GNT is working to develop new plant-based, sustainable Exberry color solutions for food and drink using unique fermentation technologies.

Taco Bell and Kellanova unite to create "cheeziest" menu items, featuring a Cheez-It cracker 16x bigger than the original.

Kemin Industries has selected Rebecca Lucas to serve as director of research and development (R&D) for its human nutrition and health business unit.

St-Méthode Bakery has chosen the UTrakk platform to empower its managers in the application of good management practices, including coaching and active supervision tours.

Downey's Potato Chips has upgraded its machinery with new Vanmark peeling machines.

Bimbo QSR has selected TraceGains as its system of choice to automate supply chain operations.

Rapid growth of the snack brand called for an upgrade in its packaging technology.

The collaboration combines M&M's Minis hardshell candies with Edible's fruit arrangements and baked goods platters. 

A selection of sweet and savory IHOP favorites join biscuits and pumpkin spice on its menu.

The recipe for success at Eli’s Cheesecake is built on decades of people-focused operation.

A leader from the company discussed automated tech and ongoing labor challenges.

Recognizing that proper cooking oil management plays a critical role in achieving both objectives, Cargill has joined with Frontline International to develop the Kitchen Controller end-to-end, automated oil management system.

Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.

Eaglestone Equipment, a custom manufacturer of industrial processing equipment, recently introduced the TrackIQ Sorting Conveyor.

Eaglestone Equipment, a custom manufacturer of industrial food processing equipment, offers the 1150 Fabric Constant Turn Conveyor to help food processors speed up production lines and keep products moving efficiently through manufacturing lines. 

The global flavors and fragrances company aims to inspire the science of food community with "sippable" flavors for food and beverage innovation.

The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.

A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.

Pizzey Ingredients says its BlendPūr Flax provides bakers with a way to lower ingredient costs, while adding nutrition to products and cleaning up product labels.

To help ensure a long-term sustainable red seaweed supply chain, Cargill has launched the Red Seaweed Promise.

Did you miss the following new products, ingredients and equipment in and for the baking and snack industries on www.snackandbakery.com this week? If so, check them out now.

Guests at many AMC locations can enjoy new artisan dishes and sweet treats, all designed to tantalize tastebuds and enhance the movie-going experience that help make movies better.

After 12 years, Blaze Pizza is launching its biggest menu overhaul ever. 

Growing demand for specialty ingredients is driving expansion of the ingredient-solutions provider’s manufacturing capacity.

Gus Griffin is now president and CEO of the Atchison, KS, company. Randy Schrick is promoted to the newly expanded position of vice president of production and engineering, while Sean McHenry is named technical service director for MGP’s ingredient solutions business segment.

Nu-Tek Food Science, Minnetonka, Minn., has signed an agreement with Tovani Benzaquen Ingredients, Sao Paulo, to distribute Nu-Tek Salt Advanced Formula Potassium Chloride to food manufacturers in Brazil.

UK intellectual property investment group Tekcapital PLC has announced a major expansion of its MicroSalt brand.

Freebirds World Burrito, known as Texas’ No.1 Burrito, is adding two new plant-based options to its endless possible combinations of bowls and burritos.

Burcon NutraScience Corporation is pleased to announce that it has received a co-investment from Proteins Industries Canada for the development of high-quality protein ingredients from sunflower seeds.

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.

The items include Cinnabon churros, Auntie Anne’s pretzels, and Subway cookies.

Available in sweet and savory flavors, the all-new 85-oz. Bucket of Bites features Pretzel Bites served with six different sauces of the fans’ choice, such as Cheddar Cheese, Pizza Sauce, Honey Mustard, and Cream Cheese.

Stacy's Rise Pies, available now through Thanksgiving, aim to help drive awareness of the disparity in funding for women business owners.

Consumers can delight in Dunkin's festive favorites, like its Cookie Butter Donut, plus its new almond croissant.

Product manufacturers need to continuously evaluate portfolio strategies to defend financial goals and positioning for the short- and long-term.

Toffee Cake is Crumbl’s newest dessert offering: a chocolate cake soaked in melty caramel sauce and crowned with fluffy whipped cream and chopped toffee pieces.

Manufacturers are poised to tackle the various challenges of the chips category.

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.

The limited-edition Spicy Pimento Cheese includes a blend of bold pimento peppers and cheddar cheese flavors cooked into Kettle chips.

The brand is offering its Spooky Pizookie dessert, as well as its Big Twist Pretzel with beer cheese.

Maintaining sanitary conditions is at the top of the priority list in the food processing industry.

A look at the best air management practices for snack and bakery companies.

Equipment Briefs from various Suppliers. Check it out!

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.

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.

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.

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

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