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With consumer interests constantly evolving and the market competitive, snack and bakery companies ask a lot of their processing technology.

At its global flavor headquarters in Erlanger, KY, the snack and bakery supplier explores ingredient reformulation and key trends like natural colors and flavors, sodium and sugar reduction, and clean-label ingredients.

The new snack solution aims to reduce oil content, enhance product quality, and lower operating costs for batch-fried applications.

The awards, given during the ABA 2026 convention, are given out to companies that make a difference in three categories: Community, Workplace, and Planet.

The move aims to further strengthens the company’s innovation and product development capabilities.

Rich’s report is intended to provide a framework to drive its accountability, transparency, and long-term value across the enterprise.

When looking for treats in the bakery section or snack aisle, consumers frequently fancy fruits in the mix.

Dr. Gokila Thangavel, senior scientist, will give a presentation entitled “Preserving the quality and shelf life of tortillas while meeting consumer demand.”

The brand announced Andrew Walker as customer care manager, Marcus Hoffman as sales manager, and David Welch's promotion to director, biscuit, cookie, and cracker product line.

The SNAC International contest pits seasoning suppliers against each other in a battle of wits and flavor creativity.