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Our Views
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 | Change Is On the Rise
Chief editor Lauren Hartman expects some change is on the rise for Snack Food & Wholesale Bakery.
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 | Ingredients Galore
Executive editor Marina Mayer recaps her experience at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo.
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 | IBIE Video Gallery
Jeff Heath, SF&WB publisher asks... Are you headed to Las Vegas for the International Baking Industry Exposition September 26-29? Start planning your supplier booth visits by getting a preview through the link below to see supplier videos of equipment and processes that you'll experience on the show floor at IBIE.
CLICK HERE and get started with your viewing. Check back every so often as we will continue to add suppliers who are exhibiting!
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 | Dearduff's Diary
Our award-winning columnist, Jeff Dearduff, advises companies to create a formal plan to combat the failure to communicate.
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 | Fresh From the Oven
Is it a chip? Is it a crisp? Maybe a pretzel? Who knows, and who cares,
as long as it tastes good, right? That was the consensus at this year’s
Sweets & Snacks Expo. Managing editor Marina Mayer takes you behind
the scenes to find out what snack manufacturers have in store for the
remainder of the year.
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 | The Nutritional Corner
The Grain Foods Foundation is working with Share Our Strength to raise awareness about hunger, says GFF president and guest columnist, Judi Adams. Find out what the project entails and how you can help.
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 | Hot off the Press
Editor Dan Malovany discusses how bakers and snack producers must adapt to today’s new consumer.
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| Dearduff's Diary
Our award-winning columnist, Jeff Dearduff, advises maintenance managers to form an on-demand plan so that they aren’t the only one who’s always on call.
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| Fresh From the Oven
Managing editor Marina Mayer recaps her experience at SNAXPO 2010, which was complete with armadillo racing, Brazilian dancing and a whole lot of snacks.
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| Dearduff's Diary
Our award-winning columnist, Jeff Dearduff, urges the maintenance and engineering teams to spend time with bakers and the product development group. Doing so may help improve your feel of the business.
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| Hot Off the Press
Today, everybody is obsessed with cutting costs, and one of the biggest of the hidden costs could involve how much time and effort it takes to clean equipment and do it correctly, notes editor Dan Malovany.
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| Dearduff's Diary
Jeff Dearduff advises companies to pay attention to problems, projects and people when putting problem-solving tools to work.
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| Dearduff's Diary
Jeff Dearduff advises companies to pay attention to problems, projects and people when putting problem-solving tools to work.
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| Fresh From the Oven
To managing editor, Marina Mayer, raisin bread is just bread. That is until she attended the California Raisin Bread Contest.
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| Hot Off the Press
Editor Dan Malovany is not a complete idiot when it comes to social media. So when he found out that Klosterman Baking recently jumped on the social media bandwagon, he just had to learn more.
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| Dearduff's Diary
Our award-winning columnist, Jeff Dearduff, provides some words of advice when working with electricity and its potential danger in the workplace.
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| Hot Off the Press
After touring Puratos’ new Center for Bread Flavor in Belgium, editor Dan Malovany now understands why some breads just taste so good.
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| Dearduff's Diary
Our award-winning columnist, Jeff Dearduff, advises bakers to do their research before getting involved with any equipment buyers, even if they portray good intentions.
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| Fresh From the Oven
Managing editor, Marina Mayer, discussed the latest snacking trends
with Mark Devencenzi, national sales director for SunRidge Farms,
Pajaro, Calif., as part of Snack Food & Wholesale Bakery’s 2009 State of the Industry report.
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| Hot Off the Press
Editor Dan Malovany and publisher Jeff Heath sought out the best, wurst and global trends at the big bakery show in Düsseldorf.
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| Dearduff's Diary
Our award-winning columnist, Jeff Dearduff, advises that plant personnel go below the surface and take a more proactive role in cleaning their facilities.
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| Fresh From the Oven
Private label continues to surpass long established brands, says managing editor Marina Mayer. And Girl Scout Cookies are the next to be cloned.
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| Hot Off the Press
Consumers’ focus on value isn’t going away anytime soon, says editor Dan Malovany.
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| Dearduff's Diary
Award-winning columnist, Jeff Dearduff, says efficiency is the name of the game. Now it's time for the industry to get on board.
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| Fresh From the Oven
Managing editor, Marina Mayer, discusses the latest snacking trends
with Julie Dunmire, brand director for Salem, Ore.-based Kettle Foods,
Inc.
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| Hot Off the Press
Editor Dan Malovany discusses industry trends with Doug Radi, vice president of marketing for Charter Baking Co., Boulder, Colo.
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| Fresh From the Oven
Managing editor, Marina Mayer, discusses the latest snacking trends
with Jeff Caswell, director of marketing for Chicago-based Quaker Snack
Bars.
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| Dearduff’s Diary
Our award-winning columnist, Jeff Dearduff, advises companies to make house calls to doctor up an operational problem.
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