Snack and Bakery Top Stories

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Packaging materials have evolved to meet new demands today’s snack and bakery market. A desire for longer shelf life paired with fewer preservatives in the foods and healthy eating overall has prompted the need for lightweight packaging, thinner barrier materials and convenience features on thinner, more-sustainable substances.

Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, has signed an agreement to acquire the ingredients division of Gertrude Hawk Chocolates.

Product innovation, including strong use of grain ingredients, will help drive sales of frozen snacks and appetizers forward.

In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies.

In the most recent Dietary Guidelines for Americans, the USDA recommended that we consume 6 ounce equivalents of grains per day, half of which should be whole grains.

When it comes to logistics and the ability to ship goods to market on time, snack and bakery producers face many challenges.

The Haas Group, the Austrian world market leader of wafer, biscuits, and confectionery production systems, is now part of the Bühler Group.

This past week, Unique Pretzel Bakery, Inc. combined efforts with many Eastern, Pennsylvania companies to send supplies to victims of Hurricane Harvey. 

With less than two months until its debut, the 15th annual Packaging That Sells Conference offers a dynamic lineup of branding and packaging experts.

September is Whole Grains Month, and the Boston-based non-profit Oldways Whole Grains Council (WGC) is encouraging people everywhere to join the celebration by supporting “Good Grains for a Good Cause.”