The family-run business uses Mettler-Toledo Safeline systems to detect foreign matter.

tna completely redesigned and optimized the company’s manufacturing site in Parkersburg, West Virginia, achieving a 400% capacity increase. 

Whey Better Cookie Co. is expanding its dessert line to add mini protein cheesecakes. 

Once constructed, the facility will produce The Cheesecake Factory’scheesecakes and signature bakery products for its restaurants and other foodservice wholesalers, retailers, and distributors.

The 3.25-ounce Funfetti Cheesecake Slice comes 24 per case, with a shelf life of 365 days frozen and five days refrigerated.

The flexible packaging product line is focused on meeting consumer demand for a healthier, more sustainable future with No PFAS Added, Compostable, and Recyclable packaging options.

When shopping for packaging materials and technology, a snack or bakery pro can’t just drive down to the nearest mall or log onto Amazon to have something delivered to their front door. 

At Stand G020 H029 in Hall 10.1, the Dresden-based company will be showcasing its FPH5 flow-wrapping machine, which will demonstrate how sugar-coated chewing gum is packaged at a speed of 4,000 products/minute.

PACK EXPO 2024 offers snack and bakery pros the chance to dive into the latest packaging and processing solutions

The new bread from Angelic Bakehouse offers an improved naturally sweeter taste and better texture, without compromising nutrition.

The brand is bringing its Milano Pumpkin Spice Cookies and Pepperidge Farm Pumpkin Spice Swirl Bread back to shelves this fall.

Grüninger AG, a Swiss producer of industrial and commercial margarines, has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavors are effectively taste masked.

Snack Food & Wholesale Bakery was recently able to chat with United Soybean Board consultants Jean Heggie and Pam Smith, RDN, Shaping America's Plate, about soy ingredients for baking and frying, as well as the versatility of soybean oil.

Snack and bakery consumers want to balance health and indulgence; the right ingredients can deliver.

The oils meet World Health Organization standards on industrial-produced trans-fatty acids.

Fat and oils are important functional ingredients that can also impact the nutritional profile in snack and bakery products. 

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.

Review the information, including new ingredients, equipment, technology and more, from the following companies, which will be exhibiting at the Tortilla Industry Association Convention & Trade Exposition, taking place May 16 to 19 in Southern California

The past several years have been kind to the tortilla market. Tortillas and tortilla chips are essentials across U.S. retail and foodservice sectors, with steady growth over the past several years.

Multi-Conveyor recently built a cost-effective, compact dual lane 90° case turner to rotate and align single lane filled cases that quickly transfer onto an existing case sealer.

Dorner’s new AquaGard Low Profile (LP) conveyor is designed to fit in tight spaces, making it the ideal sanitary conveyor for dry or wipedown applications within the packaging, pharmaceutical, confectionary, bakery, and other packaged food industries. 

With cost-effective low usage levels and high stability performance, this kosher, vegan, and halal-certified shade can be used in snack seasonings, bakery products, frostings and decorative coatings, breadings, and more.

Kerry has introduced Biobake Fresh Rich, an enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness, and moistness perception over shelf life, while supporting food waste reduction.

Heart health and immunity are key concerns amongst consumers seeking to improve their diets and prevent illness.

The new solution provides preferred texture and sensory attributes, and adds nutritional value to boost consumer preference.

Arla Foods Ingredients has launched a new concept for high-protein bars with a natural positioning.

Consumers aim to reduce sodium in their snack and bakery products.

As the largest British-owned potato chip manufacturer with the top-selling brand of chips in Northern Ireland, Tayto has a proven recipe for success.

More and more, customers expect to find cleaner-label options in every aisle of the grocery store, including the bread aisle. Sixty percent of bread consumers say the type of ingredients used in bread formulation is a primary consideration when purchasing.

Beginning in April, the company's eco-friendly tortilla chips will hit shelves in Sprouts' Innovation Centers.

Bob’s Natural has introduced Pinole Chips, featuring the super-power of Pinole—an organic corn treated with lime—chia seeds, and dates.

New “Compozym” enzyme series reduces dependence on global wheat markets.

Exclusive partnership will scale next generation chickpea proteins for North America.

Sternchemie has released its new SternPur S DH 50, a hydrolyzed, de-oiled sunflower lecithin ideal for new applications.

The offerings include premium nuts and chocolate-covered nibbles in on-the-go cans.

Formulating products with the ever-increasing demands of today’s marketplace is no easy task.

Ingredion Incorporated has announced 17 additions to its broad list of approved Non-GMO Project Verified ingredient solutions.

Tate & Lyle PLC has achieved Non-GMO Project verification for 18 starch ingredients, including the entire line of CLARIA Functional Clean-Label Starches.

Fats, oils, starches, fiber, dough conditioners and texturizers all serve critical functional roles in snacks and baked goods, particularly maintaining the quality of the product throughout the desired shelf life. As consumers demand cleaner labels, more health-and-wellness benefits and better sustainability, product developers face a wide range of functional ingredient challenges.

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.

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

Nestle S.A. is adding a Product Technology Center to its R&D facility in Solon, Ohio. The $53 million facility will focus on frozen and chilled foods.

Courtesy of Rich Products Corp., 5,000 pizzas will be delivered to soldiers serving overseas, via DHL Express, in time for the NFL championship game on Feb. 1.

To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.

To meet growing demand for sprouted grain foods, Angelic Bakehouse has added Sprouted Artisan Seven-Grain Premium Wraps to its flatbread line.

Better4U Gluten Free Sprouted Ancient Grains Pizzas from Better For You Foods are made with four sprouted gluten-free grains: quinoa, flax, millet and chia.

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.

Rich Products is expanding its portfolio of pizza doughs and crusts with the new Authentically Italian Pizza Portfolio, comprised of two Pinsas and three parbaked crusts.

Ghost, a lifestyle brand of sports nutrition products, energy drinks, and more, is entering the food category with a high-protein cereal line that was built in partnership with General Mills.

The launches include Kids Bread, Rolls, and two Classic Bread items.