The collection features seven curated cozy flavors as a tribute to the moods of warmth, comfort, and energy that define the autumn season.

The puffed and extruded snacks category is having a great year: all of its subcategories are up from the same time period last year, per Circana data, and consumers are returning to gatherings where snacks like Cheetos, Funyuns, and other snacks are omnipresent.

The brand is introducing its first ever Thanksgiving Pizza available for consumers this November while supplies last.

The series is intended to help snack, bakery, and other food firms refine their flavors.

Southern Recipe Small Batch is rereleasing its Cranberry Jalapeno and Apple Cinnamon pork rind flavors for the holidays.

This year’s report also provides insights and recommendations on how to turn these trends into action to encourage consumer engagement and to stand out from the competition. 

The snack nuts feature California-grown walnuts coated in the sweet heat of spicy honey.

Tamarind & Pasilla Chile Seasoning launches with limited-edition menu items nationwide at Black Tap Craft Burgers & Beer restaurants.

The supplier predicts the bright purple Asian yam will impact snack, bakery, and other foods.

Tortillas are known for their versatility—they can be used in tacos, quesadillas, burritos, and more. It’s no surprise, then, that the tortillas category has been doing well over the past year. 

This article examines current and emerging trends in flavors and colors in snack and bakery production.

Chips made out of potatoes are a well-known household staple, especially while watching sporting events at home. The category has been shaking things up, though, with the release of new formats, flavors, and proteins.

Crackers companies are getting creative with flavors and formats, even adding cannabis to their recipes.

In SF&WB’s latest webinar, a Circana market expert dives into current and emerging trends.

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.

The new flavor is available for a limited time starting this spring at retailers nationwide for an SRP of $5.29.  

The new flavor includes a tangy blend of buttermilk, garlic, and herbs.

Snack Food and Wholesale Bakery Senior Editor Liz Parker was able to attend SNX 2024, hosted by SNAC International, last week in Dallas, which took place from April 14–16.

T. Hasegawa's newest trends report takes a look at foodservice, flavors, and generational trends.

The latest 600-gallon ROSS VersaMix Model VM-600 is capable of high speed subsurface powder induction with proprietary ROSS Solids/Liquid Injection Manifold (SLIM). 

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.

Multiflux GMS mixers from process equipment manufacturer Gericke USA feature a proprietary, hygienic design as standard to promote fast, complete cleaning, ensure product purity, and minimize risk of batch-to-batch cross-contamination.

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.

Looking to eliminate lumping when dispersing and dissolving powdered pectin? Try the Alfa Laval Hybrid Powder Mixer (HPM) before you invest in a new powder 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.

ROSS Triple Shaft Mixers are easily adapted to suit a variety of challenging viscous applications requiring hygienic and sanitary handling.

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.

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.

The Turbo Compact Mixing (TCM) module from process equipment manufacturer Gericke USA, Somerset, NJ, meets ATEX requirements for operation in hazardous environments. 

Process equipment manufacturer Gericke USA, Somerset, NJ, has introduced the Multiflux GMS Laboratory Mixer.

Automated Gericke GMC mixers offer high capacity, high throughput rates.

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

Unifiller announced the launch of the servo driven RP (Rotary Piston) Depositor.

Unifiller has unveiled its most versatile cookie dough depositor machine to date, the Uni-X Extruder.

Franz Haas provides some perspective on today’s snack market, including four snack concepts that align with prevailing consumer trends.

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.

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

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.

Properly cleaning and sanitizing large stationary systems can often be a challenge. Hinds-Bock has created an easy roll on and off industrial carrier frame that works great for streusel and batter depositors.

Unifiller Systems is pleased to unveil its newest portioning system, the Piping Bag Station, at this year’s IBA event.

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.

Hinds-Bock Griddle Depositors are ideal for pancake and waffle batters. 

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

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.

Unifiller Systems, a subsidiary of the Linxis Group of Companies, is pleased to announce the launch of its iFill Depositor, intended for bakery and food producers looking to deposit large volumes, up to 31 ounces, in a single deposit, using a simple and compact depositor.

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.

An interview with DSM about immunity, boosting the health appeal of baked goods, and Omega-3s.