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

After the very successful introduction of the air-cooled Bantam-Series Post-Baking dryers two years ago, RFC is now offering the air-cooled design in a more powerful two-zone design

The right oven is the heart of any baked snack or bakery facility, and suppliers continue to make improvements to their equipment. Aspects like smaller footprints, lower costs, more hygienic design, greater energy efficiency, better control, remote monitoring and an ability to handle a wider range of ingredients are all facing scrutiny.

When it comes to equipment like ovens and proofers, internet connectivity, wider and larger machines, artisanal production methods, shorter bake times, reversible belts, energy efficiency and improved cleaning and sanitation are all top considerations in today’s market.

The Digital Air Velocity Sensor Array delivers a precise picture of airflow patterns inside an oven, dryer, or cooling tunnel, from side-to-side and end-to-end.

The design is intended to offer bakery customers faster installation.

Portions of the dessert sales will benefit Feeding America’s hunger relief efforts.

Sargento Foods is continuing to innovate the refrigerated snack kit category with the launch of Sargento® Sunrise Balanced Breaks®.

Tillamook believes there's no need to skimp on snacking satisfaction. 

Good Health, a member of the Utz Quality Foods family of brands, is launching Good Health Organic with the introduction of Baked Cheese Puffs and Baked Cheese Fries!

Whisps Snacks, the company that's on a mission to put real cheese back in snacking, has announced its latest chip-inspired flavor: Hot & Spicy Cheese Crisps.

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

Butter Buds Inc. has announced the launch of their latest ingredient innovation, Cheese Buds 32X Cheddar.

Milk Specialties Global has doubled its lactose production following the expansion of its west coast processing facility in Visalia, CA.

CreamEase is a cost-stable dairy analogue alternative to traditional cream cheese that delivers on taste, color, and texture expectations. 

Holiday shopping is poised to be more chaotic than ever this year given supply chain disruptions, but Whisps has launched a unique gift that’s 100 percent custom and ships in just two weeks.

Consumers are hungry for dairy-free cheese, and Papa Murphy’s is ready to serve it up.

Whisps expands to the pretzel category, bringing to market the world's first 100% real cheese & clean label pretzel bites that are higher in protein, lower in carbs, and 100% crunchy.

Cheddies uses its own proprietary cheddar cheese recipe, sourced fresh from regenerative farms.

Cheese Buds Simple Cheddar Cheese Concentrate makes it possible to increase overall cheddar cheese flavor with very low inclusion levels without the need to declare as “flavor” or “natural flavor” for a cleaner label.

The Krispy Kreme x Dr Pepper Kickoff Collection is available beginning August 23.

Cinnaholic's newest seasonal menu item lineup showcases fall flavors, including crisp apple and pumpkin spice.

Expanding its better-for-you nostalgic treats, Lexington Bakes introduces four seasonal flavors, each crafted in collaboration with artisan brands.

McLane's new bakery line and expanded private-label candy products will be available for c-store customers to experience and order.

The snack featuring the Mexican seasoning now comes in bolder packaging and a new size.

The collection features seven curated cozy flavors as a tribute to the moods of warmth, comfort, and energy that define the autumn season.

The puffed and extruded snacks category is having a great year: all of its subcategories are up from the same time period last year, per Circana data, and consumers are returning to gatherings where snacks like Cheetos, Funyuns, and other snacks are omnipresent.

The series is intended to help snack, bakery, and other food firms refine their flavors.

Southern Recipe Small Batch is rereleasing its Cranberry Jalapeno and Apple Cinnamon pork rind flavors for the holidays.

This year’s report also provides insights and recommendations on how to turn these trends into action to encourage consumer engagement and to stand out from the competition. 

The supplier predicts the bright purple Asian yam will impact snack, bakery, and other foods.

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.

T. Hasegawa's newest trends report takes a look at foodservice, flavors, and generational trends.

ROSS Triple Shaft Mixers are easily adapted to suit a variety of challenging viscous applications requiring hygienic and sanitary handling.

INDCO HS-100 and HS-300 series benchtop dispersers can mix up to 5 gallons of materials at a time, making them ideal for a wide range of high shear applications within labs, pilot plants, and small-scale production environments.

The ROSS Model HSM-405SC-25 Inline High Shear Mixer with Solids/Liquid Injection Manifold (SLIM) Technology is designed with efficiency, mobility in mind.

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.

Hinds-Bock's new moist streusel target depositor, Model 5A-SD, reduces labor cost and give-away through accurate target scaling of high fat streusel.

Haas-Meincke food technologists helped develop Hup Seng recipes for its cookie assortment, which have been awarded with the Monde Selection International High Quality Trophy.

MAMMOETH, the first fully servo-controlled dough divider is the result of the Blue Innovation Centre, an open innovation model in which WP Haton engineers develop machines together with customers and suppliers.

Baker Perkins’ new Series3 rotary moulder for soft dough biscuits and sandwich cookies sets new standards in hygiene, operation and maintenance, while retaining all the important high performance characteristics of the previous machine.

Sanitation, automation, efficiency, speed, ease of cleaning, the ability to handle larger capacities, and the ability to produce clean label-foods are among the top priorities for snack food and baked goods makers seeking to purchase dividers, depositors and rounders.

Snack food and wholesale bakery companies in the market for dough-handling equipment such as dividers, depositors, and rounders have been increasingly focused on machines that provide greater automation, along with the corollary efficiency and labor savings.

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.

Point Five Packaging, a supplier of modified atmosphere packaging (MAP) equipment and packaging solutions for various food industry sectors, has introduced the P5-RM Semi-Automatic Seal System.

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.