Arla Foods Ingredients has launched a new concept for high-protein bars with a natural positioning.

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

Organic chickpea snack company relaunches chickpea tortilla chip line and debuts Sea Salt & Lime flavor.

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

The snack company’s latest chip release blends, garlic, lemon, basil, and parmesan flavors.

The tortilla chip category has experienced growth this past year. 

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.

New “Compozym” enzyme series reduces dependence on global wheat markets.

Flavorchem's Breakfast All Day collection was inspired by various trends, including "Nostalgia Reimagined," "Snacking Surge," and "Blurring Category Lines."

Exclusive partnership will scale next generation chickpea proteins for North America.

The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.

Royal DSM, a global science-based company active in nutrition, health and sustainable living, has introduced the latest additions to its BakeZyme portfolio: BakeZyme Fresh XL and BakeZyme Master.

AB Enzymes is proud to announce the launch of VERON MAXIMA.

A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.

AB Enzymes has announced the launch of a new product in its range of enzymes for rye applications.

IFF has announced the launch of Enovera 3001, an enzyme-only solution as the newest addition to IFF’s range of ingredients for the bakery industry.

Sternchemie has released its new SternPur S DH 50, a hydrolyzed, de-oiled sunflower lecithin ideal for new applications.

The newest addition to the snack nut line combines a touch of heat and tangy citrus flavor.

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

Pizzey Ingredients says its BlendPūr Flax provides bakers with a way to lower ingredient costs, while adding nutrition to products and cleaning up product labels.

Bruce Gubser joins the Kansas-based supplier of premium distilled spirits and specialty wheat proteins and starches as east central regional sales manager for ingredients.

Consumer trends continue to spur tortilla and tortilla chip manufacturers to create products that are better-for-you, innovative, versatile and flavorful.

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

Effective immediately, Dimitrios Smyrnios succeeds Gregory Flack as CEO of The Schwan Food Co.

Pizza’s pretty popular. Nearly 13% of Americans eat pizza on any given day, according to a survey from the U.S. Dept. of Agriculture. The report also factored in the nutrient contribution of pizza consumption.

Freeze quality is essential when manufacturing well more than a million baked and prepared food items a day for shipment nationwide.

Did you miss the following new products, ingredients and equipment in and for the baking and snack industries on www.snackandbakery.com this week? If so, check them out now.

Guests at many AMC locations can enjoy new artisan dishes and sweet treats, all designed to tantalize tastebuds and enhance the movie-going experience that help make movies better.

After 12 years, Blaze Pizza is launching its biggest menu overhaul ever. 

Introducing a line of high-protein meals with essential nutrients, Vital Pursuit lands at national retailers to provide dietary support for GLP-1 users and consumers focused on weight management.

Ghost, a lifestyle brand of sports nutrition products, energy drinks, and more, is entering the food category with a high-protein cereal line that was built in partnership with General Mills.

A representative from the producer discusses consumer cravings and company history.

Made from kelp, the new snack promises an ocean of flavor and health benefits.

Growing demand for specialty ingredients is driving expansion of the ingredient-solutions provider’s manufacturing capacity.

Gus Griffin is now president and CEO of the Atchison, KS, company. Randy Schrick is promoted to the newly expanded position of vice president of production and engineering, while Sean McHenry is named technical service director for MGP’s ingredient solutions business segment.

Nu-Tek Food Science, Minnetonka, Minn., has signed an agreement with Tovani Benzaquen Ingredients, Sao Paulo, to distribute Nu-Tek Salt Advanced Formula Potassium Chloride to food manufacturers in Brazil.

San Francisco Salt Co. will unveil its new gourmet salt line at Natural Products Expo West in March.

With snacking up during the COVID-19 pandemic, reducing the amount of salt in snacks is an on-trend task for snack companies.

UK intellectual property investment group Tekcapital PLC has announced a major expansion of its MicroSalt brand.

Old El Paso is taking the flavor intensity up a notch this fall with its new Takis Fuego-inspired Hot Chili Pepper and Lime-Flavored Stand 'N Stuff Taco Shells.

Freebirds World Burrito, known as Texas’ No.1 Burrito, is adding two new plant-based options to its endless possible combinations of bowls and burritos.

The tortilla category did well over the past year, possibly because people are now staying home and working at home more often, and thus able to cook more elevated lunchtime meals.

Cali'flour Foods is launching two new tortilla/flatbread flavors just in time to plan a fiesta: Chili Lime & Taco.

The retailer’s new line includes snacks, desserts, beverages, and other items.

FoodTech start-up ChickP Protein, Ltd. has announced full commercial production of its 90 percent chickpea isolate.

Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.

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.

Whether for breakfast, a snack, or a meal replacement, the nutrition bars category is ubiquitous, and its products can be consumed at any time of day. Sales have rebounded after a flat period, and innovation is ongoing in the category.

Burcon NutraScience Corporation is pleased to announce that it has received a co-investment from Proteins Industries Canada for the development of high-quality protein ingredients from sunflower seeds.

The organic plant-based protein is suited for protein bars and other snack and bakery products.