Consumers have an increasing desire for complex and nuanced flavors, all while keeping comfort and familiarity in their baked goods.

Wixon announced that Jessica Lopez recently joined its research and development team as a flavor chemist.

The supplier intends to help producers eliminate artificial preservatives with naturally derived options.

ADM’s latest Flavor and Color Trends Report indicates shoppers seek snacks and baked goods that reflect the evolving human experience.

Kemin Industries has selected Rebecca Lucas to serve as director of research and development (R&D) for its human nutrition and health business unit.

Snak King looks to optimize its efficiency in throughput, while also seeking to alleviate labor shortages at its manufacturing facility in Freeport, Illinois.

St-Méthode Bakery has chosen the UTrakk platform to empower its managers in the application of good management practices, including coaching and active supervision tours.

Read how R.R. Donnelley & Sons Company helped Levain Bakery meet a 200% increase in e-commerce demand during the pandemic.

Muffins, pastries, and croissants are very diverse and delicate products that must be handled with care, from distribution to primary packaging.

The Aussie snack producer, a unit of PepsiCo, is the maker of Twisties, Burger Rings, Parker’s pretzels, and other brands.

Rapid growth of the snack brand called for an upgrade in its packaging technology.

After acquiring Crown Bakeries and its Smyrna, GA facility, private equity firm Arbor Investments sought the expertise of Stellar’s Food & Beverage team to design and build an upgraded, state-of-the-art 200,000-square-foot processing facility.

The collaboration combines M&M's Minis hardshell candies with Edible's fruit arrangements and baked goods platters. 

A leader from the company discussed automated tech and ongoing labor challenges.

The semi-automatic unit is designed to offer flexibility and high speeds.

The machine, debuting at PACK EXPO East, is suited for a range of baked goods.

Much has changed in consumers’ buying behaviors regarding foods, but their attention to the fats and oils in the packaged foods they purchase remains consistent, according to Cargill’s most recent FATitudes survey, conducted during the COVID-19 pandemic.

Recognizing that proper cooking oil management plays a critical role in achieving both objectives, Cargill has joined with Frontline International to develop the Kitchen Controller end-to-end, automated oil management system.

ABA recently released an infographic about the demand for soybean oil and vegetable oils. The demand has currently exceeded the supply, causing prices to rapidly increase.  

Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.

Rollon has updated its SMART SYSTEM lineup of belt-driven linear actuators with a rugged new design that supports heavy loads and ensures low maintenance operation in automated manufacturing, packaging machines and food and beverage equipment.

A new Flexicon Mobile Sanitary IBC Unloading and Conveying System transfers contamination-sensitive bulk solid materials from Intermediate Bulk Containers (IBCs) to downstream processes, dust-free.  

Multi-Conveyor recently built a system that transports bagged food products through from one to two lanes of travel.

Dark chocolate ganache is now available in 8-pound, flexible pouches for chefs nationwide.

New “Compozym” enzyme series reduces dependence on global wheat markets.

Flavorchem's Breakfast All Day collection was inspired by various trends, including "Nostalgia Reimagined," "Snacking Surge," and "Blurring Category Lines."

Global conditions and crises are putting increasing pressure on the world's flour market.

Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, has introduced Bellarise BellaSOFT Organic 1500 Plus.

A recent inquiry to the American Bakers Association (ABA) asked what the purpose of emulsifiers are in a bakery formula.

Sternchemie has released its new SternPur S DH 50, a hydrolyzed, de-oiled sunflower lecithin ideal for new applications.

The latest addition to Corbion's Pristine range enables bakers to overcome common quality hurdles such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation and traditional solutions like DATEM.

An area that is impacting bakery manufacturers is consumers’ increasing demand for clean-label ingredients. 

Each bag includes uniquely flavored pieces like Spices & Herb Chex, Ranch Flavored Wing Puff, Toasted Breadstick, and Buffalo Sauce Chex. 

Pizzey Ingredients says its BlendPūr Flax provides bakers with a way to lower ingredient costs, while adding nutrition to products and cleaning up product labels.

Freeze quality is essential when manufacturing well more than a million baked and prepared food items a day for shipment nationwide.

To meet growing demand for sprouted grain foods, Angelic Bakehouse has added Sprouted Artisan Seven-Grain Premium Wraps to its flatbread line.

Aldi recently announced its lineup of food and beverage products for Halloween, Thanksgiving, and autumn.

The purchased company offers a line of seed-based, better-for-you crackers.

Emplex Non GMO is the newest addition to Corbion Caravan’s emulsifier portfolio.

Read about the latest ingredients for the baking industry.

Nu-Tek Food Science, Minnetonka, Minn., has signed an agreement with Tovani Benzaquen Ingredients, Sao Paulo, to distribute Nu-Tek Salt Advanced Formula Potassium Chloride to food manufacturers in Brazil.

Freebirds World Burrito, known as Texas’ No.1 Burrito, is adding two new plant-based options to its endless possible combinations of bowls and burritos.

 Webinar showcases how ingredients work together to create excellent tortilla products.

 Presentation examines clean label solutions to improve the quality and shelf life of tortillas.

The retailer’s new line includes snacks, desserts, beverages, and other items.

Since identifying the novel coronavirus and COVID-19 in Wuhan, China in late December 2019 until press time for our April issue of SF&WB at the end of March, the virus is known to have infected over 750,000 people, tragically causing over 36,200 deaths.

Near the end of December 2019, the Wuhan Municipal Health Commission, Wuhan City, China, reported several pneumonia cases that officials eventually tied to a new coronavirus called SARS-CoV-2, now generally known as COVID-19.

In the midst of the COVID-19 pandemic, snack and bakery companies increase and adjust sanitation procedures for their facilities.

From cloud computing to the Internet of Things (IoT), Industry 4.0 is essential for modern-day snack and bakery companies, especially during the COVID-19 pandemic.

Grocery retailers across the country now have even more choices to offer in-store bakery shoppers when it comes to pies.