Educational sessions, networking opportunities and a robust exhibition featuring ingredients, products, equipment, services and more are in store at the biggest event in snacks.

The new logo reinforces the snack manufacturer’s focus on premium branded snacks.

The new division will focus on developing innovative snacks and capitalizing on emerging consumer trends.

Great Plains Holdings Inc. will acquire 51 percent of Bonjoe Gourmet Chips LLC, as well as have to option to acquire another 20 percent interest in the gourmet chip maker.

POP Gourmet Foods, Tukwila, WA—a manufacturer of high-end popcorn products, as well as chips and croutons—maintains an international customer base in mass merchandise, warehouse/club, specialty and traditional grocery, foodservice, airlines and hotels, among others.

SexyPop has added another unique flavor to its line of gourmet popcorn: Pineapple Habanero.

G.H. Cretors has launched a 70-calorie bag of its two organic flavors, Extra Olive Oil and Simply Salted.

Cape Cod Tortilla Dipping Shells from Cape Cod Potato Chips let consumers easily scoop their favorite chip toppings.

Mary's Gone Crackers MiNiS are bite-size, gluten-free graham crackers in the shape of the sun, the moon, stars and hearts.

Here, at Tennessee Bun Co., we were approached by a customer who was looking for a supplier of buns, which sounds easy enough, because after all, we produce buns.

We all know that little things can add up to big savings, and many of those little things are bakery basics in the plant. When was the last time you checked your compressed air system operating pressure or the flame on your oven burners? If you can’t remember, then it’s time to get back to the basics and keep tabs on things we might be taking for granted. A little preventative maintenance can go a long way.

The long-awaited final rule by the Food and Drug Administration (FDA) on gluten-free labeling was published in the Federal Register on Aug. 5. This voluntary rule became effective on Sept. 4, with the compliance date set for Aug. 5, 2014. 

Pistachios and cashews join almonds in new line of flavored nut blends.

The muffins are reportedly infused with flavors of rich cocoa and sweet mini marshmallows.

Nearly four years after the economic downturn, many Americans are still keeping a tight rein on their expenditures, monitoring how much they spend on essentials, including groceries, and nonessentials, such as eating out. Not surprisingly, many food manufacturers and restaurants have been impacted by this new-found consumer frugality, prompting the former to trim unprofitable items from their product lines and the latter to add more specials to their menus.

Lloyd Pans, Spokane, Wash., produces its pan products in the good ’ole USA, using a proprietary stick-resistant coating that cleans easily and is 100% PTFE-free. What’s interesting, though, is that it sells almost all of the baking pans online.

Axium Foods’ 130,000-sq.-ft, corn-based snacks operation in South Beloit, Ill., has expanded several times, thanks in part to the success of the many private-label products it packs and products it copacks. It’s also launching its own line of Mystic Harvest purple tortilla chips, which contain powerful antioxidants. Outfitted with seven highly flexible production lines, Axium produces 150 different stock-keeping units of snacks each week.

Nation Pizza and Foods’ massive 190,000-sq.-ft. operation in Schaumburg, Ill.—one of the company’s two frozen product facilities—features seven speedy production lines that generate at least 30,000 lb. of dough an hour alone. We tour one of the two bakeries and one of four topping lines, which all feature upgraded and soon-to-be-installed equipment.

Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.

Utz Quality Foods has been making potato chips for years and expanded into other snack foods such as pretzels, and its now-famous cheese balls. The Hanover, Pa., company shares how it makes its fantastic orange, bite-size snacks.

It’s been a slippery road this year. Impacted by a widespread drought, fluctuating commodity prices and a still-weak economy, bakers have been hit with some tough circumstances.

Snack manufacturers are dipping into a new wave pool of offerings for consumers

We toured Nonni’s Foods 45,000-sq.-ft. biscotti production facility in Ferndale, N.Y.

Gluten-free pioneer Bakery on Main has seen steady growth over the past two decades and brought forth a flurry of innovation in the wake of expansion into a new plant.

Nutri-Bites Soy Crisps and Soy Balls from Cereal Ingredients Inc. are available in a variety of protein content and sizes.

Fabienne Saadane-Oaks joins ABF Ingredients as CEO, effective March 16.

Nadia Leonelli, general manager of clean-label, non-GMO, gluten-free Element Snacks, talks about the company’s background, growth and future.

PL snack and bakery lines have moved beyond the basic and bargain-basement to go toe-to-toe with big-brand offerings.

Contractors focus on marketing, sales training and business diversification to get more work.

Housing sales gain ground and green construction continues to grow.

In preparation for cookie season, the late-night bakery is offering Insomniacs warm, indulgent flavors.

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Freeze protection without antifreeze.

Indiana's largest microbrewery embraces the sun.

Solar thermal systems have plenty in common with traditional hydronic heating systems.

Which hydronic heat emitters work bestwith solar thermal systems?

Working displays educate dealers and consumers.

New products for solar thermal applications.

Education and training to keep you up-to-date on the solar thermal industry.

An Ohio K-12 school’s solar thermal system helps educate students on sustainable building practices.

Data loggers can help installers maintain and repair systems easier.

Determining the payback period of a solar thermal system will help close the sale.