Exploding Bakery has created an environmentally-friendly zucchini, lime and rosemary cake, with some of the proceeds going to the Eden Project; DoubleTree by Hilton's gooey, warm chocolate chip cookie has landed in the Smithsonian; and All Things...
While most Americans love a sweet treat, many don’t love the accompanying spike in their blood sugar and inevitable crash that follows – forcing them to choose between an indulgence and their health.
The US dairy flavour specialist has completed the most recent leg of its Global Tasting Tour (GTT), delivering regionally-distinct plant-based cookies to F&B decisionmakers around the globe.
Endangered Species Chocolate (ESC) has announced it is launching its first plant-based milk chocolate chip, following success of its Oat Milk Chocolate Bars earlier this year.
Mondelēz International has confirmed it has completed its previously announced agreement to acquire a significant majority interest in Give & Go, North America’s leader in fully-finished sweet baked goods.
Perfect Snax’ Snack Pop – the name behind Mrs. Fields’ and Butterfinger-flavored popcorn – has joined forces with the pasta-chip brand of Vintage Italia, to improve distribution and marketing.
DoubleTree Hotels’ cookie dough will travel in late 2019 to the International Space Station (ISS) in a shuttle carrying a prototype oven built to withstand long-duration space flights.
The easy-bake brand, owned by Continental Mills, added two gluten-free cake mixes, plus a mix for pancakes and chocolate chip cookies to its portfolio to satiate consumers ‘clamoring’ for allergen-friendly products.
Animal Cracker maker DF Stauffer Biscuit Co has announced it will close its New York factory at the end of the year to focus operations at the higher production facilities in Pennsylvania and California.
Flexible packaging, sufficient product protection, gentle packaging processes for crackers and cookies, are just some of the concerns manufacturers face, according to Bosch Packaging Technology.
Students of the Cologne International School of Design (KISD) presented packaging concepts based on the theme ‘sweet traditions’ and childhood memories at ISM in Cologne.
The US Food and Drug Administration has censured Frito-Lay for a leaky roof, dirty facility and possible cross contamination of manufactured food at a Tennessee snack food facility.
The finalists are in for the Pro Carton ECMA Award 2014 and the Pro Carton Young Designers Award 2014 with the winners announced at a gala ceremony in Sorrento, Italy, on September 18.
Walkers Shortbread plans to build a new 3,500m2 factory, which will create 30 new jobs alongside its existing facilities at Fisherton in Aberlour, Scotland.
Taura has launched an ingredients range that it claims allows manufactures to combine 100% ultra rapid concentrated (URC) fruit and vegetables with other ingredients for the first time in premium confectionery and baked goods.
Nestle USA has issued a voluntary recall of its Toll House refrigerated cookie dough amid fears that it may be contaminated with the bacteria E.coli 0157:H7.
Chicago's Modern Process Equipment (MPE) company recently rolled out its 'chunk and bit' granuliser to reduce the size of biscuits and granola for food applications.
European biscuit makers seeking to start, or increase, medium scale production of US style brownies and cookies can implement a mixing-to-cooling line from Baker Perkins.
Although the overall US cookie market has increased 14 per cent in
value between 2002 to2007, manufacturers will have to focus on
niche trends in order to boost individual consumption, according to
a new Mintel report.
