Snack and Bakery Top Stories

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The Ardent Mills flour mill in Hastings, MN was the first facility of its kind in the U.S. and is still going strong today.

popchips has introduced its newest product, Galaxy Puffs, a line of fun-to-eat popped shapes that are non-GMO and gluten free.

Earlier this month, I was able to fly to Bismarck, North Dakota, for a 1-day trip sponsored by the National Sunflower Association (NSA). 

A few weeks ago, Royal Hawaiian Orchards CEO Scott Wallace gained FDA approval to claim that macadamia nuts can help reduce the risk of coronary heart disease.

Over four centuries ago, the brilliant Italian astronomer, physicist, engineer, philosopher and mathematician Galileo Galilei insightfully proposed that “passion is the genesis of genius.” Passion tied to a good idea motivates action. And good ideas like to grow.

Snack and bakery companies want mixers that are easier to program and control, simpler to clean, more energy efficient, and well-tailored to their particular applications—and they expect equipment manufacturers to consult with them upfront to find the best fit.

Value-added packaging formats like retail-ready or shelf-ready packaging make it easy for retailers to quickly shelve products. It also builds an additional layer of branding to help snack producers and bakery companies deliver a strong message to shoppers.

A handful of prevailing trends are at work across today’s snack and baking industry to help drive sales forward for foodservice operators, ranging from grain and flavor diversity to an increased focus on health and wellness.

Per IRI, Chicago, the salty snacks category was valued at $22.6 billion for the 52 weeks ending April 16, 2017—a number that encompasses potato chips, tortilla chips, extruded/puffed snacks including cheese puffs, ready-to-eat (RTE) popcorn, corn chips, pretzels and pork rinds—and sales were up 3.60 percent for the year (see the July “State of the Industry—Snacks” issue for detailed category data).