Years back, the brilliant Howard Moskowitz wrote a book called “Selling Blue Elephants.” It’s an ideation exercise centered on Rule Developing Experimentation.

This recipe brings together multiple components with which most American consumers are quite familiar: flatbread, pesto, scrambled eggs, vegetables and a creamy sauce.

The company will launch an integrated marketing campaign this month titled “Love, Your Bread” to reinforce the goodness of whole grains.

 Fortress Technology has made several recent enhancements to its Stealth Gravity Metal Detector.

Leveraging LoRaWAN technology, Remote Temperature Monitoring penetrates solid objects like refrigerators and freezers, then uploads temperature data to Digital Checklists.

Leonard Novelty Bakery announced today a recall involving Carrot Cake Squares sold in its bakery departments due to undeclared walnuts.

AIB International's globally recognized Consolidated Standards for Inspections have been updated to incorporate the latest industry best practices, new regulations, and food safety requirements and will be released on July 25.

For National Food Safety Month (NFSM), ServSafe’s goal is to help everyone—from frontline food handlers to executives—focus on the skills and knowledge that create a culture of food safety.

Validated 3rd party study confirms an average 5.40 log reduction of pathogens in wheat temper with the Guardian System.

Speakers from J&J Snack Foods, Cargill, and the FDA outlined root cause analysis.

The American Bakers Association program salutes safety practices and awareness.

The 2024 event programming aims at maintaining safety in processing environments 

The Peanut and Tree Nut Processors Association event features targeted education.

Company commits to not engage in advertising primarily directed to children under age 13.

Strong consumer demand drives 25% organic net revenue growth, raises 2022 full year guidance.

Tastykake is sweetening the season, as it has released its limited-time summer products, available on shelves now until July 30.

Tastykake will bring back its themed on-the-go packaging for football season.

New products include Holiday HoHos and CupCakes, Mint Chocolate Flavored Twinkies, and Hot Chocolate & Marshmallow Flavored Donettes.

Products now available until December 17.

The Chocolate Caramel and Triple Chocolate cakes draw inspiration from candy bar flavors and textures.

Tastykake is "hopping into spring" with classic fan favorite treats decorated in Easter packaging

The sweet baked goods brand has renamed its Minis line with a new name and packaging.

The better-for-you brand’s newest products celebrate Disney’s 100th anniversary.

The Mondelēz International brand has announced the trio of treats ahead of the new year.

The items feature golden cake filled with creme and covered in dark fudge icing.

The quartet of treats comes in heart-bedecked packaging for seasonal snacking.

The latest Hostess cake creation will be available in two Hostess fan-favorite flavors: Double Chocolate and Chocolate Creamy Caramel.

The McKee Foods brand’s 2024 Christmas lineup includes a pair of new items and several returning products.

Hebenstreit GmbH is now offering manufacturers new technology designed for the manufacture of extruded snacks: the SE 70 and SE 110 single-screw cooking extruders.

Puffed and extruded snacks are shedding their junk-food image with more nutritious ingredients and no-fry processing, plus on-trend flavors, textures and shapes to add more fun.

Consumer demand for artisanal baked goods and better-for-you snacks are making new laminators and sheeters must-have equipment for many manufacturers.

Growing consumer demand for better-for-you, gluten-free and innovative baked goods and snacks continues to drive bakers and snack manufacturers to explore new ingredients and formulations. It’s also prompting them to re-examine their equipment needs, as they discover that their existing machinery may not be able to efficiently handle today’s in-demand products. For some manufacturers, a new extruder may be just the ticket.

A new generation of extrusion equipment for the food industry has been launched by Baker Perkins.

SNAXPO18, taking place March 12-14 in Atlanta at the Georgia World Congress Center, is a must-attend event for anyone working in today’s snack food industry.

The soft-dough and cookies sector of the biscuit market comprises a wide-ranging family of products.

Snack and bakery companies looking at new or improve extrusion equipment to create puffed and popped snacks, bakery items like nutrition bars, and other types of SKUs have features and benefits like cleanability, flexibility, and remote support high on their list of considerations, according to companies that make extrusion equipment.

Snack and bakery producers are demanding more features than ever from extrusion equipment.

As the artisan bread movement continues to gain momentum across the U.S., one of its most-ancient forms—sourdough—is garnering more-widespread attention.

BreadPartners, Inc. Paste Product range, Superior, offers an alternative to running a scratch formula, which involves scaling a minimum of 5-7 ingredients. 

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

Bakery ingredient supplier Puratos USA has announced a new addition to their sourdough product range with the launch of Sapore Leo Organic.

Leavening ingredients and leavening aides are important ingredients that help consistently create the textural qualities of various baked goods. And like every ingredient segment within bakery, leavening agents are subject to ongoing shopper trends.

Ingredient suppliers and bakery clients are discovering new products and ways to use existing ingredients. 

Welcome back a classic campfire treat turned bite-sized muffin just in time for warm weather activities: Little Bites S’mores Muffins.

Brand also expands dessert bar offerings with new Chocolate Pie Bar Mix.

The bakery snacks category overall experienced an increase in sales in 2021, the possible reason for that being that consumers are now returning to the office and want on-the-go snacks to keep them company at their desks. 

Seasonal favorite is packed with real pumpkin and contains 0g trans fat and no high fructose corn syrup. 

Organic baking brand debuts redesigned logo, refreshed packaging, and two new SKU's.

Dunkin’ debuts three items for the holidays and, by popular demand, brings back its Cranberry Orange Muffin.

The limited-edition muffins are made with real apples and no high fructose corn syrup or trans fat.