The doughnut combines the tastes of chai and coffee in a baked item.

From cakes and pastries to deals for Rewards members, there are no tricks, only treats at Paris Baguette this October.

The Stay Puft Marshmallow Man and Slimer are among the new Krispy Kreme x Ghostbusters doughnuts in the collection.

The Hunter’s Supermoon appearing in the sky this week reportedly will be this year’s biggest.

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

Dentist Bobby Grossi and his wife, Sabrina, have opened their second Crumbl franchise in Michigan.

A new sanitary Model RCM36X9SS Rotary Continuous Mixer from Munson Machinery blends dry bulk solids with or without liquid additions, in-line at low cost over long production runs.

ROSS inline high shear mixers from 1 through 250 HP accelerate mixing, emulsification and homogenization in both recirculation and continuous modes.

Tailored to individual process needs, the ROSS Double Planetary Mixer comes with an optional weighing system for quick and precise measurements throughout the batching procedure.

ROSS recently launched a new video featuring the benchtop High Shear Mixer Model HSM-100LCI-T, the company's most popular laboratory mixer.

A new sanitary Model RCM-60X20-SS Rotary Continuous Mixer from Munson Machinery blends primary bulk ingredients, minor ingredients and/or liquid additions uniformly in one to two minutes residence time (typical), at low cost per volume of material blended.

Companies in the market for new or improved mixers for snack and bakery dough applications have displayed a recent focus on specific features and benefits. These include efficiency, cost savings, pre-hydration, handling of ancient grains, automation of processes, and stepped-up sanitation and maintenance, especially in the wake of COVID-19.

The Benchmix 10 includes the patented Admix Rotosolver high shear mix head, engineered for high efficacy of wetting out and dispersing powders, eliminating agglomerates, and creating homogenous mixtures and emulsions. 

The ROSS Model HSM-405SC-25 Inline High Shear Mixer with Solids/Liquid Injection Manifold (SLIM) Technology is designed with efficiency, mobility in mind.

Snack and bakery companies that work with dough, or looser components like batters, fillings or toppings, turn to manufacturers of depositors, dividers and rounders to cut, divide, portion and round or mould their products—and the equipment continues to get faster, more accurate, more customizable and easier to clean, among other winning qualities.

Bakery snacks, including key segments like pastries, doughnuts, muffins, snack cakes and more, remain a staple in Americans' snacking routines. Whether shoppers are looking for an indulgent snack or a better-for-you item, there's something for everyone.

Accelerate multi-pocket package filling and eliminate product loss with the Depositor by WeighPack Systems, Inc.

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.

The Hinds-Bock 10P-01 high speed mini products depositor provides large production in a small space.

MAMMOETH, the first fully servo-controlled dough divider is the result of the Blue Innovation Centre, an open innovation model in which WP Haton engineers develop machines together with customers and suppliers.

The advanced MULTIMATIC dough divider and moulding machine is now suitable for an even more versatile range of applications.

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.

Deposit and spread condiments like ketchup, mustard, mayonnaise and sauces as well as sandwich salads like tuna, egg and chicken onto bread, buns, tortillas or dough at a high rate of speed and with a high degree of accuracy with the Hinds-Bock family of USDA approved state of the art Servo Pump Fillers.

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.

New technology which optimizes handling of bread dough through precise temperature control on Tweedy mixing systems is being introduced by Baker Perkins at IBA in Munich (Hall A6/321).

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.

Symrise continues to develop its health expertise with the launch of a new range of aronia health actives.

This week's Fun Friday includes a Menchie's and HI-CHEW partnership, Oprah's Favorite Things pound cake, Pinkbox Doughnuts' treat of the month, a Haribo and Adidas sneaker collab, and IT'SUGAR's "Chews-Your-Mix" candy experience.

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

Tortillas, always one of the most versatile breads, had extra mileage to accomplish this past year: consumers wanted better-for-you options for their tacos, flautas, and fajitas. They also wanted these to be easily accessible at their local grocery stores so that they could cook at home during the pandemic.

The United Sorghum Checkoff Program announced today its new national sponsorship of the American Heart Association’s Healthy for Good initiative, which inspires Americans to make lasting changes in their diets and health one small step at a time.

The organization’s Farm-to-School Curriculum aims to bring food science to classrooms.

According to the grain company, the products offer higher protein and more beta-glucan.

Sweegen is expanding its extensive sweetener portfolio in early 2022 with the zero-calorie, high-intensity sweetener brazzein.

The addition expands Tate & Lyle’s ability to help customers solve stevia solubility issues in foods and helps deliver on consumer demand for healthier sugar- and calorie-reduced products.

Usage The food ingredient landscape is changing, with consumers shifting their focus away from specific ingredients to overall calories and nutrition.

The trend, termed ‘Regeneration Rising,’ involves new palettes and factors consumers want.

The August 20 webinar will offer insights on boosting speed and cost savings.

During the last few years, sustainability has received significant attention from many different groups.

According to the January 2015 “Gluten-Free Foods in the U.S., 5th Edition” report from Packaged Facts, Rockville, MD, from 2009–2014, sales of gluten-free products in grain-based categories posted a 34 percent compound annual growth rate (CAGR).

Going for LEED Silver certification, Blue Diamond Growers’ new, state-of-the-art almond production plant in Turlock, CA, features nearly 200,000 sq. ft. of sophisticated almond technology, setting new standards of excellence for food safety, processing and building innovation. 

On its own, chocolate is a wonderful treat. Marry chocolate with the perfect flavor pairing, and the snack becomes even more memorable. Classic pairings, such as chocolate with peanut butter, raspberry or mint, are here to stay, but adventurous flavors are growing in popularity.

From flavors to popular culture, what’s hot and cool are what drives new products from the Battle Creek, Mich.-based company.

Atkins has introduced a new creative campaign, "Atkins Way," an embodiment of the brand's new emotional brand positioning, along with a series of new product offerings.

100% natural Ziggy Bars are packed with essential nutrients and fiber and are a way to support digestive health.

Thermal management is crucial to processing, storing and delivering several types of snacks and baked goods. The latest systems cover a wide range of functions, including chilling dough, cooling product after exiting the oven, and refrigerating or freezing finished product. Specialized cold storage facilities also are part of the mix.

New designs that allow for flexible width, more compact production space, easier cleaning and better sanitation, all while featuring more technologically advanced controls, have been foremost on the minds of snack and bakery companies in recent months and years when replacing or upgrading their sheeters and laminators.

Automation has begun to take over the world of sorting and ingredient handling among snack and bakery products, especially in the area of continuous batching and delivery systems.

One of the strangest, most-convoluted policy fights in the history of modern food just cleared a major hurdle in July with President Obama’s expected signature of the GMO Labeling agreement between Senators Pat Roberts (R-KS) and Debbie Stabenow (D-MI).