Speakers from J&J Snack Foods, Cargill, and the FDA outlined root cause analysis.

The 2023 event drew 2,700 food professionals, policymakers, and other stakeholders.

Tastykake has teamed up with Sonic the Hedgehog 2 to unveil all-new packaging.

Tastykake will bring back its themed on-the-go packaging for football season.

The Mondelēz International brand has announced the trio of treats ahead of the new year.

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.

Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.

Puffed and extruded snacks are shedding their junk-food image with more nutritious ingredients and no-fry processing, plus on-trend flavors, textures and shapes to add more fun.

While all of the content that we put forth generates interest, the most-read articles from 2015 point to top industry interests and trends.

The puffed and extruded snack segment combines the best elements of tradition and forward-thinking better-for-you innovation.

The collective puffed, popped, pellet and extruded snack segment continues to see positive sales activity and a strong level of product innovation.

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.

As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

The bakery snacks category overall experienced an increase in sales in 2021, the possible reason for that being that consumers are now returning to the office and want on-the-go snacks to keep them company at their desks. 

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.

Americans of a certain age likely associate bakery snacks with lunchboxes, unwrapped and enjoyed at school, near the tail end of their midday meal. 

The company creates plant-powered, gluten-free products rooted in Konjac—a fiber-rich Asian root plant that can be used to empower flour substitute applications.

McKee Foods Corp. is launching Little Debbie Cosmic Mini Muffins, a tribute to its Cosmic Brownie, which is celebrating 25 years.

Munk Pack, winner of the 2017 ‘Best Health School Snacks’ contest, discusses natural, healthy, vegan snacks.

Crackers grow more sophisticated as shoppers seek nutrition and flavor in their snacks.

Crackers maintain far-reaching appeal. But while the category benefits from increased consumer interest in snacking, crackers have experienced intensified competition from other foods within salty snacks and beyond.

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 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.

When the COVID-19 pandemic hit the U.S., shoppers began to frantically stock up on select food products. Due to its convenience and comfort-food appeal, frozen pizza was a top choice, and retailers soon found themselves with dwindling supplies as American society braced for the worst.

MECATHERM has launched the Authentik Baguette, a solution that allows manufacturers to meet the new expectations of consumers looking for more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette. 

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.

M.O.L.E. EV6 delivers handheld thermal profiling control, freeing bakery operators from time-consuming, offline PC download.

Milano Bakery’s recently expanded 40,000-sq.-ft. production facility mixes skillful manual baking procedures with highly automated production.

Snack Food & Wholesale Bakery is proud to announce that it has named La Brea Bakery its 2016 “Bakery of the Year.” 

In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.

Snack Food & Wholesale Bakery is proud to announce that it has named Enjoy Life Foods its 2017 “Bakery of the Year.” 

Over four centuries ago, the brilliant Italian astronomer, physicist, engineer, philosopher and mathematician Galileo Galilei insightfully proposed that “passion is the genesis of genius.” Passion tied to a good idea motivates action. And good ideas like to grow.

Snack Food & Wholesale Bakery is pleased to announce that it has named Sheila G’s Brownie Brittle as its 2018 Bakery of the Year.

When Sheila G's Brownie Brittle hit the market in 2011, it redefined the cookie category forever. It's like the brownie’s edges, crispy and full of rich, chocolate flavor, the best part of the brownie. As a bonus, Brownie Brittle is lower in calories than traditional brownies, and is highly snackable.

One of my earliest childhood food memories is of the time when Julia Child visited the family of one of my best friends who lived down the block.

Every so often, the primary aspects of a life fall together so perfectly that it appears that the proverbial fates are smiling upon destiny.

Some people innately embody a strong entrepreneurial spirit. Such is the case with Joel Clark, CEO of Kodiak Cakes, Park City, UT, a pioneer in better-for-you baking, offering whole-grain, protein-enhanced products that currently span multiple categories across breakfast, snacking, and beyond.

Bakery of the year profile of CAULIPOWER, maker of cauliflower crust pizzas, tortillas, and other products.

2022 Bakery of the Year, Hostess Brands, is seeing strong company growth amidst several leading initiatives related to sustainability, workforce development, and workplace safety.

Hostess Brands, the 2022 ‘Bakery of the Year,’ continues to position itself for growth.

If you’ve never visited a large-scale bakery facility, stepping onto the production floor of Highland Baking’s flagship location in Northbrook, IL is likely to overwhelm. 

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

The brand’s unique products have made it a Chicago staple.

Crackers are a product category that has nearly universal appeal. Consumers are snacking more often, especially in light of the recent pandemic, and the expanding variety of crackers on the market today make them a natural fit for nearly any snacking occasion.

The puffed and extruded snacks category has grown-up, and the market is seeing some diverse company.

It's safe to say COVID-19 has made its mark on the food industry. People are cooking more at home than they used to.

This January, The Laughing Cow is unveiling The Laughing Cow & Go portable cups.