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.

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.

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

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.

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

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.

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.

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.

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

The new design is intended to give the bakery product line a more ‘festive’ feel.

When it comes to convenient breakfast options, consumers are looking for products that meet their dietary needs without sacrificing flavor or taste.

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards Protein Powder, Ready-To-Drink Protein Drinks, Protein Bars, Protein Chips/Tortillas/Puffs/Popcorn, Protein Cookies/Wafers, Protein Brownies, and Protein Cake Bites.

Ingredion Incorporated has announced two new additions to its plant-based portfolio produced at the Company’s new pea protein manufacturing facility in South Sioux City, Nebraska—VITESSENCE Pulse 1853 pea protein isolate and PURITY P 1002 pea starch.

Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.

Reviewing and revising sanitation standard operating procedures (SSOPs) during the COVID-19 pandemic.

Compact belts and conveyors for snack and bakery production meet demands for cleanability and automation.

​​​​​​Parker Products, a provider of inclusions and other specialty ingredients for the baking, dairy, beverage, confectionery, RTE and snack, and foodservice industries, has announced that cookie manufacturer Creative Food Ingredients (CFI) has joined the Parker portfolio.

The company introduced new confectionery and snack products at Sweets & Snacks Expo this week, plus new AR and image recognition technology.

The brand known for its chocolate treats made with simple, pronounceable ingredients is expanding its collection with a sweet and salty snack collection.

Tastykake has released its seasonal summer products, available now for a limited-time only until August 21, 2021.

The company is kicking off the next half of its Brownsville facility expansion.

The BFY frozen food producer is bringing new snacks and veggie burgers to Targets.

Products range from Daiya’s dairy-free pizza redesign, to Cici’s chicken and Eggo waffles pizza, BJ’s Restaurant & Brewhouse’s seasonal menu, and more.

The company is introducing PopTarts Crunchy Poppers and Pringles products at the roadside convenience stores.

Brioche brand moves into bake at home market, with a new range of authentic French baguettes and rolls.

The item offers consumers a better-for-you alternative to a traditional sandwich bun.

Dough comes in many styles, and today's laminators and sheeters need to accommodate an increasing range of requirements.

The snack company chatted up its various brands and new items at Sweets & Snacks.

Walker’s Shortbread, the 125-year-old Scottish shortbread brand, is introducing its 2024 holiday lineup, touting its new tartan packaging.

The New York dessert and quiche maker plans to boost the nutritional content of its products and introduce new, cleaner labels.

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.

The producer’s frozen pizza brands utilize the supplier’s Smart Sort technology in production.

The 2024 event programming aims at maintaining safety in processing environments 

Tastykake has recently debuted its limited-time USO products, available in stores through mid-September.

Tastykake is sweetening the season, as it has released its limited-time summer products, available on shelves now until July 30.

Products now available until December 17.

Consumer demand for artisanal baked goods and better-for-you snacks are making new laminators and sheeters must-have equipment for many manufacturers.

Growing consumer demand for better-for-you, gluten-free and innovative baked goods and snacks continues to drive bakers and snack manufacturers to explore new ingredients and formulations. It’s also prompting them to re-examine their equipment needs, as they discover that their existing machinery may not be able to efficiently handle today’s in-demand products. For some manufacturers, a new extruder may be just the ticket.

To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.

Biospringer North America Corporation has announced an expansion on its yeast extract site in Cedar Rapids, Iowa, to support the growing market trend for natural origin ingredients derived from fermentation.  

LEVAIR Select leavening solution is a non-aluminum based alternative to traditional sodium aluminum phosphate.

Organic baking brand debuts redesigned logo, refreshed packaging, and two new SKU's.

New products from Cinnabon and DAVID Seeds, both in the Conagra Brands portfolio.

Thanks to manufacturing improvements to its standard plated paddle agitator, Marion can speed up lead times on its popular 30-inch diameter and smaller-sized horizontal mixers.

The TheiaVu E-Series is a standalone vision inspection system that collects measurements of features of many types of baked goods, such as buns, rolls, English muffins, doughnuts, cookies, and more.