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Muffins increase in popularity

Checking in on what’s new in the muffins bakery category.




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Café Valley launches Mott's Apple and Hawaiian Punch-flavored baked goods

Available in Mott's Apple and Hawaiian Punch Fruit Punch flavors, the new products can be found in select grocers nationwide next month.




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Little Bites Snacks heralds return of its Chocolate Party Cake Muffins

Muffin brand rereleases limited-edition flavor for spring and summer snacking.




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Little Bites rereleases limited-edition Pumpkin Muffins

The muffins are available now through October, and each pouch is 200 calories.




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Dr Schär introduces gluten-free muffins

Alongside its new Marble Cake, Dr. Schär's is unveiling its soft-textured Muffins in Classic, Chocolate, and Chocolate Chip flavors. 




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Little Debbie reaches for the stars with mini muffins

McKee Foods Corp. is launching Little Debbie Cosmic Mini Muffins, a tribute to its Cosmic Brownie, which is celebrating 25 years.




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Mitsubishi Gas Chemical releases first-ever, PFAS-free oxygen absorber

The new and improved AGELESS provides a timely packaging solution for customers navigating the PFAS regulatory landscape.




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Delkor to introduce corrugated case former/erector at Gulfood Manufacturing

Delkor will introduce its new Corrugated Case Former/Erector at Gulfood Manufacturing in the Dubai World Trade Center, November 7–9 in Hall 4, stand E4-15.




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Key Technology debuts RemoteMD 2.0 for optical sorters

RemoteMD enables Key service technicians to securely connect to a customer’s sorter for real-time remote monitoring, as well as technical support.




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Eriez expands Salient Pole Rare Earth line

SPRE drums are now optimized to meet the stringent requirements of food processing, ensuring the purity and safety of food products.




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Fortress to showcase updated Raptor at Pack Expo

Producers can maximize floor space and cost savings by combining the capabilities of Fortress metal detectors and checkweighers into a robust integrated system.




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Reading Bakery Systems introduces 90-degree Laminator

The new laminator is said to offer a smaller footprint, flexibility, and easier sanitation and maintenance.




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JLS to feature robotic handling system at PACK EXPO

The company’s integrated lines provide solutions from system design and simulation to machine selection, all the way through FAT testing and installation.




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System Square, Prospection Solutions to debut x-ray tech

In partnership with System Square, Prospection Solutions is set to unveil its dual-energy x-ray inspection system at PACK EXPO from November 3–6, in Chicago.




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Solvaira VIDOFIBRES BF sugar beet fiber

Solvaira Specialties has announced that it will now be offering VIDOFIBRES BF Sugar Beet Fiber products.




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Nutritional and functional ingredients for healthy snacks and baked goods

The idea of "better for you" encompasses much of what consumers desire today in many of their snacks and baked goods: clean label, non-GMO, natural and—at its core—solid nutrition to make those foods a healthy part of their daily diet.




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New solutions for clean label, healthy breads

Fresh bread, bagels and English muffins comprise the largest segment in bakery, valued at over $10 billion per IRI, Chicago. But sales overall remain relatively flat. Nevertheless, several strategic options exist for bakers to infuse new life into bread sales.




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Clean-label snack and bakery products become more prevalent as consumer interest grows

Consumers are reading labels more, looking for products that are nutritious, with ingredients that are easy to understand and that work with their family's budget. While there's no official definition of "clean label," consumers and the snack and bakery industry have their own definition in mind.




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Improving snacks and baked goods with healthy grain ingredients

Grains are fundamental ingredients in snacks and baked goods, providing function, flavor, texture and nutrition. Grains are classified as either whole grains or refined grains.




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New ingredients deliver nutritional and functional benefits for snack and bakery products

Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."




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MGP Ingredients receives FDA approval of Fibersym RW and FiberRite RW as a dietary fiber source

MGP Ingredients, Inc. is pleased to announce the formal approval of its citizen petition requesting dietary fiber status under the new nutrition facts labeling regulations for its flagship brands of Fibersym RW and FiberRite RW.




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Nutritional ingredients help fortify snack and bakery products

While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.




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Ingredients by Nature launches MonkFiber ingredient

Ingredients by Nature (IBN)—supplier of high-quality, customizable, science-based food ingredients—has announced the launch of MonkFiber, a functional, sweet fiber from the pomace of the monk fruit.




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Ingredion launches NOVELOSE 3490 dietary fiber for high-fiber, low FODMAP bakery and snack applications

Ingredion Incorporated has launched a dietary fiber in the U.S.—NOVELOSE 3490.




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BENEO introduces two new organic ingredients

BENEO has announced the expansion of its chicory root fiber and rice starch ingredient portfolio with two new organic solutions.




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Consumer desire for better health drives nutritional ingredient use in snacks and baked goods

Consumer interest in foods that support holistic health and well-being is increasing. According to the 2020 IFIC Food and Health Survey, over half of consumers report that healthfulness has more of an impact today versus 10 years ago on their food and beverage purchase decisions.




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Tate & Lyle launches Fibre University to share fibre fortification expertise with formulators

Tate & Lyle PLC (Tate & Lyle) is pleased to announce the launch of Fibre University, a new online modular course designed to help formulators and food scientists solve even the toughest fibre formulation challenges in a time when most people are not getting enough fibre in their diets.




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Tate & Lyle and Kellogg's partner to offer free online course on benefits of dietary fiber

Tate & Lyle PLC has joined forces with the Nutrition and Health Institute INSK (Instituto de Nutrición y Salud de Kellogg´s) of Kellogg, to share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals.




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Snack and bakery companies search for better-for-you nutritional ingredients

The pandemic has heightened consumers' interest in health and well-being. According to the 2021 IFIC Food and Health Survey, 58 percent of respondents stated that healthfulness had an impact on their food and beverage decisions.




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DSM launches Vertis CanolaPRO plant protein, free from major allergens

The launch follows more than 10 years of research and development at DSM to unlock the healthy protein from the canola seed and produce it at scale for the food industry.




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The Witte Co. dual shaft drive with automated greasing system

Vibrating fluid bed dryers and coolers from process equipment manufacturer The Witte Co., Washington, New Jersey, feature a new, dual shaft drive with an automated greasing system.




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Radio Frequency Bantam-Series Post-Baking dryers

After the very successful introduction of the air-cooled Bantam-Series Post-Baking dryers two years ago, RFC is now offering the air-cooled design in a more powerful two-zone design




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WP BAKERYGROUP Matador Store color edition oven

The latest generation of the MATADOR STORE Colour Edition instore baking oven will be presented at the iba with the new control system generation WP NAVIGO 3.




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Advances in bakery pans help streamline production

Companies that make pans for the baking industry, whether for breads, baguettes, muffins, cookies, cakes, pies, etc., are focused on issues like larger sizes, a desire for energy and material efficiency, stick resistance, and the ability to help produce specialty and artisanal products.




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Renewable Lubricants Bio-Extreme High Temperature Oven Lubricants

Renewable Lubricants new food grade Bio-Extreme High Temperature Oven Lubricants perform at extreme high temperatures up to and over 1000° C, with protection up to 2000° C. 




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Reading Bakery Systems Multi-Pass Environmentally Controlled Proofer

Reading Bakery Systems has introduced a new multi-pass environmentally controlled proofer that accelerates dough development time in a reduced production footprint.




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Reading debuts Thermal Digital Air Velocity Sensor

The Digital Air Velocity Sensor Array delivers a precise picture of airflow patterns inside an oven, dryer, or cooling tunnel, from side-to-side and end-to-end.




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ECD launches market's first touchscreen-enabled thermal profiler for bakery operations

M.O.L.E. EV6 delivers handheld thermal profiling control, freeing bakery operators from time-consuming, offline PC download.




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Bread trends, a growing snack producer, and more: SF&WB’s November issue

This month’s digital edition features a range of in-depth features and industry news.




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GEA offers preassembled modules for ovens

The design is intended to offer bakery customers faster installation.




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Industrial artisans extraordinaire

Boulart deftly balances artisan ideals with state-of-the-art technology to bring better bread to the masses.




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La Brea Bakery named 2016 ‘Bakery of the Year’

Snack Food & Wholesale Bakery is proud to announce that it has named La Brea Bakery its 2016 “Bakery of the Year.” 




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La Brea Bakery, artisan bakery to the nation

In 1989, when La Brea Bakery opened its doors, it introduced Los Angeles to the sublime beauty of artisan bread. Fast-forward to 2016, and La Brea Bakery has grown into the largest baker of nationally distributed artisan breads in the U.S.—breads that still retain their original artisan allure.




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2019 Bakery of the Year: St Pierre Groupe

Every so often, the primary aspects of a life fall together so perfectly that it appears that the proverbial fates are smiling upon destiny.




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Kodiak Cakes, our 2020 ‘Bakery of the Year,’ is redefining bakery categories across the board

Some people innately embody a strong entrepreneurial spirit. Such is the case with Joel Clark, CEO of Kodiak Cakes, Park City, UT, a pioneer in better-for-you baking, offering whole-grain, protein-enhanced products that currently span multiple categories across breakfast, snacking, and beyond.




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Sargento Foods Sunrise Balanced Breaks snack kits

Sargento Foods is continuing to innovate the refrigerated snack kit category with the launch of Sargento® Sunrise Balanced Breaks®.




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Synergy Flavors Dairy by Nature portfolio

Synergy Flavors, Inc., a supplier of flavors, extracts and essences for the global food and beverage industry, announced the launch of Dairy by Nature, a new portfolio of custom taste solutions.




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Salty snacks pique consumer interest with fresh and exotic flavors

Salty snacks like chips, popcorn, pretzels, and snack crackers have long been a staple in the home, and have become even more essential now during the coronavirus pandemic.




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SUPERPRETZEL Filled Soft Pretzel Bites

Nationally recognized SUPERPRETZEL  Soft Pretzel brand is expanding its snack offerings, as it was announced that J&J Snack Foods Corp. is introducing SUPERPRETZEL Filled Soft Pretzel Bites.




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NZMP new dairy ingredients

With 67 percent of consumers stating that they were concerned about their stress and anxiety levels in 2020, Americans are more stressed than ever before.