CleanTech Evo is an automated handwashing station clinically proven to remove more than 99.9% of pathogens with each hand wash.

The solution is reportedly set to redefine standards in food safety and production efficiency within the food processing industry.

The item is suitable for snack and bakery manufacturing, as well as other production environments.

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.

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

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.

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.

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.

Miami-based Robotray Industrial Automation will be bringing its bakery automation systems to help wholesale, commercial and industrial bakeries to deal with the labor, food and employee safety, efficiency, sanitation and hygiene issues facing the industry today. 

RATIONAL has announced the launch of the iCombi Pro in the United States.

MECATHERM has launched the Authentik Baguette, a solution that allows manufacturers to meet the new expectations of consumers looking for more authentic products, with a product positioned midway between the classic baguette and the artisan-style baguette. 

New thermal measurement device leverages innovative design to secure in-oven batter to cake temperature profiles for repeatability and quality assurance.

Energy efficiency, automation, and ensuring a robust return-on-investment have been top-of-mind for snack food and wholesale bakery companies in the market for ovens and proofers, according to companies that make those machines, who say sales have been strong.

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

Snack food and wholesale bakery companies had been steadily adding automation to their plants and equipment contained therein for a number of years—and then the pandemic hit, accelerating the process due to both the difficulty in finding qualified people to hire, and the need for social distancing that accompanied at least the early stages of COVID-19. Ovens, proofers, and associated equipment have been among the candidates for automation.

Bakery of the year profile of CAULIPOWER, maker of cauliflower crust pizzas, tortillas, and other products.

This January, The Laughing Cow is unveiling The Laughing Cow & Go portable cups.

Little Bites and its parent company, Entenmann's, are rereleasing pumpkin products for fall.

Hostess reintroduces fan-favorite seasonal snacks and new Halloween packs to level up trick-or-treating.

First Watch is rolling out its seasonal menu highlighting flavors of pumpkin, salted caramel, apple butter, and hot honey.

Panera is unveiling unveils updates to its bakery case, with a selection of five new baked goods and three all-new croissant breakfast sandwiches.

Tous les Jours has announced a lineup of seasonal treats just in time for pumpkin season.

The new seasonal treat is a blend of traditional French patisserie and the flavors of fall, and is available October 1 to December 1 while supplies last.

California Pizza Kitchen (CPK) is offering guests a special dine-in free pizza offer and is launching a new limited-time-only Korean BBQ Steak Pizza.

Snack food and bakery companies in the market for mixers want machines that provide qualities like ease of sanitation, food safety, automation, airtight seals, and consistent operation that guards against product degradation during the mixing cycle.

Mixers serve essential functions for snack and bakery companies creating their own dough. We ask a lot of this category of heavy-duty equipment, including reliability and efficiency, to maintain established product quality-control standards.

This specialized line is another custom production line in the Hinds-Bock family of equipment offered to the Baking and Food Processing Industries.

At Biofach 2019, Optima Consumer will be presenting a range of packaging machines that create key benefits for the organic industry.

Snack food and wholesale bakery manufacturers in the market for dividers, depositors and rounders have a long list of considerations. These include automation, reliability, scalability, integration, flexibility, communication, customization, ease of maintenance and sanitation, and different packaging capabilities, according to companies that produce such machines.

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.

Point Five Packaging, a supplier of modified atmosphere packaging (MAP) equipment and packaging solutions for various food industry sectors, has introduced the P5-RM Semi-Automatic Seal System.

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.

Higher capacities, new shapes, longer blade life, automation, flexibility, sanitary design, quick changeover, and gentler handling of fragile ingredients are among the top features and benefits that snack and bakery companies want from their slicing, cutting and portioning machinery.

D’vash Organics is sweetening the snack aisle with three new products lines available now in select CVS and Whole Foods stores and through Amazon.

Oregon Fruit Products is announcing two new varieties of Fruit In Hand Compotes for the foodservice market: Cherry Compote and Peach in Raspberry Sauce Compote.

Based on the concept of coloring food with food, EXBERRY colors are clean-label concentrates made from non-GMO fruits, vegetables and plants using physical processing methods.

After celebrating 10 years in business (online only), the woman-owned Little Red Kitchen Bake Shop is soft-opening its first brick-and-mortar store today in Brooklyn.

On average, 83% of consumers are limiting or avoiding sugars in their diets, but the products of particular concern vary widely.

MECATHERM has joined forces with ABI LTD to launch MECABAGEL, an industrial production solution for bagels that is unmatched on the market.

Better Brand, Inc., a food tech startup, has announced plans to launch its first product, The Better Bagel—turning one of the most carb-heavy foods into the carb equivalent of ½ of an orange, or 1/5th of a banana.

Head chef and co-founder of Blaze Pizza, Brad Kent, is opening a brand new restaurant in Highland Park, CA later this fall, Bagel+Slice. 

The mother/daughter duo behind Little Shop of Bagels first launched Wake-N-Bagel at the last Winter Fancy Food Show in 2020, and have brought a new flavor to the line up of their innovative frozen thaw-and-bake bagels.

Carbonaut has introduced 13 new low-carb bread and bakery products in the brand’s first year, including its latest innovations, Gluten-Free Bagels and Gluten-Free Pizza Crust.

East meets West for a co-branded innovation, available online beginning this fall.

The line aims to bring gluten-free bagels with authentic taste to foodservice customers.

The low-carb producer has partnered with the Grammy-winning DJ on its new flavor.

Three-year export initiative unveiled at Bakery @ SIAL America.

Made with just whole-grain rolled oats, it contains 60% more protein than regular oats.

Earlier this month, the Lucks Autumn and Winter 2012 catalog was made available. This book is full of new design collections, supply items and fresh decorating ideas designed to inspire decorators’ creativity.

The limited-time protein bar is made with sustainable, Hawaii-sourced ingredients.