Snack and Bakery Top Stories

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We were recently able to interview Greg Kaminski, executive research chef at Synergy Flavors, about what will be the hot new flavors for 2018, as well as what was chosen for 2017's popular flavors.

Ease of cleaning, maintenance and access, as well as the ability to produce a wider variety of items, are among the top desires of companies looking to purchase dough laminators and sheeters for production of snack foods and baked goods.

SNAXPO18, the world's largest, most comprehensive trade show devoted exclusively to the international snack industry, is pleased to announce two keynote speakers set to bring insights and innovative thinking to the March 12-14, 2018 industry event.

Secondary packaging in the warehouse, a key component of the distribution chain, encompasses a wide range of machinery that performs shrink wrapping, shrink bundling, pallet unitizing and case building. Integrated palletizing and shrink-wrapping systems represent another end-of-line packaging solution that protects and delivers product to customers in a timely fashion.

Freschetta is excited to announce the re-launch of the brand in 2018 to delight consumers and bring more personality to the brand.

ASB will be hosting a "How to get out of 'Run to Failure'" workshop January 17 and 18, 2018, at the Hilton Los Angeles Airport.

Crackers grow more sophisticated as shoppers seek nutrition and flavor in their snacks.

The food industry is reveling in the digital age with the continual improvement of new technology. More snack producers and bakeries aspire toward alignment with Industry 4.0 ideals

Ingredion Incorporated today introduced Ingredion for Emerging Business, a new U.S. initiative designed to help emerging food and beverage companies grow efficiently with customer-centric, innovative ingredient solutions, product development expertise, market insights and a new e-commerce platform.

Milk, cheese and eggs are dietary staples. In the U.S., on average, we consume 36.6 pounds of cheese, 268 eggs and 18 gallons of milk per person each year, according to the USDA Economic Research Service. From 2014–16, the consumption of eggs grew 1.9 percent and the consumption of cheese grew almost 6.5 percent.