The bakery brand will be rolling out the new variety of its popular cakes in March 2023.

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

Consumer demand for artisanal baked goods and better-for-you snacks are making new laminators and sheeters must-have equipment for many manufacturers.

Processing Technologies International will invest $10 million in its Illinois headquarters in response to growing demand for its sheet extrusion equipment.

The puffed and extruded snack segment combines the best elements of tradition and forward-thinking better-for-you innovation.

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.

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

Industry suppliers offer new and updated leavening ingredients for the development of clean-label snacks and baked goods.

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.

Seasonal favorite is packed with real pumpkin and contains 0g trans fat and no high fructose corn syrup. 

Checking in on what’s new in the muffins bakery category.

Available in Mott's Apple and Hawaiian Punch Fruit Punch flavors, the new products can be found in select grocers nationwide next month.

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.

The company creates plant-powered, gluten-free products rooted in Konjac—a fiber-rich Asian root plant that can be used to empower flour substitute applications.

Motion Controls Robotics' Collaborative, End of Line Palletizer can be used with multiple lines without extended downtime or setup costs.

The solution is reportedly set to redefine standards in food safety and production efficiency within the food processing industry.

All Bradman Lake machinery has been specifically designed to meet today’s packaging challenges, improving flexibility and efficiency to increase profitability. 

The new laminator is said to offer a smaller footprint, flexibility, and easier sanitation and maintenance.

Crackers grow more sophisticated as shoppers seek nutrition and flavor in their snacks.

Fresh bread, bagels and English muffins comprise the largest segment in bakery, valued at over $10 billion per IRI, Chicago. But sales overall remain relatively flat. Nevertheless, several strategic options exist for bakers to infuse new life into bread sales.

Consumers are reading labels more, looking for products that are nutritious, with ingredients that are easy to understand and that work with their family's budget. While there's no official definition of "clean label," consumers and the snack and bakery industry have their own definition in mind.

There's a reason why better-for-you is trending and "perfect-for-you" isn't. According to the August 2018 "U.S. Better for You Eating Trends" market report from Mintel, just 7 percent of consumers say they're strict with themselves to make sure their diet is as healthy as possible, and just three in 10 say they maintain a healthy diet most of the time.

Ingredients by Nature (IBN)—supplier of high-quality, customizable, science-based food ingredients—has announced the launch of MonkFiber, a functional, sweet fiber from the pomace of the monk fruit.

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

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.

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.

RATIONAL has announced the launch of the iCombi Pro in the United States.

MECATHERM has launched the Authentik Baguette, a solution that allows manufacturers to meet the new expectations of consumers looking for more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette. 

New thermal measurement device leverages innovative design to secure in-oven batter to cake temperature profiles for repeatability and quality assurance.

M.O.L.E. EV6 delivers handheld thermal profiling control, freeing bakery operators from time-consuming, offline PC download.

Snack food and wholesale bakery companies had been steadily adding automation to their plants and equipment contained therein for a number of years—and then the pandemic hit, accelerating the process due to both the difficulty in finding qualified people to hire, and the need for social distancing that accompanied at least the early stages of COVID-19. Ovens, proofers, and associated equipment have been among the candidates for automation.

Snack Food & Wholesale Bakery is proud to announce that it has named La Brea Bakery its 2016 “Bakery of the Year.” 

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.

Snack Food & Wholesale Bakery is pleased to announce that it has named Sheila G’s Brownie Brittle as its 2018 Bakery of the Year.

When Sheila G's Brownie Brittle hit the market in 2011, it redefined the cookie category forever. It's like the brownie’s edges, crispy and full of rich, chocolate flavor, the best part of the brownie. As a bonus, Brownie Brittle is lower in calories than traditional brownies, and is highly snackable.

If you’ve never visited a large-scale bakery facility, stepping onto the production floor of Highland Baking’s flagship location in Northbrook, IL is likely to overwhelm. 

Sargento Foods is continuing to innovate the refrigerated snack kit category with the launch of Sargento® Sunrise Balanced Breaks®.

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.

It's safe to say COVID-19 has made its mark on the food industry. People are cooking more at home than they used to.

Salty snacks like chips, popcorn, pretzels, and snack crackers have long been a staple in the home, and have become even more essential now during the coronavirus pandemic.

Tillamook believes there's no need to skimp on snacking satisfaction. 

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

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

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

The Parmesan Crisps brand will debut these updates at The 2022 Winter Fancy Food Show.

Joyfull Bakery, the artisan Parmesan Crisps company, has announced that its crisps will be available in all Sprouts Farmers Market stores nationwide.

Little Bites and its parent company, Entenmann's, are rereleasing pumpkin products for fall.

The brand's fall offerings include a Pumpkin King Cream Donut, Pumpkin Danish, Maple Pecan Layer Cake, and more.