Editor's Note
Editor's Note

New Year, new projects

February 12, 2014
/ Print / Reprints /
ShareMore
/ Text Size+

There are a lot of new things on the horizon, as a new year always brings new beginnings. This month, we toured the enormous, state-of-the-art facilities of nut processor John B. Sanfilippo & Son (JBSS), which continues to grow, improve and upgrade, while unveiling new products, packaging and snack production technology.

With an amazing 1 million sq. ft. at its headquarters in Elgin, Ill., alone, as well as four other nut-processing plants in Bainbridge, Ga., Garysburg, N.C., Gustine, Calif. and Selma, Texas, the company’s operations are as sophisticated and advanced as they can get. It places a high value on snack and baking nut category analysis to identify current and future industry trends. And as nuts and nut snacks are addressing health and wellness issues, it's also ahead of the curve there, as well as with its high food safety standards.

We also discuss JBSS’ sustainable initiatives. The company is taking steps to not only become the leader in nut production but as an Energy Star award winner, it’s also an environmental leader, from reducing its energy use to implementing recycling programs and adopting sustainable packaging. It’s committed to reducing its impact on the environment today and for generations to come. So be sure to read more about this successful snack food company in our Cover and Plant story sections.

We’re also taking a look at the world of flavors available in ethnic marketing, as our Special Report article explains how international flavors are gaining popularity in snack foods and baked goods, and how challenging it is for producers to win favor with cautious consumers who take their sweet time deciding to try new things.

Food processors also find it tricky to figure out the difference between a fad and a trend, whether consumer- or industry-driven. Andre Biane, president and CEO of the American Institute of Baking (AIB) International, our food safety expert this month, explains why fads and trends can actually play a role in protecting food from risks.

And, on the Internet front, once again, we have polled our online viewers about which of the 10 Top Products of 2013 we chose that they like the best for our annual list. We will report the results of the vote in our March issue and now on www.snackandbakery.com.

Among our choices for the 2013 list are such interesting products as new takes on tortillas, pastry cups and gluten-free stuffing. We made our selection from the many new products we published in Snack Food & Wholesale Bakery and on www.snackandbakery.com last year. Originality, packaging and taste were the criteria on which these products were selected. When we culled our final list and posted it on our website for you to vote on. For some time, several nominees were neck and neck, but you’ll see the ultimate winner; we’ll discuss what made it all tick and who finally became the cream of the crop. 

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

Recent Articles by Lauren Hartman

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

Table Of Contents Subscribe

Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon