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

The brand is offering its Spooky Pizookie dessert, as well as its Big Twist Pretzel with beer cheese.

The scallop-shaped baked treats reportedly are made without artificial colors, flavors, or preservatives.

Available for a limited time, the Portillo’s Chocolate Cake Cookie gives cake fans the chance to savor it in a Milk Bar cookie, created in partnership with founder Christina Tosi.

Supermarket Italy, an online destination for authentic gourmet imported products from Italy since 2009, has expanded its offerings to include snack and bakery baskets.

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

The Tennessee-based gourmet cookie maker revamps its packaging, website and collateral material and updates its Nashville facility.

As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency. 

The bold, new look is designed to help the Cudahy, WI, bakery's products stand out in retailers' natural foods aisles.

Let’s take a look at how we can transform a basic brownie into a value-added product through the use of key functional ingredients and eye-catching inclusions.

Oils and fats manufacturers continue to develop ingredients that help bakers and snack producers create healthier versions of the products consumers love.

Flowers Foods will use the trademark in the U.S., Canada, Mexico, Bermuda and the Bahamas.

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

Tortilla and tortilla chip manufacturers find themselves facing demands for new products that are versatile, flavorful, gluten-free and/or made with organic or non-GMO ingredients.

This recipe brings together multiple components with which most American consumers are quite familiar: flatbread, pesto, scrambled eggs, vegetables and a creamy sauce.

I am truly blessed to be a chef in California. We are spoiled by having the best selection of ingredients literally in our backyards.

Over the past century, historic La Segunda Central Bakery has grown from serving the local Cuban community in Ybor City, FL, to distributing traditional Cuban bread from coast to coast.

The cold chain is essential for snack and bakery companies that produce perishable products, as the temperature of these products must be monitored throughout the distribution process.

Maintaining sanitary conditions is at the top of the priority list in the food processing industry.

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.

A look at the best air management practices for snack and bakery companies.

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. 

Companies should make a plan to ensure cleanliness, standard operating procedures of facilities.

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.

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.

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 

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

Hostess Brands, Inc., a  sweet snacking company, announced as part of its recent successful Investor Day presentation that it has redesigned and modernized its corporate brand identity in collaboration with New York-based brand design agency CBX.

Company commits to not engage in advertising primarily directed to children under age 13.

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

The snack cakes and loaves sector showed great promise over the last 12 months, presumably because consumers are now out and about more, and they want individual servings or on-the-go bakery snacks to fit their busy lifestyles.

The sweet baked goods brand has renamed its Minis line with a new name and packaging.

The Mondelēz International brand has announced the trio of treats ahead of the new year.

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

The quartet of treats comes in heart-bedecked packaging for seasonal snacking.

Improved weight accuracy, high-speed production, flexibility and easy sanitation are just some of dynamics bakers are looking for in depositors, dividers and rounders.

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.

Handtmann has announced the appointment of Christian Strohm and Sean Gorman to bakery sales specialist positions in Canada and the U.S.

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

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

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.

SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.

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.