The changes include recently reformulated dairy-free cheese that uses oat milk, as well as a new meatless pepperoni recipe.

Angel Shelton Willis will join the company's executive leadership team and report to CEO Carlos-Abrams Rivers.

Product manufacturers need to continuously evaluate portfolio strategies to defend financial goals and positioning for the short- and long-term.

The bars category continues show good to strong levels of growth, with sufficiently diversified product offerings to appeal to nearly every type of shopper. Few product categories so seamlessly fit into today’s on-the-go lifestyle suited to on-demand snacking.

Snacking healthier is getting easier nowadays with graze, a subscription box that also sells its products in stores. 

Snack mix and nut products have extended their reach over the past year as consumers continue to seek varieties that are full of flavor innovation and adventure. “On-the-go” snack packs also appeal to consumers, and some have bold, new flavors that will make them stand out on the grocery store shelves.

In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies.

Insights into the top sandwich trends across the U.S. restaurant industry, including R&D inspirations for sandwich-specific breads, buns and rolls.

The embossments on the cookies include a candy cane, gingerbread man, penguin, snowman, and a red-nosed Rudolph.

Ingredient manufacturers offer a diversity of whole grains to build nutritional appeal in today’s snack foods and baked goods.

The May 8–11 event connects snack and bakery professionals with safety solutions.

Bakery Equipment Assessment Group (BEAG), an authority in the assessment and certification of bakery equipment, has announced the new Certified Internal Equipment Evaluator Online Training Course.

Company commits to not engage in advertising primarily directed to children under age 13.

Growing consumer demand for better-for-you, gluten-free and innovative baked goods and snacks continues to drive bakers and snack manufacturers to explore new ingredients and formulations. It’s also prompting them to re-examine their equipment needs, as they discover that their existing machinery may not be able to efficiently handle today’s in-demand products. For some manufacturers, a new extruder may be just the ticket.

Customers of machines that handle puffing and extruding of snack and bakery products are focused on accommodating protein- and plant-based inclusions, hygienic design and rapid cleaning, speed and quick changeovers, better integrated controls, easy data extraction, and smaller machines that can produce specialized batches.

To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.

Evive has introduced a savory snack for wellness warriors: Muffin Bites, a wholesome treat packed with fruits and vegetables.

Motion Controls Robotics' Collaborative, End of Line Palletizer can be used with multiple lines without extended downtime or setup costs.

Thanks to manufacturing improvements to its standard plated paddle agitator, Marion can speed up lead times on its popular 30-inch diameter and smaller-sized horizontal mixers.

Munk Pack, winner of the 2017 ‘Best Health School Snacks’ contest, discusses natural, healthy, vegan snacks.

Consumers want to achieve better overall health and wellness, and adding more dietary protein and fiber helps. FDA defines dietary fiber as "certain naturally occurring fibers that are 'intrinsic and intact' in plants, and added isolated or synthetic non-digestible soluble and insoluble carbohydrates that FDA has determined have beneficial physiological effects to human health."

MGP Ingredients, Inc. is pleased to announce the formal approval of its citizen petition requesting dietary fiber status under the new nutrition facts labeling regulations for its flagship brands of Fibersym RW and FiberRite RW.

Crackers maintain far-reaching appeal. But while the category benefits from increased consumer interest in snacking, crackers have experienced intensified competition from other foods within salty snacks and beyond.

Consumer interest in foods that support holistic health and well-being is increasing. According to the 2020 IFIC Food and Health Survey, over half of consumers report that healthfulness has more of an impact today versus 10 years ago on their food and beverage purchase decisions.

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.

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.

When the COVID-19 pandemic hit the U.S., shoppers began to frantically stock up on select food products. Due to its convenience and comfort-food appeal, frozen pizza was a top choice, and retailers soon found themselves with dwindling supplies as American society braced for the worst.

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. 

CreamEase is a cost-stable dairy analogue alternative to traditional cream cheese that delivers on taste, color, and texture expectations. 

Flavors of the new pastries include cherry, bacon, lemon, apple, praline, and Speculoos.

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.

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.

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

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.

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

Fruit ingredients and nutritional bar products are a natural fit.

The foundation is honoring six students with $5,000 PACK EXPO scholarships.

The foundation’s award is intended to salute Sir Walker for both his work in furthering relations between the two countries, and for the company’s U.S. growth.

If bagels are having a family reunion, the fun cousin just showed up.

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.

Grains are a fundamental ingredient for snack and bakery products. They provide taste, texture, nutritional, and functional benefits. Consumers have a growing interest in wholesome plant-based foods and ingredients

Pete Levangie, CEO, Bay State Milling, speaks on the current global grain sourcing situation.

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.

The organization advocates for incorporating various grains as part of a healthy diet.

Grains are a fundamental ingredient in bakery and snack food products that can provide flavor, texture, nutrition, and functional benefits. What’s more, there exists a multitude of different grains to choose from, depending upon the product needs. 

Global Organics is proud to recognize its longtime partner, Natíve, for becoming the first Regenerative Organic Certified (ROC) sugar producer. 

PureCircle will offer three ingredients from bioconversion—Reb D, Reb M, and Reb AM—to food and beverage manufacturers across the European Union.

Along with Unreasonable Group, the snack producer will drive toward Net Zero by 2050.

For the second consecutive year, Grupo Bimbo received recognition for its actions to mitigate the effects of climate change at a global level.