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.

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.

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.

According to Technomic's 2018 Pizza Consumer Trend Report, 83 percent of U.S. consumers eat pizza at least once per month, with 43 percent opting for pizza every week.

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.

It’s National Raisin Day and the California Raisin Marketing Board has announced partnerships with small businesses across the country who are bringing baked goods featuring California Raisins to consumers.

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

Symrise continues to develop its health expertise with the launch of a new range of aronia health actives.

Comprehensive range from three berry species offering various organoleptic properties, actives compounds, and health benefits.

Les vergers Boiron has released three new flavors of fruit purées: apricot, pear, and pineapple.

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

Students utilized frozen Washington red raspberry puree to develop new product concepts for the grocery/CPG market.

The foundation is honoring six students with $5,000 PACK EXPO scholarships.

The brand is expanding possibilities for bright orange shades with clean-label Exberry paprika emulsion.

With history dating back more than 150 years, the flour and ingredient provider still innovates with technology like Fortress metal detectors.

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

On average, 83% of consumers are limiting or avoiding sugars in their diets, but the products of particular concern vary widely.

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

Bantam Bagels—NYC's favorite mini stuffed bagels—are now available for foodservice sales nationwide, through all distributors.

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.

St Pierre recently introduced Brioche Bagels.

East meets West for a co-branded innovation, available online beginning this fall.

The Bimbo brand has introduced Everything Mini Bagels and Keto Bagel Thins.

The suggested retail prices are $5.29 for a six-pack of English muffins, $4.99 for a five-pack of bagels, and $4.79 for a loaf of swirl bread. 

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.

ADM has announced that the company has achieved net carbon neutral status for its U.S. flour milling operations.

The Grain Foods Foundation has announced the addition of Stephen Lindemann, PhD, to its Scientific Advisory Board. 

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

The United Sorghum Checkoff Program announced today its new national sponsorship of the American Heart Association’s Healthy for Good initiative, which inspires Americans to make lasting changes in their diets and health one small step at a time.

The organization’s Farm-to-School Curriculum aims to bring food science to classrooms.

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

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).

The organization advocates for incorporating various grains as part of a healthy diet.

International Molasses (IM) has introduced CaneRite Panela, an all-natural, free-flowing powder sweetener made from the freshly squeezed juice of the entire sugar cane plant.

Consumer awareness of ingredients and their impact on health continues to grow as information becomes more readily available across multiple platforms.

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

One-to-one natural drop-in sugar replacer helps cut sugar load in food applications.

Sweet is one of the five basic taste sensations. While most people enjoy sweets, they are also mindful about the amount of sugar and carbs in their diet.

Icon Foods names new CFO and director of R&D.

In response to continued consumer demand for label-friendly ingredients, Cargill has expanded its processing capabilities of its sweetener plant in Cikande, Indonesia, to more than double the company’s production capacity for organic, non-GMO tapioca syrup.

PureCircle will offer three ingredients from bioconversion—Reb D, Reb M, and Reb AM—to food and beverage manufacturers across the European Union.

Through a strategic partnership distribution agreement with a leading supplier of erythritol, this addition expands Tate & Lyle's ability to help customers deliver on consumer demand for healthier sugar- and calorie-reduced products.

The sweetener is 90% as sweet as sucrose while containing 60% fewer calories.

The snack and bakery sweetener will be added to Batory’s line of ingredient offerings.

Producers can harness the supplier’s maple syrup and sugar for pastries and other items.

The products are aimed at helping snack and bakery producers develop items with less sugar.