The limited-time product is made with real butter, bits of crystallized ginger, and upcycled oat flour.

Insomnia Cookies is "fall-ing" into cozy and spooky season with the launch of its limited-edition fall collection.

The item features a vanilla sugar cookie filled with strawberry jam and topped with Pop-Tarts Crunchy Poppers.

Available for a limited time, the Portillo’s Chocolate Cake Cookie gives cake fans the chance to savor it in a Milk Bar cookie, created in partnership with founder Christina Tosi.

The item consists of shortbread cookies shaped like Scottie dogs, housed in a specially decorated 3D carton, to be sold at Walmart.

Shaped like classic gingerbread men, Ounce of Hope's baker makes each crème pie in-house.

Nestlé Toll House is unveiling a mash-up of two consumer-favorite foods, inspired by a new partnership with Peyton Manning.

The products include a mix of new and returning limited-time offerings.

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

Honey Bunches of Oats, a Post Foods brand, has launched an on-the-go breakfast option with the crunch and honey sweet taste of the classic breakfast cereal.

T. Marzetti Co., a wholly-owned subsidiary of Lancaster Colony Corp., purchases the flatbread manufacturer for approximately $92 million.

Save the date for the 25th annual Summit scheduled for May 8–11, 2023 in Rosemont, IL.

The new tool captures and saves digital images of critical foreign material contaminants that the sorter detects and rejects from the product stream.

With this new training program, designed by instructional experts and based on neuroscience principles for adult learning, mid-level managers in the food supply chain can strengthen their knowledge in an easy-to-follow, modular format. 

Validated 3rd party study confirms an average 5.40 log reduction of pathogens in wheat temper with the Guardian System.

Like all types of food operations, snack food, and wholesale bakery plants need to monitor and maintain quality control, which prompts the need for inspection and detection equipment and technology to ensure that particles of glass, stone, and other contaminants don’t inadvertently get mixed into their formulations.

Efficient weight controls and checkweighing systems on bakery production lines are integral to meeting consumer expectations and ensuring compliance with net weight regulations.

Strong consumer demand drives 25% organic net revenue growth, raises 2022 full year guidance.

New products include Holiday HoHos and CupCakes, Mint Chocolate Flavored Twinkies, and Hot Chocolate & Marshmallow Flavored Donettes.

The snack cakes join the company's other outside items, including Big Pack Swiss Rolls and Big Pack Oatmeal Creme Pies.

The bakery brand will be rolling out the new variety of its popular cakes in March 2023.

Consumers are still looking for indulgences, despite the fact that many products now have health halos. However, in our current era of “little treat culture,” the bakery snacks category—aka smaller servings of snack cakes and pies—continue to be popular.

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

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

Baker Perkins has exploited innovative technology to improve process control, performance and hygiene on all the units in its Co-Ex Master co-extrusion systems, which create high-value products by adding a center filling into a cereal outer.

As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

BreadPartners, Inc. Paste Product range, Superior, offers an alternative to running a scratch formula, which involves scaling a minimum of 5-7 ingredients. 

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.  

Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

Ingredient suppliers and bakery clients are discovering new products and ways to use existing ingredients. 

Evive has introduced a savory snack for wellness warriors: Muffin Bites, a wholesome treat packed with fruits and vegetables.

Seasonal favorite is packed with real pumpkin and contains 0g trans fat and no high fructose corn syrup. 

Dunkin’ debuts three items for the holidays and, by popular demand, brings back its Cranberry Orange Muffin.

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

Checking in on what’s new in the muffins bakery category.

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

The company creates plant-powered, gluten-free products rooted in Konjac—a fiber-rich Asian root plant that can be used to empower flour substitute applications.

The Coperion line of ZSK Mv PLUS high efficiency extruders have been upgraded to include options for easier clean design to meet the highest standards of hygiene, ideal for the processing of food products.

The solution is reportedly set to redefine standards in food safety and production efficiency within the food processing industry.

The idea of "better for you" encompasses much of what consumers desire today in many of their snacks and baked goods: clean label, non-GMO, natural and—at its core—solid nutrition to make those foods a healthy part of their daily diet.

Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."

Ingredients by Nature (IBN)—supplier of high-quality, customizable, science-based food ingredients—has announced the launch of MonkFiber, a functional, sweet fiber from the pomace of the monk fruit.

Ingredion Incorporated has launched a dietary fiber in the U.S.—NOVELOSE 3490.

Tate & Lyle PLC (Tate & Lyle) is pleased to announce the launch of Fibre University, a new online modular course designed to help formulators and food scientists solve even the toughest fibre formulation challenges in a time when most people are not getting enough fibre in their diets.

The launch follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry.

After the very successful introduction of the air-cooled Bantam-Series Post-Baking dryers two years ago, RFC is now offering the air-cooled design in a more powerful two-zone design

When it comes to equipment like ovens and proofers, internet connectivity, wider and larger machines, artisanal production methods, shorter bake times, reversible belts, energy efficiency and improved cleaning and sanitation are all top considerations in today’s market.

Companies that make pans for the baking industry, whether for breads, baguettes, muffins, cookies, cakes, pies, etc., are focused on issues like larger sizes, a desire for energy and material efficiency, stick resistance, and the ability to help produce specialty and artisanal products.

RATIONAL has announced the launch of the iCombi Pro in the United States.

MECATHERM has launched the Authentik Baguette, a solution that allows manufacturers to meet the new expectations of consumers looking for more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette.