Snack and Bakery Top Stories

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With growing demand for brownies, Hostess Brands, LLC and Nestlé USA, Inc. have joined forces to offer a new, one-of-a-kind treat: Hostess Brownies made with Nestlé Butterfinger candy pieces.

We were first contacted about the new Pringles Thanksgiving Dinner chips last week, and literally the next day the box was waiting for me at my desk.

Le Bread Xpress, a baguette vending machine that originally was tested in France, is now up and running in the U.S.

Passion underpins the dedication to invest the time and resources required to bake bread with unmistakable Old World artisan flavor, appearance and texture. And strong business sense leads such bakers to judiciously capitalize on the technological tools available to help bring those truly artisan breads to a wide customer base without compromising craftsmanship.

Algaia S.A. recently introduced Satialgine DVA, a next-generation seaweed extract ingredient for dairy and non-dairy desserts.

According to the U.S. Environmental Protection Agency's Energy Star program, the domestic baking industry consumes an estimated $800 million worth of purchased fuels and electricity per year, as noted in its guide, "Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry" (Nov. 2016 update, available on www.energystar.gov).

Automation, advances in sanitary design, greater worker safety and additional flexibility in packaging have been among the top requests that manufacturers of cutting, slicing and portioning equipment say they've been fielding from their customers this year.

With entertaining season around the corner and party invitations rolling in, Kettle Brand is introducing two new flavor varieties that are party-ready: Fiery Thai and Wood Smoked Sea Salt.

Snack mixes and nuts have always been a popular snack because they have a "health halo," and are also usually available in on-the-go varieties. Over the past year, consumers have continued to search for better-for-you snack mixes, but at the same time, they're also looking for new and innovative flavors and varieties that are perhaps more exotic than previous incarnations, with touches of indulgence.

The latest form/fill/seal (FFS) packaging systems are designed to accommodate a wide range of packaging options at high speeds while ensuring food safety via sanitary design. The systems combine flexibility and automation, as they often need to pack different products on the same line. In addition, new designs enable quick changeover.