‘Going from good to great’ is a pervasive theme at Phoenix-based Capistrano’s Bakery. So is the phrase, ‘It Can Be Done.’ This rather quiet, wholesale artisan baker works hard to ensure that its products are tasty, innovative and what its customers want. 

Going for LEED Silver certification, Blue Diamond Growers’ new, state-of-the-art almond production plant in Turlock, CA, features nearly 200,000 sq. ft. of sophisticated almond technology, setting new standards of excellence for food safety, processing and building innovation. 

Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features. 

Independent—and rapidly growing—Canyon Bakehouse has set high standards for gluten-free as it strives toward baking only ‘best-to-market’ products.

Cookies are a robust segment within the bakery industry. There are brands that have been around for decades and have become household names, but there are also many up-and-coming brands that offer unique flavors for niche markets and are set to become the next class of pros.

From flavors to popular culture, what’s hot and cool are what drives new products from the Battle Creek, Mich.-based company.

Biscuit lovers have until midnight on April 22 to enter their favorite biscuit recipes in the International Biscuit Festival 2013 Biscuit Bake Off.

The one and only Eli’s Cheesecake, considered a Chicago food icon, could be the largest specialty cheesecake bakery in the country

Flowers Foods’ latest addition to its product portfolio—Mrs. Freshley’s Cinnamon Coffee Cakes—is sure to please cinnamon lovers.

Demand for chocolate in snack and bakery items is driven by two core consumers: Luxury seekers; and healthy snack eaters who both share a common desire for great-tasting chocolate produced in a sustainable fashion. 

Reliability, flexibility, consistent product quality, easy sanitation and high-volume output are just some of the things bakers and snack producers want from a new oven or fryer. 

As Bühler Aeroglide’s vice president of process engineering, Tom Barber will work with customers worldwide.

When it comes to sweet goods like doughnuts, Danishes, sweet rolls, muffins and coffee cake, the market is in a state of flux. As Walter Postelwait, president of Pak Group LLC/Bellarise Baking Ingredients, Pasadena, CA, puts it: “The total segment appears to be growing slowly, but has hot pockets of activity.”

The chips segment has grown quite lively over the past year, with new product areas emerging and others, like apple chips, seeing considerable growth and maturation. Snack producers are also starting to grow beyond potatoes, offering sweet potato, beet and parsnip chips.

The flexibility to produce different flavors, shapes, sizes and types of products is high on the list of qualities that snack and bakery makers are seeking from manufacturers offering griddle equipment and fryers.

Quick changeovers, smaller products, sanitation needs, oil quality and temperature control are all top-of-mind for customers of griddle and fryer equipment used for key snack and bakery applications, including doughnuts and frozen breakfast products like waffles and pancakes, as well as fried snack items, like chips.

PPM Technologies has updated its Snack Frying System.

Heat and Control, Inc., an equipment manufacturer and food processing industry supplier, recently released the OilSaver Filtration System to its Oil Management System lineup.

VITO AG has announced the launch of a new product to fulfill the rising need for high-quality and easy to use filtration systems for deep fryers: the VITO VL oil filter system.

ONE Brands is bringing Reese's peanut butter flavor to the protein bar aisle with the debut of its new Reese's Peanut Butter Lovers flavor-inspired protein bar.

The gluten- and peanut-free formulation is designed to be school-friendly.

Each box contains eight individually wrapped bites, and they are available in Apple Cinnamon and Double Chocolate flavors.

Known for its plant-based, real-food ingredients, Laird Superfood’s Pumpkin Spice line is crafted with a signature blend of ginger, nutmeg, cloves, and cinnamon, plus real pumpkin.

David Co-Founders Peter Rahal, founder of protein snacks brand Rxbar, and Zach Ranen, former investor and founder of Raize, bring extensive experience to their latest venture.

The new bar includes 20 grams of protein, the flavor of key lime pie, and no added sugar.

Atkins has introduced a new creative campaign, "Atkins Way," an embodiment of the brand's new emotional brand positioning, along with a series of new product offerings.

Sized for little hands, Zbar Halloween Minis are available in a 20-ct chocolate chip flavor.

100% natural Ziggy Bars are packed with essential nutrients and fiber and are a way to support digestive health.

Three Wishes Cereal is launching granola bars for the first time, in three nostalgic flavors.

The caffeinated bar brand was one of six finalists in the store’s 2024 Next Big Thing competition.

The performance bar brand recently won a GNC competition that landed its products on the store’s shelves across the country.

The plant-based bars feature 14 g of protein each and are made with organic ingredients.

The limited-time bars incorporate ginger, allspice, and other simple ingredients, with a total of 12 g of protein in each serving.

Previously only available in four-packs, single-serve Organic Snack Bars are now available at select 7-Eleven and Circle K locations in San Diego and Los Angeles to meet the desires of today’s busy, health-conscious consumers.  

The company’s most recent introductions give health-minded snackers a range of grain-free options in bar form.

HANTEMP Controls has unveiled a new line of stainless steel control valves & modules for pressure, temperature, and liquid control.

Advances in fleet management are being driven by routing and scheduling software linked to in-cab vehicle tracking equipment that streamlines the delivery process. These advances can help cut costs and better monitor delivery of products in a market where on-time delivery is crucial.

Siemens recently announced a limited-time offer, effective until May 31, 2017. Under this program, users of any machine tool with SINUMERIK CNC onboard will receive a variety of additional services, plus training and a 10% discount on spare parts orders. 

Production of artisanal style bread and roll products from a dough band is currently experiencing rapid growth. This method of production being the only way to ensure gentle handling of highly hydrated doughs.

Ross SysCon Control Panels are now offered with wireless connection allowing users to access the PLC system using tablets, laptops and smartphones via Ethernet, WLAN or Bluetooth.

Hardy Process Solutions announced a new version of the HI 6600 Modular Sensor Systems for PROFIBUS-DP control systems.

PROCESS EXPO 2017 took place September 19–22 at McCormick Place in Chicago. The biennial event, operated by the Food Processing Suppliers Association, attracts food industry professionals from around the world. 

The food industry is reveling in the digital age with the continual improvement of new technology. More snack producers and bakeries aspire toward alignment with Industry 4.0 ideals

The Readco Process Control System (RCS) from process equipment manufacturer Readco Kurimoto, LLC, York, Pa., integrates mixing, heating, cooling and feeding into a single, touch-screen HMI.

EXAIR's new Dual 316 Stainless Steel Cabinet Cooler Systems with ETC (Electronic Temperature Control) keep electrical enclosures cool with 20°F (-7°C) air while maintaining the NEMA 4X rating of the enclosure and removing the heat that could adversely affect the internal components.

This past year has been an exciting one for the baking industry, especially in terms of the progress made on revising the ANSI/ASB Z50.2 Bakery Equipment Sanitation Standard (formerly known as the “BISSC Standard”). Representatives from across the baking industry, including bakers, bakery engineers, bakery equipment manufacturers and academics have come together to give their input on updating this standard.

Is it just me or does it seem like the 2010 Dietary Guidelines for Americans and U.S. Department of Agriculture’s MyPlate came out just last week? 

The Food and Drug Administration (FDA) has been on a roll lately. Its regulatory agenda is so full that advocates went to court to force timelines on the multitude of food-safety regulations required by the Food Safety Modernization Act (FSMA). 

Are you thinking about restocking your packaging supplies? If you are, then you have a lot to think about before making the investment. 

A growing and consistent theme in the policy debates in which the American Bakers Association (ABA) is engaged is the importance of science to fortify our position.