Featured Stories

Improvements in scales for the baking industry

By Neal Lorenzi
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Bakers and snack manufacturers want hygienically designed scales that feature enhanced connectivity, data integration and wireless options among their top choices.


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A look at pans and pan-handling equipment for the baking industry

By Romy Schafer
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New and redesigned pan-handling equipment, pans and pan coatings can help bakers and snack producers address production costs, downtime, changeover times and a host of other issues.


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Whole grains add nutrition to baked goods and snacks

By Melissa Kvidahl Reilly
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Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.


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Portable breakfast foods more prevalent in bakery market

By Jen Roth
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Though breakfast is considered the most important meal of the day, you wouldn’t know it by the way many people bypass it. Now, it’s becoming easier to eat on-the-run as more bakers and breakfast food manufacturers add grab-and-go products to their offerings.


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Robots lend a helping hand

By Neal Lorenzi
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Marketplace trends are fueling the expansion of robotics in the baking and snack industries. While robots are primarily being used by bakers and snack manufacturer to package product, they have many other uses, thanks to machine vision and interface tools. 


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Cleaning up on standard procedures

By Romy Schafer
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Implementing stringent equipment maintenance and sanitation programs in their facilities will enable bakers and snack producers to better comply with the Food Safety Modernization Act. New and improved equipment and supplies make the job easier.


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Beyond thickening and texturizing

By Romy Schafer
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Consumer and industry demands prompt manufacturers to search for gums and starches that do more than just thicken and texturize formulations. Ingredient suppliers are stepping up to the mixing bowl and developing functional ingredients for gluten-free, clean-label, and nonallergenic, GMO-free and low-calorie products.


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Food safety first

By Melissa Kvidahl Reilly
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The landscape is changing for commercial bakers and snack manufacturers as the Food Safety Modernization Act grants the Food and Drug Administration a wider reach. Will the act shift the responsibility for food safety of imported foods to the importer? And do all companies have the expertise they need to handle preventative measures?


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Multitask snacking

By Jen Roth
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We’re always multitasking, so when you can’t decide whether to have something sweet or savory, why not have both? Consumers can, with a variety of new sweet and savory options.


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Angelic Bakehouse’s production purity

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Thanks to their new 22,000-sq.-ft. production facility in Cudahy, Wis., the folks at Angelic Bakehouse now have the room, additional equipment and the structure they need to efficiently produce sprouted whole-grain breads, buns, rolls and flatbread/pizza crusts using an unusual process.


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Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

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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

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2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

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School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
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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.

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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.

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