Insights into the top sandwich trends across the U.S. restaurant industry, including R&D inspirations for sandwich-specific breads, buns and rolls.

Riverside Natural Foods was able to double its packaging speeds by installing new packaging systems from tna.

With better-for-you trends top of mind across the food industry, how does an indulgent category like desserts fare?

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.

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.

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.

Once a simple snack aisle staple, the humble pretzel is experiencing a resurgence, as restaurant menus tap into the classic flavors of this ubiquitous snack. According to Mintel, Chicago, there has been significant growth in the number of pretzel buns on menus recently, to the tune of 97 percent more items on menus than in previous years.

Snack mix and nut products have extended their reach over the past year as consumers continue to seek varieties that are full of flavor innovation and adventure. “On-the-go” snack packs also appeal to consumers, and some have bold, new flavors that will make them stand out on the grocery store shelves.

Snacking healthier is getting easier nowadays with graze, a subscription box that also sells its products in stores.