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In the world of snacks today, good ideas are sprouting up all over. Snacking is the new normal, and in order to remain competitive and relevant in a culture that increasingly leans toward better-for-you options, manufacturers are exploring formulation tactics that build more positive nutritional messaging into their products. Clean label is also top-of-mind, and if a snack can swing a gluten-free claim, its appeal instantly broadens.

Tortilla Industry Association members will gather in Southern California May 18–19, as TIA moves its Annual Convention & Trade Exposition to Harrah’s Resort Southern California in Valley Center.

Ingredient traceability is a growing compliance challenge for bakers and snack producers. Statistics show that the number of food-safety recalls has risen rapidly in recent years, and recalls are becoming more costly. Product recalls can cost companies millions of dollars, and damage to the brand’s reputation can impact sales potential for years to come. For companies impacted by recalls—including through potential ingredient contamination—rapid responsiveness is key to minimizing their impact.

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.

Equipment manufacturers offering scales and checkweighers now offer systems that feature data connectivity, hygienic design, high speeds, improved accuracy, less waste and the ability to maintain traceability. And in addition to all these improvements, today’s scales and checkweighers are easier to use than earlier models.

With the consistent growth of the snack bar category over the past few years, the Almond Board of California wanted to better understand consumer usage, consumption and perceptions of various types of bars.

Flexibility, adaptability and a small footprint are just some of the features robotic stackers and loaders can bring to bakeries and snack manufacturing facilities.

The right label material, ink, adhesive and printer help bakers and snack manufacturers better market and trace their products.

New fryers and oils enable bakers and snack producers to create more and better-for-you versions of the fried dough products and snacks consumers can’t live without.

Spicy, savory and contrasting remain flavor favorites in the baked goods and snack categories, while reds and all-natural colors are tops for adding visual appeal.