G.H. Cretors has launched a 70-calorie bag of its two organic flavors, Extra Olive Oil and Simply Salted.

Kellogg Co.’s new chewy Special K Snack Bars are all made with golden rolled oats and have 100 calories each.

Cape Cod Tortilla Dipping Shells from Cape Cod Potato Chips let consumers easily scoop their favorite chip toppings.

Mary's Gone Crackers MiNiS are bite-size, gluten-free graham crackers in the shape of the sun, the moon, stars and hearts.

Borden Cheese GOOD2GETHER snacks, made and distributed by Dairy Farmers of America, combine real cheese and mini pretzels in a portable container.

Available until July 31, Hostess Brands’ Sea Salt Caramel Cupcakes have a sophisticated flavor sure to delight dessert connoisseurs.

Light, leavened naan bread is the model for Maya Kaimal Fine Indian Foods’ double-baked Maya Kaimal Naan Chips.

Each 10-oz holiday-themed bucket includes two 2-oz bags of Haribo Goldbears and two bags of Orville Redenbacher’s Butter Microwave Popcorn. 

We all know that little things can add up to big savings, and many of those little things are bakery basics in the plant. When was the last time you checked your compressed air system operating pressure or the flame on your oven burners? If you can’t remember, then it’s time to get back to the basics and keep tabs on things we might be taking for granted. A little preventative maintenance can go a long way.

A baker’s dozen is a familiar expression that has been around for generations and even centuries. Why has the baker’s dozen continued on as a perpetual phrase? For ideas, products, even industries to perpetuate, they must connect to a sense of truth or emotional certainty. There are two values the baker’s dozen phrase aligns with, no matter what the conception. Those two values are integrity and generosity.

The gluten-free (GF) market is booming and becoming very competitive.  

Get ready for some very hard, yet rewarding, work. Being an agent of change for the better is always rewarding, no matter what the industry, profession or hobby. Anything worth accomplishing is going to take a lot of work—just look at what we have seen at the recent Summer Olympics.

I recently conducted an online survey, asking gluten-free consumers whether breads, rolls, sweet goods and other baked products on the market today meet their expectations for taste, texture and nutritional quality. 

If your customers require a system to eliminate all nonconforming products—in other words, a 100%-specification system—will your manufacturing plant survive? 

Pistachios and cashews join almonds in new line of flavored nut blends.

The muffins are reportedly infused with flavors of rich cocoa and sweet mini marshmallows.

Nearly four years after the economic downturn, many Americans are still keeping a tight rein on their expenditures, monitoring how much they spend on essentials, including groceries, and nonessentials, such as eating out. Not surprisingly, many food manufacturers and restaurants have been impacted by this new-found consumer frugality, prompting the former to trim unprofitable items from their product lines and the latter to add more specials to their menus.

Lloyd Pans, Spokane, Wash., produces its pan products in the good ’ole USA, using a proprietary stick-resistant coating that cleans easily and is 100% PTFE-free. What’s interesting, though, is that it sells almost all of the baking pans online.

Chipping in for a “greener” future, Frito-Lay North America’s snack manufacturing facility in Casa Grande, Ariz., is the company’s first Leadership in Energy and Environmental Design (LEED) Gold snack unit—a remarkable achievement in its own right. But the plant, which Frito-Lay calls its Near Net Zero project showcase, is also the result of a highly ambitious sustainability project that took the location “off the grids,” running primarily on renewable energy sources and recycled water, while producing zero landfill waste. The plant could be the most sustainable food production facility of its kind in the U.S.

Axium Foods’ 130,000-sq.-ft, corn-based snacks operation in South Beloit, Ill., has expanded several times, thanks in part to the success of the many private-label products it packs and products it copacks. It’s also launching its own line of Mystic Harvest purple tortilla chips, which contain powerful antioxidants. Outfitted with seven highly flexible production lines, Axium produces 150 different stock-keeping units of snacks each week.

Launching its own snack brand only three years ago, Simply 7 Snacks has copacked snacks for customers across the country for years.

Nation Pizza and Foods’ massive 190,000-sq.-ft. operation in Schaumburg, Ill.—one of the company’s two frozen product facilities—features seven speedy production lines that generate at least 30,000 lb. of dough an hour alone. We tour one of the two bakeries and one of four topping lines, which all feature upgraded and soon-to-be-installed equipment.

Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.

Snak King has added a second snack production location, its recently acquired Vitner’s plant.

Utz Quality Foods has been making potato chips for years and expanded into other snack foods such as pretzels, and its now-famous cheese balls. The Hanover, Pa., company shares how it makes its fantastic orange, bite-size snacks.

Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines.

It’s been a slippery road this year. Impacted by a widespread drought, fluctuating commodity prices and a still-weak economy, bakers have been hit with some tough circumstances.

Snack manufacturers are dipping into a new wave pool of offerings for consumers

We toured Nonni’s Foods 45,000-sq.-ft. biscotti production facility in Ferndale, N.Y.

Gluten-free pioneer Bakery on Main has seen steady growth over the past two decades and brought forth a flurry of innovation in the wake of expansion into a new plant.

In this role, Rien will leverage years of food industry experience, strong technical expertise, and relationship-building skills to drive growth for AAK in the U.S.

Fabienne Saadane-Oaks joins ABF Ingredients as CEO, effective March 16.

Proryza Crisps from RiceBran Technologies is an all-natural source of dietary fiber, vegetable protein, vitamins and minerals.

Select segments of salty snacks like extruded snacks, chips and pretzels have aligned with prevailing shopper desires, and their sales numbers show it.

Nadia Leonelli, general manager of clean-label, non-GMO, gluten-free Element Snacks, talks about the company’s background, growth and future.

PL snack and bakery lines have moved beyond the basic and bargain-basement to go toe-to-toe with big-brand offerings.

The company started with a 100-year-old family cookie recipe, passed down through generations.

In preparation for cookie season, the late-night bakery is offering Insomniacs warm, indulgent flavors.

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Dual Solar TubingTiteflex Corp.’s FlexSure Division introduces FlexSure Dual Solar Tubing, a new method of connecting solar panels and a hot water storage tank - supply and return lines are

Solar thermal systems have plenty in common with traditional hydronic heating systems.

New products for solar thermal applications.

Education and training to keep you up-to-date on the solar thermal industry.