Advances in packaging materials continue to extend shelf life, while adding convenience and freshness to bakery and snack goods. Innovations in modified-atmosphere packaging (MAP), microbial-inhibiting film, and the use of cellulose nanocrystals are helping to push the envelope.

Since the beginning of 2020, when the COVID-19 pandemic began its destructive spread across the earth, the baking industry has seen highs and lows unlike any other time in history. This unprecedented challenge has reshaped our world, and much of the industry is emerging stronger than ever.

Eating occasions and flavor directions factor into industry activity and planning.

Consumers can add eggs, butter or oil, and water for homemade baked goods with the new mixes.

A leader from the bakery chain talks growth, innovation, and maintaining quality standards.

Paris Baguette will be offering a mochi and a King Cream doughnut, plus a chocolate cake, Easter log, and Easter layer cake for the spring season.

Like the original Sara Lee Angel Food Cake, this line extension is fully baked and ready to simply thaw, slice, and serve.

The Mother's Day cakes and Graduation Cake is available starting May 1, and the Cheers to Dad cake is available starting June 8.

Handmade on-site by the brand's expert bakers and cakers, the menu is getting a lemon twist this season, including a new innovation: the Supreme Croissant, available in lemon and chocolate varieties. 

The Baked by Melissa x Claussen Pickle Cupcake will be available beginning July 10 in packs of six or 25 while supplies last.

The bakery café is introducing four new gourmet cake selections for Thanksgiving and Friendsgiving.

Bars remain big business—the portability, flavor variety, better-for-you options, and other attributes of the bakery category appeals to hungry commuters, on-the-go moms and their offspring, health-conscious snackers, and other consumer segments.

This month’s eMagazine explores the field’s current health and future success.

Producers face ongoing pressures, but they keep demonstrating their strength.

Speakers set to present include experts from Circana, SNAC International, and ABA.

Laminators and sheeters continue as essential components of many bakery operations, thanks to several prevailing consumer trends.

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.

Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product.

Effectively and efficiently handling dough is integral to many snack and bakery operations. And the needs producers have today are diverse.

The American Bakers Association’s Bakers Manufacturing Academy has launched a new specialized course for cracker operations: the Sheeting and Laminating Lesson.   

The new variety was created in partnership with Amber Balakian, a fourth-generation tomato farmer.

Bare Snacks is releasing a limited-time offering just in time for fall, with its new Sea Salt & Caramel Apple Chips. 

The puffs are made with real grass-fed white cheddar, and are free from grains, gluten, nuts, rice, and added sugars.

Offering a nutritious solution for infant snacks, Little Spoon Puffs encourage self-feeding and fine motor skill development for babies over six months.

The brand is kicking off a nationwide search for the next Deja tu Huella Ambassador to uplift and inspire the Hispanic community.

The limited-edition edible is Dr. Norm’s take on one of America’s most popular snacking obsessions.

Snack Food & Wholesale Bakery has announced that its 2016 “Snack Producer of the Year” award will go to Unique Pretzel Bakery, Reading, PA, best known for its Original “Splits” pretzels.

Unique Pretzel Bakery astutely combines equal measures of Pennsylvania Dutch tradition and modern-day innovation to catalyze its success.

In the world of snacks, some innovations are hotter than others, and sometimes burn so brightly that the entire industry feels the heat.

The cousin of the dumpling, bao buns are a Chinese specialty comprising fluffy dough filled with savory or sweet stuffing.

The new release brings together the poppable texture of Milk Bar Super Crunchy Cookies and the heat of Momofuku’s products.

The scallop-shaped baked treats reportedly are made without artificial colors, flavors, or preservatives.

Available for a limited time, the Portillo’s Chocolate Cake Cookie gives cake fans the chance to savor it in a Milk Bar cookie, created in partnership with founder Christina Tosi.

Supermarket Italy, an online destination for authentic gourmet imported products from Italy since 2009, has expanded its offerings to include snack and bakery baskets.

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

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.

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

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

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.

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

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.

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

Companies should make a plan to ensure cleanliness, standard operating procedures of facilities.

Snack, bakery industry personnel are constantly learning.

The American Bakers Association program salutes safety practices and awareness.

Efficient weight controls and checkweighing systems on bakery production lines are integral to meeting consumer expectations and ensuring compliance with net weight regulations.