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.

KIND's new Savory Bars bring forth a unique mix of nuts and a smokey and spicy profile, resulting in a bold taste in every bite, per the brand.

The Small Batch Cinnamon Snickerdoodle Kids Bar features just five ingredients.

MET-Rx announced the expansion of its popular BIG 100 product line with the introduction of granola bars and two new flavors.

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.

This product not only offers a healthy snack option, but also addresses the growing concern of packaging waste in India.

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.

Bobo’s Limited Edition Chocolate Almond Brownie Bar ($32.88) is officially available on EatBobos.com to raise awareness for Childhood Cancer Awareness Month.

Skout is collaborating with cookbook author Caroline Chambers and her snack expert kids to launch Caro’s Beast Cookie Kids Bar, Caro Chambers bundle, and a bundle and book.

The bars include a pumpkin spice-inspired base with chunks of white chocolate pieces, topped with graham cracker-flavored clusters and a gourmet drizzle.

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

Kellanova has rereleased a slew of seasonal products for autumn and Halloween.

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.  

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.

New designs that allow for flexible width, more compact production space, easier cleaning and better sanitation, all while featuring more technologically advanced controls, have been foremost on the minds of snack and bakery companies in recent months and years when replacing or upgrading their sheeters and laminators.

The human-machine interface (HMI) is essential in an operator’s daily work, as it represents how he or she can use and control the equipment, via technology. These days, using an HMI is all about fostering an easy user experience.

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. 

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

The Beckhoff Automation booth (S-6302) will be the center of automation technology (AT) and IT convergence at Pack Expo 2017 in Las Vegas.

Inside the proceedings of PACK EXPO Las Vegas, including a survey of new packaging equipment, materials, technology and more.

According to the U.S. Environmental Protection Agency's Energy Star program, the domestic baking industry consumes an estimated $800 million worth of purchased fuels and electricity per year, as noted in its guide, "Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry" (Nov. 2016 update, available on www.energystar.gov).

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

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.

The long and tortuous path to enacting and implementing President Obama’s signature achievement, the Affordable Care Act, has taken yet another twist.

During and since the two-week government shutdown, there has been a lot of analysis from across the political spectrum. The analysis includes a lot of finger pointing and blame assessment. At the end of the day, it was the abdication of leadership by all parties and no coherent strategy for how to end the stalemate that lengthen the shutdown.

Last month, I had the opportunity to offer testimony in support of the Environmental Protection Agency (EPA) proposal to modestly scale back the amount of ethanol required to be produced under the Renewable Fuel Standard (RFS). 

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). 

After the resounding victory by Republicans at all levels of government—local, state and federal—in November, there was some speculation about the posture and tone President Obama might take in his final two years in office.

Many of us are asking ourselves where the summer went, and it is difficult to find a good answer. I hope you had some deserved downtime with family at some point.

When 2015 began, most Washington, D.C. observers predicted more gridlock in Washington.

With great trepidation that this column will become immediately obsolete or at least very dated in the short time from submitting it to publication, I want to address the whirlwind of regulatory relief announcements from the new Trump Administration.

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.

During the tumultuous first year of the Trump Administration, the untold story has been the significant efforts to mitigate the numerous regulatory overreaches by the Obama Administration.

I recently met with one of the most actively engaged and supportive members of the American Bakers Association (ABA) and their senior management team. They asked me to provide a market and Washington update.

Even though the year started in a partial government shutdown, the government relations team from the American Bakers Association (ABA) continued to push forward on several key regulatory initiatives.

As of the last regulatory update from the American Bakers Association (ABA), we were coming out of a governmental shutdown. Now, the clock is ticking as we stare down the August recess in Congress and feel continued residual delays from that shutdown.

All federal food policy is based on the recommendations stemming from the Dietary Guidelines for Americans. The American Bakers Association (ABA) leads the Grain Chain, an organization of 10 groups from grain growers and millers, as well as bakers and others who have an interest in growing grain consumption.

 
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 348 AM EST THU NOV 7 2024
 
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The essence of plumbing is its mechanical genius.

Plumbing and mechanical contracting companies have been the birthright of generations.

American plumbers have accomplished more in two centuries than the Romans did in 10.

On our trucks, we keep all our soldering material, such as solder, paste, pipe cutters, emery cloth, inspection mirror and other miscellaneous items, in small tackle boxes.

We do gas and electric water heaters for lots of residential customers. 

Contractors are a mobile breed — constantly on the move, from job to job. With so much shuffling around, there is more opportunity for human error — tools ending up on the wrong jobsite on the wrong day. When you have inventory tied up across different jobs, in the back of a work truck or van, or in a warehouse on a high shelf that’s rarely dusted, it’s easy for mistakes to be made.

NFPA 70 provides the important details for design.

Former Philadelphia Fire Commissioner Derrick Sawyer leads charge for residential fire safety.

Spencer Bell has been a fan of HoldRite plumbing brackets and the TESTRITE DWV testing system for years. So recently, when he heard that HoldRite had innovated the cast-in-place firestop sleeve process, he didn’t waste time learning more about it.

How can engineers and contractors design wet fire sprinkler systems equipped to prevent corrosion and dry systems equipped to prevent freezing? That has long been a question central to code requirements and new product development.

Corrosion in fire sprinkler systems can go undetected until it's too late, causing damage or loss of life. Traditional ITM protocols can accelerate corrosion, but new advancements offer better prevention and monitoring for protecting lives and property.