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The foodservice market can be a profitable one for companies that go beyond convenience to offer healthy ingredients and trendy flavor profiles.

Mondelez International plans to invest more than $130 million in new biscuit manufacturing technology and capabilities in the U.S. The investment will focus on bakeries in New Jersey and Virginia and result in the closure of the company’s Philadelphia bakery.

With more than 48% of the votes, Tumaro’s Low-in-Carbs Wraps are the winner of Snack Food & Wholesale Bakery’s Best New Snack & Bakery Products of 2013. Coming in second and third, respectively, are Pepperidge Farm Puff Pastry Cups and RW Garcia Tortatos.

Back to Nature Foods Co., a portfolio company of Brynwood Partners VI L.P., acquires Mondelez Global’s SnackWell’s cookies and snacks business.

The U.S. Food and Drug Administration (FDA) issues draft guidance for the food industry to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods.

The U.S. Food and Drug Administration (FDA) issues draft guidance for the food industry to help growers, manufacturers and foodservice operators take steps to reduce levels of acrylamide in certain foods.

Slated to begin operation in July 2014, the Springdale, Ark., facility will produce frozen cookie dough.

Cargill announces the findings of its proprietary Gatekeeper Purchase Drivers Study at the International Baking Industry Exposition (IBIE) in Las Vegas.

Tim Quinn of Mars Chocolate North America will again chair the National Confectioners Association’s (NCA) 2014 Sweets & Snacks Expo, which will be held May 20-22 at Chicago’s McCormick Place.