Food manufacturers around the globe need to ensure that quality standards are met—whether they have one manufacturing location or dozens.

With the two side shooters Dymond DSV and Dymond D Monoblock, Minebea Intec presents two new products for its premium portfolio in the field of horizontal X-ray inspection.

When it comes to new developments in inspection/detection equipment for the snack and bakery industry, consumer demand for variety is driving the need for equipment that is flexible enough to accommodate new product types, packaging materials, and package sizes.

Sesotec GmbH offers X-ray inspection solutions with its RAYCON product family.

Mettler Toledo's X34C delivers a unique X-ray solution to the market: cost-effective inspection of individual packs and bars, immediately after flow-wrapping or pack sealing.

Automates error detection in minutes, no programming experience required.

Lower profile design enables easier installation and better performance.

Fortress Technology has revealed an innovative inspection metal detector that allows food manufacturers to detect thin, flat metal flakes in their products using a dual electromagnetic system.

METTLER TOLEDO Product Inspection will demonstrate a variety of inspection systems for the commercial baking industry in booth #3474 at IBIE, being held at the Las Vegas Convention Center, Sept 18–21, 2022.

With optimized metal detection sensitivity and high hygiene standards, the updated detector protects productivity whilst providing consumers with safe, uncontaminated products.

Bright, integrated backlit display enables easy operation for weighing applications.

The first-ever Eggo waffles that don't require a toaster hits shelves in April 2022.

Three winning contestants were chosen out of more than 7,000 entries from across the U.S. 

The Keto Pancake & Waffle Mix has zero net carbs, and is gluten-free, sugar-free, and Non-GMO.

Eggo's Hawkins Homestyle flavor can now be found in a limited-edition Stranger Things-inspired carton at Walmart in the freezer aisle nationwide.

The mix is made with 100% whole grains, as well as 14g of protein. 

A first for the restaurant, the Eggo Taco features Moe’s adobo chicken topped with bacon, shredded cheese, and chipotle ranch served on a fried Eggo waffle as the taco shell.

Beech-Nut Nutrition Company is debuting new food and snack innovations made with ingredients like prebiotics, whole milk yogurt, fruits, and veggies.

The owners of the company operated Nature’s Bakery before selling to Kind Snacks.

Ever since Frank Yiannas of Walmart's Food Safety Leadership published his insightful book "Food Safety Culture" in 2008, the food and beverage industry has embraced the reality that having a strong food safety culture is essential for success.

The more plant personnel who participate in your facility’s food safety audit, the better. These educational experiences allow your staff to engage with the audit process and improve their food safety knowledge.

The air around your product should be maintained just like all equipment and product itself. The air intake system should be part of your sanitary design program, evaluating the design to ensure inspection and cleaning hatches are installed at various points for proper maintenance.

Do you have your food defense plan in place? July 26, 2019 is the compliance deadline for the FDA's final rule on Mitigation Strategies to Protect Food Against International Adulteration under the Food Safety Modernization Act (FSMA).

If your food safety plan has identified critical control points and/or preventive controls per your hazard analysis, the FDA'’s Food Safety Modernization Act (FSMA) requires you to have a documented recall program.

The Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) identified eight major food allergen categories that accounted for more than 90 percent of all documented food allergies in the U.S.

There is never a "good" time to initiate a recall. But the worst time is when you are forced to remove unsafe food from commerce and haven’t effectively planned for it.

Though the baking industry has a very safe record for the production of shelf-stable food products, Salmonella continues to be a pathogen of concern.

Dunkin’ Donuts is reaching for the stars this summer with a colorful new doughnut inspired by the cosmos. 

Summer is about enjoying a little sweetness and finding time to stop and savor the season with tastes and treats that make for moments of fun and happiness.

Mikey’s, creator of better-for-you pizza pockets, tortillas and baked goods, is giving Americans a reason to fall in love with breakfast again with the launch of its new frozen Breakfast Pockets at Natural Products Expo East.

Dunkin’ has marked a major step in making plant-based menu options easily accessible to Americans everywhere, announcing plans for the nationwide rollout of its highly-anticipated Beyond Sausage Sandwich.

Brazi Bites has announced the launch of its new Homestyle Breakfast Sandwiches in four varieties: Bacon, Turkey Sausage, Double Egg and Turkey Bacon.

Dunkin’ is rereleasing its pumpkin bakery line-up of treats plus its Maple Sugar Bacon Breakfast sandwich, and a twist on its Snackin' Bacon.

As we enter 2018, five instrumental movements within snack and bakery rise to the top of my mind: organic, fresh, artisan, better-for-you and value.

When it comes to pizza, consumers aren't lukewarm: Those who like it are committed to their favorite convenient meal. According to Mintel's latest U.S. pizza market report, more than one-third of consumers who purchase frozen pizza from their local grocery store do so two or three times a month or more.

It has never been a better time to be in artisan baking. We are living in a time of heirloom wheat rediscovery and renewed appreciation for ancient grains.

From a philosophical point of view, the notion of "quality" has formed a focus since the days of Aristotle. He saw quality as tied to the very nature of an object. Other thinkers through the years more prone to subjectivity brought relative

Some people place such a high emphasis on quality that they hang their shingle on it, like Publican Quality Bread has in Chicago. Just bite into any of the signature artisan breads the bakery distributes to restaurants throughout the city and you'll have all the personal experience you need to define quality bread for yourself.

Bakery snacks saw a relatively flat year per IRI, Chicago, with 0.16 percent growth to $3.4 billion. Grupo Bimbo far outperformed the category average, though, with growth of 14.48 percent to $249.4 million.

The 2019 Taste/Tomorrow event that took place in Chicago from May 1 to 2 provided a platform for Puratos to release its latest body of independent global research into top bakery, patisserie and chocolate trends shaping today's marketplace.

Snack Food & Wholesale Bakery was recently able to talk to Jonathan Davis, SVP of innovation, La Brea Bakery, Los Angeles, about upcoming bakery trends for 2020.

Artisan breads sales are on the rise. The global artisan bakery market is expected to increase at a rate of 4.1 percent from 2019–24 to reach a market value of $4.5 billion.

Chocolate Academy, Cacao Barry, and Callebaut have announced the latest additions to the Ambassador team.

Cookies hold universal appeal. Their aroma beckons, warm from the oven, promising delicious comfort, a little sweet treat to brighten the moment.

Barry Callebaut has built a dedicated hub to power cocoa farming research to support cocoa farming resilience and productivity in Ecuador.

Barry Callebaut has announced its latest expansion of its plant-based portfolio by adding dairy-free organic chocolate to its North American portfolio.

The Barry Callebaut Group officially inaugurated its Chocolate Academy Center in Casablanca, Morocco.

At the recent Summer Fancy Food Show, Cibo Vita debuted new better-for-you trail mixes as well as chocolate-covered nuts. 

After reaching out to all customers supplied with impacted chocolate products, Barry Callebaut can confirm, based on its internal investigation, that no affected chocolate products by the Salmonella-positive production lot in Wieze, Belgium, entered the retail food chain.

Traceability to farm level, knowing where the cocoa it sources is grown, plays a crucial role in addressing some of the structural sustainability issues in the cocoa supply chain.