Snack and Bakery Top Stories - Articles - Page 147

Snack and bakery manufacturers search for sanitation, versatility with laminators and sheeters

Easy maintenance, versatility among benefits sought in laminators, sheeters

December 9, 2019

Effectively and efficiently handling dough is integral to many snack and bakery operations. And the needs producers have today are diverse.

Consumers seek convenient, reliable, sustainable packaging

Single-serving, resealable, portion-controlled and on-the-go solutions rule

Neal Lorenzi

December 6, 2019

Today's snack and bakery consumers want food products in packaging that offers convenience, reliable functionality and sustained freshness. They're looking for better-for-you snacks in single-serve portions and resealability.

Grubhub launches annual "Year in Food" report highlighting the top trends in 2019

December 5, 2019

Vegan & vegetarian options continue to grow in popularity as meat alternatives rise.

Nutrition and snack bars let consumers have it all

Great taste, high nutrition and on-the-go appeal are all wrapped up in today’s snack bar market

Melissa Kvidahl Reilly

December 5, 2019

Depending on who you ask, either taste or convenience is king. Luckily, manufacturers of snack, nutrition, granola and other bar products delivering on both counts more often than not these days.

Veggies Made Great muffins

December 5, 2019

Veggies Made Great has gained traction in four major retailers, driven by tremendous growth and best-in class velocity in existing customers.

Snack and bakery companies gain an edge through digital interconnectivity

Internet of things helps companies organize data, become more efficient

Ed Finkel

December 4, 2019

The internet of things (IoT) refers to interconnected devices embedded in everyday objects that provide the ability for people to remotely connect with those devices, or for those devices to remotely connect with one another.

Supply-chain diversity of leavening agents helps grow bakery product appeal

Leavening agents bring distinct points of differentiation to breads and other baked goods

Joyce Friedberg

December 3, 2019

To successfully bake products requires an astute blend of art and science. A fundamental ingredient in the baking process is the leavening agent. Leavening contributes essential sensory characteristics to bakery products.

Dunkin' Holiday Brownie Crumble Donut

December 3, 2019

Dunkin’ will help doughnut fans ring in the holidays with the new Holiday Brownie Crumble Donut, featuring a vanilla frosted yeast ring dipped in brownie crumbles and drizzled with dark green icing.