State of the Industry

State of the Industry
Read about the State of the Industry in the Bakery market in our special June 2013 issue.

Most Popular Stories

Iconic Cracker Jack brand rolls out two new flavors, modernized prizes and more nuts

B&G Foods to acquire Pirate Brands

Barry Callebaut considers more acquisitions

Good Natured Selects

How snack brands can be the life of the party

Most Emailed Stories

B&G Foods to acquire Pirate Brands

Ecce Panis to Become Part of Pepperidge

Turbo-charging the bakery market

Corrugated recovery hits 91%, is most-recycled packaging material

Turbo-charged frozen products

Plaza Belmont Fund III acquires Labriola Baking Co.

Recent Discussions

- Dancing Deer Baking Co. invites brownie lovers to enter its “Crazy for Brownies!” contest

- Rethinking Baking Education

- DuPont Co. to sponsor the Conference at PACK EXPO education program

- California Raisin Marketing Board names 2012 raisin bread contest winners

- Experts dismiss acrylamide health risk

Print & Digital Edition Subscriptions

eNewsletter

Online Registration

Subscription Customer Service

Home » Topics » Featured Stories

Featured Stories
Featured Stories - RSS Feed Subscribe

Innovation by the slice

Innovation by the slice

May 13, 2013
By Jen Roth
No Comments
Healthier options, zesty flavors and home-delivery quality are a few of the things today’s consumers want from their frozen pizzas.
Read More
Chicago's cheesecake at its finest

Chicago’s cheesecake at its finest

May 13, 2013
By Lauren R. Hartman
No Comments
The one and only Eli’s Cheesecake, considered a Chicago food icon, could be the largest specialty cheesecake bakery in the country
Read More
A slice of cheesecake production

A slice of cheesecake production

May 12, 2013
By Lauren R. Hartman
No Comments
Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines.
Read More
A fruitful year

A fruitful year

May 12, 2013
By Romy Schafer
No Comments
Bakers and snack producers are stocking up on the ingredients they’ll need to create traditional and novel treats throughout the year. Fruits and nuts, key elements in many seasonal recipes, are sure to be on their must-buy lists.
Read More
Keeping bags closed

Keeping bags closed

May 11, 2013
By Neal Lorenzi
No Comments

Innovative and convenient, resealable bag features can add to a distinctive shelf presence that promotes product differentiation.

Read More
Copacking comes together

Copacking comes together

April 10, 2013
By Neal Lorenzi
No Comments
Successful copacking involves a number of challenges for bakers and snack producers that copack, but there are many benefits for companies that do it the right way. New market segments and customer relationships top the list.
Read More
Festida Foods pursues quality

Festida Foods pursues quality

April 10, 2013
By Romy Schafer
No Comments
Founded nearly 25 years ago to fulfill a need for Mexican food in western Michigan, Festida Foods Inc. comanufactures and copacks private-label tortilla and corn chips for retailers and wholesalers in nine Midwestern states and on the East Coast.
Read More
Cutting changeover time

Cutting changeover time

April 9, 2013
No Comments
Bakers and snack manufacturers can reap many benefits from faster equipment changeovers, including boosting their bottom line.
Read More
Baking up variety

Baking up variety

April 9, 2013
By Jen Roth
No Comments
When it comes to day-to-day bakery items such as bagels, buns and rolls, consumers are looking for healthful options and a little bit of variety to keep things fresh.
Read More
The premix proposition

The premix proposition

April 9, 2013
By Lisa White
No Comments
Bakers and snack producers can reap a plethora of benefits by using premixes in their production processes: Product consistency, convenience
and cost savings, to name just a few.
Read More

Multimedia

Videos

Image Galleries

June 2013 State of the Industry Report on Bakery

June 2013 State of the Industry Report on Bakery

Our June report features the following products—take a look at a few of the many new offerings we’ve uncovered.
4/25/13 2:00 pm EDT

Food Plant of the Future: Global Food Safety Impact on Facilities

On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

June Cover

2013 June

Take a look at the newest issue of Snack Food and Wholesale Bakery Magazine!
Table Of Contents Subscribe

Poll Question

The U.S. Senate recently passed the 2013 Farm Bill. Do you think it will pass in the House?
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.

Operations Weekly

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