The sandwiches aim to bring a balance of good taste and clean label to the table.

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.

Four products in bright Hooters orange packs are now available in over 1,300 Publix Super Markets nationwide.

The new quesadillas leverage Kraft Heinz’s 360CRISP technology to deliver crispiness straight from the microwave.

The owner of Nana's Chicken & Waffles and Food Network personality will launch a waffle mix under her "Kooking with Kelli" brand.

Candy is still dandy, but there is an increasingly broad range of trick-or-treat options.

Rivalz is now available at major retailers including select Sprouts, Nugget Markets, Bristol Farms, and now Meijer and Fred Meyer stores.

Angel Shelton Willis will join the company's executive leadership team and report to CEO Carlos-Abrams Rivers.

Martin's fresh-baked products are now available for purchase at 65 Kroger stores throughout Cincinnati, Ohio.

Known for its bun-based items, the Chicago-based chain is eyeing exponential growth.

Snacking healthier is getting easier nowadays with graze, a subscription box that also sells its products in stores. 

Snack mix and nut products have extended their reach over the past year as consumers continue to seek varieties that are full of flavor innovation and adventure. “On-the-go” snack packs also appeal to consumers, and some have bold, new flavors that will make them stand out on the grocery store shelves.

Insights into the top sandwich trends across the U.S. restaurant industry, including R&D inspirations for sandwich-specific breads, buns and rolls.

Advances in packaging materials continue to extend shelf life, while adding convenience and freshness to bakery and snack goods. Innovations in modified-atmosphere packaging (MAP), microbial-inhibiting film, and the use of cellulose nanocrystals are helping to push the envelope.

Consumers can add eggs, butter or oil, and water for homemade baked goods with the new mixes.

Chocolate is a treat that will never go out of style—whether it’s a consumer purchasing it for their own consumption, or perhaps as a gift for friends or family, it is a well-loved dessert. 

Manufacturers are poised to tackle the various challenges of the chips category.

To overcome industry obstacles and entice consumers, producers are getting creative.

Consumers crave budget-friendly treats.

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators and sheeters for production of snack foods and baked goods.

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

Pringles Mexican Street Corn Potato Crisps are light, crispy, and never greasy, and bursting with roasted spices, citrus zest, and a little kick of cayenne pepper, per the brand.

Consumers continue to reach for their favorite puffed and extruded snacks in their many forms. However, while U.S. shoppers still put tried and true types (like cheese curls and pork rinds) in their cart, they’re increasingly interested in trying new flavor twists, better-for-you bases, and other novel takes on the category. 

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

Extruded snacks are having a bright year, and producers expect the success to continue.

The plant-based snack company is debuting Mexican Street Corn and Churro Chickpea Puffs.

Kemin Industries, a provider of shelf-life extension and food safety solutions that help manufacturers protect their food and beverage products, is adding a new antioxidant to its portfolio of antioxidant solutions.

The new release brings together the poppable texture of Milk Bar Super Crunchy Cookies and the heat of Momofuku’s products.

Founded by mompreneur Lindsay Hancock, My Better Batch was created to simplify life for busy families.

The selection features eight flavors that capture the essence of autumn, per the brand.

Speakers from J&J Snack Foods, Cargill, and the FDA outlined root cause analysis.

Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.

Innovations in extrusion technology, ingredients and product R&D have built new interest in multiple snack segments.

Hebenstreit GmbH is now offering manufacturers new technology designed for the manufacture of extruded snacks: the SE 70 and SE 110 single-screw cooking extruders.

Bunge North America purchases Heartland Harvest, a producer of die-cut pellets used to make extruded foods.

Puffed and extruded snacks are shedding their junk-food image with more nutritious ingredients and no-fry processing, plus on-trend flavors, textures and shapes to add more fun.

Processing Technologies International will invest $10 million in its Illinois headquarters in response to growing demand for its sheet extrusion equipment.

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.

Handtmann has announced the appointment of Christian Strohm and Sean Gorman to bakery sales specialist positions in Canada and the U.S.

The puffed and extruded snack segment combines the best elements of tradition and forward-thinking better-for-you innovation.

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

Snack manufacturers are looking to build in healthfulness through the use of raw materials, including vegetables and fruit, as well as cleaner ingredient profiles with more protein and fiber.

A new generation of extrusion equipment for the food industry has been launched by Baker Perkins.

SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.

Hygienic design, quicker changeovers, reduction of maintenance time, improved cooling ability and the modularity and flexibility to run more-diverse products-sometimes with exotic raw materials that need gentler processing-are the top-of-mind issues for customers of extrusion equipment.

Egan Food Technologies, a confectionery and baking process equipment manufacturer and service provider, will unveil at Pack Expo a new four-roll co-extruder featuring a design that significantly reduces product changeover and cleaning times.

The new high-performance co-extruder from GEA is designed to simultaneously deposit two different types of dough, plus a third, fluid filling.

The soft-dough and cookies sector of the biscuit market comprises a wide-ranging family of products.

Customers of machines that handle puffing and extruding of snack and bakery products are focused on accommodating protein- and plant-based inclusions, hygienic design and rapid cleaning, speed and quick changeovers, better integrated controls, easy data extraction, and smaller machines that can produce specialized batches.