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.

In Ten Key Health and Nutrition Trends for 2025, the food solutions supplier lays out factors likely to impact consumer behavior and product innovation.

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.

Snack and bakery companies can produce Thanksgiving shortcuts for consumers.

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.

Category analysis for fresh bread products like breads, buns, rolls, bagels, and English muffins, including sales data and product development strategies.

St Pierre recently introduced Brioche Bagels.

The Bimbo brand has introduced Everything Mini Bagels and Keto Bagel Thins.

The producer has introduced The Pretzel and The Sesame flavors to the low-carb line.

The line aims to bring gluten-free bagels with authentic taste to foodservice customers.

This week's Fun Friday includes a bagel with no holes, the most popular pizza chains by state, and more.

KPM Analytics has announced three new instrument configurations for its Unity Scientific SpectraStar product line.

Swiss technology group Bühler and Ardent Mills celebrated the opening of Ardent Mills’ new Port Redwing Mill in Gibsonton, Florida. 

More than 170 milling industry leaders and guests gathered in South Carolina for the North American Millers’ Association’s 2022 Spring Conference, which ended on April 12, 2022.

Bakery strategies to help mitigate supply-chain and pricing challenges.

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.

According to the grain company, the products offer higher protein and more beta-glucan.

The Dietary Guidelines for Americans recognize grains as an important part of a healthy eating pattern. Grain foods provide dietary fiber as well as essential vitamins (i.e., folate, thiamine, niacin, vitamin B6, riboflavin, and vitamin A) and minerals (i.e., iron, zinc, manganese, copper, magnesium, phosphorous, and selenium).

Expanding its global distribution presence, Prinova Group LLC has entered into a definitive agreement to acquire industry expert The Ingredient House, LLC.

In response to continued consumer demand for label-friendly ingredients, Cargill has expanded its processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

Through a strategic partnership distribution agreement with a leading supplier of erythritol, this addition expands Tate & Lyle's ability to help customers deliver on consumer demand for healthier sugar- and calorie-reduced products.

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

The agreement will expand the availability of Incredo Sugar to U.S. food companies.

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.

Available now, the “Zen Guide to Manufacturing Intelligence” leads manufacturing professionals down the path to an enlightened look at quality metrics that shows the potential for greater quality control and cost savings by extracting more value from manufacturing data.

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

Bob's Red Mill bags are now recyclable through Ridwell, a recycling service that will pick up multi-layer plastic bags right from consumer's doorsteps.

The company's three-year initiative puts forth ambitious sustainability goals.

The company reportedly has achieved significant carbon cuts on the plant-based line.

The mill and farmer collaboration aims at offering sustainable products to customers.

Cheez-It, Club crackers to be sold with regenerative wheat.

The Enriching Communities effort seeks to feed the hungry and boost sustainability.

The line of snacks is aimed at supporting women and communities in Columbia.

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

Pipcorn Heirloom Snacks and Spudsy announced that they have sold their assets to newly-formed UpSnack Brands.

An R&D expert from the sugar company shares insights on how the sustainable farming practice can benefit food producers, and the planet.

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.

I am 100% sure that you have received a load of “must-have” nutritional advice. The overload of life lessons like this can be quite overwhelming, not to mention scary. I used to go to bed at night questioning my nutrition skills, thinking about how in the world I missed the research proving all of those theories. Well, a quick search or even a phone call to mom (or grams), proved false.

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.

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. 

August marked the completion of the gluten-free labeling rule development process. Published in August 2013 by FDA, the final rule put parameters around the voluntary use of the terms “gluten-free,” “free of gluten,” “no gluten” and “without gluten” on food labels.

The number of gluten-free products that have entered the market in recent years is quite large—almost mind-boggling. To some degree, this trend was fostered by FDA’s relatively new rule, Gluten-Free Labeling of Foods (August 2013), which allows manufacturers of foods inherently gluten-free to make such label claims. Thus, we now have gluten-free tomato sauce, a product that was probably always gluten-free.

Artisanal buckwheat snack producer Better With Buckwheat is expanding into six regional and ecommerce grocery chains through June and July. 

The brand is introducing a trio of burrito varieties, making restaurant-quality frozen food more accessible.

Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.

New influences, trends and preferences are redirecting many bakers to develop and produce new products. The Food Safety Modernization Act (FSMA) is still a critical issue, as are commodities, private-label products and many business consolidations. 

Chicago Specialty Bakers brings traditional, Old World baked goods to life for today’s discerning consumers.

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