The puffed and extruded snacks category is having a great year: all of its subcategories are up from the same time period last year, per Circana data, and consumers are returning to gatherings where snacks like Cheetos, Funyuns, and other snacks are omnipresent.

The brand is introducing its first ever Thanksgiving Pizza available for consumers this November while supplies last.

The series is intended to help snack, bakery, and other food firms refine their flavors.

Southern Recipe Small Batch is rereleasing its Cranberry Jalapeno and Apple Cinnamon pork rind flavors for the holidays.

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. 

Crackers companies are getting creative with flavors and formats, even adding cannabis to their recipes.

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.

The latest 600-gallon ROSS VersaMix Model VM-600 is capable of high speed subsurface powder induction with proprietary ROSS Solids/Liquid Injection Manifold (SLIM). 

The ROSS Double Planetary Mixer is available in a “super sanitary” turnkey configuration, featuring a common stainless steel workbench for both the mixer and a matching discharge system.

According to SF&WB's 2019 State of the Industry analysis, the frozen retail pizza segment increased by 4.8 percent from 2018 to 2019 and has hit $5.0 billion in annual retail sales, per IRI.

ROSS inline high shear mixers from 1 through 250 HP accelerate mixing, emulsification and homogenization in both recirculation and continuous modes.

Multiflux GMS mixers from process equipment manufacturer Gericke USA feature a proprietary, hygienic design as standard to promote fast, complete cleaning, ensure product purity, and minimize risk of batch-to-batch cross-contamination.

Admix, Inc., global manufacturer of hygienic and industrial mixing equipment serving the food and beverage, chemical/industrial, cosmetic and pharmaceutical markets, has announced their newly redesigned RS-02 Pilot Scale Mixer is now available.

A new sanitary Model RCM-60X20-SS Rotary Continuous Mixer from Munson Machinery blends primary bulk ingredients, minor ingredients and/or liquid additions uniformly in one to two minutes residence time (typical), at low cost per volume of material blended.

ROSS Triple Shaft Mixers are easily adapted to suit a variety of challenging viscous applications requiring hygienic and sanitary handling.

INDCO HS-100 and HS-300 series benchtop dispersers can mix up to 5 gallons of materials at a time, making them ideal for a wide range of high shear applications within labs, pilot plants, and small-scale production environments.

DIOSNA offers a series of Hygienic Design Wendel Mixers for efficient and clean dough production.

Mixers serve essential functions for snack and bakery companies creating their own dough. We ask a lot of this category of heavy-duty equipment, including reliability and efficiency, to maintain established product quality-control standards.

The Turbo Compact Mixing (TCM) module from process equipment manufacturer Gericke USA, Somerset, NJ, meets ATEX requirements for operation in hazardous environments. 

Process equipment manufacturer Gericke USA, Somerset, NJ, has introduced the Multiflux GMS Laboratory Mixer.

The ROSS Model HSM-405SC-25 Inline High Shear Mixer with Solids/Liquid Injection Manifold (SLIM) Technology is designed with efficiency, mobility in mind.

Top of mind for snack food and wholesale bakery companies who in the market for new or improved mixers are qualities like consistency, temperature control, and the ability to distribute raw materials fast and efficiently.

Companies who make dough handling equipment like dividers, depositors and rounders say their customers want equipment that provides safety and sanitation, automation and the resulting labor savings, gentler handling of dough, and the flexibility to run a mix of high-throughput, and smaller, niche lines, depending on the job.

Baker Perkins’ new Series3 rotary moulder for soft dough biscuits and sandwich cookies sets new standards in hygiene, operation and maintenance, while retaining all the important high performance characteristics of the previous machine.

Hinds-Bock Griddle Depositors are ideal for pancake and waffle batters. 

At Biofach 2019, Optima Consumer will be presenting a range of packaging machines that create key benefits for the organic industry.

Sanitation, automation, efficiency, speed, ease of cleaning, the ability to handle larger capacities, and the ability to produce clean label-foods are among the top priorities for snack food and baked goods makers seeking to purchase dividers, depositors and rounders.

Snack food and wholesale bakery companies in the market for dough-handling equipment such as dividers, depositors, and rounders have been increasingly focused on machines that provide greater automation, along with the corollary efficiency and labor savings.

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.

New technology which optimizes handling of bread dough through precise temperature control on Tweedy mixing systems is being introduced by Baker Perkins at IBA in Munich (Hall A6/321).

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.

With demand on the rise, and hygiene a critical priority, Stäubli Robotics is expanding the possibilities for automation in food and other industries with high production requirements, strict hygiene requirements, and demanding humid environments.

Cost, safety, efficiency, footprint, operator familiarity, and the ability to meet regulations are among the key factors that snack and bakery facilities need to consider when deciding whether to keep and refurbish an old piece of equipment, or send it to the scrap heap and buy new.

It’s National Raisin Day and the California Raisin Marketing Board has announced partnerships with small businesses across the country who are bringing baked goods featuring California Raisins to consumers.

D’vash Organics is sweetening the snack aisle with three new products lines available now in select CVS and Whole Foods stores and through Amazon.

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.

Tree Top has announced the addition of a new fruit ingredient to its extensive plant-based portfolio: Drum Dried Pumpkin Flake Powder.

In March 2021, Les vergers Boiron launched 100 percent ready-to-use fruit purées of the ambient range.

Cibo Vita is pleased to announce the launch of its Nature’s Garden line of Probiotic-enhanced dried fruits.

Research highlights growing body of prune evidence connected to favorable bone health.

Michael Freitas Finete has taken the helm as president and chief executive officer of SupHerb Farms, an agriculture-based business.

Symrise continues to develop its health expertise with the launch of a new range of aronia health actives.

Fruit ingredients and nutritional bar products are a natural fit.

All new Dietz & Dats have four snack pack varieties containing healthy items, including nuts, dried fruits, premium meats, and artisan cheeses.

Les vergers Boiron has released three new flavors of fruit purées: apricot, pear, and pineapple.

The study found that carbohydrates and polyphenols in prunes act as prebiotics and help restore bone health.

Based on the concept of coloring food with food, EXBERRY colors are clean-label concentrates made from non-GMO fruits, vegetables and plants using physical processing methods.

Global top 10 flavor manufacturer unveils HASEAROMA and ChefAroma, two new technologies aimed at producing more authentic taste experiences.