The local New Jersey-based brand debuts full line of avocado bread products in one of the largest independent grocers in the nation.

The brand aims for the sweet spot between better-for-you and indulgence.

The bread brand is aimed at the BFY market with zero added sugar, non-GMO ingredients, and high fiber content.

IFPA Global attendees will get to experience the variety before its release in February 2025.

The 30-minute MegaTrends for 2025 & Beyond will aim to offer insights driving key consumer categories.

The two entities are working together to commercialize egg-free ovalbumin for baking and other applications.

After 10 years of offering gluten-free delectables, the company keeps innovating, balancing between health and good taste.

There is nothing like a pandemic to test a company's limitations. While food producers received official designation as "essential" businesses as the COVID-19 pandemic descended on the American food industry, continuing operations during the pandemic did not equate to business as usual.

Near the end of December 2019, the Wuhan Municipal Health Commission, Wuhan City, China, reported several pneumonia cases that officials eventually tied to a new coronavirus called SARS-CoV-2, now generally known as COVID-19.

This past year was unlike any other throughout our history as a nation, and the snack and bakery industry saw significant impact.

Enterprise resource planning (ERP) software for snack and bakery companies to improve safety, production, and efficiency.

New technologies to help expand increased refrigerated and frozen snack and bakery product warehousing and distribution.

In the midst of the COVID-19 pandemic, snack and bakery companies increase and adjust sanitation procedures for their facilities.

Reviewing and revising sanitation standard operating procedures (SSOPs) during the COVID-19 pandemic.

Compact belts and conveyors for snack and bakery production meet demands for cleanability and automation.

Throughout the year, whenever you pick up a sandwich away from home, there is a good chance you have Bimbo Bakehouse to thank for your bread.

Lest anyone think that the pandemic pressed "pause" on campaigns for corporate sustainability, think again. If anything, COVID-19 reminded consumers, and the snack and bakery sectors, just how interconnected we are, whether we’re selecting suppliers, expanding production, or packing a protein bar into our gym bags.

As the dark days of the COVID-19 pandemic descended upon America in early 2020, the American population began reacting to their new reality, and it was clear that snack and bakery production across the country would face a clear challenge. People were stocking up on supplies at an alarming rate, and the rush was on to keep grocery store shelves stocked.

According to the April 2021 "Cold Chain Market Size, Share & Trends Analysis Report" from Grand View Research, the global cold chain market size was valued at $210.5 billion in 2020 and is expected to grow at a CAGR of 14.8 percent from 2021 to 2028.

Industrial commercial bakeries look to dough customization machines like water chillers, water meters, ice makers, and automated dough scoring units to improve and automate the dough process, primarily during mixing.

Traceability takes a top spot in modern food industry food safety strategies, following every aspect of the supply chain through manufacturing and to the point of consumer purchase.

The snack and bakery industry continues to face a difficult road when it comes to staffing. Challenges related to filling open positions for skilled and unskilled production personnel have persisted for years. But the past several months have proven particularly trying as employers seek to fill available jobs with individuals from an increasingly wary, pandemic-weary America.

Over the past few months, after nearly two years of disruption, I've been getting back into the saddle, visiting with the industry across the many pathways I carve through the course of my work.

SF&WB connected with several industry suppliers to gain their current market perspectives for the coming year.

Building consumer trust, understanding a product’s life cycle, and addressing challenges like increasing costs and the supply chain.

"In 1970, my dad and uncle opened our first restaurant," says Daniel Schwartz, president, Schwartz Brothers Bakery, Renton, WA. "Three years later, they opened a concept called The Sandwich Shop and Pie Place. They were looking to source the very best pies to serve at their restaurant, and they couldn’t find any that they liked."

From cloud computing to the Internet of Things (IoT), Industry 4.0 is essential for modern-day snack and bakery companies, especially during the COVID-19 pandemic.

Snack food and wholesale bakery companies in the market for machines that help prepare, store, transport, and otherwise handle ingredients are most focused on qualities like automation, ease of maintenance, and the ability to deliver higher performance in throughput and accuracy.

State of the Industry Overview for bakery, including a look at baking industry challenges like the supply chain, workforce development, impact from the war in Europe, and the pandemic.

For the past several years, the baking industry has faced a long list of serious, ongoing challenges.

Today’s laminators and sheeters are designed to deliver state-of-the-art attributes that meet operators’ needs and bakers’ demands.

Seeking to replace an outdated laminator or sheeter? You’ll find plenty of new replacements to meet your current and future needs.

Laminators and sheeters need to evolve as quickly as customers needs do, delivering state-of-the-art advantages, high performance and flexibility to meet increased user demands.

Laminators and sheeters continue as essential components of many bakery operations, thanks to several prevailing consumer trends.

The cracker market, like many other snack segments, is in an evolutionary state. If you ask Craig Lieberman, president and founder of Denver-based 34 Degrees, changes in the category span “from the types and styles of crackers to the location and placement of crackers in the store.”

New Jersey bakery Hudson Bread counts on Koenig for its high-quality bread production, with a new dough sheeting line as the newest addition to its production line.

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators and sheeters for production of snack foods and baked goods.

FRITSCH recently released its new Soft Dough Sheeter (SDS).

Dough comes in many styles, and today's laminators and sheeters need to accommodate an increasing range of requirements.

Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product.

Effectively and efficiently handling dough is integral to many snack and bakery operations. And the needs producers have today are diverse.

Automation, ease of operation, simple cleanability, hygienic design, operator safety, and the ability to process nontraditional and healthier ingredients are among the top of mind requests for snack and bakery operators looking to buy or upgrade laminators or sheeters.

The American Bakers Association’s Bakers Manufacturing Academy has launched a new specialized course for cracker operations: the Sheeting and Laminating Lesson.   

Equipment Briefs from various Suppliers. Check it out!

Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.

Innovations in extrusion technology, ingredients and product R&D have built new interest in multiple snack segments.

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.

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.