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. 

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. 

This month’s eMagazine explores the field’s current health and future success.

Hungry consumers continue to start their day with flavorful, convenient breakfast goods.

With more consumers attending gatherings, the dessert category is having a renaissance. 

Consumers are choosing frozen over delivery demand quality and variety in their pizzas.

As is the case with many bakery products, better-for-you is a leading subcategory.

Producers face ongoing pressures, but they keep demonstrating their strength.

Snacking is a constant, with BFY and other trends mixing things up.

By the numbers, most readers love to dig into snacking statistics.

After offering creative flavors and ingredients, tortilla chip producers are drawing double-digit growth.

Consumers keep eyeballing snacks in the freezer case while keeping an eye on their budgets.

Manufacturers are poised to tackle the various challenges of the chips category.

To overcome industry obstacles and entice consumers, producers are getting creative.

Challenges persist, but producers express optimism about the category’s future.

The pretzel category rose 6.4% in sales over the past year.

Category producers entice consumers with adventurous flavors and BFY benefits.

Speakers set to present include experts from Circana, SNAC International, and ABA.

Snacking is a constant, with BFY and other trends mixing things up.

Consumers crave budget-friendly treats.

The desire for distinctive offerings drives consumer choices in candy and confectionery.

Today’s laminators and sheeters are designed to deliver state-of-the-art attributes that meet operators’ needs and bakers’ demands.

The cracker market, like many other snack segments, is in an evolutionary state. If you ask Craig Lieberman, president and founder of Denver-based 34 Degrees, changes in the category span “from the types and styles of crackers to the location and placement of crackers in the store.”

New Jersey bakery Hudson Bread counts on Koenig for its high-quality bread production, with a new dough sheeting line as the newest addition to its production line.

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators and sheeters for production of snack foods and baked goods.

FRITSCH recently released its new Soft Dough Sheeter (SDS).

Dough comes in many styles, and today's laminators and sheeters need to accommodate an increasing range of requirements.

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

Automation, ease of operation, simple cleanability, hygienic design, operator safety, and the ability to process nontraditional and healthier ingredients are among the top of mind requests for snack and bakery operators looking to buy or upgrade laminators or sheeters.

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

Boulder Canyon has introduced its first ranch product, Buffalo Ranch Canyon Cut Kettle Style Potato Chips. 

Pringles Mexican Street Corn Potato Crisps are light, crispy, and never greasy, and bursting with roasted spices, citrus zest, and a little kick of cayenne pepper, per the brand.

The two chip flavors—one new and one returning—are hitting shelves in time for the fall snacking season.

The new variety was created in partnership with Amber Balakian, a fourth-generation tomato farmer.

Company founder Lauryn Bodden triumphed in the Netflix cooking competition ‘Snack vs Chef.’

This new, LTO menu item features a Mediterranean-inspired ranch seasoning, with onion, garlic, and paprika alongside Cava's proprietary herb mix.

After a seven-year hiatus, the Lay’s Do Us A Flavor contest is making its return.

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

The puffs are made with real grass-fed white cheddar, and are free from grains, gluten, nuts, rice, and added sugars.

The puffs, available in four flavors, are made with cauliflower or broccoli.

The brand is undergoing a packaging redesign for its three Harvest Snaps flavors: Honey Dijon, Loaded Taco, and White Cheddar Jalapeno.

Offering a nutritious solution for infant snacks, Little Spoon Puffs encourage self-feeding and fine motor skill development for babies over six months.

Frito-Lay's Flamin’ Hot portfolio, encompassing 25 unique products, is coming together as an official brand and stepping out with a fierce new look.  

The snack brand’s latest flavor will launch at BJ’s Wholesale Club April 30.

Available in two flavors, the new snack will be available at Sprouts and on LesserEvil.com starting June 1.

The line marks the brand’s first foray into extruded snack territory.

In Good Hands' new Protein Puffs are exclusively available nationwide in Sprouts New-For-You Innovation Centers, where the newest, most innovative, and on-trend better-for-you products can be found.

Consumers continue to reach for their favorite puffed and extruded snacks in their many forms. However, while U.S. shoppers still put tried and true types (like cheese curls and pork rinds) in their cart, they’re increasingly interested in trying new flavor twists, better-for-you bases, and other novel takes on the category. 

The snack company chatted up its various brands and new items at Sweets & Snacks.

The tangy and creamy buttermilk-tasting corn chips will be available for a limited time only, and this time, in packaging inspired by another ranch: “Yellowstone.”