Did you miss the following new products, ingredients and equipment posted on www.snackandbakery.com this week? If so, check them out now.

New Products:

Nut Crunch Snacks: Bakery on Main’s Nut Crunch Snacks are made in the company's dedicated gluten-free facility.

Crunchy Bean Snacks: Snack Out Loud Foods now offers four of its Crunchy Bean Snacks flavors in a family-size bag.

Nature’s Bakery Gluten-Free Fig Bars: Nature’s Bakery’s Gluten-Free Fig Bars are made with ancient grains using a Smart Flour blend.

Mrs. Freshley’s Blueberry Donut Sticks: Made with blueberries and covered with glaze, Mrs. Freshley’s limited edition Blueberry Donut Stick will be available until Nov. 30.

Boulder Canyon Authentic Foods Coconut Oil Kettle Cooked Potato Chips: Boulder Canyon Authentic Foods’ new Coconut Oil Kettle Cooked Potato Chips are made with three simple ingredients: potatoes, coconut oil and sea salt.

New Ingredients:

Gluten-free doughnut mix: In honor of National Doughnut Day on June 5, Watson Inc. announced that it has added Old Fashioned Doughnut Mix to its line of gluten-free baking mixes.

Butter flavors: The Butter Dish flavor collection from Comax Flavors features five butter flavors that can be used in a variety of traditional, gluten-free and low-sugar baked goods.

New Equipment:

Hygienic filler: Hinds-Bock Corp.’s new 8P-06 Ultra-Hygienic filler was designed with food contamination concerns in mind.

Form/cut/stack thermoformer: The high-speed GN800 form/cut/stack thermoformer from GN Thermoforming Equipment was developed by the company in partnership with Agripak s.r.l., Milan, Italy.