Every facility needs a food safety plan, and that includes food safety software related to traceability. This software will come in handy whenever a company needs to trace a certain ingredient or product, due to recalls or other reasons.

Suterra releases world’s first indoor aerosol mating disruption product for commercial food processing industry.

The breakfast category, including French toast, pancakes, waffles, breakfast sandwiches, and more, overall experienced growth from the past year, with some interesting new innovations released.

Supply chains around the world have been disrupted by the pandemic. When it comes to food, trust in the source, food safety and stable supply is growing in importance for consumers and manufacturers.

Pistachios have emerged not only as a profitable option for growers in the U.S., but also as a favorite snack among consumers.

The Regeneration and Sustainability Award honors trailblazing work by Treehouse California Almonds and The Almond Project partners to advance sustainable farming methods in California’s almond industry.

The Peanut and Tree Nut Processors Association met with leaders in the Ivory Coast.

The company will sample coated pretzels and mocktails at the event July 16–19 in Chicago.

At Stand G020 H029 in Hall 10.1, the Dresden-based company will be showcasing its FPH5 flow-wrapping machine, which will demonstrate how sugar-coated chewing gum is packaged at a speed of 4,000 products/minute.

The new offering, available in both Sourdough and Multi-Grain Sourdough varieties, delivers the same signature, artisan-style taste and texture that fans of The Rustik Oven know and love.

Recognizing that proper cooking oil management plays a critical role in achieving both objectives, Cargill has joined with Frontline International to develop the Kitchen Controller end-to-end, automated oil management system.

Fat and oils are important functional ingredients that can also impact the nutritional profile in snack and bakery products. 

Whether they refer to it as a tortilla or a wrap, consumers are calling on this versatile, unleavened bread to help them create quick, nutritious meals and snacks. 

Capturing a share of the fastest-growing segment of the tortilla and tortilla chips segments in the baking and snack industries has become a key strategic objective for an increasing number of food companies.

Tortilla versatility, better-for-you ingredients and on-trend flavors continue to attract consumers looking for bread replacements and healthier eating options.

New shapes, interesting flavors and better-for-you ingredients help make tortilla chips the second most-popular salty snack among U.S. consumers.

As most of you know, the tortilla industry has become the fastest-growing sector of the baking business, with more than $11 billion in sales last year.

The Tortilla Industry Association (TIA) has once again raised the stakes for its strategy of focusing on the fastest-growing geographies in the fastest-growing sector of the baking business—tortillas recorded $12 billion in sales last year and are overtaking white sandwich bread as the nation’s preferred food-delivery platform—by placing its bets on Southern California as the destination for its 2016 Annual Convention & Trade Exposition.

Americans continue to crave Mexican food—so much so that they spend billions of dollars annually at quick-service restaurants like Taco Bell and Chipotle Mexican Grill and on Mexican foods at their local grocery store.

American takeout standbys like pizza and Chinese food should watch their backs, because Mexican cuisine is close behind, says the “Global Palates 2015” report from the National Restaurant Association.

As much as the tortilla category stays the same, it also has been striving to include more clean-label, non-GMO, and organic options. The standard white flour or corn tortilla that you see on grocery shelves will continue to persist, but consumers may see vegetable options like sweet potato tortillas alongside them, too.

Companies that make belts, conveyors, and associated equipment like motors have a wide array of customers in the snack food and wholesale bakery industries, because every food production facility relies heavily on these technologies throughout their processes.

Snacks have to work pretty hard to keep up with consumer preferences these days. For one, they have to be suitably snackable, i.e., convenient and portable.

The tortilla chip category enjoyed a healthy boost in sales during the past year, in spite of the fact that the numbers of bags placed in shopping carts barely budged—thanks to the price increases seen throughout the grocery store and elsewhere.

The tortilla chip category has experienced growth this past year. 

While fresh bread is the largest category in the bakery industry, it has remained relatively flat for the past several years. But several emerging trends have fostered growth, pointing the way toward future potential for the category.

Snack cakes have always been popular, partially due to the fact that they're so portable - pop one in your purse or in the car, and you've got an "on-the-go" snack. The category continues to grow, with different flavors and trends emerging each year.

No longer relegated to taco night, tortillas are playing a major role in Americans' meal plans, both at home and when dining out.

IFF has announced the launch of Enovera 3001, an enzyme-only solution as the newest addition to IFF’s range of ingredients for the bakery industry.

State of the Industry analysis of the buns and rolls category, including hamburger buns, hot dog buns, dinner rolls, and more.

Consumer trends continue to spur tortilla and tortilla chip manufacturers to create products that are better-for-you, innovative, versatile and flavorful.

As a natural gum coming from wild trees, Karaya gum is a natural and vegetal ingredient that can be used for many food and pharmaceutical applications.

Despite competition from a variety of sources, frozen pizza manufacturers see themselves giving rivals a run for consumers’ money.

The Pittsfield, NH, manufacturer of ready-made pizza crusts and flatbread pizzas will break ground on a new facility on Aug. 14 as well as launch a program honoring first responders.

Schwan’s Consumer Brands’ new Bon Appétit frozen pizza features a thin, artisan crust.

The 30-minute MegaTrends for 2025 & Beyond will aim to offer insights driving key consumer categories.

Ingredient briefs from different suppliers. Check it out!

The aftermath of the avian influenza outbreak reveals multiple ingredient options for bakers.

Be they kettle-cooked, baked, fried, formed and even puffed, potato chips are still gold medal winners in the snack race.

Crunch and flavor have always been gold and silver medalists in the cracker and crisp game, but because consumers are looking for more healthful snacks, there have been interesting developments with these products.

Nu-Tek Food Science and Cain Food Industries are partnering to help the grain-based food industry reduce sodium levels.

 Presentation examines clean label solutions to improve the quality and shelf life of tortillas.

The tortilla category largely flatlined during the past year, with some variation by type or brand of shell, as the world began to reopen after the worst of the pandemic and fewer consumers worked at home. 

Tortillas have become a versatile carrier for many meals. While typically associated with Mexican foods, tortillas can be used across a broad range of foods and cuisines. 

When it comes to convenient breakfast options, consumers are looking for products that meet their dietary needs without sacrificing flavor or taste.

Burcon NutraScience Corporation is pleased to announce that it has received a co-investment from Proteins Industries Canada for the development of high-quality protein ingredients from sunflower seeds.

The snack and bakery industry is filled with wonderful stories. Writing about the origins, growth and scope of the amazing companies that grace our covers is absolutely one of the best aspects of my job.

Lest anyone think that the pandemic pressed "pause" on campaigns for corporate sustainability, think again. If anything, COVID-19 reminded consumers, and the snack and bakery sectors, just how interconnected we are, whether we’re selecting suppliers, expanding production, or packing a protein bar into our gym bags.

As the dark days of the COVID-19 pandemic descended upon America in early 2020, the American population began reacting to their new reality, and it was clear that snack and bakery production across the country would face a clear challenge. People were stocking up on supplies at an alarming rate, and the rush was on to keep grocery store shelves stocked.

Industrial commercial bakeries look to dough customization machines like water chillers, water meters, ice makers, and automated dough scoring units to improve and automate the dough process, primarily during mixing.