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Read SF&WB Magazine Online
Don't miss the digital version of the November 2009 issue of Snack Food & Wholesale Bakery magazine at www.snackandbakery.com.
The June State of the Industry report is available in print only. To order, contact Gisele Manelli at
manellig@bnpmedia.com.
To subscribe to Snack Food & Wholesale Bakery's print magazine, just click here and fill out the form. It's that easy. |
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Top Story
Kraft Sells Off Balance Bar to Fund
Greenwich, Conn.-based Brynwood Partners VI L.P. has acquired the Balance Bar Co. from Kraft Foods. This transaction will mark Brynwood VI's first investment. Terms of the transaction were not disclosed. Brynwood Partners has managed prior investments in Lincoln Snacks, Signature Snacks, DeMet's Candy Co. and Richelieu Foods. Brynwood VI will base the company in the Northeast and has recruited a management team to operate the business. Balance Bar competes in the growing nutrition and energy bar segment.
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Mergers & Acquisitions
Pinnacle Foods to Buy Snack Group
Snyder of Berlin, Husman and Tim Cascade Snacks are being purchased by Pinnacle Foods Group LLC, the Mountain Lakes, N.J.-based company that owns a number of well-known brands such as Lender's Bagels, Celeste pizza, Aunt Jemima and Duncan Hines. According to Pinnacle Foods, the pending
acquisition of the snack companies comes after it signed a definitive agreement to acquire Birds Eye Foods from a holding company controlled by Vestar Capital Partners, Pro-Fac Cooperative and Birds Eye management in a transaction valued at $1.3 billion. more
Focus on Innovation
Taking a Fresh New Approach to Bagels (Part 2)
Back in the 1990s, it was a bull market in more ways than one. In addition to stocks, the decade featured the great bagel run. However, during the low-carb craze in the early 2000s, sales of bagels came down to earth. Now, bagel producers are striving to reinvent their category's image with bite-sized, portion-controlled and nutrient-filled products that are relevant to today's fickle, calorie-conscious consumers. In the second part of our series on this category, Snack Food & Wholesale Bakery
magazine interviewed Ray O'Brien, vice president for Lender's Bagels, Allentown, Pa. Read what he had to say. more
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Formulation & Ingredient Technology
Take the Road Less Traveled to Creating New Products
SensoryEffects Inclusions takes the road less traveled by introducing some newer technologies that can enhance products with fiber and deliver all-natural options. SF&WB's
managing editor, Marina Mayer, talks with Dennis Reid, vice president, marketing and business development for the Defiance, Ohio-based ingredients provider, to discuss the latest in consumer trends and what its customers can expect for 2010. more
Food Safety & Security
Five Brands Hit by Caramel Corn Recall
Jay's, Mike Sell's, Copper Kettle, Better Made and Seyfert's are among the brands affected by recall of caramel corn manufactured by Snax In Pax Inc. of Topeka, Ind., because they contain undeclared milk on their label. Production of the products has been suspended until Snax In Pax is certain the problem has been corrected, according to the Food & Drug Administration.
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Upcoming Meetings & Conventions
Jeb Bush to Headline Upcoming ABA Convention
Jeb Bush, the former governor of Florida, will speak about "Leadership in Times of Change" at the 2010 ABA Convention, which will be held March 13-17 in Boca Raton, Fla. Additionally, Todd Jones, president of Publix Super Markets, will discuss trends in the retail market while Rich Karlgaard, Forbes editor and publisher, will address bakers and attendees.
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New on SnackAndBakery.com
Check Out the Sanitary Equipment Design Report
Recently, SF&WB's Operations Weekly
published a four-part series on improving food safety through equipment design enhancements. This group, now known as the Grocery Manufacturers Association's Sanitary Design Working Group, modified the AMI Ten Principles of Equipment Design to adapt them to low-moisture foods and further enhance equipment designs for all processors, their suppliers and co-manufacturers. Check out the series by visiting www.snackandbakerycom
and clicking on the "white papers" section for the complete series on the "10 Principles of Equipment Design for Low-moisture Foods." |
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