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.

Company announces additional investment in flow wrap equipment to reduce plastic packaging across three of its popular brands.

Little Northern Bakehouse is making organic options more accessible for all with the debut of three certified organic gluten-free bread varieties.

Themed “Next-Gen Ideas for Next-Gen Diners," US Foods' Fall Scoop features 23 products that cater to the next generation of diners, Gen Z, and millennials.

The new bread from Angelic Bakehouse offers an improved naturally sweeter taste and better texture, without compromising nutrition.

Maker of gluten-free and plant-based breads and bakery products, Little Northern Bakehouse is debuting Sweet Hawaiian Wide Slide bread which adds flavorful variety to their top-selling line of full-size loaves.

The new offering, available in both Sourdough and Multi-Grain Sourdough varieties, delivers the same signature, artisan-style taste and texture that fans of The Rustik Oven know and love.

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.

Snack Food & Wholesale Bakery was recently able to chat with United Soybean Board consultants Jean Heggie and Pam Smith, RDN, Shaping America's Plate, about soy ingredients for baking and frying, as well as the versatility of soybean oil.

Snack and bakery consumers want to balance health and indulgence; the right ingredients can deliver.

Fat and oils are important functional ingredients that can also impact the nutritional profile in snack and bakery products. 

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.

Whether they refer to it as a tortilla or a wrap, consumers are calling on this versatile, unleavened bread to help them create quick, nutritious meals and snacks. 

Capturing a share of the fastest-growing segment of the tortilla and tortilla chips segments in the baking and snack industries has become a key strategic objective for an increasing number of food companies.

Tortilla versatility, better-for-you ingredients and on-trend flavors continue to attract consumers looking for bread replacements and healthier eating options.

New shapes, interesting flavors and better-for-you ingredients help make tortilla chips the second most-popular salty snack among U.S. consumers.

As most of you know, the tortilla industry has become the fastest-growing sector of the baking business, with more than $11 billion in sales last year.

The Tortilla Industry Association (TIA) has once again raised the stakes for its strategy of focusing on the fastest-growing geographies in the fastest-growing sector of the baking business—tortillas recorded $12 billion in sales last year and are overtaking white sandwich bread as the nation’s preferred food-delivery platform—by placing its bets on Southern California as the destination for its 2016 Annual Convention & Trade Exposition.

Americans continue to crave Mexican food—so much so that they spend billions of dollars annually at quick-service restaurants like Taco Bell and Chipotle Mexican Grill and on Mexican foods at their local grocery store.

American takeout standbys like pizza and Chinese food should watch their backs, because Mexican cuisine is close behind, says the “Global Palates 2015” report from the National Restaurant Association.

As much as the tortilla category stays the same, it also has been striving to include more clean-label, non-GMO, and organic options. The standard white flour or corn tortilla that you see on grocery shelves will continue to persist, but consumers may see vegetable options like sweet potato tortillas alongside them, too.

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.

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

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

Snacks have to work pretty hard to keep up with consumer preferences these days. For one, they have to be suitably snackable, i.e., convenient and portable.

The tortilla chip category enjoyed a healthy boost in sales during the past year, in spite of the fact that the numbers of bags placed in shopping carts barely budged—thanks to the price increases seen throughout the grocery store and elsewhere.

The tortilla chip category has experienced growth this past year. 

The fermentation of dough leads to a strengthening of the dough matrix. Dough conditioners and oxidizers like azodicarbonamide (ADA), bromate and ascorbic acid, as well as their enzyme counterparts, lead to the strengthening of the dough matrix.

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.

Snack cakes have always been popular, partially due to the fact that they're so portable - pop one in your purse or in the car, and you've got an "on-the-go" snack. The category continues to grow, with different flavors and trends emerging each year.

No longer relegated to taco night, tortillas are playing a major role in Americans' meal plans, both at home and when dining out.

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.

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

State of the Industry analysis of the buns and rolls category, including hamburger buns, hot dog buns, dinner rolls, and more.

Consumer trends continue to spur tortilla and tortilla chip manufacturers to create products that are better-for-you, innovative, versatile and flavorful.

Nuts, seeds and other inclusions add new dimensions of color, appearance, texture, nutrition, flavor and more to an increasing range of snack and bakery products. Nut and seed consumption has continued to increase over the past several years. One of the contributing factors to the growth is consumer awareness and interest in plant-based foods.

As a natural gum coming from wild trees, Karaya gum is a natural and vegetal ingredient that can be used for many food and pharmaceutical applications.

Despite competition from a variety of sources, frozen pizza manufacturers see themselves giving rivals a run for consumers’ money.

Nestle USA plans to completely relocate its Northbrook, Ill.-based Nestle Pizza Division to Solon, Ohio, by mid-2014. The company’s pizza brands include DIGIORNO, California Pizza Kitchen, Tombstone and Jack’s.

The Pittsfield, NH, manufacturer of ready-made pizza crusts and flatbread pizzas will break ground on a new facility on Aug. 14 as well as launch a program honoring first responders.

McCain Foods sells its frozen pizza business to Dr. Oetker, a move the company says will allow it to focus on other areas.

Schwan’s Consumer Brands’ new Bon Appétit frozen pizza features a thin, artisan crust.

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 local New Jersey-based brand debuts full line of avocado bread products in one of the largest independent grocers in the nation.

The 30-minute MegaTrends for 2025 & Beyond will aim to offer insights driving key consumer categories.

Ingredient briefs from different suppliers. Check it out!

In response to consumer scrutiny, snack and bakery brands hustle to achieve a “clean label.”

The aftermath of the avian influenza outbreak reveals multiple ingredient options for bakers.

Be they kettle-cooked, baked, fried, formed and even puffed, potato chips are still gold medal winners in the snack race.

Crunch and flavor have always been gold and silver medalists in the cracker and crisp game, but because consumers are looking for more healthful snacks, there have been interesting developments with these products.