Leveraging LoRaWAN technology, Remote Temperature Monitoring penetrates solid objects like refrigerators and freezers, then uploads temperature data to Digital Checklists.

Save the date for the 25th annual Summit scheduled for May 8–11, 2023 in Rosemont, IL.

AIB International's globally recognized Consolidated Standards for Inspections have been updated to incorporate the latest industry best practices, new regulations, and food safety requirements and will be released on July 25.

For National Food Safety Month (NFSM), ServSafe’s goal is to help everyone—from frontline food handlers to executives—focus on the skills and knowledge that create a culture of food safety.

Spiroflow will now be offering the full range of Cablevey tubular drag conveyors in its product portfolio.

With this new training program, designed by instructional experts and based on neuroscience principles for adult learning, mid-level managers in the food supply chain can strengthen their knowledge in an easy-to-follow, modular format. 

Snack, bakery industry personnel are constantly learning.

Validated 3rd party study confirms an average 5.40 log reduction of pathogens in wheat temper with the Guardian System.

The May 8–11 event connects snack and bakery professionals with safety solutions.

Taking place in Rosemont, IL, the event will also stream select sessions online.

The 2023 event drew 2,700 food professionals, policymakers, and other stakeholders.

The food safety specialist has added the 20-year food industry veteran to its staff.

The American Bakers Association program salutes safety practices and awareness.

Like all types of food operations, snack food, and wholesale bakery plants need to monitor and maintain quality control, which prompts the need for inspection and detection equipment and technology to ensure that particles of glass, stone, and other contaminants don’t inadvertently get mixed into their formulations.

The 2024 event programming aims at maintaining safety in processing environments 

The Peanut and Tree Nut Processors Association event features targeted education.

Tastykake has teamed up with Sonic the Hedgehog 2 to unveil all-new packaging.

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

The better-for-you brand’s newest products celebrate Disney’s 100th anniversary.

The items join the McKee Foods brand’s lineup of fall seasonal bakery treats.

The items feature golden cake filled with creme and covered in dark fudge icing.

The bakery brand and Instagram influencer collaborated on the secret flavor.

Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.

Innovations in extrusion technology, ingredients and product R&D have built new interest in multiple snack segments.

Bunge North America purchases Heartland Harvest, a producer of die-cut pellets used to make extruded foods.

Consumer demand for artisanal baked goods and better-for-you snacks are making new laminators and sheeters must-have equipment for many manufacturers.

Processing Technologies International will invest $10 million in its Illinois headquarters in response to growing demand for its sheet extrusion equipment.

Growing consumer demand for better-for-you, gluten-free and innovative baked goods and snacks continues to drive bakers and snack manufacturers to explore new ingredients and formulations. It’s also prompting them to re-examine their equipment needs, as they discover that their existing machinery may not be able to efficiently handle today’s in-demand products. For some manufacturers, a new extruder may be just the ticket.

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

The Honey Fruit Bar uses a combination of raisin paste, honey, rolled oats and cookie flour to deliver a great tasting meal replacer with a health halo.

Snack manufacturers are looking to build in healthfulness through the use of raw materials, including vegetables and fruit, as well as cleaner ingredient profiles with more protein and fiber.

A new generation of extrusion equipment for the food industry has been launched by Baker Perkins.

Hygienic design, quicker changeovers, reduction of maintenance time, improved cooling ability and the modularity and flexibility to run more-diverse products-sometimes with exotic raw materials that need gentler processing-are the top-of-mind issues for customers of extrusion equipment.

Customers of machines that handle puffing and extruding of snack and bakery products are focused on accommodating protein- and plant-based inclusions, hygienic design and rapid cleaning, speed and quick changeovers, better integrated controls, easy data extraction, and smaller machines that can produce specialized batches.

Flexibility, greater sanitation, gentle handling of ingredients, quicker changeovers, more precise weight control, and the ability to make products with healthier ingredients are top of mind features and benefits for snack and bakery customers of extrusion equipment and technology.

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.

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

Biospringer North America Corporation has announced an expansion on its yeast extract site in Cedar Rapids, Iowa, to support the growing market trend for natural origin ingredients derived from fermentation.  

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

Industry suppliers offer new and updated leavening ingredients for the development of clean-label snacks and baked goods.

Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

LEVAIR Select leavening solution is a non-aluminum based alternative to traditional sodium aluminum phosphate.

New collection, available only at Williams Sonoma, will focus on mindfulness of ingredients and sustainable sourcing to address growing consumer demand for food products that accommodate various dietary and lifestyle preferences.

The bakery snacks category overall experienced an increase in sales in 2021, the possible reason for that being that consumers are now returning to the office and want on-the-go snacks to keep them company at their desks. 

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

The limited-edition muffins are made with real apples and no high fructose corn syrup or trans fat.

New products from Cinnabon and DAVID Seeds, both in the Conagra Brands portfolio.

Bimbo Bakehouse recently introduced Entenmann’s Little Bites for foodservice distribution in both Chocolate Chip and Blueberry varieties.

Upcoming film Spider-Man: Across the Spider-Verse themed packaging will be on select Tastykake items in conjunction with a National “Swing into Tastykake” Sweepstakes.

Americans of a certain age likely associate bakery snacks with lunchboxes, unwrapped and enjoyed at school, near the tail end of their midday meal.