ADM and InnovaFeed have announced plans to collaborate on the construction and operation of the world’s largest insect protein production site, in Decatur, Illinois.

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.

Striking the right balance between indulgence and better-for-you is important in winning over the consumer. The pandemic has heightened consumers' interest in health and well-being.

Inclusions such as fruits, vegetables, and chocolate can add another dimension of visual appeal, flavor, and texture to snacks and baked goods.

The frozen snacks aisle aims to please discerning palates of all ages.

The well-known sweets brand has launched 20 prepackaged sweet treats that consumers can purchase at retailers nationwide and online.

Today's snack and bakery consumers want food products in packaging that offers convenience, reliable functionality and sustained freshness. They're looking for better-for-you snacks in single-serve portions and resealability.

Paris Baguette will be offering a mochi and a King Cream doughnut, plus a chocolate cake, Easter log, and Easter layer cake for the spring season.

Consumers have been looking to eat healthier, and producers are responding, offering multigrain, keto, and other options for loaf bread.

Buns and rolls will never not be valued in the U.S.—whether you’re a carnivore, flexitarian, or vegetarian, you’re inevitably going to be eating a hamburger or perhaps veggie burger this summer. 

Snacking is a constant, with BFY and other trends mixing things up.

Consumers continue to reach for their favorite puffed and extruded snacks in their many forms. However, while U.S. shoppers still put tried and true types (like cheese curls and pork rinds) in their cart, they’re increasingly interested in trying new flavor twists, better-for-you bases, and other novel takes on the category. 

AIB International's globally recognized Consolidated Standards for Inspections have been updated to incorporate the latest industry best practices, new regulations, and food safety requirements and will be released on July 25.

The 2024 event programming aims at maintaining safety in processing environments 

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

The bakery snacks category overall experienced an increase in sales in 2021, the possible reason for that being that consumers are now returning to the office and want on-the-go snacks to keep them company at their desks. 

Americans of a certain age likely associate bakery snacks with lunchboxes, unwrapped and enjoyed at school, near the tail end of their midday meal. 

Consumers are reading labels more, looking for products that are nutritious, with ingredients that are easy to understand and that work with their family's budget. While there's no official definition of "clean label," consumers and the snack and bakery industry have their own definition in mind.

Consumer interest in foods that support holistic health and well-being is increasing. According to the 2020 IFIC Food and Health Survey, over half of consumers report that healthfulness has more of an impact today versus 10 years ago on their food and beverage purchase decisions.

Producers are serving up new nutritional ingredients to consumers craving better-for-you foods.

Salty snacks like chips, popcorn, pretzels, and snack crackers have long been a staple in the home, and have become even more essential now during the coronavirus pandemic.

On Thursday, December 3rd, Snack Food & Wholesale Bakery attended a virtual "wine and cheese" night hosted by Wisconsin Cheese.

Tortillas are known for their versatility—they can be used in tacos, quesadillas, burritos, and more. It’s no surprise, then, that the tortillas category has been doing well over the past year. 

This article examines current and emerging trends in flavors and colors in snack and bakery production.

Chips made out of potatoes are a well-known household staple, especially while watching sporting events at home. The category has been shaking things up, though, with the release of new formats, flavors, and proteins.

In SF&WB’s latest webinar, a Circana market expert dives into current and emerging trends.

Top of mind for snack food and wholesale bakery companies who in the market for new or improved mixers are qualities like consistency, temperature control, and the ability to distribute raw materials fast and efficiently.

To support consumers in making conscious decisions, Cabosse Naturals has deepened its collaboration with the Upcycled Food Association.

Consumers increasingly seek products with better-for-you nutritional profiles; the right ingredients can help deliver.

As recovery from the pandemic continues, U.S. consumers are slowly making their way back to the real world—which includes dining out at restaurants with friends and family and grabbing lunch at fast-food and quick-serve eateries near the office.

According to the company, consumers want grains that fit in with their taste buds and health goals.

Health-conscious consumers are driving growth in grains both old and new.

An expert from Dakota MB discusses emerging trends in grains.

Consumers want sweet snacks and baked goods with less sugar; here are ways to deliver.

An expert from the company outlines trends in sweeteners, and how producers can deliver.

“Sweet” is one of the five basic tastes, which also includes salt, sour, bitter, and umami. Many people crave sweet foods, but at the same time, consumers are more mindful of sugar in their diet.

Consumer attitudes and perceptions about health and nutrition issues are always changing. The United Soybean Board’s 19th annual Consumer Attitudes About Nutrition study looks at general nutrition and consumer responses to many of the major issues in the food industry today. The study can be helpful to food industry professionals making formulation, purchasing and marketing decisions.

“Sustainability” means different things to different people.

Packaging enhancements, a twist on shapes and ingredients and many new flavor combinations continue to win over consumers. 

When it comes to the Olympics, most people prefer some sports over others. The same holds true for consumers when it comes to snack foods.

Contractors are a mobile breed — constantly on the move, from job to job. With so much shuffling around, there is more opportunity for human error — tools ending up on the wrong jobsite on the wrong day. When you have inventory tied up across different jobs, in the back of a work truck or van, or in a warehouse on a high shelf that’s rarely dusted, it’s easy for mistakes to be made.

The trends that shape our industry are changing at a faster pace than ever before.

The partnership connects XOi’s technology with Powerhouse’s training and insights, ensuring field service professionals are equipped with the resources they need for the jobsite.

Despite some reprieve from the draught that gripped the state for several years, Californians continue to find resourceful ways to trim their water consumption. Businesses large and small are no exception. 

 While most plumbers may like to think that they’re mostly serving routine maintenance or installation customers, the most common nature of those calls is likely panicked customers with a burst pipe, a backed-up toilet or another emergency that needs a response ASAP.

designing a wastewater system requires careful consideration of a range of factors to ensure efficient and compliant operation.

BuyFin Payment Processing, which is offered in conjunction with third-party partners, helps business owners get paid faster from customers with competitive processing rates and a best-in-class technology platform, the company states.

For decades, changing out a thermostat for a retrofit hydronic heating system was a simple task for a service technician. From Bangor, Maine, to Breckenridge, Colorado, the mere two, 18-gauge thermostat wires running through a home was not a concern (short of the random nail or mouse taking one of the two out).

The owner asked for a bid to replace her 35-year-old cast iron boiler which was still operating. She had two requirements: Redundancy in the event of a boiler malfunction and lower fuel costs for the building.