Bakery and snack producers are creating a wide range of products to meet consumer demand; they also are being called on to do more with less.

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. 

An expert from Quest shares the benefits of automated tech in food packaging.

The unit applies labels to round and cylindrical containers at high speeds.

PACK EXPO 2024 offers snack and bakery pros the chance to dive into the latest packaging and processing solutions

MADE•WITH, an exclusive brand to KeHE Distributors’ grocery independent retailers, has announced the launch of a new line of unique and attribute-driven bakery products available to consumers starting in September 2021.

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

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.

The natural frozen bread brand expands into shelf-stable with three new nutrient-dense and fiber-rich clean bread varieties.

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.

Snack Food & Wholesale Bakery was recently able to talk to Richard Galloway, oils consultant, United Soybean Board, about puff pastry applications, high oleic soybean shortening, and soy-based baker's margarine

AAK has announced it has received CCOF (California Certified Organic Farmers) certification at AAK facilities in Richmond, California and Port Newark, New Jersey.

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.

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.

A new variety of high oleic soybeans, SOYLEIC, will soon be grown in Illinois.

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.

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

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.

Catallia Mexican Foods now offers a complete line of corn tortillas for foodservice operators.

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

Wholesome Goodness’ gluten-free Sweet Chili & Omega Tortilla Chips are made with a blend of whole-grain corn and a medley of whole ancient grains.

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.

Dorner’s FlexMove Helix Conveyors are manufactured to meet customer’s needs with build to order inclines and declines, which provide tight spirals in a small footprint for greater flexibility in layout for applications such as accumulation, buffering, cooling product and more.

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.

Multi-Conveyor recently built a system that transports bagged food products through from one to two lanes of travel.

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.

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

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.

Founded and based near Seattle, SaltWorks supplies premium-grade specialty salts to wholesale, retail, and consumer markets throughout the world.

Servo-pump fillers from Hinds-Bock Corp. are designed for high-speed depositing and spreading for a wide variety of flowable products such as icings, fruits, batters, sauces, dressings, jellies and condiments, to name a few.

How well do you know your ribbon blender? Charles Ross & Son Co., Hauppauge, N.Y., offers some important tips for blender selection and operation.

Pcdata Inc., East Granby, Conn., recommends that companies evaluate the positive effect modern distribution systems can have on their bottom line.

Conveying in the food industry has become more sophisticated than simply moving product from point A to point B.

As the largest British-owned potato chip manufacturer with the top-selling brand of chips in Northern Ireland, Tayto has a proven recipe for success.

More and more, customers expect to find cleaner-label options in every aisle of the grocery store, including the bread aisle. Sixty percent of bread consumers say the type of ingredients used in bread formulation is a primary consideration when purchasing.

Utz, On The Border Chips & Dips, Zapp's, and Golden Flake Snacks are now available at Publix stores.

Organic chickpea snack company relaunches chickpea tortilla chip line and debuts Sea Salt & Lime flavor.

The upcycled tortilla chips reportedly save 20 gallons of water per bag.

Brand dives into sweet and spicy snack sphere with introduction of sweet chili-flavored rolled tortilla chips.

Zack's Mighty—the first-ever tortilla chips made with Certified Regenerative corn that don't break in dips––is now available in Costco stores in the Southwest.

The new tortilla chips join the brand’s permanent line-up and are available now at retailers nationwide for an SRP of $5.79 per 7.8-oz. bag.

The brand debuts second non-spicy offering with introduction of ranch-flavored rolled tortilla chips.

Five new ingredients accelerate nutritious, sustainable product development.