There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."

Tate & Lyle is pleased to announce the expansion of its PROMITOR Soluble Fiber range.

The launch follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry.

The right oven is the heart of any baked snack or bakery facility, and suppliers continue to make improvements to their equipment. Aspects like smaller footprints, lower costs, more hygienic design, greater energy efficiency, better control, remote monitoring and an ability to handle a wider range of ingredients are all facing scrutiny.

When it comes to equipment like ovens and proofers, internet connectivity, wider and larger machines, artisanal production methods, shorter bake times, reversible belts, energy efficiency and improved cleaning and sanitation are all top considerations in today’s market.

Companies that make pans for the baking industry, whether for breads, baguettes, muffins, cookies, cakes, pies, etc., are focused on issues like larger sizes, a desire for energy and material efficiency, stick resistance, and the ability to help produce specialty and artisanal products.

RATIONAL has announced the launch of the iCombi Pro in the United States.

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.

Energy efficiency, automation, and ensuring a robust return-on-investment have been top-of-mind for snack food and wholesale bakery companies in the market for ovens and proofers, according to companies that make those machines, who say sales have been strong.

M.O.L.E. EV6 delivers handheld thermal profiling control, freeing bakery operators from time-consuming, offline PC download.

This month’s digital edition features a range of in-depth features and industry news.

Snack food and wholesale bakery companies had been steadily adding automation to their plants and equipment contained therein for a number of years—and then the pandemic hit, accelerating the process due to both the difficulty in finding qualified people to hire, and the need for social distancing that accompanied at least the early stages of COVID-19. Ovens, proofers, and associated equipment have been among the candidates for automation.

Bakery of the year profile of CAULIPOWER, maker of cauliflower crust pizzas, tortillas, and other products.

SoCrispies is a new ingredient that reinvents the way to consume dairy and more specifically, dairy proteins.

The demand for keto products continues to grow, with Instacart reporting a 72 percent increase across grocery partners in year-over-year sales of products with "keto" in the name.

Milk Specialties Global has doubled its lactose production following the expansion of its west coast processing facility in Visalia, CA.

Idaho Milk Products recently promoted Pratishtha Verma to the position of research & development (R&D) scientist.

Bel Brands USA is excited to introduce its newest Boursin products developed for today's innovative chefs.

Joyfull Bakery, the artisan Parmesan Crisps company, has announced that its crisps will be available in all Sprouts Farmers Market stores nationwide.

The white paper shares ways to overcome challenges associated with incorporating real dairy ingredients.

Albertsons Companies is introducing its private label lineup of Halloween-inspired treats, including from its newly launched Overjoyed brand.

Flavors of the new pastries include cherry, bacon, lemon, apple, praline, and Speculoos.

The series is intended to help snack, bakery, and other food firms refine their flavors.

The women-owned, mission-driven small business has expanded its Uniquely Crunchy product line with the addition of Dill Pickle + Pepitas.

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

According to SF&WB's 2019 State of the Industry analysis, the frozen retail pizza segment increased by 4.8 percent from 2018 to 2019 and has hit $5.0 billion in annual retail sales, per IRI.

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.

Snack food and bakery companies in the market for mixers want machines that provide qualities like ease of sanitation, food safety, automation, airtight seals, and consistent operation that guards against product degradation during the mixing cycle.

ROSS Triple Shaft Mixers are easily adapted to suit a variety of challenging viscous applications requiring hygienic and sanitary handling.

Companies in the market for new or improved mixers for snack and bakery dough applications have displayed a recent focus on specific features and benefits. These include efficiency, cost savings, pre-hydration, handling of ancient grains, automation of processes, and stepped-up sanitation and maintenance, especially in the wake of COVID-19.

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.

The Turbo Compact Mixing (TCM) module from process equipment manufacturer Gericke USA, Somerset, NJ, meets ATEX requirements for operation in hazardous environments. 

Haas-Meincke food technologists helped develop Hup Seng recipes for its cookie assortment, which have been awarded with the Monde Selection International High Quality Trophy.

Companies who make dough handling equipment like dividers, depositors and rounders say their customers want equipment that provides safety and sanitation, automation and the resulting labor savings, gentler handling of dough, and the flexibility to run a mix of high-throughput, and smaller, niche lines, depending on the job.

The Hinds-Bock 10P-01 high speed mini products depositor provides large production in a small space.

Automation, advances in sanitary design, greater worker safety and additional flexibility in packaging have been among the top requests that manufacturers of cutting, slicing and portioning equipment say they've been fielding from their customers this year.

Cost, safety, efficiency, footprint, operator familiarity, and the ability to meet regulations are among the key factors that snack and bakery facilities need to consider when deciding whether to keep and refurbish an old piece of equipment, or send it to the scrap heap and buy new.

Cibo Vita is pleased to announce the launch of its Nature’s Garden line of Probiotic-enhanced dried fruits.

Puratos Classics, a new range of highly concentrated flavoring compounds, offers fruit fillings.

Research highlights growing body of prune evidence connected to favorable bone health.

Fruit ingredients and nutritional bar products are a natural fit.

All new Dietz & Dats have four snack pack varieties containing healthy items, including nuts, dried fruits, premium meats, and artisan cheeses.

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.

While there are many ways to enjoy snacking on prunes, Sunsweet created these new products to deliver on the increased consumer demand for better-for-you snacks.

Fruits can add a pop of color, flavor, and texture to snack and bakery products, but with consumers being more mindful of health and wellness, the use of fruits has expanded beyond the traditional uses. 

When selecting ovens and proofers, labor savings and remote monitoring are at the top of bakers and snack makers lists.

MECATHERM has joined forces with ABI LTD to launch MECABAGEL, an industrial production solution for bagels that is unmatched on the market.

Better Brand, Inc., a food tech startup, has announced plans to launch its first product, The Better Bagel—turning one of the most carb-heavy foods into the carb equivalent of ½ of an orange, or 1/5th of a banana.

Reichel Foods has introduced three new breakfast items to its PRO²snax to the max product line.