Baking & Snack

Baking & Snack has long been seen as a reliable source for news and insights in the baking industry. It provides engaging coverage and in-depth analysis of ingredient and equipment innovations, important industry updates, investment in equipment and facilities, as well as the newest trends in the field.

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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

3 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

3 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.
How startups may take advantage of tariffs

3 days ago | bakingbusiness.com | Donna Berry

CHICAGO — Seven startups competed in C.A. Fortune’s Build Tank pitch event on April 24. Prior to pitches, the 10 judges — buyers and supply chain managers from natural and conventional retailers — provided the emerging brands insights on how to best manage the anticipated challenges brought on by the imposition of tariffs and the expected retaliation from affected countries.
T. Hasegawa’s launches Plantreact for vegan foods

1 week 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

1 week 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

1 week 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

1 week 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

1 week 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

1 week 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.