Buns and rolls will never not be valued in the U.S.—whether you’re a carnivore, flexitarian, or vegetarian, you’re inevitably going to be eating a hamburger or perhaps veggie burger this summer. 

Cookies are a bakery treat that fit in many places—solo snacking sessions, birthdays, and special occasions, tucked into lunchboxes for school or work consumption, and more. 

Hungry consumers continue to start their day with flavorful, convenient breakfast goods.

As is the case with many bakery products, better-for-you is a leading subcategory.

Producers face ongoing pressures, but they keep demonstrating their strength.

To overcome industry obstacles and entice consumers, producers are getting creative.

The pretzel category rose 6.4% in sales over the past year.

The cracker market, like many other snack segments, is in an evolutionary state. If you ask Craig Lieberman, president and founder of Denver-based 34 Degrees, changes in the category span “from the types and styles of crackers to the location and placement of crackers in the store.”

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators and sheeters for production of snack foods and baked goods.

Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product.

Effectively and efficiently handling dough is integral to many snack and bakery operations. And the needs producers have today are diverse.

Pringles Mexican Street Corn Potato Crisps are light, crispy, and never greasy, and bursting with roasted spices, citrus zest, and a little kick of cayenne pepper, per the brand.

Company founder Lauryn Bodden triumphed in the Netflix cooking competition ‘Snack vs Chef.’

Bare Snacks is releasing a limited-time offering just in time for fall, with its new Sea Salt & Caramel Apple Chips. 

In response to countless requests, Pringles Dill Pickle is back, along with other popular Pringles flavors.

After a seven-year hiatus, the Lay’s Do Us A Flavor contest is making its return.

Salsa Verde joins three other flavors (Queso, Zesty Ranch, and Cinnamon Churro)in the Fiesta Twists lineup.

The puffs are made with real grass-fed white cheddar, and are free from grains, gluten, nuts, rice, and added sugars.

The brand is undergoing a packaging redesign for its three Harvest Snaps flavors: Honey Dijon, Loaded Taco, and White Cheddar Jalapeno.

Frito-Lay's Flamin’ Hot portfolio, encompassing 25 unique products, is coming together as an official brand and stepping out with a fierce new look.  

The snack brand’s latest flavor will launch at BJ’s Wholesale Club April 30.

Available in two flavors, the new snack will be available at Sprouts and on LesserEvil.com starting June 1.

The tangy and creamy buttermilk-tasting corn chips will be available for a limited time only, and this time, in packaging inspired by another ranch: “Yellowstone.” 

Extruded snacks are having a bright year, and producers expect the success to continue.

The plant-based snack company is debuting Mexican Street Corn and Churro Chickpea Puffs.

The snacks, unveiled earlier this year and previewed at Sweets & Snacks Expo, are a permanent addition to the brand portfolio.

Surya Spa bakes breads that feature healthy ingredients like fruit and nuts, and also some ingredients more akin to Ayurveda than the bakery industry.

Snack Food & Wholesale Bakery has announced that its 2016 “Snack Producer of the Year” award will go to Unique Pretzel Bakery, Reading, PA, best known for its Original “Splits” pretzels.

Unique Pretzel Bakery astutely combines equal measures of Pennsylvania Dutch tradition and modern-day innovation to catalyze its success.

Even in our crowded and highly competitive snack and bakery industry, when excellence emerges, people take notice. Such has been the case for Quinn Snacks and its co-founder and CEO, Kristy Lewis, which have racked up an impressive list of accolades over the past few years

Over the past 15 years, Late July Snacks, the 2018 Snack Food & Wholesale Bakery "Snack Producer of the Year", has steadily grown its business to its position today as a leader in organic, non-GMO snacks, most notably its strong level of innovation in the tortilla chip category.

Pizza is essential to a high percentage of Americans, a fact reflected in the over $6 billion annual sales for this market segment in frozen retail pizzas alone. While diversification of crusts and ingredients is attracting health-conscious consumers, there is still demand for high quality, Italian-style premium frozen pizza.

The new veggie-based twist on BBQ potato chips include a crispy, crunchy air-dried carrot tossed in extra virgin olive oil and a bold, smoky barbecue seasoning.

The new retail offerings include Honey Chicken Bites and Restaurant Style Crispy Wings.

Walker’s Shortbread, the 125-year-old Scottish shortbread brand, is introducing its 2024 holiday lineup, touting its new tartan packaging.

The limited-time product is made with real butter, bits of crystallized ginger, and upcycled oat flour.

The brand is offering its Spooky Pizookie dessert, as well as its Big Twist Pretzel with beer cheese.

The item features a vanilla sugar cookie filled with strawberry jam and topped with Pop-Tarts Crunchy Poppers.

The scallop-shaped baked treats reportedly are made without artificial colors, flavors, or preservatives.

The item consists of shortbread cookies shaped like Scottie dogs, housed in a specially decorated 3D carton, to be sold at Walmart.

Chips Ahoy! is bringing back a flavor for the first time in 8+ years: Chips Ahoy! Hot Cocoa.

The embossments on the cookies include a candy cane, gingerbread man, penguin, snowman, and a red-nosed Rudolph.

Shaped like classic gingerbread men, Ounce of Hope's baker makes each crème pie in-house.

The Tennessee-based gourmet cookie maker revamps its packaging, website and collateral material and updates its Nashville facility.

Oils and fats manufacturers continue to develop ingredients that help bakers and snack producers create healthier versions of the products consumers love.

The acquisition expands Mondelez International’s portfolio into faster-growing, on-trend, better-for-you areas.

Flowers Foods will use the trademark in the U.S., Canada, Mexico, Bermuda and the Bahamas.

Honey Bunches of Oats, a Post Foods brand, has launched an on-the-go breakfast option with the crunch and honey sweet taste of the classic breakfast cereal.

T. Marzetti Co., a wholly-owned subsidiary of Lancaster Colony Corp., purchases the flatbread manufacturer for approximately $92 million.

Tortilla and tortilla chip manufacturers find themselves facing demands for new products that are versatile, flavorful, gluten-free and/or made with organic or non-GMO ingredients.