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.

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.

Snack and bakery companies looking at new or improve extrusion equipment to create puffed and popped snacks, bakery items like nutrition bars, and other types of SKUs have features and benefits like cleanability, flexibility, and remote support high on their list of considerations, according to companies that make extrusion equipment.

Snack and bakery producers are demanding more features than ever from extrusion equipment.

BreadPartners, Inc. Paste Product range, Superior, offers an alternative to running a scratch formula, which involves scaling a minimum of 5-7 ingredients. 

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.

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.

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.  

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

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.

Ingredient suppliers and bakery clients are discovering new products and ways to use existing ingredients. 

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

Welcome back a classic campfire treat turned bite-sized muffin just in time for warm weather activities: Little Bites S’mores Muffins.

Brand also expands dessert bar offerings with new Chocolate Pie Bar Mix.

Evive has introduced a savory snack for wellness warriors: Muffin Bites, a wholesome treat packed with fruits and vegetables.

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. 

Seasonal favorite is packed with real pumpkin and contains 0g trans fat and no high fructose corn syrup. 

Organic baking brand debuts redesigned logo, refreshed packaging, and two new SKU's.

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.

Available in Mott's Apple and Hawaiian Punch Fruit Punch flavors, the new products can be found in select grocers nationwide next month.

Muffin brand rereleases limited-edition flavor for spring and summer snacking.

The muffin tops are free of artificial colors, flavors, and high fructose corn syrup, and they pack 11 grams of whole grains per serving.

The muffins are available now through October, and each pouch is 200 calories.

The company creates plant-powered, gluten-free products rooted in Konjac—a fiber-rich Asian root plant that can be used to empower flour substitute applications.

The bakery snacks come in multi-packs of single-serve pouches for portable convenience.

McKee Foods aims to meet the ever-growing demand for larger pack sizes while delivering the same quality and taste that consumers expect.

Available now through July at most retailers, the muffins are made with real ingredients like cinnamon and maple syrup, and no high fructose corn syrup or trans fat. 

The new muffin varieties feature less sugar plus real ingredients like apple and chocolate, and a touch of hidden vegetables.

Little Bites Biggie Muffins come in two new pack sizes: 8 muffins that are individually wrapped in 4 twin packs and a single-serve 4-pack designed for convenience.

McKee Foods Corp. is launching Little Debbie Cosmic Mini Muffins, a tribute to its Cosmic Brownie, which is celebrating 25 years.

The new and improved AGELESS provides a timely packaging solution for customers navigating the PFAS regulatory landscape.

Motion Controls Robotics' Collaborative, End of Line Palletizer can be used with multiple lines without extended downtime or setup costs.

The space-saving design of the  high-output horizontal wrapper makes it ideal for facilities with limited floor space or those seeking to expand packaging throughput in existing production environments. 

RemoteMD enables Key service technicians to securely connect to a customer’s sorter for real-time remote monitoring, as well as technical support.

Paxiom has announced the installation of its turn-key bulk nut packaging system, designed to streamline the packaging process for peanuts and ensure freshness and efficiency at every step.

The solution is reportedly set to redefine standards in food safety and production efficiency within the food processing industry.

The new bulk weigh filling machine is the first to integrate an in-line metal detector between the filling process and weigh bucket. 

Key debuts new conveyor solutions to help processors streamline operations and reduce labor.

The SiftAI Smart Table from Smart Vision Works, a KPM Analytics brand, promises better contaminant detection and product grading.  

All Bradman Lake machinery has been specifically designed to meet today’s packaging challenges, improving flexibility and efficiency to increase profitability.