AAK has announced it has received CCOF (California Certified Organic Farmers) certification at AAK facilities in Richmond, California and Port Newark, New Jersey.

With cost-effective low usage levels and high stability performance, this kosher, vegan, and halal-certified shade can be used in snack seasonings, bakery products, frostings and decorative coatings, breadings, and more.

Five new ingredients accelerate nutritious, sustainable product development.

If there’s one trend that touches nearly every area of the food industry—from formulation to marketing, from ingredients to finished products—it’s clean label.

Royal DSM, a global science-based company active in nutrition, health and sustainable living, has introduced the latest additions to its BakeZyme portfolio: BakeZyme Fresh XL and BakeZyme Master.

The Planters brand aims to redefine the snacking experience with the introduction of its latest flavored cashews.

The restaurant-quality pizzas are now available at Whole Foods Markets, Sprouts, and other natural-skewed retailers.

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

Be they kettle-cooked, baked, fried, formed and even puffed, potato chips are still gold medal winners in the snack race.

Crunch and flavor have always been gold and silver medalists in the cracker and crisp game, but because consumers are looking for more healthful snacks, there have been interesting developments with these products.

A new report from the Centers for Disease Control and Prevention (CDC) reveals that nearly half of children’s sodium intake comes from 10 foods, including bread and rolls.

This month marks our first dedicated Report covering the legal cannabis edibles market that has emerged in multiple states across the U.S., and nationwide across Canada.

Lest anyone think that the pandemic pressed "pause" on campaigns for corporate sustainability, think again. If anything, COVID-19 reminded consumers, and the snack and bakery sectors, just how interconnected we are, whether we’re selecting suppliers, expanding production, or packing a protein bar into our gym bags.

Over the past few months, after nearly two years of disruption, I've been getting back into the saddle, visiting with the industry across the many pathways I carve through the course of my work.

​​​​​​Parker Products, a provider of inclusions and other specialty ingredients for the baking, dairy, beverage, confectionery, RTE and snack, and foodservice industries, has announced that cookie manufacturer Creative Food Ingredients (CFI) has joined the Parker portfolio.

Jar Joy has introduced its new innovative line of multi-layered desserts. 

Known for its bun-based items, the Chicago-based chain is eyeing exponential growth.

Portland Style Cheesecake and Dessert Co. has added 3-inch cheesecakes and cakes to its line.

Product manufacturers need to continuously evaluate portfolio strategies to defend financial goals and positioning for the short- and long-term.

With better-for-you trends top of mind across the food industry, how does an indulgent category like desserts fare?

The snack company chatted up its various brands and new items at Sweets & Snacks.

Available for a limited time, the Portillo’s Chocolate Cake Cookie gives cake fans the chance to savor it in a Milk Bar cookie, created in partnership with founder Christina Tosi.

Spiroflow will now be offering the full range of Cablevey tubular drag conveyors in its product portfolio.

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

Snack and bakery companies looking at new or improve extrusion equipment to create puffed and popped snacks, bakery items like nutrition bars, and other types of SKUs have features and benefits like cleanability, flexibility, and remote support high on their list of considerations, according to companies that make extrusion equipment.

LEVAIR Select leavening solution is a non-aluminum based alternative to traditional sodium aluminum phosphate.

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.

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

The making or buying of a pie used to signal that company was coming over—or at the very least that a family would soon be sharing the dessert.

T. Hasegawa's newest trends report takes a look at foodservice, flavors, and generational trends.

Automation, advances in sanitary design, greater worker safety and additional flexibility in packaging have been among the top requests that manufacturers of cutting, slicing and portioning equipment say they've been fielding from their customers this year.

Customers of cutting, slicing and portioning equipment for snack and bakery products consider a wide range of parameters: They're hoping to find machinery that offers greater use of robots and automation, better sanitation, higher safety standards, faster speeds, wider and easier-to-clean blades, and reliable and flexible systems that can handle different sizes and shapes.

Higher capacities, new shapes, longer blade life, automation, flexibility, sanitary design, quick changeover, and gentler handling of fragile ingredients are among the top features and benefits that snack and bakery companies want from their slicing, cutting and portioning machinery.

The California Raisin Marketing Board has released a new white paper spotlighting the functional benefits and opportunities for California-grown raisins and raisin ingredients as a fat replacer in baked goods.

Through a strategic partnership distribution agreement with a leading supplier of erythritol, this addition expands Tate & Lyle's ability to help customers deliver on consumer demand for healthier sugar- and calorie-reduced products.

The addition expands Tate & Lyle’s ability to help customers solve stevia solubility issues in foods and helps deliver on consumer demand for healthier sugar- and calorie-reduced products.

The trend, termed ‘Regeneration Rising,’ involves new palettes and factors consumers want.

The report details momentum across the company's three strategic focus areas: products, people, and planet.

Our sister mag Refrigerated & Frozen Foods has released its annual ranking of the largest frozen food companies in the U.S.

Busy lifestyles and affordability aren’t the only reasons why consumers add frozen baked goods to their shopping cart each week.

Harris Interactive recently released the results of its 2012 Harris Poll EquiTrend study, which analyzed the responses of more than 38,500 consumers on key measures of brand health for more than 1,500 lifestyle, product and service brands. When questioned about the brands they are likely to reach for when craving a salty snack, respondents chose Lay’s Potato Chips—the top-ranked salty snack for the past eight years—followed by two other Frito-Lay North America brands, Doritos and Tostitos.

Pretzels have been around for more than a thousand years, originating in southern Europe around 610 A.D., according to historians. Today, crispy, hard pretzels are consumed by people in many of the countries represented at the 2012 Olympics.

When it comes to the Olympics, most people prefer some sports over others. The same holds true for consumers when it comes to snack foods.

Low in calories, high in fiber—popcorn may just be the perfect natural snack. Of course, that doesn’t stop manufacturers from trying to up the ante by enhancing all the whole grain has to offer. Now, popcorn can be found competing with chips, pretzels and even candy in the snacking Olympics.

Pork rinds are probably the most misunderstood item in the snack category. This is surprising, because people have been eating pork rinds—also called pork skins—as long as they have been eating pigs. One of the world’s first snack foods created thousands of years ago, and favored in the southern states, pork rinds are a simple combination of fried pork skins and salt.

This past year on the Stronger Together tour, after the merger of the American Bakers Association (ABA) and the Biscuit & Cracker Manufacturers’ Association, we stopped at Kansas State University (KSU) to meet with the Bakery Science & Management students and participate in the Grain Science and Industry Advisory Council meeting.

Most plumbers are missing a golden opportunity for add-ons with point-of-use or whole-house water purification systems and/or water softeners. Consumer awareness of the benefit of water purification has been raised by the pandemic and well-publicized municipal failures. Many, if not most consumers are highly sensitive to contamination today, whether air- or water-borne.

Ninety percent of seniors would rather remain in their own homes than move to assisted living, according to AginginPlace.org. Given the costs of assisted living, aging-in-place makes financial sense as well. Yet, many homes are not ready, which presents an opportunity for plumbing contractors.

If the country is not already in recession, it appears likely one will arrive in 2023. Here are six ways to turn the downturn into an opportunity.

As the population grows older, there is a heightened need for affordable plumbing and HVACR systems that offer safety and accessibility.