The Folded-Edge Hand Dispenser is one of the latest additions to Shurtape’s ShurSEAL Packaging Solutions family and is available for all manual sealing applications, including L-Clip tape sealing.

Automation, advances in sanitary design, greater worker safety and additional flexibility in packaging have been among the top requests that manufacturers of cutting, slicing and portioning equipment say they've been fielding from their customers this year.

New technology which optimizes handling of bread dough through precise temperature control on Tweedy mixing systems is being introduced by Baker Perkins at IBA in Munich (Hall A6/321).

Customers of cutting, slicing and portioning equipment for snack and bakery products consider a wide range of parameters: They're hoping to find machinery that offers greater use of robots and automation, better sanitation, higher safety standards, faster speeds, wider and easier-to-clean blades, and reliable and flexible systems that can handle different sizes and shapes.

Different shapes, quicker changeovers, better sanitation, a smaller footprint, more automation, and a balance of speed and safety are among the top-of-mind criteria for customers of slicing and cutting machines in the snack and bakery industry, according to machine manufacturers.

With demand on the rise, and hygiene a critical priority, Stäubli Robotics is expanding the possibilities for automation in food and other industries with high production requirements, strict hygiene requirements, and demanding humid environments.

Cost, safety, efficiency, footprint, operator familiarity, and the ability to meet regulations are among the key factors that snack and bakery facilities need to consider when deciding whether to keep and refurbish an old piece of equipment, or send it to the scrap heap and buy new.

Higher capacities, new shapes, longer blade life, automation, flexibility, sanitary design, quick changeover, and gentler handling of fragile ingredients are among the top features and benefits that snack and bakery companies want from their slicing, cutting and portioning machinery.

Oregon Fruit Products is announcing two new varieties of Fruit In Hand Compotes for the foodservice market: Cherry Compote and Peach in Raspberry Sauce Compote.

Sun-Maid Growers of California is expanding its snacking portfolio with the addition of two new trendy and summertime fruity flavor favorites: Tropical Punch and Peach.

Cibo Vita is pleased to announce the launch of its Nature’s Garden line of Probiotic-enhanced dried fruits.

Brothers All Natural is excited to announce the launch of its 1-oz. Freeze-Dried Fuji Apple and Mango Fruit Crisps. 

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

Research highlights growing body of prune evidence connected to favorable bone health.

All new Dietz & Dats have four snack pack varieties containing healthy items, including nuts, dried fruits, premium meats, and artisan cheeses.

The study found that carbohydrates and polyphenols in prunes act as prebiotics and help restore bone health.

Fruits can add a pop of color, flavor, and texture to snack and bakery products, but with consumers being more mindful of health and wellness, the use of fruits has expanded beyond the traditional uses. 

This week's Fun Friday includes a Nutella and Betches book club partnership, Nerds at the Big Game, Pillsbury partnering on candles, a Cheez-It college tailgating food truck, and Haribo's float debut at Macy's Thanksgiving Day parade.

The brand, known for its cookies made from minimal ingredients, will now be available in 500+ Whole Foods Market locations across the U.S.

Videojet 2380 large character system now employs up to four printheads to print on multiple sides of cases and cartons.

This week's Fun Friday includes a Menchie's and HI-CHEW partnership, Oprah's Favorite Things pound cake, Pinkbox Doughnuts' treat of the month, a Haribo and Adidas sneaker collab, and IT'SUGAR's "Chews-Your-Mix" candy experience.

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

When selecting ovens and proofers, labor savings and remote monitoring are at the top of bakers and snack makers lists.

In Ten Key Health and Nutrition Trends for 2025, the food solutions supplier lays out factors likely to impact consumer behavior and product innovation.

Started by a Mexican-British couple, the brand aims to mesmerize consumers’ taste buds.

MECATHERM has joined forces with ABI LTD to launch MECABAGEL, an industrial production solution for bagels that is unmatched on the market.

Soozy’s Grain-Free has officially announced the availability of its bread and bagel product lines.

ALDI recently introduced a plethora of new breads, including bagels.

Better Brand, Inc., a food tech startup, has announced plans to launch its first product, The Better Bagel—turning one of the most carb-heavy foods into the carb equivalent of ½ of an orange, or 1/5th of a banana.

In January 2021, Unbun Foods released new Plain and Everything Bagels and Sliced Bread. 

Carbonaut has introduced 13 new low-carb bread and bakery products in the brand’s first year, including its latest innovations, Gluten-Free Bagels and Gluten-Free Pizza Crust.

Food tech brand on mission to change the way consumers eat and enjoy food.

Panera products at grocery now have new look, feel for elevated presentation.

The producer has introduced The Pretzel and The Sesame flavors to the low-carb line.

The limited-edition bakery product marks the brand’s latest low-carb product launch.

The low-carb producer has partnered with the Grammy-winning DJ on its new flavor.

Bagels continue to tempt consumers, with better-for-you versions attracting attention and dollars.

Grains are a fundamental ingredient for snack and bakery products. They provide taste, texture, nutritional, and functional benefits. Consumers have a growing interest in wholesome plant-based foods and ingredients

The grain-based snack and bakery industry has a number of vital, perennially important food safety issues to consider as we move into a new year. Food safety has always been important in snack and bakery facilities, and it has ramped up this year due to COVID-19, as well.

Good Source Foods has announced the expansion of its snack line with the addition of Ancient Grains clusters for mindful eaters of all ages.

Swiss technology group Bühler and Ardent Mills celebrated the opening of Ardent Mills’ new Port Redwing Mill in Gibsonton, Florida. 

Total grain intake is associated with lower risk of type 2 diabetes.

Bakery strategies to help mitigate supply-chain and pricing challenges.

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

Made with just whole-grain rolled oats, it contains 60% more protein than regular oats.

According to the grain company, the products offer higher protein and more beta-glucan.

The Dietary Guidelines for Americans recognize grains as an important part of a healthy eating pattern. Grain foods provide dietary fiber as well as essential vitamins (i.e., folate, thiamine, niacin, vitamin B6, riboflavin, and vitamin A) and minerals (i.e., iron, zinc, manganese, copper, magnesium, phosphorous, and selenium).

Grains are a fundamental ingredient in bakery and snack food products that can provide flavor, texture, nutrition, and functional benefits. What’s more, there exists a multitude of different grains to choose from, depending upon the product needs. 

Sweegen’s footprint in Europe became stronger after the European Union Commission published its approval of Sweegen’s non-GMO Signature Bestevia Rebaudioside M (Reb M) for use in food and beverages.

Expanding its global distribution presence, Prinova Group LLC has entered into a definitive agreement to acquire industry expert The Ingredient House, LLC.