Snack and Bakery Top Stories

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McKee Foods is adding another variety to the cake lineup, providing a choice snack for an occasion everyone can celebrate: birthdays!

We were recently able to interview Randy Kreienbrink, vice president of marketing at BI, about clean label trends, formulations, and goals.

Goldman Sachs and Vestar Capital Partners announced that they have signed a definitive agreement to sell Hearthside Food Solutions to an investment group led by Charlesbank Capital Partners, Partners Group (acting on behalf of its clients), and the company's management.

Consumers want better-for-you indulgent snacks. Crunchmaster Protein Brownie Thins deliver.

The Essential Baking Co. also now reaches a national audience with its Take & Bake line of artisan sourdough batards and baguettes, which get a notable 190-day ambient shelf life thanks to modified-atmosphere packaging (MAP).

During the All Membership Meeting at the American Bakers Association (ABA) 2018 Convention yesterday, the ABA membership approved a new slate of officers for the 2018-2020 ABA Board of Directors.

The scope and variety of snack foods and baked goods continues to evolve across the U.S. foodservice landscape. Snack producers and bakeries, often working in collaboration with restaurant operators, continue to work to build interest and intrigue across all dayparts, including the omnipresent snacking segment, while still remaining comfortingly familiar. It's a delicate balance, and understanding customer motivations and emerging menu trends is the first step.

More companies across the food industry have been transitioning to software systems versus paper to manage sanitation scheduling, processes and documentation. This allows them to integrate with sanitation standard operating procedures (SSOPs) and also help improve food safety. They can also help better coordinate regular facility maintenance tasks.

Hygienic design, quicker changeovers, reduction of maintenance time, improved cooling ability and the modularity and flexibility to run more-diverse products-sometimes with exotic raw materials that need gentler processing-are the top-of-mind issues for customers of extrusion equipment.

New packaging materials and technologies are available to keep snack and bakery products fresh over the course of their expected shelf life, and to actually extend that shelf life. These innovations include modified-atmosphere packaging (MAP) solutions and active packaging, often in combination with the latest packaging material technology.