From Mozzarella Submarines to Pretzel Swords, Lunchables debuts Dunkables, its second foray into the snack category.

Panera is unveiling unveils updates to its bakery case, with a selection of five new baked goods and three all-new croissant breakfast sandwiches.

The European frozen bakery company created the new product in response to customer requests and flavor trends.

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

The producer also is bringing back Cranberry English muffins, bagels, and swirl bread.

T. Hasegawa's newest trends report takes a look at foodservice, flavors, and generational trends.

The ROSS Double Planetary Mixer is available in a “super sanitary” turnkey configuration, featuring a common stainless steel workbench for both the mixer and a matching discharge system.

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.

A new Sanitary Rotary Batch Mini Mixer on a mobile frame can de-agglomerate and blend up to 5 cu ft (142 ℓ) of dry bulk ingredients with or without liquid additions at multiple plant locations.

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. 

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 new Capptronic HS from GEA Comas allows users to produce sandwich, filled or spot-deposited biscuits directly in line with the baking oven from GEA Imaforni to eliminate the use of complex, expensive, traditionally used stacking systems.

Baker Perkins’ new Series3 rotary moulder for soft dough biscuits and sandwich cookies sets new standards in hygiene, operation and maintenance, while retaining all the important high performance characteristics of the previous machine.

Deposit and spread condiments like ketchup, mustard, mayonnaise and sauces as well as sandwich salads like tuna, egg and chicken onto bread, buns, tortillas or dough at a high rate of speed and with a high degree of accuracy with the Hinds-Bock family of USDA approved state of the art Servo Pump Fillers.

Snack and bakery customers in the market for dough-handling equipment like dividers, depositors, and rounders are looking for versatility, greater precision, higher capacity, longer maintenance intervals, adjustability of qualities like width and weight, and machines that can handle natural, clean-label, and gluten-free products.

Snack food and wholesale bakery companies in the market for dough-handling equipment such as dividers, depositors, and rounders have been increasingly focused on machines that provide greater automation, along with the corollary efficiency and labor savings.

Customers of cutting, slicing and portioning equipment for snack and bakery products consider a wide range of parameters: They're hoping to find machinery that offers greater use of robots and automation, better sanitation, higher safety standards, faster speeds, wider and easier-to-clean blades, and reliable and flexible systems that can handle different sizes and shapes.

With demand on the rise, and hygiene a critical priority, Stäubli Robotics is expanding the possibilities for automation in food and other industries with high production requirements, strict hygiene requirements, and demanding humid environments.

Higher capacities, new shapes, longer blade life, automation, flexibility, sanitary design, quick changeover, and gentler handling of fragile ingredients are among the top features and benefits that snack and bakery companies want from their slicing, cutting and portioning machinery.

Oregon Fruit Products is announcing two new varieties of Fruit In Hand Compotes for the foodservice market: Cherry Compote and Peach in Raspberry Sauce Compote.

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

Global top 10 flavor manufacturer unveils HASEAROMA and ChefAroma, two new technologies aimed at producing more authentic taste experiences.

Bagels continue to tempt consumers, with better-for-you versions attracting attention and dollars.

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.

Grains are a fundamental ingredient in bakery and snack food products that can provide flavor, texture, nutrition, and functional benefits. What’s more, there exists a multitude of different grains to choose from, depending upon the product needs. 

We’ve grown more flexibly remote of late as we seek to connect as an industry. 

The World Packaging Organisation’s president Thomas L. Schneider, CPP, discusses meetings and speaking engagements in Sydney, Bankok, new packaging shows and packaging news and technology from across the globe and much more.

The line of snacks is aimed at supporting women and communities in Columbia.

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.

According to the January 2015 “Gluten-Free Foods in the U.S., 5th Edition” report from Packaged Facts, Rockville, MD, from 2009–2014, sales of gluten-free products in grain-based categories posted a 34 percent compound annual growth rate (CAGR).

An engineer’s perspective on cleaning efficiencies is scary on its own merit—and I’m certainly going to date myself here—but remember the old boil tanks sanitation was so proud and protective of?

Partake, the allergy-friendly snack brand, has teamed up with Marvel for another cookie collaboration that will be sure to "save the day."

Handcrafted in small batches, artisanal crackers made with real clover honey are filled with dark chocolate liquor combined with ethically sourced, dry roasted peanuts milled creamy.

The new gluten-free offerings can meal options for consumers with food sensitivities at Publix stores nationwide.

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

Celebrating 20 years in business, with its latest cookbook hot out of the oven, Metropolitan Bakery, Philadelphia, delights in baking delicious breads and creating incredible pastries, popcorn and granola, among other foods. 

‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. 

Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features. 

In a move toward boldly-flavored, healthful products, manufacturers are finding innovative ways to meet the needs of consumers who favor sweet and savory bakery foods and snacks. Starting with the dessert first, familiar flavors and healthful benefits can be found in many of Wholly Wholesome’s pie products.

Busy lifestyles and affordability aren’t the only reasons why consumers add frozen baked goods to their shopping cart each week.

Potato chips and chocolate? Snack manufacturers and bakeries are experimenting with unique combinations to satisfy consumers’ desire for a snack with the perfect sweet-savory blend.

Snack producers and bakers have expanded their explorations into sweet-savory profiles, with sweet-salty, sweet-spicy and sweet-herbal all gaining favor.

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.

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.

Heat and Control, Inc., an equipment manufacturer and food processing industry supplier, recently released the OilSaver Filtration System to its Oil Management System lineup.

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.

Olli Salumeria and That's it. Fruit Bars bring new snack packs to retaill.

KIND's new Savory Bars bring forth a unique mix of nuts and a smokey and spicy profile, resulting in a bold taste in every bite, per the brand.