Snack, bakery industry personnel are constantly learning.

The 2024 event programming aims at maintaining safety in processing environments 

Bakery Equipment Assessment Group (BEAG), an authority in the assessment and certification of bakery equipment, has announced the new Certified Internal Equipment Evaluator Online Training Course.

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.

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

Available in Mott's Apple and Hawaiian Punch Fruit Punch flavors, the new products can be found in select grocers nationwide next month.

Upcoming film Spider-Man: Across the Spider-Verse themed packaging will be on select Tastykake items in conjunction with a National “Swing into Tastykake” Sweepstakes.

The muffin tops are free of artificial colors, flavors, and high fructose corn syrup, and they pack 11 grams of whole grains per serving.

The SiftAI Smart Table from Smart Vision Works, a KPM Analytics brand, promises better contaminant detection and product grading.  

Solvaira Specialties has announced that it will now be offering VIDOFIBRES BF Sugar Beet Fiber products.

Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.

Grains are a fundamental ingredient in snack food and bakery products and an important food in consumer diets. In fact, based on the 2020 IFIC Food and Health Survey, consumers view fiber, whole grains, and protein from plants as the healthiest, and most-sought-after, nutrients. 

Food and pet food manufacturers have their own unique way of making products, and therefore there’s a need for a wide range of solutions for the drying stage of production.

The Digital Air Velocity Sensor Array delivers a precise picture of airflow patterns inside an oven, dryer, or cooling tunnel, from side-to-side and end-to-end.

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.

Boulart deftly balances artisan ideals with state-of-the-art technology to bring better bread to the masses.

Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, announced the launch of Dairy by Nature, a new portfolio of custom taste solutions.

Butter Buds Inc., a dairy and non-dairy concentrates company, announced Tom Buhler has been named the company’s chief community affairs officer.

With 67 percent of consumers stating that they were concerned about their stress and anxiety levels in 2020, Americans are more stressed than ever before.

Consumers are hungry for dairy-free cheese, and Papa Murphy’s is ready to serve it up.

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

The doughnut combines the tastes of chai and coffee in a baked item.

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

It’s National Raisin Day and the California Raisin Marketing Board has announced partnerships with small businesses across the country who are bringing baked goods featuring California Raisins to consumers.

Sun-Maid Growers of California is expanding its snacking portfolio with the addition of two new trendy and summertime fruity flavor favorites: Tropical Punch and Peach.

The California Raisin Marketing Board has released a new white paper spotlighting the functional benefits and opportunities for California-grown raisins and raisin ingredients as a fat replacer in baked goods.

Prime Planet's Crunchy Green Plantain Chips are now verified gluten-free by the National Celiac Association.

To support consumers in making conscious decisions, Cabosse Naturals has deepened its collaboration with the Upcycled Food Association.

This week's Fun Friday includes a Nutella and Betches book club partnership, Nerds at the Big Game, Pillsbury partnering on candles, a Cheez-It college tailgating food truck, and Haribo's float debut at Macy's Thanksgiving Day parade.

Consumers increasingly seek products with better-for-you nutritional profiles; the right ingredients can help deliver.

Bantam Bagels—NYC's favorite mini stuffed bagels—are now available for foodservice sales nationwide, through all distributors.

Soozy’s Grain-Free has officially announced the availability of its bread and bagel product lines.

Category analysis for fresh bread products like breads, buns, rolls, bagels, and English muffins, including sales data and product development strategies.

The mother/daughter duo behind Little Shop of Bagels first launched Wake-N-Bagel at the last Winter Fancy Food Show in 2020, and have brought a new flavor to the line up of their innovative frozen thaw-and-bake bagels.

Food tech brand on mission to change the way consumers eat and enjoy food.

This week's Fun Friday includes a bagel with no holes, the most popular pizza chains by state, and more.

The Grain Foods Foundation has announced the addition of Stephen Lindemann, PhD, to its Scientific Advisory Board. 

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

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

The Swedish agritech company BoMill AB unveils BoMill InSight, the next generation of industrial grain sorting equipment able to sort grain lots, kernel by kernel, at industrial speed, up to 15mt/h, based on each single kernel’s internal properties.

Total grain intake is associated with lower risk of type 2 diabetes.

Pete Levangie, CEO, Bay State Milling, speaks on the current global grain sourcing situation.

Despite processed grains’ reputation for causing heart-related health woes, research indicates otherwise.

Snack Food & Wholesale Bakery was recently able to talk to DIOSNA about grain cooking for baked goods.

According to the company, consumers want grains that fit in with their taste buds and health goals.

Health-conscious consumers are driving growth in grains both old and new.

According to the grain company, the products offer higher protein and more beta-glucan.

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.

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.