According to IBISWorld, tortilla production in the U.S. has grown 3 percent in the past five years thanks to the fact that tortillas, especially ones boosted with ingredients like spinach and whole wheat, are perceived to be healthier than bread during a time when consumers value nutrition.

The new Novation Indulge 2940 functional native starch is a label-friendly ingredient that meets the demands of health-conscious consumers looking for an indulgent, plant-based texture in their foods.

SOMOS is now available at retailers nationwide including select Albertsons, Sprout's, Kroger, Meijer, and more.

Beginning in April, the company's eco-friendly tortilla chips will hit shelves in Sprouts' Innovation Centers.

Launched last year in convenience stores across the U.S. and Europe, Chipoys is now setting its sights on continued nationwide expansion as it grows in popularity and adds to its product offerings.

Bob’s Natural has introduced Pinole Chips, featuring the super-power of Pinole—an organic corn treated with lime—chia seeds, and dates.

Yoggies are real fruit pieces coated in creamy yogurt and infused with two billion live probiotic cultures via a patented microencapsulation system.

In response to growing consumer demand for simple, familiar ingredients, Cargill is launching a portfolio of functional native starches under the new SimPure brand. 

American Key Food Products (AKFP) has launched its Organic Native Tapioca Starch, adding a versatile, clean-label ingredient to its portfolio of specialized cassava-based and organic offerings.

Stabilizers such as thickeners, hydrocolloids, gums, and starches are a category of ingredients that many are probably not familiar with, yet they help create the desired texture, mouthfeel, and sensory characteristics of the product.

Sourced from American Key Food Products' (AKFP) Asian production partner, native waxy tapioca starch is high in amylopectin, that possesses a combination of functionalities which make it an effective stabilizer, thickener, and emulsifier.

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

Artisan salame maker Columbus Foods recently launched a ready-to-bake pizza line called Pizza Naturale.

Genio’s Uncured Pepperoni Pizza is handmade in Italy using ingredients such as locally grown tomatoes, buffalo mozzarella, hand torn Ligurian basil, and uncured pepperoni.

Consumers can enjoy Lou’s signature deep dish, thin crust, and wings topped with Mike's Hot Honey, available in-store and for nationwide shipping through Tastes of Chicago.

The pizza reportedly includes the blend of Lou's buttery pizza topped with Portillo's slow-roasted Italian beef.

The B.T.R. x Blue Bottle Spiced Chocolate Chip Cookie Dough Superfood Protein Bar can be found at all Blue Bottle Coffee locations nationally.

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

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

Parabel USA Inc, producer of plant protein ingredients, has announced the discovery of a natural plant-based source of Vitamin B12 in its water lentil crop.

When I travel, or throughout the always-lively and competitive greater Chicagoland grocery industry, my home market, I revel in visits to unfamiliar grocery and convenience stores. Instantly immersed, strolling the perimeter and aisles, eyes darting to end caps and standalone displays, I'm a true omnivore awash in the thrill of the hunt for something new and delicious.

"In 1970, my dad and uncle opened our first restaurant," says Daniel Schwartz, president, Schwartz Brothers Bakery, Renton, WA. "Three years later, they opened a concept called The Sandwich Shop and Pie Place. They were looking to source the very best pies to serve at their restaurant, and they couldn’t find any that they liked."

As flavors inspired by the tastes of Greece, India and Korea hit store shelves across America, Lay's offers fans the chance to win a trip to one of the origins countries.

Whether it is apple, pumpkin, pecan, blueberry, cherry, peach, Key lime, lemon meringue, coconut cream, sweet potato, mince or countless more, the sweet, savory tastes are as American as... well, you know.

Schwan’s Consumer Brands, Inc.—a subsidiary of Schwan’s Company that offers trusted retail brands throughout the frozen-food category—has pushed forward in its innovation efforts and will launch new products under the Edwards brand.

Diamond of California, the century-old producer of “Made for Homemade” specialty nuts, has announced the launch of a new chocolate flavor, of their ready-to-use Nut Pie Crusts, available now on both store shelves nationwide, and online with Amazon. 

The all-natural pie company expands into the healthy frozen snack category with almond butter and fruit sandwiches.

Second Nature Brands LLC will acquire the Voortman cookie brand from The J.M. Smucker Co. in an all-cash transaction worth $305 million.

This week's Fun Friday includes a Big League Chew bobblehead, M&M's x Kate Spade collab, National Chocolate Day deals with Kinder and Fannie May, some fun Halloween stats from NCA, and National Tavern-Style Pizza Day.

Martin's fresh-baked products are now available for purchase at 65 Kroger stores throughout Cincinnati, Ohio.

Consumers can add eggs, butter or oil, and water for homemade baked goods with the new mixes.

By the numbers, most readers love to dig into snacking statistics.

Laminators and sheeters need to evolve as quickly as customers needs do, delivering state-of-the-art advantages, high performance and flexibility to meet increased user demands.

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

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators and sheeters for production of snack foods and baked goods.

Dough comes in many styles, and today's laminators and sheeters need to accommodate an increasing range of requirements.

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.   

AIB International's globally recognized Consolidated Standards for Inspections have been updated to incorporate the latest industry best practices, new regulations, and food safety requirements and will be released on July 25.

For National Food Safety Month (NFSM), ServSafe’s goal is to help everyone—from frontline food handlers to executives—focus on the skills and knowledge that create a culture of food safety.

With this new training program, designed by instructional experts and based on neuroscience principles for adult learning, mid-level managers in the food supply chain can strengthen their knowledge in an easy-to-follow, modular format. 

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

The new laminator is said to offer a smaller footprint, flexibility, and easier sanitation and maintenance.

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.

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.

Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, announced the launch of Dairy by Nature, a new portfolio of custom taste solutions.

CreamEase is a cost-stable dairy analogue alternative to traditional cream cheese that delivers on taste, color, and texture expectations. 

This year’s report also provides insights and recommendations on how to turn these trends into action to encourage consumer engagement and to stand out from the competition. 

The snack nuts feature California-grown walnuts coated in the sweet heat of spicy honey.