The tortilla chip category has experienced growth this past year. 

Frito-Lay has issued a voluntary recall of a limited number of 14.5-oz. and 1-oz. tortilla chips that may contain undeclared soy and wheat ingredients from spicy sweet chili tortilla chips.

Fiery Nacho and Chile Lime rolled tortilla chips with '90s-inspired packaging join the lineup.

Havoc's new lineup includes Fiery Lime Flavored Rolled Tortilla Chips, Smoky Nacho Twisted Corn Chips, and Bulgogi Blaze Flavored Potato Chips.

Ciranda and Terviva, a regenerative food and ag innovation company, have launched sustainable Ponova oil through a new partnership.  

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.

Butter Buds Non-Dairy 32X serves up the same well-rounded butter flavor with medium-strong salted butter middle notes as Butter Buds 32X and is ideal for a variety of foods.

Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, announces its new, certified organic, clean label and Non-GMO dough conditioner: Bellarise BellaSPONGE Organic.

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.

Functional ingredients like dough conditioners are important components of any formulation to help improve the quality, texture and shelf life of snack and bakery products.

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.

Functional ingredients such as dough conditioners are fundamental additions for many snack and bakery products. Dough conditioners, like enzymes and emulsifiers, help improve product quality, extend shelf life, streamline dough handling and machinability, and more.

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

Companies look for clean-label dough conditioners for snack and bakery products that stand up to strong throughput without sacrificing quality.

Clean-label snack and bakery insight and analysis for new product development, including ingredient options.

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 latest addition to Corbion's Pristine range enables bakers to overcome common quality hurdles such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation and traditional solutions like DATEM.

An area that is impacting bakery manufacturers is consumers’ increasing demand for clean-label ingredients. 

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

Available in four flavors, the product can be sprinkled on salads or eaten as a snack.

The trio of mixes comes out of a collaboration with the YouTube interview show.

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.

The sweet, spicy nuts are hitting shelves ahead of the fall and winter holidays.

The boxes include snacks like chocolate-covered almonds and truffles, plus "treat yourself" gifts like a body scrub and candles.

As baking application scientist, Sarah Gutkowski’s duties will include developing formulations with MGP’s protein and starches for customer applications.

The acquisition will enable Archer Daniels Midland to continue to diversity its global footprint.

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.

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced six additions to its PRECISA Crisp line of functional starch texturizers for the snack industry. 

Formulating products with the ever-increasing demands of today’s marketplace is no easy task.

Tate & Lyle PLC, a leading global provider of food ingredients and solutions, has announced a further expansion of its line of CLARIA Functional Clean-Label Starches with the introduction of two new instant starch products: CLARIA Instant 340 and 360.

Ingredion Incorporated has announced 17 additions to its broad list of approved Non-GMO Project Verified ingredient solutions.

In response to growing consumer demand for simple, familiar ingredients, Cargill is launching a portfolio of functional native starches under the new SimPure brand. 

Tate & Lyle PLC has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA Functional Clean-Label Starches.

Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.

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

Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.

BENEO, a manufacturer of functional ingredients, has announced the launch of its new precooked functional native rice starch, Remypure S52 P.

Stabilizers such as thickeners, hydrocolloids, gums, and starches are a category of ingredients that many are probably not familiar with, yet they help create the desired texture, mouthfeel, and sensory characteristics of the product.

When wrapped, the expansion will boost the company's global modified and clean label specialty starches capacity.

Tyson Foods, one of the world’s largest beef, chicken and pork processors and marketers, acquires the assets of Michigan pizza manufacturer Bosco’s Pizza Co.

Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.

The Pittsfield, NH, manufacturer of ready-made pizza crusts and flatbread pizzas will break ground on a new facility on Aug. 14 as well as launch a program honoring first responders.

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

Schwan’s Consumer Brands’ new Bon Appétit frozen pizza features a thin, artisan crust.