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Several foodservice segments central to snack and bakery businesses continue to demonstrate strong levels of innovation. New chains focused on customization have emerged, while others continually shift and evolve to capture away-from-home food dollars from competitors.

Many aspects of mixing equipment for snack and bakery applications, including doughs and batters, continue to evolve, including more automated controls, better sanitary design, vacuum/pressure capabilities and shorter cycling times.

Key Technology introduced its VERYX belt-fed digital sorters. Like the chute-fed VERYX sorters introduced in 2015, the new belt-fed VERYX sorters set new standards of performance.

With Americans eating more of their meals on the go, it’s no surprise that breakfast is increasingly consumed behind the steering wheel, on the train or at the office.

Every year, as students of all ages head back to school, parents inevitably find themselves searching anew for the latest, better-for-you, healthy school snacks that their kids can pack into their lunchboxes and backpacks—snacks that feed their mind, as well as their belly.

Due to four new confirmed illnesses, General Mills is adding additional flour production dates to the previously announced U.S. retail flour recall that was originally announced on May 31, 2016.

A new study gives a closer look on why some individuals experience discomfort when consuming wheat. 

In December of 2015, Papa John’s International Inc. announced that its grilled chicken pizza toppings and chicken poppers would consist of poultry raised without human or animal antibiotics and fed on a vegetarian diet by summer 2016.