Texas A&M's 30th Annual Snack Food Processing Workshop is in-person with a virtual option to attend. This short course will cover establishment of snack food facilities, operating principles of the three major types of extruders, and supporting equipment. Topics include fried corn chips, corn tortilla chips, friction extruder-puffed fried and baked snacks, single, twin-screw extruder snacks, high protein and whole grain snacks, cereal chips, fryers and ovens, packaging, and quality assurance.

The SNX Education and Collaboration Forum is a strategic complement to SNAXPO, designed to spark meaningful conversations and support informed decision-making across the snack industry. Unlike a traditional trade show, SNX emphasizes […]

SNAC Members Engaged and Educated Washington, DC on Industry Priorities The Legislative Summit is SNAC International's annual opportunity for members to visit Washington to meet with Members of Congress to discuss the industry's key […]

The Women in Snacks Summit is part of SNAC’s broader WinS initiative, which establishes a network to champion leadership development and advancement for female professionals in the snack industry. Research indicates that […]

Read 2025 full recap and explore event photos. Details coming soon for the 2026 forum.

Read 2025 full recap and explore event photos. Details coming soon about SNAXPO27.