Unique Pretzel Bakery astutely combines equal measures of Pennsylvania Dutch tradition and modern-day innovation to catalyze its success.

Over the past 15 years, Late July Snacks, the 2018 Snack Food & Wholesale Bakery "Snack Producer of the Year", has steadily grown its business to its position today as a leader in organic, non-GMO snacks, most notably its strong level of innovation in the tortilla chip category.

Insomnia Cookies is conjuring up sweet treats inspired by Marvel Television’s Agatha All Along, now streaming on Disney+.

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

Brownie Brittle, the snack known for its thin treats, is debuting a new look.

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

Nearly 15 years ago, a definition for whole grains was developed, based on scientific information from the American Association of Cereal Chemists (now AACC International). 

Let’s take a look at how we can transform a basic brownie into a value-added product through the use of key functional ingredients and eye-catching inclusions.

Effective immediately, Brian Hansberry is CEO of the specialty cookies and baked goods producer.

Lenny & Larry’s Snickerdoodle Complete Cookie is made with ground cinnamon and sugar, plus “a little twist.”

I am truly blessed to be a chef in California. We are spoiled by having the best selection of ingredients literally in our backyards.

The cold chain is essential for snack and bakery companies that produce perishable products, as the temperature of these products must be monitored throughout the distribution process.

Leveraging LoRaWAN technology, Remote Temperature Monitoring penetrates solid objects like refrigerators and freezers, then uploads temperature data to Digital Checklists.

Maintaining sanitary conditions is at the top of the priority list in the food processing industry.

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. 

Companies should make a plan to ensure cleanliness, standard operating procedures of facilities.

Snack, bakery industry personnel are constantly learning.

The May 8–11 event connects snack and bakery professionals with safety solutions.

The American Bakers Association program salutes safety practices and awareness.

The Peanut and Tree Nut Processors Association event features targeted education.

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.

Tastykake has teamed up with Sonic the Hedgehog 2 to unveil all-new packaging.

Company commits to not engage in advertising primarily directed to children under age 13.

The items join the McKee Foods brand’s lineup of fall seasonal bakery treats.

The quartet of treats comes in heart-bedecked packaging for seasonal snacking.

The latest Hostess cake creation will be available in two Hostess fan-favorite flavors: Double Chocolate and Chocolate Creamy Caramel.

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.

Flexibility, greater sanitation, gentle handling of ingredients, quicker changeovers, more precise weight control, and the ability to make products with healthier ingredients are top of mind features and benefits for snack and bakery customers of extrusion equipment and technology.

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

There is a lot of confusion in cookie and cracker manufacturing today. Let’s focus on one of the major areas of confusion: leavening.

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.

Industry suppliers offer new and updated leavening ingredients for the development of clean-label snacks and baked goods.

Bakery ingredient supplier Puratos USA has announced a new addition to their sourdough product range with the launch of Sapore Leo Organic.

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. 

McKee Foods aims to meet the ever-growing demand for larger pack sizes while delivering the same quality and taste that consumers expect.

McKee Foods Corp. is launching Little Debbie Cosmic Mini Muffins, a tribute to its Cosmic Brownie, which is celebrating 25 years.

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

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

Crackers grow more sophisticated as shoppers seek nutrition and flavor in their snacks.

BENEO has announced the expansion of its chicory root fiber and rice starch ingredient portfolio with two new organic solutions.

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 pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.

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 right oven is the heart of any baked snack or bakery facility, and suppliers continue to make improvements to their equipment. Aspects like smaller footprints, lower costs, more hygienic design, greater energy efficiency, better control, remote monitoring and an ability to handle a wider range of ingredients are all facing scrutiny.

Snack Food & Wholesale Bakery is pleased to announce that it has named Sheila G’s Brownie Brittle as its 2018 Bakery of the Year.

When Sheila G's Brownie Brittle hit the market in 2011, it redefined the cookie category forever. It's like the brownie’s edges, crispy and full of rich, chocolate flavor, the best part of the brownie. As a bonus, Brownie Brittle is lower in calories than traditional brownies, and is highly snackable.

Some people innately embody a strong entrepreneurial spirit. Such is the case with Joel Clark, CEO of Kodiak Cakes, Park City, UT, a pioneer in better-for-you baking, offering whole-grain, protein-enhanced products that currently span multiple categories across breakfast, snacking, and beyond.

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