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.

There's a reason why better-for-you is trending and "perfect-for-you" isn't. According to the August 2018 "U.S. Better for You Eating Trends" market report from Mintel, just 7 percent of consumers say they're strict with themselves to make sure their diet is as healthy as possible, and just three in 10 say they maintain a healthy diet most of the time.

While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.

Ingredients by Nature (IBN)—supplier of high-quality, customizable, science-based food ingredients—has announced the launch of MonkFiber, a functional, sweet fiber from the pomace of the monk fruit.

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

There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."

Grains are a fundamental ingredient in snack food and bakery products and an important food in consumer diets. In fact, based on the 2020 IFIC Food and Health Survey, consumers view fiber, whole grains, and protein from plants as the healthiest, and most-sought-after, nutrients. 

Consumer interest in foods that support holistic health and well-being is increasing. According to the 2020 IFIC Food and Health Survey, over half of consumers report that healthfulness has more of an impact today versus 10 years ago on their food and beverage purchase decisions.

Tate & Lyle PLC has joined forces with the Nutrition and Health Institute INSK (Instituto de Nutrición y Salud de Kellogg´s) of Kellogg, to share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals.

The pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.

Increasing the fiber content of everyday UK foods will enable 50 percent more adults to get the recommended daily amount of fiber in their diets and lower the risk of heart disease and diabetes for the majority of UK adults, new study finds.

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 iba trade fair in Munich will be opening its doors from September 15-20, 2018.

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.

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.

The new TruBake HiCirc convection oven launched by Baker Perkins brings higher rates of convection, higher heat flux, and a broader range of product capability than its predecessors. 

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.

Companies that make pans for the baking industry, whether for breads, baguettes, muffins, cookies, cakes, pies, etc., are focused on issues like larger sizes, a desire for energy and material efficiency, stick resistance, and the ability to help produce specialty and artisanal products.

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. 

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.

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. 

New thermal measurement device leverages innovative design to secure in-oven batter to cake temperature profiles for repeatability and quality assurance.

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

This month’s digital edition features a range of in-depth features and industry news.

Serving a substantial portion of the Southeast, including the Five Guys hamburger restaurant chain, Masada Bakery has a deep commitment to customer service, quality standards and an ability to flex with a major growth curve in a tough economy. It’s for these and other reasons that we named it our 2012 Wholesale Baker of the Year.

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.

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

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.

Salty snacks like chips, popcorn, pretzels, and snack crackers have long been a staple in the home, and have become even more essential now during the coronavirus pandemic.

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!

The demand for keto products continues to grow, with Instacart reporting a 72 percent increase across grocery partners in year-over-year sales of products with "keto" in the name.