Founded by mompreneur Lindsay Hancock, My Better Batch was created to simplify life for busy families.

The item consists of shortbread cookies shaped like Scottie dogs, housed in a specially decorated 3D carton, to be sold at Walmart.

Chips Ahoy! is bringing back a flavor for the first time in 8+ years: Chips Ahoy! Hot Cocoa.

The embossments on the cookies include a candy cane, gingerbread man, penguin, snowman, and a red-nosed Rudolph.

Shaped like classic gingerbread men, Ounce of Hope's baker makes each crème pie in-house.

The product consists of a chocolate cookie dotted with crisp peppermint chips throughout.

The Double Chocolate Peppermint Footlong Cookie is the sequel to Subway's footlong cookie and is available nationwide on November 1.

Nestlé Toll House is unveiling a mash-up of two consumer-favorite foods, inspired by a new partnership with Peyton Manning.

The products include a mix of new and returning limited-time offerings.

The selection features eight flavors that capture the essence of autumn, per the brand.

The New York dessert and quiche maker plans to boost the nutritional content of its products and introduce new, cleaner labels.

One hundred home cooks will compete for more than $1.3 million in cash and prizes on Nov. 3 in Nashville, TN.

The Tennessee-based gourmet cookie maker revamps its packaging, website and collateral material and updates its Nashville facility.

Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International). 

As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency. 

The bold, new look is designed to help the Cudahy, WI, bakery's products stand out in retailers' natural foods aisles.

Quality trumps quantity in the cookie category, as bakers turn toward simple, natural ingredients in response to consumer demand for more nutritious snacking options.

Ingredient suppliers are stepping up to offer bakers and snack manufacturers a variety of sweeteners to match consumer preferences, from traditional sugar to modern formulations.

Let’s take a look at how we can transform a basic brownie into a value-added product through the use of key functional ingredients and eye-catching inclusions.

Oils and fats manufacturers continue to develop ingredients that help bakers and snack producers create healthier versions of the products consumers love.

Effective immediately, Brian Hansberry is CEO of the specialty cookies and baked goods producer.

The acquisition expands Mondelez International’s portfolio into faster-growing, on-trend, better-for-you areas.

Flowers Foods will use the trademark in the U.S., Canada, Mexico, Bermuda and the Bahamas.

Lenny & Larry’s Snickerdoodle Complete Cookie is made with ground cinnamon and sugar, plus “a little twist.”

Honey Bunches of Oats, a Post Foods brand, has launched an on-the-go breakfast option with the crunch and honey sweet taste of the classic breakfast cereal.

February—American Heart Month—reminded us that heart disease remains one of the most fatal conditions plaguing Americans.

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

T. Marzetti Co., a wholly-owned subsidiary of Lancaster Colony Corp., purchases the flatbread manufacturer for approximately $92 million.

Tortilla and tortilla chip manufacturers find themselves facing demands for new products that are versatile, flavorful, gluten-free and/or made with organic or non-GMO ingredients.

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

From a young age, we’ve been told that eating protein will help us grow tall and strong.

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

Ingredient manufacturers offer a diversity of whole grains to build nutritional appeal in today’s snack foods and baked goods.

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.

The cold chain is essential for snack and bakery companies that produce perishable products, as the temperature of these products must be monitored throughout the distribution process.

 Fortress Technology has made several recent enhancements to its Stealth Gravity Metal Detector.

Leveraging LoRaWAN technology, Remote Temperature Monitoring penetrates solid objects like refrigerators and freezers, then uploads temperature data to Digital Checklists.

Save the date for the 25th annual Summit scheduled for May 8–11, 2023 in Rosemont, IL.

Leonard Novelty Bakery announced today a recall involving Carrot Cake Squares sold in its bakery departments due to undeclared walnuts.

The new tool captures and saves digital images of critical foreign material contaminants that the sorter detects and rejects from the product stream.

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.

For National Food Safety Month (NFSM), ServSafe’s goal is to help everyone—from frontline food handlers to executives—focus on the skills and knowledge that create a culture of food safety.

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.