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.

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

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.

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.

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.

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

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.

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 space-saving design of the  high-output horizontal wrapper makes it ideal for facilities with limited floor space or those seeking to expand packaging throughput in existing production environments. 

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

The unit reportedly allows any existing vertical form fill seal (VFFS) bagger to be converted from traditional pillow-style bags to reclosable zipper bags. 

The X52 is designed to meet the demands of challenging applications in packaged products.

In partnership with System Square, Prospection Solutions is set to unveil its dual-energy x-ray inspection system at PACK EXPO from November 3–6, in Chicago.

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 U.S. Food and Drug Administration (FDA) announced that it intends to propose that “Acacia (Gum Arabic),” also known as gum acacia, be included as part of the FDA's definition of dietary fiber.

The ADVANCE generation of Fagor Industrial ovens has one of the widest ranges of ovens on the market in terms of sizes and features, including the choice of gas or electric for all sizes and options. 

The new TruBake HiCirc convection oven launched by Baker Perkins brings higher rates of convection, higher heat flux, and a broader range of product capability than its predecessors. 

Renewable Lubricants new food grade Bio-Extreme High Temperature Oven Lubricants perform at extreme high temperatures up to and over 1000° C, with protection up to 2000° C. 

M.O.L.E. EV6 delivers handheld thermal profiling control, freeing bakery operators from time-consuming, offline PC download.

Every so often, the primary aspects of a life fall together so perfectly that it appears that the proverbial fates are smiling upon destiny.

Nationally recognized SUPERPRETZEL  Soft Pretzel brand is expanding its snack offerings, as it was announced that J&J Snack Foods Corp. is introducing SUPERPRETZEL Filled Soft Pretzel Bites.

Milk Specialties Global has doubled its lactose production following the expansion of its west coast processing facility in Visalia, CA.

Holiday shopping is poised to be more chaotic than ever this year given supply chain disruptions, but Whisps has launched a unique gift that’s 100 percent custom and ships in just two weeks.

The Parmesan Crisps brand will debut these updates at The 2022 Winter Fancy Food Show.

Joyfull Bakery, the artisan Parmesan Crisps company, has announced that its crisps will be available in all Sprouts Farmers Market stores nationwide.

The Topped Bons sprinkle Warheads Sour Popping Candy onto Cinnabon’s cinnamon rolls for a balanced sweet and sour flavor explosion.

The Krispy Kreme x Dr Pepper Kickoff Collection is available beginning August 23.

The Hunter’s Supermoon appearing in the sky this week reportedly will be this year’s biggest.

Southern Recipe Small Batch is rereleasing its Cranberry Jalapeno and Apple Cinnamon pork rind flavors for the holidays.

This article examines current and emerging trends in flavors and colors in snack and bakery production.

The making or buying of a pie used to signal that company was coming over—or at the very least that a family would soon be sharing the dessert.

INDCO HS-100 and HS-300 series benchtop dispersers can mix up to 5 gallons of materials at a time, making them ideal for a wide range of high shear applications within labs, pilot plants, and small-scale production environments.

The Hinds-Bock 10P-01 high speed mini products depositor provides large production in a small space.

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.

An interview with DSM about immunity, boosting the health appeal of baked goods, and Omega-3s.

The Folded-Edge Hand Dispenser is one of the latest additions to Shurtape’s ShurSEAL Packaging Solutions family and is available for all manual sealing applications, including L-Clip tape sealing.

New technology which optimizes handling of bread dough through precise temperature control on Tweedy mixing systems is being introduced by Baker Perkins at IBA in Munich (Hall A6/321).

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.

DINO BARS are wrapped in edible paper, and all bars are non-GMO, USDA certified organic and free from nuts, gluten, soy, and dairy.

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.

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.

Fruit ingredients and nutritional bar products are a natural fit.

Students utilized frozen Washington red raspberry puree to develop new product concepts for the grocery/CPG market.

The thaw-and-eat sandwich brand has grown from a $12 million property to about $800 million in annual sales, according to the company.

MECATHERM has joined forces with ABI LTD to launch MECABAGEL, an industrial production solution for bagels that is unmatched on the market.

Head chef and co-founder of Blaze Pizza, Brad Kent, is opening a brand new restaurant in Highland Park, CA later this fall, Bagel+Slice. 

East meets West for a co-branded innovation, available online beginning this fall.

The low-carb producer has partnered with the Grammy-winning DJ on its new flavor.