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.

Earlier this month, the Lucks Autumn and Winter 2012 catalog was made available. This book is full of new design collections, supply items and fresh decorating ideas designed to inspire decorators’ creativity.

The World Packaging Organisation’s president Thomas L. Schneider, CPP, discusses meetings and speaking engagements in Sydney, Bankok, new packaging shows and packaging news and technology from across the globe and much more.

The company reportedly has achieved significant carbon cuts on the plant-based line.

The trend, termed ‘Regeneration Rising,’ involves new palettes and factors consumers want.

The two new hires will be charged with heading up efforts around sustainability, responsible product sourcing, and more.

“Sustainability” means different things to different people.

Product recalls in bakery and snack categories have remained consistent over the years, with undeclared allergens the primary cause. These costly recalls are preventable!

Fresh, delicious food is the dominant consumer route to health and wellness today.

The launch capitalizes on rising trends in brownie consumption and gluten-free treats.

Birch Benders Ube Mochi Pancake & Waffle Mix uses purple yams, known as ube in the Philippines, to make purple pancakes and waffles with a sweet flavor that is both gluten-free and naturally vegan

Pop culture-infused humor, vibrant design, and a catchy Mariachi riff bridge brand awareness from protein bars into savory snacks.

Handcrafted in small batches, artisanal crackers made with real clover honey are filled with dark chocolate liquor combined with ethically sourced, dry roasted peanuts milled creamy.

Once Again Nut Butter is bringing new stand-alone cinnamon, honey, and chocolate graham crackers to market.

The new addition to the Myna Snacks lineup is made with real cheese and Italian herbs and seasonings that deliver the taste of pizza in a convenient, crispy, nutritious format.

Schär’s gluten-free Speculoos cookies and Panettone offer options for gluten-free holiday celebrations.

The new gluten-free offerings can meal options for consumers with food sensitivities at Publix stores nationwide.

Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features. 

Golden Boy Pies still retains the homespun ideals of its roots, despite notable expansion over the years—and the future is poised to bring more of the same.

Independent—and rapidly growing—Canyon Bakehouse has set high standards for gluten-free as it strives toward baking only ‘best-to-market’ products.

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.

Demand for chocolate in snack and bakery items is driven by two core consumers: Luxury seekers; and healthy snack eaters who both share a common desire for great-tasting chocolate produced in a sustainable fashion. 

As Bühler Aeroglide’s vice president of process engineering, Tom Barber will work with customers worldwide.

In the wake of strong demand for Donkey Chips, the company needed new equipment to significantly increase production of its line of tortilla chips. Here's how they did it.

New fryers and oils enable bakers and snack producers to create more and better-for-you versions of the fried dough products and snacks consumers can’t live without.

The global processing and packaging provider will highlight its start-to-finish solutions for the snack industry via an interactive booth experience at SNAXPO in Houston.

VITO Fryfilter, Inc. recently released an intensive cleaner individually packed as tabs, for an effective cleaning of commercial deep fryers: the VITO tab.

KIND's new Savory Bars bring forth a unique mix of nuts and a smokey and spicy profile, resulting in a bold taste in every bite, per the brand.

New nostalgia-inspired protein bars, plant-based nut bars, and savory popped crisps launch at Walmart stores nationwide.

The new think! Minis offer a conveniently sized snack option at 100 calories and 6 grams of protein per bar, in dessert-inspired flavors.

This product not only offers a healthy snack option, but also addresses the growing concern of packaging waste in India.

Bobo’s Limited Edition Chocolate Almond Brownie Bar ($32.88) is officially available on EatBobos.com to raise awareness for Childhood Cancer Awareness Month.

The bars include a pumpkin spice-inspired base with chunks of white chocolate pieces, topped with graham cracker-flavored clusters and a gourmet drizzle.

Advances in fleet management are being driven by routing and scheduling software linked to in-cab vehicle tracking equipment that streamlines the delivery process. These advances can help cut costs and better monitor delivery of products in a market where on-time delivery is crucial.

In his 1954 compendium of writings, “Ideas and Opinions,” Albert Einstein said that “all knowledge of reality starts from experience and ends in it.” He put forth this scientific “fundamental truth” in connection to his predecessors Johannes Kepler and Galileo Galilei, tying it to the origins of modern science.

Bühler Aeroglide has introduced a complete moisture control system that helps customers maintain a dryer temperature profile and minimize over drying.  

Inside the proceedings of PACK EXPO Las Vegas, including a survey of new packaging equipment, materials, technology and more.

This past year has been an exciting one for the baking industry, especially in terms of the progress made on revising the ANSI/ASB Z50.2 Bakery Equipment Sanitation Standard (formerly known as the “BISSC Standard”). Representatives from across the baking industry, including bakers, bakery engineers, bakery equipment manufacturers and academics have come together to give their input on updating this standard.

Is it just me or does it seem like the 2010 Dietary Guidelines for Americans and U.S. Department of Agriculture’s MyPlate came out just last week? 

A growing and consistent theme in the policy debates in which the American Bakers Association (ABA) is engaged is the importance of science to fortify our position.

With the election of Donald Trump, and a slightly narrower Republican majority in Congress, Washington and the national punditocracy is both stunned and clamoring to find meaning in the election results.

At long last, FDA has provided guidance on many dietary fibers. To be clear, the FDA announcement covers about 70–75 percent of common dietary fibers in use today, so more work needs to be done.

I recently met with one of the most actively engaged and supportive members of the American Bakers Association (ABA) and their senior management team. They asked me to provide a market and Washington update.

All federal food policy is based on the recommendations stemming from the Dietary Guidelines for Americans. The American Bakers Association (ABA) leads the Grain Chain, an organization of 10 groups from grain growers and millers, as well as bakers and others who have an interest in growing grain consumption.

Since grains are the cornerstone of a healthful, plant-based diet, and the 2020 Dietary Guidelines for Americans are the bedrock for nutrition policy in the U.S., the baking industry is well-positioned to make powerful, positive changes for the health of America's families.

In the ongoing grip of the COVID-19 pandemic as we enter a new year, and a new administration in Washington, we reached out for an update from Robb MacKie, President and CEO, American Bakers Association (ABA), Washington, D.C.

Plumbing and mechanical contracting companies have been the birthright of generations.

Plumbers have given way to scientists as modern inventors.

Tool Tips—August 2018

Tool Tips—November 2018