Freeze quality is essential when manufacturing well more than a million baked and prepared food items a day for shipment nationwide.

Did you miss the following new products, ingredients and equipment in and for the baking and snack industries on www.snackandbakery.com this week? If so, check them out now.

The pizza includes traditional Thanksgiving Day flavors, such as roasted turkey and gravy sauce, loaded on a Detroit-style crust.

A founder of the baked snack brand talks about its origins, growth, and future.

The leader of the brand discusses its early days, innovation, and connecting with Target.

The brand aims for the sweet spot between better-for-you and indulgence.

The two entities are working together to commercialize egg-free ovalbumin for baking and other applications.

The Quincy, Mass.-based flour and grain-based products provider says it’s acquiring T.J. Harkins Basic Commodity Brokers Inc. and subsidiaries, a supplier of natural, nutritious and flavorful ingredients for grain-based foods. Harkins also supplies sesame and edible seeds, sweet spices, ancient grains, specialty grain flours and grain blends.

Read about the latest ingredients for the baking industry.

Ingredient briefs from different suppliers. Check it out!

Consumer and industry demands prompt manufacturers to search for gums and starches that do more than just thicken and texturize formulations. Ingredient suppliers are stepping up to the mixing bowl and developing functional ingredients for gluten-free, clean-label, and nonallergenic, GMO-free and low-calorie products.

Niagara Fiber LLC, a global supplier of insoluble fiber products, acquires Allied Blending and Ingredients Inc., a provider of fiber- and starch-based proprietary products and mixes.

Growing demand for specialty ingredients is driving expansion of the ingredient-solutions provider’s manufacturing capacity.

Gus Griffin is now president and CEO of the Atchison, KS, company. Randy Schrick is promoted to the newly expanded position of vice president of production and engineering, while Sean McHenry is named technical service director for MGP’s ingredient solutions business segment.

The acquisition will expand Ingredion Inc.’s specialty ingredient portfolio.

Key Ingredion ingredient solutions achieve Non-GMO Project Verified status.

MGP Ingredients taps food industry executive Michael Buttshaw to lead its ingredients business.

Penford’s expertise in potato starch, nonstarch texturizers and green solutions are expected to expand Ingredion’s capabilities to address consumer trends.

Penford Food Ingredients' GumPlete GF 101 improves texture in gluten-free baked goods applications, such as bread, cookies, muffins and cakes.

Available from leading ingredient suppliers, egg replacers offer bakers readily available, cost-effective egg alternatives.

The aftermath of the avian influenza outbreak reveals multiple ingredient options for bakers.

In today’s highly competitive snack and bakery market, collaboration between ingredient and equipment supplies and their customers continues to grow more common.

Ingredion Incorporated has announced in the U.S. the introduction of SUSTRA 2434 slowly digestible carbohydrate, a clean label starch-based solution for manufacturers of energy-focused nutritional products including bars, snacks and supplements.

Read about the latest ingredients for the baking industry.

Nu-Tek Food Science, Minnetonka, Minn., has signed an agreement with Tovani Benzaquen Ingredients, Sao Paulo, to distribute Nu-Tek Salt Advanced Formula Potassium Chloride to food manufacturers in Brazil.

Salt is a necessary and enjoyable ingredient that’s often vilified.

The American Bakers Association and Snack Food Association say the findings from a recent Institute of Medicine report add a new perspective to the national discussion of sodium’s role in the American diet.

From inclusions and replacers to pre-mixes and dough conditioners, bakers and snack manufacturers have plenty of ingredients from which to choose when creating products to meet consumer demand for healthful, clean-label foods and increasing government mandates.

Before heading into spring, I often reflect on the progress I’ve made both professionally and personally since the new year. 

Ingredient briefs from various suppliers. Check it out!

Every year, as the holidays come to a close and resolutions kick in, many Americans vow to lose weight. Despite their best wishes, there’s no reset button on holiday excess, and therefore nearly half of Americans admit to committing to a diet but failing after just six months.

Low-sodium ingredients are readily available, but are consumers still concerned about their sodium intake?

NuTek Food Science will product NuTek Salt at its new state-of-the-art manufacturing facility in Fargo, ND.

Interview with Ajinomoto about strategies for snacks and baked goods that offer both craveable flavor and better-for-you nutritionals.

Even with a sound production process, tortilla appearance depends greatly on raw ingredient quality.

The new design is intended to give the bakery product line a more ‘festive’ feel.

Convenient and organic meals offer a hassle-free alternative to dining out, takeout, or hours spent in the kitchen.

Limagrain Ingredients will be exhibiting at Food Ingredients Europe, and they have four new ingredients to showcase.

Arla Foods Ingredients has launched a new whey protein ingredient which is clinically proven to counteract age-related muscle mass decline.

Lenny & Larry's, is proud to announce the introduction of their newest, 18G—as in 18 grams of protein—cookie: Lenny & Larry's The Boss! Cookie

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards Protein Powder, Ready-To-Drink Protein Drinks, Protein Bars, Protein Chips/Tortillas/Puffs/Popcorn, Protein Cookies/Wafers, Protein Brownies, and Protein Cake Bites.

Ingredion Incorporated has announced two new additions to its plant-based portfolio produced at the Company’s new pea protein manufacturing facility in South Sioux City, Nebraska—VITESSENCE Pulse 1853 pea protein isolate and PURITY P 1002 pea starch.

Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.

Ingredion's proprietary deflavoring technology to enable manufacturers to achieve taste, nutrition, and functionality must-have in food and beverages containing pulse-based plant proteins.

Whether for breakfast, a snack, or a meal replacement, the nutrition bars category is ubiquitous, and its products can be consumed at any time of day. Sales have rebounded after a flat period, and innovation is ongoing in the category.

The organic plant-based protein is suited for protein bars and other snack and bakery products.

So much of this industry is about creating meaningful connections. Successful products that generate long-lasting repeat purchase patters resonate with their consumers.

When the gluten-free craze hit in 2004, I was already several years into my career as a food industry writer, with stints under my belt covering agriculture, food ingredient R&D, and restaurant menu development

Part of our process in developing this month's annual "Top 50 Snack & Bakery Companies" list involves reviewing annual reports and communications with shareholders from some of the top companies working in grain-based foods today.

The history of the food industry offers many great examples of notable pioneers who innovated in the face of adversity.