Second Nature Brands is quickly becoming a powerhouse, originally bolstered by three brands: Sanders, Kar’s Nuts, and the self-titled Second Nature Snacks brand.

The ad campaign embraces tradition while showcasing the many flavorful ways to use walnuts beyond celebrated recipes.

The snacks, now available in the C-Store channel, which were first announced at the 2023 NACS Show in Atlanta this October.

The Old Bay Seasoned Crackers are back on store shelves now but only for a limited time, and will retail for $3.69 per 6.1-oz. bag.

Chilean Sea Bass crackers look and taste like Goldfish, the brand says, because they are the same product. 

For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.

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

The supplier aims to give snack makers, bakers, and other food producers a range of intense, natural color options.

Eriez President and CEO Lukas Guenthardt has announced the company has selected Eric Adams to serve as managing director for the company’s newly established Eriez Deutschland GmbH, based in Recklinghausen, Germany.

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

Downey's Potato Chips has upgraded its machinery with new Vanmark peeling machines.

For its latest coated honey roast nut production line, Trigon Snacks selected a customized linear Stealth metal detector with an innovative retractable conveyor reject system.
 

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

The newly installed equipment is rated to sort up to 20,000 lbs of product per hour.

The snack producer has turned to the food technology firm to boost production.

Schwan's Company speaks about trends in the cheesecake and frozen dessert category.

Once constructed, the facility will produce The Cheesecake Factory’scheesecakes and signature bakery products for its restaurants and other foodservice wholesalers, retailers, and distributors.

To recycle, consumers simply insert or reattach the twist tie to a bread bag that is qualified for store drop-off before placing it in the bin.

When shopping for packaging materials and technology, a snack or bakery pro can’t just drive down to the nearest mall or log onto Amazon to have something delivered to their front door. 

At Stand G020 H029 in Hall 10.1, the Dresden-based company will be showcasing its FPH5 flow-wrapping machine, which will demonstrate how sugar-coated chewing gum is packaged at a speed of 4,000 products/minute.

Bridor, a global company dedicated to sharing the bakery cultures of the world, has expanded its Specialty Food portfolio with the launch of a new bread line.

These days, you can have your cake and eat it, too. Today's sweet bakery treats like cakes, pies, cheesecakes, and cookies often combine the best of multiple worlds, bridging apparent gaps between indulgence, better-for-you and specialized dietary choices, clean label, sound functionality, and globally minded sustainability.

In the middle of a pandemic, cookies continue to fly off grocery store shelves as consumers seek familiar, comforting flavors.

Grüninger AG, a Swiss producer of industrial and commercial margarines, has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavors are effectively taste masked.

Overview of the roles of fats and oils in the quality, nutrition, manufacturing, and shelf life of snack and bakery products.

Flour tortillas continue to be a growing category within the bakery segment. And the choice of either a liquid oil or solid fat for a tortilla can impact the product eating characteristics and processing factors, says Michelle Peitz, technical solutions and marketing, oilseeds, ADM, Chicago.

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.  

Sales of cake, pie, and cheesecake products are up, and formulators need ingredients that deliver on functionality.

Fat ingredients play multiple roles in sweet goods like pastries.

We were recently able to connect with two professionals at Stratas to chat about different types of oils used in the preparation of breakfast foods and snacks.

The Tortilla Industry Association (TIA) is bringing AIB International’s Tortilla Production Course to the Los Angeles area on Aug. 5-7.

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.

The Tortilla Industry Association will hold its first major East Coast event Oct. 21-22 in Atlantic City, NJ. Online registration is available now.

A luxurious new venue, education sessions, exhibitors and plenty of networking and social opportunities await attendees at the 2016 Tortilla Industry Association (TIA) Convention & Trade Exposition in Southern California on May 18–19.

Tortilla Industry Association members will gather in Southern California May 18–19, as TIA moves its Annual Convention & Trade Exposition to Harrah’s Resort Southern California in Valley Center.

Fortress Conveyor has recently introduced its newest conveyor, which includes an easy sanitization process. 

In this case study, Multi-Conveyor recently built a massive system for a globally-recognized food manufacturer.

Companies that make belts, conveyors, and associated equipment like motors have a wide array of customers in the snack food and wholesale bakery industries, because every food production facility relies heavily on these technologies throughout their processes.

Key Technology, a member of the Duravant family of operating companies, introduces its new and improved Auto Diverter for its popular Iso-Flo vibratory conveyors.

Snack and bakery producers visiting the booth will find a range of solutions aimed at meeting current consumer trends.

FiberSMART is a versatile, well-tolerated sugar alternative that can be consumed multiple times per day.

With cost-effective low usage levels and high stability performance, this kosher, vegan, and halal-certified shade can be used in snack seasonings, bakery products, frostings and decorative coatings, breadings, and more.

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

The introduction of HarvestEdge Oro comes as the pizza market continues to expand, with the line helping operators tap into new areas.

The initial offering will include 6-oz. resealable bags for retail as well as 2-lbs. bags perfect for foodservice applications.

The ingredients open opportunities in the development of plant-based food products with cleaner labels.

Kerry has introduced Biobake Fresh Rich, an enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness, and moistness perception over shelf life, while supporting food waste reduction.

Gelita is introducing Optibar, an ingredient that allows manufacturers to create future-proof, next generation bars that satisfy two of the most important consumer trends.

The new solution provides preferred texture and sensory attributes, and adds nutritional value to boost consumer preference.

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