Companies that make belts, conveyors, and associated equipment like motors have a wide array of customers in the snack food and wholesale bakery industries, because every food production facility relies heavily on these technologies throughout their processes.

FiberSMART is a versatile, well-tolerated sugar alternative that can be consumed multiple times per day.

The global flavors and fragrances company aims to inspire the science of food community with "sippable" flavors for food and beverage innovation.

The brand debuts second non-spicy offering with introduction of ranch-flavored rolled tortilla chips.

If there’s one trend that touches nearly every area of the food industry—from formulation to marketing, from ingredients to finished products—it’s clean label.

Recent research found 70% of ranch usage occurs outside the salad bowl, presenting an opportunity to introduce a flavor that consumers are craving across all food varieties.

To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.

Better4U Gluten Free Sprouted Ancient Grains Pizzas from Better For You Foods are made with four sprouted gluten-free grains: quinoa, flax, millet and chia.

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards Protein Powder, Ready-To-Drink Protein Drinks, Protein Bars, Protein Chips/Tortillas/Puffs/Popcorn, Protein Cookies/Wafers, Protein Brownies, and Protein Cake Bites.

Ingredion's proprietary deflavoring technology to enable manufacturers to achieve taste, nutrition, and functionality must-have in food and beverages containing pulse-based plant proteins.

Patty Cakes is the first product of its kind to use potato protein which is extracted from the potato skin and the juice is then dried into a powder.

Traceability takes a top spot in modern food industry food safety strategies, following every aspect of the supply chain through manufacturing and to the point of consumer purchase.

Over the past few months, after nearly two years of disruption, I've been getting back into the saddle, visiting with the industry across the many pathways I carve through the course of my work.

Snack food and wholesale bakery companies in the market for machines that help prepare, store, transport, and otherwise handle ingredients are most focused on qualities like automation, ease of maintenance, and the ability to deliver higher performance in throughput and accuracy.

Innovative inclusions are geared toward delighting snack and bakery consumers while delivering BFY benefits.

The new seasonal stack includes four buttermilk pancakes loaded with bacon and topped with maple glaze, diced bacon, a bacon strip and whipped topping. 

Rivalz is now available at major retailers including select Sprouts, Nugget Markets, Bristol Farms, and now Meijer and Fred Meyer stores.

Craig brings over 15 years of global business and finance experience, including leading finance divisions across various Mars portfolios.

Dancing Deer Baking Co. has added Crispy Cookie Bites to its line of mini desserts.

Dough comes in many styles, and today's laminators and sheeters need to accommodate an increasing range of requirements.

Boulder Canyon has introduced its first ranch product, Buffalo Ranch Canyon Cut Kettle Style Potato Chips. 

The limited-time product is made with real butter, bits of crystallized ginger, and upcycled oat flour.

The New York dessert and quiche maker plans to boost the nutritional content of its products and introduce new, cleaner labels.

T. Marzetti Co., a wholly-owned subsidiary of Lancaster Colony Corp., purchases the flatbread manufacturer for approximately $92 million.

Efficient weight controls and checkweighing systems on bakery production lines are integral to meeting consumer expectations and ensuring compliance with net weight regulations.

Strong consumer demand drives 25% organic net revenue growth, raises 2022 full year guidance.

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

Baker Perkins has exploited innovative technology to improve process control, performance and hygiene on all the units in its Co-Ex Master co-extrusion systems, which create high-value products by adding a center filling into a cereal outer.

As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

Dunkin’ debuts three items for the holidays and, by popular demand, brings back its Cranberry Orange Muffin.

Companies that make pans for the baking industry, whether for breads, baguettes, muffins, cookies, cakes, pies, etc., are focused on issues like larger sizes, a desire for energy and material efficiency, stick resistance, and the ability to help produce specialty and artisanal products.

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.

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

The movie chain is offering the seasoned popcorn in select venues across the U.S.

The new flavor includes a tangy blend of buttermilk, garlic, and herbs.

Hinds-Bock Griddle Depositors are ideal for pancake and waffle batters. 

Cibo Vita is pleased to announce the launch of its Nature’s Garden line of Probiotic-enhanced dried fruits.

Research highlights growing body of prune evidence connected to favorable bone health.

Global top 10 flavor manufacturer unveils HASEAROMA and ChefAroma, two new technologies aimed at producing more authentic taste experiences.

A company representative talks about meeting multiple consumer demands in snacks and bakery.

With history dating back more than 150 years, the flour and ingredient provider still innovates with technology like Fortress metal detectors.

When selecting ovens and proofers, labor savings and remote monitoring are at the top of bakers and snack makers lists.

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. 

An expert from Dakota MB discusses emerging trends in grains.

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

The facility at the Danmark Protein site will be able to convert 2.8MW of electricity into 8MW of heat.

The IBIE organizers name SF&WB sponsors of BEST in Baking for another show cycle.

The woman-founded brand features premium ingredients and upcycled flour.

Birch Benders Ube Mochi Pancake & Waffle Mix uses purple yams, known as ube in the Philippines, to make purple pancakes and waffles with a sweet flavor that is both gluten-free and naturally vegan

Bakeries and snack makers in the market for ovens, proofers, fryers, and dryers have a healthy list of features and benefits in mind. These include capabilities for customization and flexibility, reliability and consistency, temperature control, faster processing times and continuous production, and automation that operators can control and monitor remotely.