment for snack and bakery products consider a wide range of parameters: They're hoping to find machinery that offers greater use of robots and automation, better sanitation, higher safety standards, faster speeds, wider and easier-to-clean blades, and reliable and flexible systems that can handle different sizes and shapes.

Higher capacities, new shapes, longer blade life, automation, flexibility, sanitary design, quick changeover, and gentler handling of fragile ingredients are among the top features and benefits that snack and bakery companies want from their slicing, cutting and portioning machinery.

The California Raisin Marketing Board has released a new white paper spotlighting the functional benefits and opportunities for California-grown raisins and raisin ingredients as a fat replacer in baked goods.