Tastykake has released its limited time Easter offerings for 2022.

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

Tastykake is sweetening the season, as it has released its limited-time summer products, available on shelves now until July 30.

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

New products include Holiday HoHos and CupCakes, Mint Chocolate Flavored Twinkies, and Hot Chocolate & Marshmallow Flavored Donettes.

Products now available until December 17.

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.

Tastykake is "hopping into spring" with classic fan favorite treats decorated in Easter packaging

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 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 bakery brand and Instagram influencer collaborated on the secret flavor.

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

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

Puffed and extruded snacks are shedding their junk-food image with more nutritious ingredients and no-fry processing, plus on-trend flavors, textures and shapes to add more fun.

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.

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.

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.

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.

The soft-dough and cookies sector of the biscuit market comprises a wide-ranging family of products.

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.

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 ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

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.

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. 

Dunkin’ debuts three items for the holidays and, by popular demand, brings back its Cranberry Orange Muffin.

Checking in on what’s new in the muffins bakery category.

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.

Upcoming film Spider-Man: Across the Spider-Verse themed packaging will be on select Tastykake items in conjunction with a National “Swing into Tastykake” Sweepstakes.

Americans of a certain age likely associate bakery snacks with lunchboxes, unwrapped and enjoyed at school, near the tail end of their midday meal. 

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.