Trends - Articles - Page 87 | Snack Food & Wholesale Bakery

Consumers search for sweet and salty confectionery combinations

Snack and bakery companies strive for interesting flavors, coatings

March 1, 2020

Sweet and salty has always been a winning combination, and salty snacks featuring confectionery coatings have recently seen a strong level of popularity.

ParmCrisps launches protein-packed, keto snack mix

ParmCrisps creates snack mix complete with premium nuts and 100 percent cheese crisps

February 28, 2020

ParmCrisps, the nutritionally on-trend snack brand, is eager to announce its newest product innovation, ParmCrisps Snack Mix.

Upcycled Food Association launches with growing membership, plans for 2020

New trade association reduces food waste by growing upcycled food industry, works towards product certification program

February 28, 2020

After a recent launch last October at the ReFED Food Waste Summit, the Upcycled Food Association (UFA), has grown to more than 35 Members and Associate Members, with plans to create an upcycled food certification this year.

Improving food safety and sanitation through facility layout and design

Streamlining sanitation needs from the start will improve food safety and cleaning efficiency

Liz Parker Kuhn

February 18, 2020

Sanitary facility design is very important for snack and bakery companies, especially those with legacy facilities. Facility design can help streamline the effectiveness and efficiency of regular sanitary procedures, as well.

Forging new frontiers for the next generation of gluten-free snacks and baked goods

Snack producers and bakers can venture into new territory to develop leading-edge gluten-free products

Kimberly Decker

February 17, 2020

When a gluten-free version of Sheila G's Brownie Brittle hit U.S. stores in 2017, JoAnn Rupp, global market insights manager, Corbion, Lenexa, KS, noticed something that distinguished the product on an increasingly crowded gluten-free shelf.

Equipment to streamline snack and bakery ingredient handling

Equipment for ingredient handling adds operational precision, efficiency and safety

Ed Finkel

February 14, 2020

Customers of ingredient handling equipment are focused on a wide mix of factors to come up with their optimal formulation. These include accuracy, traceability, food safety, automation, cleanability, efficiency, flexibility, batch quality and fire safety, manufacturers say.

Product handling systems evolve

Secondary packaging equipment features flexibility and quick changeover

Neal Lorenzi

February 13, 2020

The latest product handling equipment, cartoners, case erectors and packers, loaders and palletizers, features maximum flexibility in terms of product handling and packaging styles, which is good news for bakery and snack producers.

R&D inspirations for next-generation pizzas

Healthy and flavorful crusts can provide a differentiating factor and align with prevailing trends

Melissa Kvidahl Reilly

February 12, 2020

According to Technomic's 2018 Pizza Consumer Trend Report, 83 percent of U.S. consumers eat pizza at least once per month, with 43 percent opting for pizza every week.

Consumer environmental concerns drive food processors toward sustainability

Sustainable and responsible

Steve French

February 12, 2020

It comes as no surprise that consumers have become more environmentally and sustainably conscious in recent years.

Improving snack and bakery operations with advances cold chain technologies

Improving snack and bakery operations with advances in cold chain technologies

Cold chain technologies are essential for many snack and bakery companies to ensure food safety, quality, and compliance

Liz Parker Kuhn

February 11, 2020

Cold chain technologies help companies monitor temperature in sensitive areas of its operation. This includes ingredient storage areas, finished product storage, refrigerated storage, and more.