March – April 2026 Issue

This March-April issue of International Snacks Magazine has been created with a particular focus on one of the most influential events in the global processing and packaging calendar: interpack 2026. As the industry prepares to gather in Düsseldorf, this edition is designed to reflect both the current state of snacking and the direction in which it is rapidly heading. 

This issue’s Big Interview features Cindy Kuester, President and CEO of SNAC International, who shares her perspective on the evolving snack landscape. In The Innovator, Tremaine Hartranft, Vice President of Technical Growth and Strategy at Reading Bakery Systems, discusses forward-thinking approaches to snack production and technology.

Reading Bakery Systems is also highlighted in our Cover Story, offering deeper insight into its capabilities and contributions to the sector. Meanwhile, our Ingredients feature explores how functional ingredients and binding agents are helping manufacturers achieve improved structure, texture and stability; featuring the likes of Ingredion Incorporated, ADM, BENEO, Tate & Lyle, Roquette, Cargill.

Expert insight remains a cornerstone of the issue, with Ask the Expert contributions from Simon Brandt – Meurens Natural, Ginger ADNOT – MECATHERM and Anne Mertens-Hoyng – Cargill.

In Production & Processing, Features Editor Katie Tracy examines the technologies underpinning frying, roasting, baking and extrusion, highlighting TNA Solutions, GEA Group, Bühler Group, Baker Perkins. Meanwhile, our Packaging feature looks at how secondary packaging is becoming increasingly intelligent and automated – with a spotlight on Douglas Machine Inc. ABB Robotics, Brenton Engineering, Heat and Control Inc. and Cama Group.