The ingredients innovator in the bakery, sweet goods, and chocolate industry hosted its annual Taste Tomorrow conference in Austin this week.

Tortillas are known for their versatility—they can be used in tacos, quesadillas, burritos, and more. It’s no surprise, then, that the tortillas category has been doing well over the past year. 

This article examines current and emerging trends in flavors and colors in snack and bakery production.

Chips made out of potatoes are a well-known household staple, especially while watching sporting events at home. The category has been shaking things up, though, with the release of new formats, flavors, and proteins.

In SF&WB’s latest webinar, a Circana market expert dives into current and emerging trends.

Snack Food and Wholesale Bakery Senior Editor Liz Parker was able to attend SNX 2024, hosted by SNAC International, last week in Dallas, which took place from April 14–16.

Bakery Concepts International has announced that it has been granted new patents for its Rapidojet technology.

A new sanitary Model RCM36X9SS Rotary Continuous Mixer from Munson Machinery blends dry bulk solids with or without liquid additions, in-line at low cost over long production runs.

Multiflux GMS mixers from process equipment manufacturer Gericke USA feature a proprietary, hygienic design as standard to promote fast, complete cleaning, ensure product purity, and minimize risk of batch-to-batch cross-contamination.

A new sanitary Model RCM-60X20-SS Rotary Continuous Mixer from Munson Machinery blends primary bulk ingredients, minor ingredients and/or liquid additions uniformly in one to two minutes residence time (typical), at low cost per volume of material blended.

Mixers serve essential functions for snack and bakery companies creating their own dough. We ask a lot of this category of heavy-duty equipment, including reliability and efficiency, to maintain established product quality-control standards.

Automated Gericke GMC mixers offer high capacity, high throughput rates.

Top of mind for snack food and wholesale bakery companies who in the market for new or improved mixers are qualities like consistency, temperature control, and the ability to distribute raw materials fast and efficiently.

Bakery snacks, including key segments like pastries, doughnuts, muffins, snack cakes and more, remain a staple in Americans' snacking routines. Whether shoppers are looking for an indulgent snack or a better-for-you item, there's something for everyone.

MAMMOETH, the first fully servo-controlled dough divider is the result of the Blue Innovation Centre, an open innovation model in which WP Haton engineers develop machines together with customers and suppliers.

To support consumers in making conscious decisions, Cabosse Naturals has deepened its collaboration with the Upcycled Food Association.

Based on the concept of coloring food with food, EXBERRY colors are clean-label concentrates made from non-GMO fruits, vegetables and plants using physical processing methods.

A company representative talks about meeting multiple consumer demands in snacks and bakery.

Consumers increasingly seek products with better-for-you nutritional profiles; the right ingredients can help deliver.

The dark chocolate mini chips, available for commercial baking as well as home baking, contain no refined cane sugar.

As recovery from the pandemic continues, U.S. consumers are slowly making their way back to the real world—which includes dining out at restaurants with friends and family and grabbing lunch at fast-food and quick-serve eateries near the office.

Bagels continue to tempt consumers, with better-for-you versions attracting attention and dollars.

More than 170 milling industry leaders and guests gathered in South Carolina for the North American Millers’ Association’s 2022 Spring Conference, which ended on April 12, 2022.

According to the company, consumers want grains that fit in with their taste buds and health goals.

Health-conscious consumers are driving growth in grains both old and new.

Made with just whole-grain rolled oats, it contains 60% more protein than regular oats.

An expert from Dakota MB discusses emerging trends in grains.

CitruSweet, ThauSweet bring lingering sweetness without the need to mask afternotes.

Icon Foods names new CFO and director of R&D.

In response to continued consumer demand for label-friendly ingredients, Cargill has expanded its processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

PureCircle will offer three ingredients from bioconversion—Reb D, Reb M, and Reb AM—to food and beverage manufacturers across the European Union.

Consumers want sweet snacks and baked goods with less sugar; here are ways to deliver.

Producers can harness the supplier’s maple syrup and sugar for pastries and other items.

The ingredient is intended to provide producers with a natural-tasting sugar alternative.

An expert from the company outlines trends in sweeteners, and how producers can deliver.

“Sweet” is one of the five basic tastes, which also includes salt, sour, bitter, and umami. Many people crave sweet foods, but at the same time, consumers are more mindful of sugar in their diet.

The product is a blend of sweeteners intended to replicate brown sugar.

Consumer attitudes and perceptions about health and nutrition issues are always changing. The United Soybean Board’s 19th annual Consumer Attitudes About Nutrition study looks at general nutrition and consumer responses to many of the major issues in the food industry today. The study can be helpful to food industry professionals making formulation, purchasing and marketing decisions.

The IBIE organizers name SF&WB sponsors of BEST in Baking for another show cycle.

The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.

“Sustainability” means different things to different people.

Product recalls in bakery and snack categories have remained consistent over the years, with undeclared allergens the primary cause. These costly recalls are preventable!

Packaging enhancements, a twist on shapes and ingredients and many new flavor combinations continue to win over consumers. 

When it comes to the Olympics, most people prefer some sports over others. The same holds true for consumers when it comes to snack foods.

Demand for chocolate in snack and bakery items is driven by two core consumers: Luxury seekers; and healthy snack eaters who both share a common desire for great-tasting chocolate produced in a sustainable fashion. 

What entices each bite of a mini salted-maple, toasted-almond Cronut—as I recently relished at Donut Savant in Oakland, CA..

Florigo (from tna) has announced the launch of a new continuous potato chip fryer that features patented opti-flow technology for improved frying performance.

Heat and Control delivers another 2-Stage French Fry fryer system out of its Hayward, USA manufacturing facility to make batter coated French fries.

Heat and Control, Inc., an equipment manufacturer and food processing industry supplier, recently released the OilSaver Filtration System to its Oil Management System lineup.

HANTEMP Controls has unveiled a new line of stainless steel control valves & modules for pressure, temperature, and liquid control.