Puratos Corp.’s Muesli Cookie concept wins first place in the American Society of Baking’s 2015 Product Development Competition.

Years back, the brilliant Howard Moskowitz wrote a book called “Selling Blue Elephants.” It’s an ideation exercise centered on Rule Developing Experimentation.

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

The company will launch an integrated marketing campaign this month titled “Love, Your Bread” to reinforce the goodness of whole grains.

The snack and granola bars category continues to show gains, growing ever-crowded and diverse-but which bars will make the cut over the long term?

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.

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.

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

Speakers from J&J Snack Foods, Cargill, and the FDA outlined root cause analysis.

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.

Bakery Equipment Assessment Group (BEAG), an authority in the assessment and certification of bakery equipment, has announced the new Certified Internal Equipment Evaluator Online Training Course.

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

Global Food Traceability Center's Blake Harris to share traceability best practices as part of GS1 Supply Chain webinar series.

Tastykake has released its limited time St. Patrick’s Day Snowballs. 

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.

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

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.

Tastykake has recently debuted its limited-time USO products, available in stores through mid-September.

Tastykake will bring back its themed on-the-go packaging for football season.

The snack cakes join the company's other outside items, including Big Pack Swiss Rolls and Big Pack Oatmeal Creme Pies.

The Chocolate Caramel and Triple Chocolate cakes draw inspiration from candy bar flavors and textures.

The bakery brand will be rolling out the new variety of its popular cakes in March 2023.

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 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 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.

Consumers are still looking for indulgences, despite the fact that many products now have health halos. However, in our current era of “little treat culture,” the bakery snacks category—aka smaller servings of snack cakes and pies—continue to be popular.

The McKee Foods brand’s 2024 Christmas lineup includes a pair of new items and several returning products.

Equipment Briefs from various Suppliers. Check it out!

Hebenstreit GmbH is now offering manufacturers new technology designed for the manufacture of extruded snacks: the SE 70 and SE 110 single-screw cooking extruders.

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

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.

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.