All-natural. 15 Grain. 40% reduced fat. Labels such as these grace packages in the bakery and snack aisles everywhere, but are these nutritional claims real … or out of control?

The heads of the IBIE Committee talk shop with SF&WBin the final installmen of this two-part series. Here, they tell us what attendees can expect from the fall show.

Jamie Oliver is more than just another celebrity chef from The Food Network. This British-born 30-something is spearheading his homeland’s new school nutrition initiative. Find out how – and why – in this exclusive interview.

When it comes to fast food, it’s not just the low prices that cause repeat business – it’s creativity. Just ask J.C. Gonzalez-Mendez, senior vice president of supply chain for McDonald’s North America.

The California Raisin Marketing Board is out to make sure a certain dried fruit stays top of mind for health-conscious bakers, snack producers and consumers.

Ubiquity Brands’ Jays plant uses the latest technology to produce, package and ship its popular regional product. Go inside the state-of-the-art facility.

In the battle between automation and employees, it’s best to achieve a balance … and that’s the real bottom line.

During the Snack Food Association’s recent Day in D.C., members spoke frankly with Congressional representatives about issues affecting the industry. Read all about it.

For FrauleinMaria, it’s raindrops on roses. For Oprah, it’s a Land’s Endbeach bags and the new Robin Thicke CD. For managing editor Deborah Cassell, it’s almost all snack foods and baked goods.