The pretzel category rose 6.4% in sales over the past year.

Category producers entice consumers with adventurous flavors and BFY benefits.

Speakers set to present include experts from Circana, SNAC International, and ABA.

Snacking is a constant, with BFY and other trends mixing things up.

Consumers crave budget-friendly treats.

The desire for distinctive offerings drives consumer choices in candy and confectionery.

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.

The cracker market, like many other snack segments, is in an evolutionary state. If you ask Craig Lieberman, president and founder of Denver-based 34 Degrees, changes in the category span “from the types and styles of crackers to the location and placement of crackers in the store.”

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.   

The two chip flavors—one new and one returning—are hitting shelves in time for the fall snacking season.

The new variety was created in partnership with Amber Balakian, a fourth-generation tomato farmer.

Company founder Lauryn Bodden triumphed in the Netflix cooking competition ‘Snack vs Chef.’

Salsa Verde joins three other flavors (Queso, Zesty Ranch, and Cinnamon Churro)in the Fiesta Twists lineup.

Offering a nutritious solution for infant snacks, Little Spoon Puffs encourage self-feeding and fine motor skill development for babies over six months.

In Good Hands' new Protein Puffs are exclusively available nationwide in Sprouts New-For-You Innovation Centers, where the newest, most innovative, and on-trend better-for-you products can be found.

Consumers continue to reach for their favorite puffed and extruded snacks in their many forms. However, while U.S. shoppers still put tried and true types (like cheese curls and pork rinds) in their cart, they’re increasingly interested in trying new flavor twists, better-for-you bases, and other novel takes on the category. 

For the first time, the brands are coming together for an unexpected flavor mash-up: Funyuns x Maruchan Hot & Spicy Chicken Ramen Onion Flavored Rings.

Extruded snacks are having a bright year, and producers expect the success to continue.

Conagra to unveil sweet, spicy, and salty new innovations from its brands.

PepsiCo will be debuting new flavor innovations from Cheetos, Doritos, Quaker, and Lay's.

Over the past 15 years, Late July Snacks, the 2018 Snack Food & Wholesale Bakery "Snack Producer of the Year", has steadily grown its business to its position today as a leader in organic, non-GMO snacks, most notably its strong level of innovation in the tortilla chip category.

Pizza is essential to a high percentage of Americans, a fact reflected in the over $6 billion annual sales for this market segment in frozen retail pizzas alone. While diversification of crusts and ingredients is attracting health-conscious consumers, there is still demand for high quality, Italian-style premium frozen pizza.

The new retail offerings include Honey Chicken Bites and Restaurant Style Crispy Wings.

Insomnia Cookies is conjuring up sweet treats inspired by Marvel Television’s Agatha All Along, now streaming on Disney+.

Chips Ahoy! Big Cookies are available in Chocolate Chip, Chocolatey Brownie, and Chocolatey Caramel flavors.

The item features a vanilla sugar cookie filled with strawberry jam and topped with Pop-Tarts Crunchy Poppers.

The scallop-shaped baked treats reportedly are made without artificial colors, flavors, or preservatives.

Founded by mompreneur Lindsay Hancock, My Better Batch was created to simplify life for busy families.

The products include a mix of new and returning limited-time offerings.

As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency. 

Oils and fats manufacturers continue to develop ingredients that help bakers and snack producers create healthier versions of the products consumers love.

Honey Bunches of Oats, a Post Foods brand, has launched an on-the-go breakfast option with the crunch and honey sweet taste of the classic breakfast cereal.

Puratos Corp.’s Muesli Cookie concept wins first place in the American Society of Baking’s 2015 Product Development Competition.

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

This recipe brings together multiple components with which most American consumers are quite familiar: flatbread, pesto, scrambled eggs, vegetables and a creamy sauce.

The snack and granola bars category continues to show gains, growing ever-crowded and diverse-but which bars will make the cut over the long term?

Over the past century, historic La Segunda Central Bakery has grown from serving the local Cuban community in Ybor City, FL, to distributing traditional Cuban bread from coast to coast.

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

Save the date for the 25th annual Summit scheduled for May 8–11, 2023 in Rosemont, IL.

Maintaining sanitary conditions is at the top of the priority list in the food processing industry.

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. 

Companies should make a plan to ensure cleanliness, standard operating procedures of facilities.

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