To support consumers in making conscious decisions, Cabosse Naturals has deepened its collaboration with the Upcycled Food Association.

EnWave Corp. announced that it has signed an Equipment Purchase Agreement with Dole Worldwide Food & Beverage Group to supply a 120kW Radiant Energy Vacuum dehydration processing line that will materially increase Dole’s vacuum-microwave processing capabilities.

This week's Fun Friday includes a Nutella and Betches book club partnership, Nerds at the Big Game, Pillsbury partnering on candles, a Cheez-It college tailgating food truck, and Haribo's float debut at Macy's Thanksgiving Day parade.

The American Society of Baking (ASB) announced the 2025 inductees into the Baking Hall of Fame at its regional meetup held Oct. 24 at the Bundy Baking Museum in Urbana, OH, home to the Baking Hall of Fame.

Founded in 1945, JC Ford is based in Columbia, TN, and has $70 million in annual revenues.

This week's Fun Friday includes a Menchie's and HI-CHEW partnership, Oprah's Favorite Things pound cake, Pinkbox Doughnuts' treat of the month, a Haribo and Adidas sneaker collab, and IT'SUGAR's "Chews-Your-Mix" candy experience.

LX4000 uses the same print engine as Primera’s LX910 Color Label Printer, but with the addition of large, individual ink tanks and a reusable thermal inkjet print head.

Consumers increasingly seek products with better-for-you nutritional profiles; the right ingredients can help deliver.

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.

The foundation’s award is intended to salute Sir Walker for both his work in furthering relations between the two countries, and for the company’s U.S. growth.

Started by a Mexican-British couple, the brand aims to mesmerize consumers’ taste buds.

MECATHERM has joined forces with ABI LTD to launch MECABAGEL, an industrial production solution for bagels that is unmatched on the market.

Ready-to-toast bagels from Einstein Bros. Bagels offer freshest at-home bagel option on the market.

State of the Industry analysis of the fresh bread category, including sandwich and loaf bread products, bagels, and English muffins.

As recovery from the pandemic continues, U.S. consumers are slowly making their way back to the real world—which includes dining out at restaurants with friends and family and grabbing lunch at fast-food and quick-serve eateries near the office.

Capitol Food Company, headquartered in Cerritos, California, is proud to announce it has made significant financial investments resulting in improved efficiency in their blending and packaging facility located in La Mirada, CA. 

KPM Analytics, Inc., a Union Park Capital portfolio company, announced it has acquired Bruins Instruments, a German-based manufacturer of high-resolution near-infrared reflectance and transmission analyzers.

The Swedish agritech company BoMill AB unveils BoMill InSight, the next generation of industrial grain sorting equipment able to sort grain lots, kernel by kernel, at industrial speed, up to 15mt/h, based on each single kernel’s internal properties.

According to the company, consumers want grains that fit in with their taste buds and health goals.

Health-conscious consumers are driving growth in grains both old and new.

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 advocates for incorporating various grains as part of a healthy diet.

An expert from Dakota MB discusses emerging trends in grains.

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

Consumers want sweet snacks and baked goods with less sugar; here are ways to deliver.

The snack and bakery sweetener will be added to Batory’s line of ingredient offerings.

An expert from the company outlines trends in sweeteners, and how producers can deliver.

“Sweet” is one of the five basic tastes, which also includes salt, sour, bitter, and umami. Many people crave sweet foods, but at the same time, consumers are more mindful of sugar in their diet.

Consumer attitudes and perceptions about health and nutrition issues are always changing. The United Soybean Board’s 19th annual Consumer Attitudes About Nutrition study looks at general nutrition and consumer responses to many of the major issues in the food industry today. The study can be helpful to food industry professionals making formulation, purchasing and marketing decisions.

van Poppel will lead the food solutions firm in its efforts to improve its environmental impact.

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

The prestigious IBIE awards salute snack and bakery producers for sustainability.

Additionally, the company is on track to achieve its goal of sending zero waste to landfill by 2025.

The company aims to have 100% of electricity purchased for its operations renewably sourced by 2030

The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.

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.

On Sept. 26, the two owners of Jensen Farms, were arrested for shipping adulterated food in 2011. The charge was shipping contaminated cantaloupe, which resulted in the death of 33 people and sickened 147 people. The two brothers were arrested on misdemeanor charges of introducing adulterated food into commerce. 

As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories. 

“Sustainability” means different things to different people.

A modern twist on Grandma’s classic recipe, the bar includes chewy gluten-free oats and chunky organic chocolate chips.

Celebrating 20 years in business, with its latest cookbook hot out of the oven, Metropolitan Bakery, Philadelphia, delights in baking delicious breads and creating incredible pastries, popcorn and granola, among other foods. 

Crafting artisan breads, café loaves, pastries and more since 1993, Metropolitan Bakery’s Philadelphia production facility mixes clever flavor combinations with a pinch of automation, European equipment and top-quality ingredients to churn out incredibly fresh baguettes, rolls and country breads, seven days a week.

Packaging enhancements, a twist on shapes and ingredients and many new flavor combinations continue to win over consumers. 

The upscale POP Gourmet concept has gained significant momentum since its inception—and the company continues to build energy through co-branding, diversification beyond popcorn and international expansion.

Today’s market for better-for-you extruded snacks is skyrocketing, with products like veggie straws and other puffed/expanded products finding appeal among shoppers seeking alternatives to traditional offerings.

Company: Krispy Kreme, Winston-Salem, N.C.
Website: www.krispykreme.com
Introduced: November 2011
Distribution: National
Suggested Retail: $1.09 for a 4-oz. package of Glazed Chocolate Pie; $4.29 for a 14.9-oz. box of Dipped Cake

Harris Interactive recently released the results of its 2012 Harris Poll EquiTrend study, which analyzed the responses of more than 38,500 consumers on key measures of brand health for more than 1,500 lifestyle, product and service brands. When questioned about the brands they are likely to reach for when craving a salty snack, respondents chose Lay’s Potato Chips—the top-ranked salty snack for the past eight years—followed by two other Frito-Lay North America brands, Doritos and Tostitos.

When it comes to the Olympics, most people prefer some sports over others. The same holds true for consumers when it comes to snack foods.

Marketers of beef jerky, a favorite of truckers and a staple at gas-station checkouts, want it to be a healthier snack. Makers of the spicy, salty dried treat find that consumers can accept turkey versions and are now stepping up sales with moister, tastier and fancier dried-meat products, some in flavors such as Basil Citrus and Lemon Garlic.

Pork rinds are probably the most misunderstood item in the snack category. This is surprising, because people have been eating pork rinds—also called pork skins—as long as they have been eating pigs. One of the world’s first snack foods created thousands of years ago, and favored in the southern states, pork rinds are a simple combination of fried pork skins and salt.