The owner of Nana's Chicken & Waffles and Food Network personality will launch a waffle mix under her "Kooking with Kelli" brand.

Products range from Daiya’s dairy-free pizza redesign, to Cici’s chicken and Eggo waffles pizza, BJ’s Restaurant & Brewhouse’s seasonal menu, and more.

The sweet-and-savory snack joins the producer’s Classic Butter and Extra Butter popcorn varieties already on shelves.

Second Nature Brands LLC will acquire the Voortman cookie brand from The J.M. Smucker Co. in an all-cash transaction worth $305 million.

PepsiCo is launching a new initiative that will introduce people to new food experiences with the inaugural PepsiCo Foods Culinary Advisory Board.

The addition of AAK Foodservice, Hillside aligns with Stratas Foods’ long-term growth objectives, particularly within the value-added oils, dressings, sauces, and mayonnaise categories.

This week's Fun Friday includes a Big League Chew bobblehead, M&M's x Kate Spade collab, National Chocolate Day deals with Kinder and Fannie May, some fun Halloween stats from NCA, and National Tavern-Style Pizza Day.

Crumbl has announced plans to open its newest location in the heart of Toronto, at 422 Front St. W. within The Well. 

Canyon Bakehouse's newest addition to its gluten-free lineup will be available nationwide this fall.

Brioche brand moves into bake at home market, with a new range of authentic French baguettes and rolls.

The new packaging delivers not only an all-new look but additional proficiencies that make the product even better, for longer. 

Cranberry Walnut Loaf and Savory Holiday Rolls hit store shelves nationwide.

The new sandwiches, starting at $9.99, including Green Goddess Caprese Melt, Pepperoni Mozzarella Melt, and Smoky Buffalo Chicken Melt. 

Available in a fully sliced and thaw and serve format, the product is a convenient labor-lean option for operators, requiring little to no prep and minimal employee training.

After a brief production hiatus, the La Brea Bakery Brioche Bun returns as a plant-based bread that embodies the same hallmark buttery flavor and crumb of a traditional brioche.

The Flowers Foods bakery brand has introduced a line of soft, sweet buns.

As family and friends more frequently gather in person for parties, dinners, and other social settings, it follows that sales of buns and rolls might increase, because such baked items often are invited to the table. 

The item offers consumers a better-for-you alternative to a traditional sandwich bun.

The bakery consulting company shares insights from its three decades of history.

The sweet bakery items' net carb count is equivalent to that of a single grape.

The brand is returning two favorites to shelves: its Cranberry Walnut Loaf and Take & Bake Savory Holiday Rolls.

Hardee's will offer its Made from Scratch Buttermilk Biscuits in the shape of a heart on all breakfast sandwiches Feb. 1–14.

The brioche can be cross-utilized throughout all dayparts from contemporary breakfast to savory dinner creations.

The new offering caters to the growing consumer interest in diverse bread options and is the first nationally available roll from Dave’s Killer Bread.

Reportedly boasting a high glossy crown, soft texture, and clean flavor, each bun is crafted with the same natural starters, slow fermentation process, and simple ingredients that Ace Bakery is known for.

With this latest product launch, Calise Bakery is expanding its lineup of signature rolls and sourdough products.

A leader from the company outlines the items in its new line of artisan buns.

In the award-winning FX television drama The Bear, bread plays a crucial roll—namely, the hinged Italian rolls used in crafting Chef Carmen Berzatto’s famous beef sandwiches.

The brand expands the Artesano portfolio, offering one lucky Miami fan a trip to Hawaii.

King's Hawaiian partners with AMC Theatres and Despicable Me 4 for Soft Pretzel Bites and LTO packaging.

Consumers can experience Artisan French Dinner Rolls and Baguette & Sandwich Rolls fresh in their own kitchen in minutes.

Quaker Breakfast Flats from The Quaker Oats. Co. offers consumers a filling morning snack option.

LUNA, a Clif Bar & Co. brand, has expanded its product portfolio with three decadent dark chocolate flavors.

Product manufacturers need to continuously evaluate portfolio strategies to defend financial goals and positioning for the short- and long-term.

Walkers Shortbread now offers its Gluten Free Pure Butter Shortbread and Gluten Free Chocolate Chip Shortbread in two-cookie packs.

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

Equipment manufacturers offering scales and checkweighers now offer systems that feature data connectivity, hygienic design, high speeds, improved accuracy, less waste and the ability to maintain traceability. And in addition to all these improvements, today’s scales and checkweighers are easier to use than earlier models.

Mondelēz International has introduced Nabisco Honey Maid Dippers Graham Snacks, now in the perfect shape for dipping.

Tradition is the foundation that grounds much of the bakery industry’s continued success. We see this immutable fact across nearly every category, with leading companies selling billions of dollars of traditional baked goods that have long stood the test of time. These are core products beloved by millions of shoppers.

The bars category continues show good to strong levels of growth, with sufficiently diversified product offerings to appeal to nearly every type of shopper. Few product categories so seamlessly fit into today’s on-the-go lifestyle suited to on-demand snacking.

Every year, as students of all ages head back to school, parents inevitably find themselves searching anew for the latest, better-for-you, healthy school snacks that their kids can pack into their lunchboxes and backpacks—snacks that feed their mind, as well as their belly.

With better-for-you trends top of mind across the food industry, how does an indulgent category like desserts fare?

Riverside Natural Foods was able to double its packaging speeds by installing new packaging systems from tna.

Insights into the top sandwich trends across the U.S. restaurant industry, including R&D inspirations for sandwich-specific breads, buns and rolls.

Today's snack and bakery consumers want food products in packaging that offers convenience, reliable functionality and sustained freshness. They're looking for better-for-you snacks in single-serve portions and resealability.

Advances in packaging materials continue to extend shelf life, while adding convenience and freshness to bakery and snack goods. Innovations in modified-atmosphere packaging (MAP), microbial-inhibiting film, and the use of cellulose nanocrystals are helping to push the envelope.

Since the beginning of 2020, when the COVID-19 pandemic began its destructive spread across the earth, the baking industry has seen highs and lows unlike any other time in history. This unprecedented challenge has reshaped our world, and much of the industry is emerging stronger than ever.

Eating occasions and flavor directions factor into industry activity and planning.

Consumers can add eggs, butter or oil, and water for homemade baked goods with the new mixes.

A leader from the bakery chain talks growth, innovation, and maintaining quality standards.