Editor's Note / Food Safety / Columns
Editor's Note

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March 11, 2014

With March, the winds of change are here, and bakers and snack food companies may get the urge to make some updates to their operations, and do a little spring cleaning. One thing already budding in this issue is an unusual production process for bread. This month’s Cover story focuses on Angelic Bakehouse, whose owners are relatively new to the industry, but have clever and innovative production methods to bake breads, rolls and a few new items from sprouted whole wheat. Red wheat berries—their main ingredient—need to start growing before they can be mixed.

We tour Angelic Bakehouse’s new facility, which renders delicious results that are highly nutritious. The products not only display a clean label, but the labels incorporate interesting and funny catchphrases or taglines, and each line is more provocative than the next. Turn to our Cover and Plant stories to learn more about this innovative, lively and progressive bakery and its newly built facility in Cudahy, Wis.

There’s plenty of other exciting news: You can now access Snack Food & Wholesale Bakery on your phone. To get news when and where you want it has always been the goal of most news media. Today, news from us about baking and snack food manufacturing and much more is now close at hand. Snack Food & Wholesale Bakery also proudly announces the launch of “SFWB Mobile” for iOS and Android-based phones and tablets. With SFWB Mobile, you will be able to read the latest Snack Food & Wholesale Bakery content anywhere, formatted to take advantage of mobile device capabilities. Now, you can keep up-to-the-minute tabs on the latest on baking and snack food industry news, strategies, trends, formulations and problem-solving by highlighting best practices for this dynamic industry, whether at the office, on the plant floor, at home or traveling. The download is free, so log into our new app at www.snackandbakery.com/apps using the same email address and password you use on www.snackandbakery.com.

Our Special Report this month looks at the changing landscape bakers and snack food manufacturers face with the Food Safety Modernization Act (FSMA) and the Food and Drug Administration’s (FDA) expanded control on preventing food-safety breaches, rather than reacting to them after the damage has been done. The act brings many issues with it, which we discuss. Read the report for more details.

Also, our Top Product of 2013 winner, Tumaro’s Low-in-Carb Wraps, manufactured by Tumaro’s Gourmet Tortillas, Providence, R.I., was voted on in our online poll at www.snackandbakery.com from December through Jan. 31. The editors of Snack Food & Wholesale Bakery reviewed the new products featured in 2013, and we chose our top 10 based on originality, packaging and taste.

This year, we received hundreds of releases on new products. Many of them were included in the magazine’s New Products department; more items appeared on www.snackandbakery.com. The finalists were posted on www.snackandbakery.com, and Snack Food & Wholesale Bakery readers were invited, via social media platforms and the magazine’s website, to vote for their favorites.

Tumaro’s Wraps received the most votes, with more than 48%, while Pepperidge Farm Puff Pastry Cups from Pepperidge Farm, Norwalk, Conn., came in second, with 43% of the votes. Tortatos half tortilla chip/half potato chips, from RW Garcia, San Jose, Calif., garnered 4% of the votes. Congratulations!

SF&WB readers, mobile app enthusiasts and online viewers would love to see our new products, so send us your new product information—email me at hartmanl@bnpmedia.com or Romy Schafer, Associate Editor, at schaferr@bnpmedia.com. You might just sprout up as a winner next year. 

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

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