Lenny & Larry’s Snickerdoodle Complete Cookie is made with ground cinnamon and sugar, plus “a little twist.”

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

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

I am truly blessed to be a chef in California. We are spoiled by having the best selection of ingredients literally in our backyards.

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.

The new tool captures and saves digital images of critical foreign material contaminants that the sorter detects and rejects from the product stream.

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

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.

A look at the best air management practices for snack and bakery companies.

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 2023 event drew 2,700 food professionals, policymakers, and other stakeholders.

The American Bakers Association program salutes safety practices and awareness.

The Peanut and Tree Nut Processors Association event features targeted education.

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

Hostess Brands, Inc., a  sweet snacking company, announced as part of its recent successful Investor Day presentation that it has redesigned and modernized its corporate brand identity in collaboration with New York-based brand design agency CBX.

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

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

The Mondelēz International brand has announced the trio of treats ahead of the new year.

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

Consumers are still looking for indulgences, despite the fact that many products now have health halos. However, in our current era of “little treat culture,” the bakery snacks category—aka smaller servings of snack cakes and pies—continue to be popular.

Equipment Briefs from various Suppliers. Check it out!

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.

Growing consumer demand for better-for-you, gluten-free and innovative baked goods and snacks continues to drive bakers and snack manufacturers to explore new ingredients and formulations. It’s also prompting them to re-examine their equipment needs, as they discover that their existing machinery may not be able to efficiently handle today’s in-demand products. For some manufacturers, a new extruder may be just the ticket.

Snack manufacturers are looking to build in healthfulness through the use of raw materials, including vegetables and fruit, as well as cleaner ingredient profiles with more protein and fiber.

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.

Hygienic design, quicker changeovers, reduction of maintenance time, improved cooling ability and the modularity and flexibility to run more-diverse products-sometimes with exotic raw materials that need gentler processing-are the top-of-mind issues for customers of extrusion equipment.

Customers of machines that handle puffing and extruding of snack and bakery products are focused on accommodating protein- and plant-based inclusions, hygienic design and rapid cleaning, speed and quick changeovers, better integrated controls, easy data extraction, and smaller machines that can produce specialized batches.

Baker Perkins has exploited innovative technology to improve process control, performance and hygiene on all the units in its Co-Ex Master co-extrusion systems, which create high-value products by adding a center filling into a cereal outer.

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

As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

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.

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. 

Bimbo Bakehouse recently introduced Entenmann’s Little Bites for foodservice distribution in both Chocolate Chip and Blueberry varieties.

The bakery snacks come in multi-packs of single-serve pouches for portable convenience.

Alongside its new Marble Cake, Dr. Schär's is unveiling its soft-textured Muffins in Classic, Chocolate, and Chocolate Chip flavors. 

The new and improved AGELESS provides a timely packaging solution for customers navigating the PFAS regulatory landscape.

Motion Controls Robotics' Collaborative, End of Line Palletizer can be used with multiple lines without extended downtime or setup costs.

The Coperion line of ZSK Mv PLUS high efficiency extruders have been upgraded to include options for easier clean design to meet the highest standards of hygiene, ideal for the processing of food products.

SPRE drums are now optimized to meet the stringent requirements of food processing, ensuring the purity and safety of food products.

All Bradman Lake machinery has been specifically designed to meet today’s packaging challenges, improving flexibility and efficiency to increase profitability. 

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

Wraparound case packers are used for their ability to provide a high level of protection and stability for packaged products, says the brand.