Advances in packaging materials continue to extend shelf life, while adding convenience and freshness to bakery and snack goods. Innovations in modified-atmosphere packaging (MAP), microbial-inhibiting film, and the use of cellulose nanocrystals are helping to push the envelope.

It makes sense that mint sales are up (though modestly, when looking at units sold) as recovery from the effects of the pandemic marches on. 

To overcome industry obstacles and entice consumers, producers are getting creative.

Laminators and sheeters continue as essential components of many bakery operations, thanks to several prevailing consumer trends.

Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product.

Effectively and efficiently handling dough is integral to many snack and bakery operations. And the needs producers have today are diverse.

Automation, ease of operation, simple cleanability, hygienic design, operator safety, and the ability to process nontraditional and healthier ingredients are among the top of mind requests for snack and bakery operators looking to buy or upgrade laminators or sheeters.

The American Bakers Association’s Bakers Manufacturing Academy has launched a new specialized course for cracker operations: the Sheeting and Laminating Lesson.   

The new variety was created in partnership with Amber Balakian, a fourth-generation tomato farmer.

For the first time, the brands are coming together for an unexpected flavor mash-up: Funyuns x Maruchan Hot & Spicy Chicken Ramen Onion Flavored Rings.

Even in our crowded and highly competitive snack and bakery industry, when excellence emerges, people take notice. Such has been the case for Quinn Snacks and its co-founder and CEO, Kristy Lewis, which have racked up an impressive list of accolades over the past few years

Insomnia Cookies is conjuring up sweet treats inspired by Marvel Television’s Agatha All Along, now streaming on Disney+.

The scallop-shaped baked treats reportedly are made without artificial colors, flavors, or preservatives.

Supermarket Italy, an online destination for authentic gourmet imported products from Italy since 2009, has expanded its offerings to include snack and bakery baskets.

The products include a mix of new and returning limited-time offerings.

The selection features eight flavors that capture the essence of autumn, per the brand.

Flowers Foods will use the trademark in the U.S., Canada, Mexico, Bermuda and the Bahamas.

Maintaining sanitary conditions is at the top of the priority list in the food processing industry.

A look at the best air management practices for snack and bakery companies.

Products now available until December 17.

The sweet baked goods brand has renamed its Minis line with a new name and packaging.

Consumers are still looking for indulgences, despite the fact that many products now have health halos. However, in our current era of “little treat culture,” the bakery snacks category—aka smaller servings of snack cakes and pies—continue to be popular.

Consumer demand for artisanal baked goods and better-for-you snacks are making new laminators and sheeters must-have equipment for many manufacturers.

Processing Technologies International will invest $10 million in its Illinois headquarters in response to growing demand for its sheet extrusion equipment.

Growing consumer demand for better-for-you, gluten-free and innovative baked goods and snacks continues to drive bakers and snack manufacturers to explore new ingredients and formulations. It’s also prompting them to re-examine their equipment needs, as they discover that their existing machinery may not be able to efficiently handle today’s in-demand products. For some manufacturers, a new extruder may be just the ticket.

Handtmann has announced the appointment of Christian Strohm and Sean Gorman to bakery sales specialist positions in Canada and the U.S.

SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.

Customers of machines that handle puffing and extruding of snack and bakery products are focused on accommodating protein- and plant-based inclusions, hygienic design and rapid cleaning, speed and quick changeovers, better integrated controls, easy data extraction, and smaller machines that can produce specialized batches.

Baker Perkins has exploited innovative technology to improve process control, performance and hygiene on all the units in its Co-Ex Master co-extrusion systems, which create high-value products by adding a center filling into a cereal outer.

There is a lot of confusion in cookie and cracker manufacturing today. Let’s focus on one of the major areas of confusion: leavening.

New collection, available only at Williams Sonoma, will focus on mindfulness of ingredients and sustainable sourcing to address growing consumer demand for food products that accommodate various dietary and lifestyle preferences.

Bimbo Bakehouse recently introduced Entenmann’s Little Bites for foodservice distribution in both Chocolate Chip and Blueberry varieties.

Upcoming film Spider-Man: Across the Spider-Verse themed packaging will be on select Tastykake items in conjunction with a National “Swing into Tastykake” Sweepstakes.

The muffin tops are free of artificial colors, flavors, and high fructose corn syrup, and they pack 11 grams of whole grains per serving.

The bakery snacks come in multi-packs of single-serve pouches for portable convenience.

Thanks to manufacturing improvements to its standard plated paddle agitator, Marion can speed up lead times on its popular 30-inch diameter and smaller-sized horizontal mixers.

Delkor will introduce its new Corrugated Case Former/Erector at Gulfood Manufacturing in the Dubai World Trade Center, November 7–9 in Hall 4, stand E4-15.

The space-saving design of the  high-output horizontal wrapper makes it ideal for facilities with limited floor space or those seeking to expand packaging throughput in existing production environments. 

CleanTech Evo is an automated handwashing station clinically proven to remove more than 99.9% of pathogens with each hand wash.

The solution is reportedly set to redefine standards in food safety and production efficiency within the food processing industry.

The new bulk weigh filling machine is the first to integrate an in-line metal detector between the filling process and weigh bucket. 

All Bradman Lake machinery has been specifically designed to meet today’s packaging challenges, improving flexibility and efficiency to increase profitability. 

Econocorp will be unveiling the newest addition to its line of secondary packaging machinery, the Spartan M-Pro cartoning machine, at PACK EXPO this year.

Ingredion Incorporated has launched a dietary fiber in the U.S.—NOVELOSE 3490.

The launch follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry.

Vibrating fluid bed dryers and coolers from process equipment manufacturer The Witte Co., Washington, New Jersey, feature a new, dual shaft drive with an automated greasing system.

The latest generation of the MATADOR STORE Colour Edition instore baking oven will be presented at the iba with the new control system generation WP NAVIGO 3.

The newly developed thermal-oil-heated tunnel oven combines the constant radiant heat typical for thermal oils with true vertical turbulence for convective heat transfer, and can also work with different baked goods carriers even without conveyor belts.

Miami-based Robotray Industrial Automation will be bringing its bakery automation systems to help wholesale, commercial and industrial bakeries to deal with the labor, food and employee safety, efficiency, sanitation and hygiene issues facing the industry today. 

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.