Let’s take a look at how we can transform a basic brownie into a value-added product through the use of key functional ingredients and eye-catching inclusions.

T. Marzetti Co., a wholly-owned subsidiary of Lancaster Colony Corp., purchases the flatbread manufacturer for approximately $92 million.

Ingredient manufacturers offer a diversity of whole grains to build nutritional appeal in today’s snack foods and baked goods.

Leveraging LoRaWAN technology, Remote Temperature Monitoring penetrates solid objects like refrigerators and freezers, then uploads temperature data to Digital Checklists.

Snack, bakery industry personnel are constantly learning.

Validated 3rd party study confirms an average 5.40 log reduction of pathogens in wheat temper with the Guardian System.

The May 8–11 event connects snack and bakery professionals with safety solutions.

The producer’s frozen pizza brands utilize the supplier’s Smart Sort technology in production.

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

The 2024 event programming aims at maintaining safety in processing environments 

Bakery Equipment Assessment Group (BEAG), an authority in the assessment and certification of bakery equipment, has announced the new Certified Internal Equipment Evaluator Online Training Course.

Efficient weight controls and checkweighing systems on bakery production lines are integral to meeting consumer expectations and ensuring compliance with net weight regulations.

Tastykake has released its limited time Easter offerings for 2022.

Company commits to not engage in advertising primarily directed to children under age 13.

Strong consumer demand drives 25% organic net revenue growth, raises 2022 full year guidance.

Tastykake is "hopping into spring" with classic fan favorite treats decorated in Easter packaging

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

The quartet of treats comes in heart-bedecked packaging for seasonal snacking.

Hebenstreit GmbH is now offering manufacturers new technology designed for the manufacture of extruded snacks: the SE 70 and SE 110 single-screw cooking extruders.

Bunge North America purchases Heartland Harvest, a producer of die-cut pellets used to make extruded foods.

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.

Snack and bakery producers are demanding more features than ever from extrusion equipment.

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).

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

To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.

Biospringer North America Corporation has announced an expansion on its yeast extract site in Cedar Rapids, Iowa, to support the growing market trend for natural origin ingredients derived from fermentation.  

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

Leavening is a fundamental ingredient category in baking that performs some serious heavy lifting. Leavening agents help create the textural quality in many baked goods.

Industry suppliers offer new and updated leavening ingredients for the development of clean-label snacks and baked goods.

Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

Ingredient suppliers and bakery clients are discovering new products and ways to use existing ingredients. 

Brand also expands dessert bar offerings with new Chocolate Pie Bar Mix.

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.

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.

Georgia-based HRS Heat Exchangers has been awarded the American 3-A Sanitary Standards approval for two of its key heat exchanger models for food and beverage use.

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.

Paxiom has announced the installation of its turn-key bulk nut packaging system, designed to streamline the packaging process for peanuts and ensure freshness and efficiency at every step.

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. 

The SiftAI Smart Table from Smart Vision Works, a KPM Analytics brand, promises better contaminant detection and product grading.  

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

On exhibit at PACK EXPO will be the company's Thiele UltraStar G2 Bagger, Hayssen R300 Flow Wrapper, and OpView HMI.

The unit reportedly allows any existing vertical form fill seal (VFFS) bagger to be converted from traditional pillow-style bags to reclosable zipper bags. 

The company’s integrated lines provide solutions from system design and simulation to machine selection, all the way through FAT testing and installation.

The idea of "better for you" encompasses much of what consumers desire today in many of their snacks and baked goods: clean label, non-GMO, natural and—at its core—solid nutrition to make those foods a healthy part of their daily diet.

Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.