Leonard Novelty Bakery announced today a recall involving Carrot Cake Squares sold in its bakery departments due to undeclared walnuts.

AIB International's globally recognized Consolidated Standards for Inspections have been updated to incorporate the latest industry best practices, new regulations, and food safety requirements and will be released on July 25.

Validated 3rd party study confirms an average 5.40 log reduction of pathogens in wheat temper with the Guardian System.

Taking place in Rosemont, IL, the event will also stream select sessions online.

Tastykake has teamed up with Sonic the Hedgehog 2 to unveil all-new packaging.

Tastykake has released its limited time Easter offerings for 2022.

Company commits to not engage in advertising primarily directed to children under age 13.

Tastykake has recently debuted its limited-time USO products, available in stores through mid-September.

Tastykake will bring back its themed on-the-go packaging for football season.

New products include Holiday HoHos and CupCakes, Mint Chocolate Flavored Twinkies, and Hot Chocolate & Marshmallow Flavored Donettes.

The Chocolate Caramel and Triple Chocolate cakes draw inspiration from candy bar flavors and textures.

The quartet of treats comes in heart-bedecked packaging for seasonal snacking.

Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.

Innovations in extrusion technology, ingredients and product R&D have built new interest in multiple snack segments.

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

Puffed and extruded snacks are shedding their junk-food image with more nutritious ingredients and no-fry processing, plus on-trend flavors, textures and shapes to add more fun.

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

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product 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.

Hygienic design, quicker changeovers, reduction of maintenance time, improved cooling ability and the modularity and flexibility to run more-diverse products-sometimes with exotic raw materials that need gentler processing-are the top-of-mind issues for customers of extrusion equipment.

Snack and bakery producers are demanding more features than ever from extrusion equipment.

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.  

Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

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

New collection, available only at Williams Sonoma, will focus on mindfulness of ingredients and sustainable sourcing to address growing consumer demand for food products that accommodate various dietary and lifestyle preferences.

The limited-edition muffins are made with real apples and no high fructose corn syrup or trans fat.

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

Upcoming film Spider-Man: Across the Spider-Verse themed packaging will be on select Tastykake items in conjunction with a National “Swing into Tastykake” Sweepstakes.

The muffins are available now through October, and each pouch is 200 calories.

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.

The bakery snacks come in multi-packs of single-serve pouches for portable convenience.

Available now through July at most retailers, the muffins are made with real ingredients like cinnamon and maple syrup, and no high fructose corn syrup or trans fat. 

Delkor will introduce its new Corrugated Case Former/Erector at Gulfood Manufacturing in the Dubai World Trade Center, November 7–9 in Hall 4, stand E4-15.

CleanTech Evo is an automated handwashing station clinically proven to remove more than 99.9% of pathogens with each hand wash.

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

The SiftAI Smart Table from Smart Vision Works, a KPM Analytics brand, promises better contaminant detection and product grading.  

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

The unit reportedly allows any existing vertical form fill seal (VFFS) bagger to be converted from traditional pillow-style bags to reclosable zipper bags. 

The X52 is designed to meet the demands of challenging applications in packaged products.

The idea of "better for you" encompasses much of what consumers desire today in many of their snacks and baked goods: clean label, non-GMO, natural and—at its core—solid nutrition to make those foods a healthy part of their daily diet.

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.

Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."

MGP Ingredients, Inc. is pleased to announce the formal approval of its citizen petition requesting dietary fiber status under the new nutrition facts labeling regulations for its flagship brands of Fibersym RW and FiberRite RW.

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.

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.

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.

BENEO has announced the expansion of its chicory root fiber and rice starch ingredient portfolio with two new organic solutions.

Consumer interest in foods that support holistic health and well-being is increasing. According to the 2020 IFIC Food and Health Survey, over half of consumers report that healthfulness has more of an impact today versus 10 years ago on their food and beverage purchase decisions.

The pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.