Baking Business

Baking & Snack is the top media source, both in print and online, for the grain-based foods sector, specializing in processing and in-plant operations.

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#710430

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#269133

Food and Drink/Food and Drink

#1328

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Articles

Darling Ingredients, Tessenderlo Group create Nextida

2 days ago | bakingbusiness.com | Brooke Just

IRVING, TEXAS — Darling Ingredients is partnering with Tessenderlo Group to form a new company that is called Nextida. Nextida was created by combining Darling’s collagen and gelatin business that is branded as Rousselot with Tessenderlo’s PB Leiner unit. Darling Ingredients will hold a majority, 85% ownership stake and Tessenderlo Group will hold the remaining 15%, according to the companies. Nextida will operate as a joint venture and will be a marketer of collagen and gelatin ingredients.
Producers must protect the chemical leavening system in frozen doughs, batters

2 days ago | bakingbusiness.com | Lucas Cuni-Mertz

Chemical leaveners are how many baked goods get their proper rise. For products that aren’t yeast-raised, a chemical leavening system consisting of acid and base reacts to form CO₂ gas, giving cookies, cakes, biscuits and more their desired light and airy texture while also contributing color and flavor. “This reaction initially produces bubbles or air cells that form when liquid is added to the dry ingredients,” explained Nita Livvix, R&D manager, Clabber Girl, a division B&G Foods.
Skilled labor shortage a top challenge for bakers

2 days ago | bakingbusiness.com | Lucas Cuni-Mertz

WASHINGTON — Commercial bakers cite the skilled labor shortage as a significant challenge in 2025, according to a new study from the American Bakers Association (ABA), American Society of Baking (ASB) and International Dairy Deli Bakery Association (IDDBA). The study, conducted by Cypress Research, surveyed commercial bakers on the state of employment for skilled hourly positions, including machine operators and maintenance/engineering roles. Results were compared to a 2016 baseline study.
T. Hasegawa’s launches Plantreact for vegan foods

6 days ago | bakingbusiness.com | Brooke Just

CERRITOS, CALIF. — T. Hasegawa has developed Plantreact. Plantreact, the company said, was designed to replicate flavor profiles of animal proteins in plant-based foods. “Interest in plant-based diets is greater than ever, but the flavor profile of plant-based proteins has been a barrier for many consumers in the past, ” said Mary Maier, director of flavor creation at T. Hasegawa USA.
Wendy’s seeks to increase traffic through LTO collaborations

6 days ago | bakingbusiness.com | Michael Costa

DUBLIN, OHIO — To help counter weak first-quarter customer traffic — part of an industry-wide slowdown in the quick-service restaurant (QSR) industry — Wendy’s Co. is partnering with Takis, Mondelez and Kellanova for co-branded menu items, hoping to spur sales based on the success of the company’s collaboration with Girl Scouts for its Thin Mint Frosty in February.
Dutch Bros ‘thoughtful’ in approach to food rollout

6 days ago | bakingbusiness.com | Eric Schroeder

GRANTS PASS, ORE. — A limited food test that began in the third quarter of fiscal 2024 has performed well and will be expanded to more stores the rest of this year and into 2026, said Christine Barone, president and chief executive officer of Dutch Bros Inc. The drive-thru coffee chain primarily known for its beverages recently expanded the initiative to 32 locations, up from 8.
Firehook Bakery undergoes a rebrand

6 days ago | bakingbusiness.com | Brooke Just

CHANTILLY, VA. — Firehook Bakery, an artisan baker that makes crackers, has undergone a “vibrant” rebrand across its national portfolio. The rebrand was led by Stranger & Stranger, a branding and design firm. “Consumers know us for our quality ingredients and craveable crunch, but our name might be one of the best kept secrets in crackers,” said Ellen Howse, chief marketing officer at Firehook, which is a portfolio company of Forward Consumer Partners.
Recovering Oklahoma wheat crop likely smaller

6 days ago | bakingbusiness.com | Matt Noltemeyer

OKLAHOMA CITY —Estimates resulting from a recent crop tour suggest Oklahoma winter wheat production in 2025 will be down from 2024. Farmers and others in the wheat value chain in the nation’s third-largest winter wheat state were relieved that April and May rains threw a lifeline to a crop that had been heavily stressed by drought.
Rise in at-home cooking lifts artisan bread category

6 days ago | bakingbusiness.com | Lucas Cuni-Mertz

With more consumers eating out less frequently amid economic pressures, artisan bread makers are boosting efforts to bring that restaurant-quality experience to the home kitchen. “Par-baked varieties of loaves, baguettes and rolls allow consumers to enjoy fresh, warm bread or rolls right from the oven, much like they would enjoy at a restaurant,” observed Dawn Aho, client insights principal, bakery vertical, Circana.
Bakeries explore the new ROI for robotic automation

6 days ago | bakingbusiness.com | Dan Malovany

Just a decade ago, only large companies could afford robots, but businesses of all sizes are investing in robotics to address the challenges of finding qualified workers. “The need to place human workers in roles with more added value, combined with the repetitive nature of certain tasks and the safety concerns that come along with many tasks in the bakery, has led a much larger cross-section of bakeries to automate,” observed Felix Pang, robotic solutions specialist, ABI Ltd.