Demonstrating how much the company has grown over the years, John B. Sanfilippo’s impressive 1-million-sq.-ft. production facility/corporate headquarters/distribution center in Elgin, Ill., is outfitted with speedy, state-of-the-art equipment and technology to produce thousands of nut products, snacks and nut mixes.
Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.
Celebrating 20 years in business, with its latest cookbook hot out of the oven, Metropolitan Bakery, Philadelphia, delights in baking delicious breads and creating incredible pastries, popcorn and granola, among other foods.
Stale chips? Think again. Manufacturers are finding interesting ways of keeping the chips category fresh. And flavors are really getting wild, like chocolate and coconut. Just don’t fill the bag half way.
Boulder Canyon Natural Foods, an Inventure Foods brand, has added two products varieties inspired by heart-friendly oils to its Canyon Cut line of kettle-cooked, ridged potato chips.
Pringles is spreading cheer again this holiday season by offering two limited-edition flavors that will bring a tasty twist to holiday snacking—Pecan Pie and Cinnamon & Sugar.
Oberto Brands’ Oh Boy! Oberto All Natural Jerky line gets a new logo and look as part of the largest brand overhaul in the Seattle company’s 95-year history.
With four tortilla chip ovens operating for three shifts, five days a week, Wyandot Inc., a full-service snack food processor in Marion, Ohio, saw an opportunity to use the energy going out of its exhaust stacks.
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