Special Reports

State of the Industry Overview: Teeing up in the Bakery Market

The bakery market isn’t just putting around. Bakers are listening to consumers and customers, and are developing healthy products, bolstering nutrition, lowering fat, sugar and sodium, and adding more functional ingredients.
While bakery volumes have been experiencing some heavy divots industry-wide, most bakers in the United States are benefiting from their products in key categories, as well as from their innovations and the strength of their brands.
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State of the Industry: Bread, Buns, Rolls—A Clubhouse of Bakery Offerings

Though the bread market is a bit on the downswing, bakers are still on course with a bevy of new products, healthful ingredients, quality touches, artisan processes and more.
It’s golf season, and that means it’s State of the Industry time. Have things changed much since last year? The sluggish economy is still bearish and has had an effect on bakers, though they continue to iron out new products and spin old favorites.
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State of the Industry: Cookies—Rookie Cookies

Watch out, golfing pros! Rookie cookie companies are charging down the green with unique ingredients and varieties, while classic brands are finding new ways to stay relevant within the market.
Cookies are a robust segment within the bakery industry. There are brands that have been around for decades and have become household names, but there are also many up-and-coming brands that offer unique flavors for niche markets and are set to become the next class of pros.
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State of the Industry: Sweet Goods—Caddy Shack of Sweet Goods

In today’s sweet goods market, products face a sand trap of consumers who forego sweet products.
It can be rather tough for sweet goods products these days. The huge movement to better-for-you items hasn’t exactly been good news and a smooth fairway for this category. But bakers and manufacturers of sweet goods, snack cakes and other delectable treats are watching the demands just as closely as producers in other bakery market segments, and heeding the calls.
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State of the Industry: Bagels, Muffins, Pies—Three Under Par

As consumers continue to look for affordable baked goods that are better-for-you but still tasty, bakers are rising to the challenge.
Baked goods have been a part of peoples’ diet for thousands of years, far longer than golfers have been hitting a little ball across a grassy surface with a long stick. As ingredients, production methods, distribution and a host of other factors have evolved, consumers at all income levels have been able to enjoy staples like breads and rolls, as well as sweet treats like cookies and pies.
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IFT Pre-Show Coverage: Food Science and Technology Unite

In our rapidly changing business climate, it’s easy to fall behind. That’s particularly true when it comes to the food industry. Staying on top of new food science innovations, applications and trends can be tricky, but with the IFT (Institute of Food Technologists) 2012 Annual Meeting & Food Expo, June 25-28, at the Las Vegas Convention Center in Las Vegas, you get a one-stop experience where food science and technology come together. 


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Sweets & Snacks Expo 2012: Trends look at hot products, healthy snacking

Top snacking trends were found at the National Confectioners Association’s 2012 Sweets & Snacks Expo in Chicago last week, and the show filled with plenty of visitors. Fun sweets, foreign flavors and healthy snacks emerged as things to watch. Thousands of new confectionery and snack foods were presented during the show, as the hottest new products from more than 560 companies lead the industry with the new flavors.
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The Food Safety Evolution

The industry is becoming more educated and informed to comply with the changing requirements of the Food Safety Modernization Act.
The emphasis on food safety has been constantly shifting and evolving. Traceability was an initial focus; then came the Hazard Analysis Critical Control Point (HACCP) practices, which impacted manufacturing. More recently, the Global Food Initiative was created to improve food safety supply chain management.
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Talking Tortillas and the Social Network

Flatbread and tortilla producers amplify their promotional spending and look to the social network to ensure consumers get the messages producers want them to have.
When you hear the word, “tortilla,” what typically comes to mind? Tacos? Burritos? Enchiladas? Fajitas? Quesadillas? What about wraps, flatbreads or melts?
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Golden Boy Pies

For the complete story on Golden Boy Pies, see “The classic appeal of Golden Boy.”

4/14/15 2:00 pm EDT

Gluten Free: The Rising Growth Market

On April 14, Snack Food & Wholesale Bakery will launch its 2015 Editorial Webinar Series with a web event on how Gluten-Free is impacting the commercial snack and bakery market—the first of four scheduled web events.

Snack Food & Wholesale Bakery Magazine

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2015 March

March's Snack Food & Wholesale Bakery publication features our cover report: "Canyon Bakehouse redefines gluten-free" Plus Much More!

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Sweet-Savory Flavor Combinations

When it comes to snacks, what’s your favorite sweet-savory flavor combination?
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THE SNACK AND BAKERY STORE

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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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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.

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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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