The kosher brand also is giving its product packaging a makeover.

The limited-time items released by the chain feature a wide range of sweet treats, savory snacks, holiday products, and more.

Product manufacturers need to continuously evaluate portfolio strategies to defend financial goals and positioning for the short- and long-term.

Tradition is the foundation that grounds much of the bakery industry’s continued success. We see this immutable fact across nearly every category, with leading companies selling billions of dollars of traditional baked goods that have long stood the test of time. These are core products beloved by millions of shoppers.

A leader from the bakery chain talks growth, innovation, and maintaining quality standards.

Nothing Bundt Cakes tested the new flavor in a handful of markets last year and received a positive response, leading to its nationwide launch.

Handmade on-site by the brand's expert bakers and cakers, the menu is getting a lemon twist this season, including a new innovation: the Supreme Croissant, available in lemon and chocolate varieties. 

It makes sense that mint sales are up (though modestly, when looking at units sold) as recovery from the effects of the pandemic marches on. 

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

Laminators and sheeters need to evolve as quickly as customers needs do, delivering state-of-the-art advantages, high performance and flexibility to meet increased user demands.

Laminators and sheeters continue as essential components of many bakery operations, thanks to several prevailing consumer trends.

The American Bakers Association’s Bakers Manufacturing Academy has launched a new specialized course for cracker operations: the Sheeting and Laminating Lesson.   

The plant-based snack company features limited-edition Minions-themed pack designs on all puffs and veggie straw flavors and special pack sizes.

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.

Pizza is essential to a high percentage of Americans, a fact reflected in the over $6 billion annual sales for this market segment in frozen retail pizzas alone. While diversification of crusts and ingredients is attracting health-conscious consumers, there is still demand for high quality, Italian-style premium frozen pizza.

Oils and fats manufacturers continue to develop ingredients that help bakers and snack producers create healthier versions of the products consumers love.

Flowers Foods will use the trademark in the U.S., Canada, Mexico, Bermuda and the Bahamas.

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

A look at the best air management practices for snack and bakery companies.

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

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

Tastykake will bring back its themed on-the-go packaging for football season.

The Mondelēz International brand has announced the trio of treats ahead of the new year.

The items feature golden cake filled with creme and covered in dark fudge icing.

Equipment Briefs from various Suppliers. Check it out!

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.

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

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.

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.

Snack and bakery companies looking at new or improve extrusion equipment to create puffed and popped snacks, bakery items like nutrition bars, and other types of SKUs have features and benefits like cleanability, flexibility, and remote support high on their list of considerations, according to companies that make extrusion equipment.

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

The new and improved AGELESS provides a timely packaging solution for customers navigating the PFAS regulatory landscape.

RemoteMD enables Key service technicians to securely connect to a customer’s sorter for real-time remote monitoring, as well as technical support.

Paxiom has announced the installation of its turn-key bulk nut packaging system, designed to streamline the packaging process for peanuts and ensure freshness and efficiency at every step.

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

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

The new laminator is said to offer a smaller footprint, flexibility, and easier sanitation and maintenance.

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

The company’s integrated lines provide solutions from system design and simulation to machine selection, all the way through FAT testing and installation.

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.

Vibrating fluid bed dryers and coolers from process equipment manufacturer The Witte Co., Washington, New Jersey, feature a new, dual shaft drive with an automated greasing system.

Food and pet food manufacturers have their own unique way of making products, and therefore there’s a need for a wide range of solutions for the drying stage of production.

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. 

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.

This month’s digital edition features a range of in-depth features and industry news.

The design is intended to offer bakery customers faster installation.

The white paper shares ways to overcome challenges associated with incorporating real dairy ingredients.

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

Panera is unveiling unveils updates to its bakery case, with a selection of five new baked goods and three all-new croissant breakfast sandwiches.