Applied Manufacturing Technologies has introduced a new product: R-Palletize, a flexible robotic palletizing station.

Gamers and friends were invited to play atop Magic-themed playmats and taste-test the IHOP's new mana inspired pancake partnership, on the house.

While SkinnyPop popcorn’s brand equity continues to resonate with ready-to-eat (RTE) consumers, research has shown that spicy, bold flavors are undeveloped in the RTE category compared to total salty snacks but are leading growth.

The Almond Board of California (ABC) welcomes Charice Grace to the organization as new manager of trade marketing and stewardship.

Call for collaboration comes as ofi launches sustainability commitments to improve transparency and tackle poor labor conditions in hazelnut communities.

ADM’s latest Flavor and Color Trends Report indicates shoppers seek snacks and baked goods that reflect the evolving human experience.

Eriez President and CEO Lukas Guenthardt has announced the company has selected Eric Adams to serve as managing director for the company’s newly established Eriez Deutschland GmbH, based in Recklinghausen, Germany.

St-Méthode Bakery has chosen the UTrakk platform to empower its managers in the application of good management practices, including coaching and active supervision tours.

Read how R.R. Donnelley & Sons Company helped Levain Bakery meet a 200% increase in e-commerce demand during the pandemic.

Muffins, pastries, and croissants are very diverse and delicate products that must be handled with care, from distribution to primary packaging.

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.

ABA recently released an infographic about the demand for soybean oil and vegetable oils. The demand has currently exceeded the supply, causing prices to rapidly increase.  

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.

For customers looking to reduce their sanitary conveyor system’s power consumption by as much as 55%, the new iDrive2 permanent magnet motor for Dorner’s AquaPruf conveyor is a great option.

The new tortilla chips join the brand’s permanent line-up and are available now at retailers nationwide for an SRP of $5.79 per 7.8-oz. bag.

An area that is impacting bakery manufacturers is consumers’ increasing demand for clean-label ingredients. 

Bruce Gubser joins the Kansas-based supplier of premium distilled spirits and specialty wheat proteins and starches as east central regional sales manager for ingredients.

Amy’s Kitchen, Petaluma, Calif., expects to break ground, early next year, on a 500,000-sq.-ft. manufacturing facility in Goshen, N.Y.

To capture the attention of pizza consumers at retail, manufacturers need to focus on product attributes currently driving stronger performance in this relatively flat category.

Freeze quality is essential when manufacturing well more than a million baked and prepared food items a day for shipment nationwide.

The restaurant-quality pizzas are now available at Whole Foods Markets, Sprouts, and other natural-skewed retailers.

NuTek Food Science will product NuTek Salt at its new state-of-the-art manufacturing facility in Fargo, ND.

Oladito Organic Tortillas are available in three varieties: Organic Traditional Flour, Organic Whole Wheat, and Organic Jalapeño.

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards Protein Powder, Ready-To-Drink Protein Drinks, Protein Bars, Protein Chips/Tortillas/Puffs/Popcorn, Protein Cookies/Wafers, Protein Brownies, and Protein Cake Bites.

Ingredion's proprietary deflavoring technology to enable manufacturers to achieve taste, nutrition, and functionality must-have in food and beverages containing pulse-based plant proteins.

Merit Functional Foods, a solutions-based plant protein company, is pleased to announce that its new 94,000 square-foot facility in Winnipeg, Manitoba, is fully scaled to supply food and beverage customers with the highest purity pea and canola proteins available for use in plant-based applications.

Snack food and wholesale bakery companies in the market for machines that help prepare, store, transport, and otherwise handle ingredients are most focused on qualities like automation, ease of maintenance, and the ability to deliver higher performance in throughput and accuracy.

This year marks 20 years of MTN DEW's Baja Blast and to celebrate the "Bajaversary," Frito-Lay's Doritos brand has teamed up with MTN DEW to add Doritos Baja Fiery Mango to its lineup.

Representatives of JTM Foods LLC and its financial partner Tenex Capital Management announced the expansion, joining Wichita leaders in the groundbreaking at ict21 Industrial District.

The kosher brand also is giving its product packaging a makeover.

The 2024 Summer Fancy Food Show marked the first time that the Kayco Kosher division had a presence, marking its debut into the specialty food market with a focus on the Manischewitz and Tuscanini brands.

Two of the producer’s Wings flavors, Buffalo and Korean BBQ, will be offered at more than 100 of the stores across the U.S.

The bite-sized snacks are filled with hemp hearts, pumpkin seeds, sunflower seeds, chai, flax, and quinoa, and are Manitoba’s debut into the snacking category.

Norman Love Confections' holiday selections include Pumpkin Pie, Pecan Pie, Apple Pie, Pumpkin Cheesecake, and Carrot Cake.

Second Nature Brands LLC will acquire the Voortman cookie brand from The J.M. Smucker Co. in an all-cash transaction worth $305 million.

Product manufacturers need to continuously evaluate portfolio strategies to defend financial goals and positioning for the short- and long-term.

Equipment manufacturers offering scales and checkweighers now offer systems that feature data connectivity, hygienic design, high speeds, improved accuracy, less waste and the ability to maintain traceability. And in addition to all these improvements, today’s scales and checkweighers are easier to use than earlier models.

Tradition is the foundation that grounds much of the bakery industry’s continued success. We see this immutable fact across nearly every category, with leading companies selling billions of dollars of traditional baked goods that have long stood the test of time. These are core products beloved by millions of shoppers.

Riverside Natural Foods was able to double its packaging speeds by installing new packaging systems from tna.

Laminators and sheeters continue as essential components of many bakery operations, thanks to several prevailing consumer trends.

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

The American Bakers Association’s Bakers Manufacturing Academy has launched a new specialized course for cracker operations: the Sheeting and Laminating Lesson.   

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

A look at the best air management practices for snack and bakery companies.

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

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.

Handtmann has announced the appointment of Christian Strohm and Sean Gorman to bakery sales specialist positions in Canada and the U.S.

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.

Customers of machines that handle puffing and extruding of snack and bakery products are focused on accommodating protein- and plant-based inclusions, hygienic design and rapid cleaning, speed and quick changeovers, better integrated controls, easy data extraction, and smaller machines that can produce specialized batches.