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Post Holdings to acquire select Hearthside Food Solutions brands

State of the Industry Report—Nuts: Snacks to Go

Rich Products acquires Goglanian Bakeries and f'real foods, establishes joint venture with Twin Star Bakery

Snak King’s new chips off the old block

Chicago’s cheesecake at its finest

BBU initiates voluntary recall of select hamburger, hot dog roll brands

Product development from a student’s perspective

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

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- California Raisin Marketing Board names 2012 raisin bread contest winners

- Experts dismiss acrylamide health risk

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Nibbles offers consumers healthy, customized snacks

September 18, 2012

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San Francisco-based Nibbles delivers customized snack boxes to customers.

Paring it Down

August 22, 2012

By Lisa White

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Portion-controlled snacks are more popular than ever, as consumers look to limit their calorie and fat intake.

State of the Industry - An Overview of the Snack Market

Snacking is really evolving this year, taking on a more important role as a meal substitute in daily eating. For the opening ceremonies, we offer a peek at the many updates in snacks.

July 13, 2012

By Lauren R. Hartman

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Snacks are hanging tough despite the foot-dragging economy, as nearly one-quarter of consumers struggle to make ends meet. But snackers are snacking more frequently, and the products they’re eating play a more important role in wellness- and indulgent-related eating occasions.

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.

June 18, 2012

By Lauren R. Hartman

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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.

Carnival of Snacks

January 1, 2012

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Whether it’s a picnic, a ballgame, a county fair or just lounging in the sun, the state of the snack industry proves that consumers are in for one wild, fun-filled, tasty ride.

Delicious Double Headers

January 1, 2012

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The bases are loaded when it comes to sweet goods and snack cakes. Though sales are sluggish, consumers want sweet treats to be healthy but still like to indulge a bit. But with fewer calories and fat, portion packaging and better-for-you formulations, today’s sweet treats won’t stay in the dugout for long.

Moving Up in the System

January 1, 2012

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Unlike the run-of-the-mill cookie product, this year’s items possess superstar qualities, including better-for-you ingredients and exotic flavorings.

Bakers Batter Up

January 1, 2012

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Bakers can hit a home run in today’s market by mixing wholesome, healthful ingredients with some new twists of their own to stand out among the competition. But they still must hold their ground when it comes to pricing and discounting. Even if they have a few strikes-outs along the way, bakers are developing new products to keep on making a hit with consumers.

Bakery's Heavy Hitters

June 23, 2011

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It’s baseball season, says editor-in-chief Lauren R. Hartman. That means the June issue is revved up with our annual focus on the State of the Bakery Industry.

On the Cutting Edge

March 4, 2011

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Looks are deceiving at Gabby’s Bagels. The “small” artisan bakery may first appear unassuming, but it has plenty of big programs that keep it ahead of the competition and regulations.

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Eli's Cheesecake

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.

Snack Food & Wholesale Bakery Magazine

May 2013

Take a look at the newest edition of Snack Food and Wholesale Bakery Magazine!

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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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Operations Weekly

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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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

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