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Travelers are spending less on food and drinks, but certain hotels are responding by putting an end to traditional room service.
Pretzels and waffles, two beloved comfort foods, are turning up in unexpected places—major fast food chains.
Revenue in the U.S. bread-production market dropped at an annualized rate of 1% to $36.9 billion during the five years to 2013, including a 0.8% increase in 2013.
Australian food industry experts soundly dismiss the idea that using plain packaging for high-calorie foods can solve the obesity epidemic.
Global information firm NPD Group reports that every day, 28 million people in the U.S. eat a grab-and-go snack, accounting for billions of eating occasions each year. These buy-and-eat-within-an-hour occasions are 50% more likely to be performed while traveling or in a car, which make convenience stores a primary source for grab-and-go snacks. NPD’s snacking research also indicates that c-stores represent five times their fair share of grab-and-go snacking occasions, beating out grocery stores and even discount stores.
Clabber Girl Corp. issues the results of an independent research study by the Kansas State University Department of Grain Science confirming that using the company’s encapsulated fumaric acid in yeast bread recipes cut the amount of calcium propionate in half and yeast reduced by 10%, which can help reduce costs.
The American Pie Council (APC) announces the commercial bakery winners in its 19th Annual APC/Crisco National Pie Championships.
A new report defines and categorizes the food enzymes market with analysis and forecasting of the global size in terms of revenue. Valued at $1,335.8 million in 2012, the segment is expected to move up to $2306.4 million by 2018, with a compound annual growth rate of 8% for the forecast period.
Our State of the Industry Report images on the Snack Market are here.
Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...
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.