News and feature stories from Baking & Snack

Prebiotic, probiotic blend yields stable synbiotic
Better together, a blend of a liquid prebiotic chicory root fiber and a stable probiotic results in Frutalose PRO, a low-calorie, low-sugar, clinically proven synbiotic.
S&F Foods targets demand with Gluten-Free Delights.
With its latest product, the Romulus, MI-based company enters an untapped section of the gluten-free market.
C-stores opt for quality over quantity
Convenience chains take a cue from foodie culture, offering better food in smaller sizes.
A quality one-stop shop
Chicago c-store chain ushers in a new era.
Moderation vs abstinence
More and more consumers are trading in restrictive diets for occasional indulgences.
I Heart Keenwah unveils new packaging
Modern look and bright colors fight for consumers' eyes.
Dawn Foods inspires bakers, attracts customers with new cake
The Waterfall Cake line speaks to a trend toward luxury and indulgence.
Pizza breaks free of convention
In a saturated category, pizza manufacturers must go beyond round crusts, traditional tomato sauce and mozzarella to engage consumers’ maturing palates.
New emulsifier added to non-GMO portfolio
Corbion continues to expand its range of functional ingredients to help answer growing demand from consumers.
Glitter adds glamor
Eye-catching color and sparkling effects enhance the appearance of baked goods.
BeanStalks delivers on multiple levels for snacking
Mediterranean Snacks aims for busy, health-minded snackers with its new bean-based product.
Cookies adopt simple ingredients
Cookie bakers reforumulating for clean label is nothing new.
Cookies and crackers grow up
Cookie and cracker trends are shifting to meet consumers’ demands for healthier, more grown-up tastes.
Supply chain shares food safety responsibility
Bakers, snack producers must work with foodservice and in-store customers to improve food safety.
Consumers drive change in in-store, foodservice
As trends turn corners at the foodservice and in-store channels, it’s clear consumers are the ones behind the wheel.
Tortillas evolve to American food staple
This category continues to experience tremendous growth and a brighter future.
Schmidt Baking Co. launches magic bullet bread
The bakery’s 647 Bread aims to bring healthy attributes that appeal to a wide variety of consumers.
Hot for hatch
Salem Baking goes for spicy, and sweet, with its line of Southwestern-inspired snacks.
A is for Apple
Amid tighter USDA regulations and a general demand for healthier foods, school foodservice requires more — and better — nutritious options.
Baking with a conscience
Bakers continue a tradition of feeding the world while caring for the earth.
Birth of innovation
The alternative snacks category provides a playground for creative new products as it morphs into a place for healthy snacks to reside.
Grand slam buns
Klosterman takes on summertime, baseball and more with the addition of Slammers.
At face value
Marketers get to the point with more descriptive front-of-package claims beyond ‘natural.’
Wild world of snacking
Datamonitor Consumer’s expert describes how companies now embrace a new universe that stretches the concept of snacking.
Crunching it up
Cheez-It dives into the world of puffed snacks with its Crunch’d line.