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

While fresh bread is the largest category in the bakery industry, it has remained relatively flat for the past several years. But several emerging trends have fostered growth, pointing the way toward future potential for the category.

AB Enzymes has announced the launch of a new product in its range of enzymes for rye applications.

Clean-label snack and bakery insight and analysis for new product development, including ingredient options.

IFF has announced the launch of Enovera 3001, an enzyme-only solution as the newest addition to IFF’s range of ingredients for the bakery industry.

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

Available in four flavors, the product can be sprinkled on salads or eaten as a snack.

Bruce Gubser joins the Kansas-based supplier of premium distilled spirits and specialty wheat proteins and starches as east central regional sales manager for ingredients.

During research and development, bakers and snack producers face formulation hurdles on a daily basis. Luckily, functional ingredients like fats, oils, dough conditioners and egg replacers can help them solve a host of common challenges.

Buckle up. The top trend driving innovation in the snack and bakery industries has no formal definition, isn't regulated, and is shifting all of the time. Yes, clean label demands are touching every facet of the food industry, from formulation to packaging and marketing, and everything in between.

Tate & Lyle, a global provider of food and beverage ingredients and solutions, has announced the most recent addition to its line of CLARIA Clean Label Starches with the introduction of CLARIA EVERLAST.

BENEO, a manufacturer of functional ingredients, has announced the launch of its new precooked functional native rice starch, Remypure S52 P.

Several factors are prompting the company to reduce its sales and earnings expectations for the fiscal year ending in May 2015.

To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.

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

The collaboration includes four exclusive pizzas themed around the movie trilogy, while offering fans a chance at a variety of prizes.

The collab breaks new ground in pizza category with Nashville-style chicken and Mike’s Hot Honey – Extra Hot.

Aldi recently released its lineup of food and beverage, lifestyle products, and seasonal products for the autumn season. 

Introducing a line of high-protein meals with essential nutrients, Vital Pursuit lands at national retailers to provide dietary support for GLP-1 users and consumers focused on weight management.

The fan-favorite Shaq-a-Roni pizza showcases Papa Johns efforts to promote youth leadership and entrepreneurship, and combat food insecurity

The pizza reportedly includes the blend of Lou's buttery pizza topped with Portillo's slow-roasted Italian beef.

A founder of the baked snack brand talks about its origins, growth, and future.

The bars, composed of over 12 unique plants, at least six super fibers, and one fermented fiber, are designed to create and maintain a balanced microbiome and utilize upcycled fruit trimmings to create a healthy and sustainable product.

After 10 years of offering gluten-free delectables, the company keeps innovating, balancing between health and good taste.

Bread is often fortified with dietary fiber of various origins to meet “good” and “excellent” source-of-fiber claims. 

Specialty starches producer Penford Corp., Centennial, Colo., announces it will acquire Tucson, Ariz.-based Gum Technology Corp., a provider of hydrocolloid stabilizing systems.

Penford Corp. completed the acquisition of Gum Technology on March 25. The resulting expanded product line will offer customers more innovative new products and a broad range of applications from which to choose.

The acquisition will expand Ingredion Inc.’s specialty ingredient portfolio.

Penford’s expertise in potato starch, nonstarch texturizers and green solutions are expected to expand Ingredion’s capabilities to address consumer trends.

In today’s highly competitive snack and bakery market, collaboration between ingredient and equipment supplies and their customers continues to grow more common.

Interview with Ajinomoto about strategies for snacks and baked goods that offer both craveable flavor and better-for-you nutritionals.

The tortilla category did well over the past year, possibly because people are now staying home and working at home more often, and thus able to cook more elevated lunchtime meals.

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

The better-for-you tortillas contain just flour, water, avocado oil, and salt.

Givaudan has published initial insights and the first commercial innovation inspired by the fifth savory edition of its global Chef’s Council event – The Protein Challenge.

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards Protein Powder, Ready-To-Drink Protein Drinks, Protein Bars, Protein Chips/Tortillas/Puffs/Popcorn, Protein Cookies/Wafers, Protein Brownies, and Protein Cake Bites.

Ingredion's proprietary deflavoring technology to enable manufacturers to achieve taste, nutrition, and functionality must-have in food and beverages containing pulse-based plant proteins.

Merit Functional Foods, a solutions-based plant protein company, is pleased to announce that its new 94,000 square-foot facility in Winnipeg, Manitoba, is fully scaled to supply food and beverage customers with the highest purity pea and canola proteins available for use in plant-based applications.

Whether for breakfast, a snack, or a meal replacement, the nutrition bars category is ubiquitous, and its products can be consumed at any time of day. Sales have rebounded after a flat period, and innovation is ongoing in the category.

Rarely does a week go by without the topic of workforce development crossing my desk. It's a problematic situation that’s central to industry performance as we deal with present challenges—and look toward the future.

As a home baker, I'm constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.

This past year was unlike any other throughout our history as a nation, and the snack and bakery industry saw significant impact.

Enterprise resource planning (ERP) software for snack and bakery companies to improve safety, production, and efficiency.

Reviewing and revising sanitation standard operating procedures (SSOPs) during the COVID-19 pandemic.

As the dark days of the COVID-19 pandemic descended upon America in early 2020, the American population began reacting to their new reality, and it was clear that snack and bakery production across the country would face a clear challenge. People were stocking up on supplies at an alarming rate, and the rush was on to keep grocery store shelves stocked.

According to the April 2021 "Cold Chain Market Size, Share & Trends Analysis Report" from Grand View Research, the global cold chain market size was valued at $210.5 billion in 2020 and is expected to grow at a CAGR of 14.8 percent from 2021 to 2028.

Traceability takes a top spot in modern food industry food safety strategies, following every aspect of the supply chain through manufacturing and to the point of consumer purchase.

The snack and bakery industry continues to face a difficult road when it comes to staffing. Challenges related to filling open positions for skilled and unskilled production personnel have persisted for years. But the past several months have proven particularly trying as employers seek to fill available jobs with individuals from an increasingly wary, pandemic-weary America.

Snack food and wholesale bakery companies in the market for machines that help prepare, store, transport, and otherwise handle ingredients are most focused on qualities like automation, ease of maintenance, and the ability to deliver higher performance in throughput and accuracy.

State of the Industry Overview for bakery, including a look at baking industry challenges like the supply chain, workforce development, impact from the war in Europe, and the pandemic.