Panera products at grocery now have new look, feel for elevated presentation.

The producer has introduced The Pretzel and The Sesame flavors to the low-carb line.

The varied innovations include protein bars, smaller-sized loaves, breakfast items, flatbreads, and a new keto bun, among others, reflecting the company’s ongoing commitment to developing new and differentiated products across its portfolio.

Tortillas, always one of the most versatile breads, had extra mileage to accomplish this past year: consumers wanted better-for-you options for their tacos, flautas, and fajitas. They also wanted these to be easily accessible at their local grocery stores so that they could cook at home during the pandemic.

Grains are a fundamental ingredient for snack and bakery products. They provide taste, texture, nutritional, and functional benefits. Consumers have a growing interest in wholesome plant-based foods and ingredients

The grain-based snack and bakery industry has a number of vital, perennially important food safety issues to consider as we move into a new year. Food safety has always been important in snack and bakery facilities, and it has ramped up this year due to COVID-19, as well.

Good Source Foods has announced the expansion of its snack line with the addition of Ancient Grains clusters for mindful eaters of all ages.

Three-year export initiative unveiled at Bakery @ SIAL America.

The organization’s Farm-to-School Curriculum aims to bring food science to classrooms.

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

The Dietary Guidelines for Americans recognize grains as an important part of a healthy eating pattern. Grain foods provide dietary fiber as well as essential vitamins (i.e., folate, thiamine, niacin, vitamin B6, riboflavin, and vitamin A) and minerals (i.e., iron, zinc, manganese, copper, magnesium, phosphorous, and selenium).

The organization advocates for incorporating various grains as part of a healthy diet.

An expert from Dakota MB discusses emerging trends in grains.

Sweegen’s footprint in Europe became stronger after the European Union Commission published its approval of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages.

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.

The sweetener is 90% as sweet as sucrose while containing 60% fewer calories.

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

A leader from Icon Foods explains BFY trends and products that can satisfy consumers.

Bob's Red Mill bags are now recyclable through Ridwell, a recycling service that will pick up multi-layer plastic bags right from consumer's doorsteps.

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

The suppliers are uniting to launch a sustainable farming initiative.

ADM has reached an agreement under which Golden Peanut, its peanut processing subsidiary, will collaborate with Smucker and the National Black Growers Council to support the adoption of regenerative agriculture practices.

Our sister mag Refrigerated & Frozen Foods has released its annual ranking of the largest frozen food companies in the U.S.

The August 20 webinar will offer insights on boosting speed and cost savings.

There are a growing number of gluten-free products in the marketplace

August marked the completion of the gluten-free labeling rule development process. Published in August 2013 by FDA, the final rule put parameters around the voluntary use of the terms “gluten-free,” “free of gluten,” “no gluten” and “without gluten” on food labels.

Pop culture-infused humor, vibrant design, and a catchy Mariachi riff bridge brand awareness from protein bars into savory snacks.

Creating a pleasant stir in New York’s restaurants since 1987, Tom Cat combines the craftsmanship of artisan baking with a cupful of automation plus a pinch of top-quality ingredients

Angelic Bakehouse’s new facility in Cudahy, Wis., bakes sprouted whole-grain breads, rolls and combo flatbread/pizza crusts using ingredients ‘as close to pure as possible,’ to offer clean-label, better-for-you products that it’s happy to feed family members and proud to offer customers. 

Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.

Ballreich Bros.’ 75,000-sq.-ft. potato chip and snack plant churns out 2,000-5,000 lb. of product an hour. Manufacturing product on a just-in-time basis, the family owned and operated company in Tiffin, Ohio, also produces new Sweet Potato Chips and shoestring Potato Sticks in three flavors.

Going for LEED Silver certification, Blue Diamond Growers’ new, state-of-the-art almond production plant in Turlock, CA, features nearly 200,000 sq. ft. of sophisticated almond technology, setting new standards of excellence for food safety, processing and building innovation. 

From flavors to popular culture, what’s hot and cool are what drives new products from the Battle Creek, Mich.-based company.

Cracker Jack’D, a Frito-Lay brand, has added a protein-packed snack mix to its product line—Cracker Jack’D Protein Mix.

Reliability, flexibility, consistent product quality, easy sanitation and high-volume output are just some of the things bakers and snack producers want from a new oven or fryer. 

As Bühler Aeroglide’s vice president of process engineering, Tom Barber will work with customers worldwide.

As consumer demand for more and diverse baked goods and snacks heats up, today’s ovens and fryers let bakers and snack producers increase production while reducing related costs.

New fryers and oils enable bakers and snack producers to create more and better-for-you versions of the fried dough products and snacks consumers can’t live without.

The chips segment has grown quite lively over the past year, with new product areas emerging and others, like apple chips, seeing considerable growth and maturation. Snack producers are also starting to grow beyond potatoes, offering sweet potato, beet and parsnip chips.

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

Quick changeovers, smaller products, sanitation needs, oil quality and temperature control are all top-of-mind for customers of griddle and fryer equipment used for key snack and bakery applications, including doughnuts and frozen breakfast products like waffles and pancakes, as well as fried snack items, like chips.

Snack and bakery companies looking to purchase new or improved ovens, proofers, fryers, and dryers have a long list of requests when it comes to features and benefits, according to manufacturers of those types of equipment.

New nostalgia-inspired protein bars, plant-based nut bars, and savory popped crisps launch at Walmart stores nationwide.

Known for its plant-based, real-food ingredients, Laird Superfood’s Pumpkin Spice line is crafted with a signature blend of ginger, nutmeg, cloves, and cinnamon, plus real pumpkin.

The new think! Minis offer a conveniently sized snack option at 100 calories and 6 grams of protein per bar, in dessert-inspired flavors.

Atkins has introduced a new creative campaign, "Atkins Way," an embodiment of the brand's new emotional brand positioning, along with a series of new product offerings.

Kellanova has rereleased a slew of seasonal products for autumn and Halloween.

Snack producers and bakeries can travel multiple avenues toward improved operational efficiency. Additional automation is a natural progression.