Ernie and the Elves are bringing magic to holiday traditions with the launch of Elf Limited-Edition Keebler Gingerbread Fudge Stripes and new Keebler Pretzel Pie Crusts.

Solely has introduced two products this September at Target, Sprouts, and Thrive Market.

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

In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies.

Some candies don’t fit neatly into one column or another. That’s okay; the “other” candies like marshmallows, spreads, interactive novelty items, and such seem to be fitting into consumers’ candy budgets just fine. 

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. 

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

The line of gluten-free snacks will hit retail shelves this fall.

Insomnia Cookies is conjuring up sweet treats inspired by Marvel Television’s Agatha All Along, now streaming on Disney+.

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

Insomnia Cookies is "fall-ing" into cozy and spooky season with the launch of its limited-edition fall collection.

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

The product consists of a chocolate cookie dotted with crisp peppermint chips throughout.

Quality trumps quantity in the cookie category, as bakers turn toward simple, natural ingredients in response to consumer demand for more nutritious snacking options.

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

The cold chain is essential for snack and bakery companies that produce perishable products, as the temperature of these products must be monitored throughout the distribution process.

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

Companies should make a plan to ensure cleanliness, standard operating procedures of facilities.

Snack, bakery industry personnel are constantly learning.

Global Food Traceability Center's Blake Harris to share traceability best practices as part of GS1 Supply Chain webinar series.

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

The bakery brand and Instagram influencer collaborated on the secret flavor.

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

Egan Food Technologies, a confectionery and baking process equipment manufacturer and service provider, will unveil at Pack Expo a new four-roll co-extruder featuring a design that significantly reduces product changeover and cleaning times.

Flexibility, greater sanitation, gentle handling of ingredients, quicker changeovers, more precise weight control, and the ability to make products with healthier ingredients are top of mind features and benefits for snack and bakery customers of extrusion equipment and technology.

One of the concepts often overlooked in the baking industry is that baking is really fundamental chemistry in action.

The new muffin varieties feature less sugar plus real ingredients like apple and chocolate, and a touch of hidden vegetables.

There's a reason why better-for-you is trending and "perfect-for-you" isn't. According to the August 2018 "U.S. Better for You Eating Trends" market report from Mintel, just 7 percent of consumers say they're strict with themselves to make sure their diet is as healthy as possible, and just three in 10 say they maintain a healthy diet most of the time.

There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."

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.

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

The right oven is the heart of any baked snack or bakery facility, and suppliers continue to make improvements to their equipment. Aspects like smaller footprints, lower costs, more hygienic design, greater energy efficiency, better control, remote monitoring and an ability to handle a wider range of ingredients are all facing scrutiny.

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.

SoCrispies is a new ingredient that reinvents the way to consume dairy and more specifically, dairy proteins.

Milk Specialties Global has doubled its lactose production following the expansion of its west coast processing facility in Visalia, CA.

Cheddies uses its own proprietary cheddar cheese recipe, sourced fresh from regenerative farms.

Quest Nutrition has launched its Quest Bake Shop line, featuring Chocolate Brownies, Blueberry Muffins, and Chocolate Chip Muffins.

Flavors of the new pastries include cherry, bacon, lemon, apple, praline, and Speculoos.

Krispy Kreme’s Thanksgiving Pies Doughnut Collection is available in-shop and for pickup or delivery via Krispy Kreme’s app and website.

The making or buying of a pie used to signal that company was coming over—or at the very least that a family would soon be sharing the dessert.

According to SF&WB's 2019 State of the Industry analysis, the frozen retail pizza segment increased by 4.8 percent from 2018 to 2019 and has hit $5.0 billion in annual retail sales, per IRI.

INDCO HS-100 and HS-300 series benchtop dispersers can mix up to 5 gallons of materials at a time, making them ideal for a wide range of high shear applications within labs, pilot plants, and small-scale production environments.

Companies who make dough handling equipment like dividers, depositors and rounders say their customers want equipment that provides safety and sanitation, automation and the resulting labor savings, gentler handling of dough, and the flexibility to run a mix of high-throughput, and smaller, niche lines, depending on the job.

Baker Perkins’ new Series3 rotary moulder for soft dough biscuits and sandwich cookies sets new standards in hygiene, operation and maintenance, while retaining all the important high performance characteristics of the previous machine.

Sanitation, automation, efficiency, speed, ease of cleaning, the ability to handle larger capacities, and the ability to produce clean label-foods are among the top priorities for snack food and baked goods makers seeking to purchase dividers, depositors and rounders.

Snack food and wholesale bakery companies in the market for dough-handling equipment such as dividers, depositors, and rounders have been increasingly focused on machines that provide greater automation, along with the corollary efficiency and labor savings.

Automation, advances in sanitary design, greater worker safety and additional flexibility in packaging have been among the top requests that manufacturers of cutting, slicing and portioning equipment say they've been fielding from their customers this year.

Customers of cutting, slicing and portioning equipment for snack and bakery products consider a wide range of parameters: They're hoping to find machinery that offers greater use of robots and automation, better sanitation, higher safety standards, faster speeds, wider and easier-to-clean blades, and reliable and flexible systems that can handle different sizes and shapes.

Cost, safety, efficiency, footprint, operator familiarity, and the ability to meet regulations are among the key factors that snack and bakery facilities need to consider when deciding whether to keep and refurbish an old piece of equipment, or send it to the scrap heap and buy new.

The California Raisin Marketing Board has released a new white paper spotlighting the functional benefits and opportunities for California-grown raisins and raisin ingredients as a fat replacer in baked goods.