Gluten-free

Navigating the clean label landscape

By Melissa Kvidahl Reilly
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As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency. 


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Baking bread/roll delectables, at a savings

By Lauren R. Hartman
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Savings-savvy Capistrano’s Bakery combined two small baking operations and renovated a larger, 38,000-sq.-ft. production facility in Phoenix that features a used, multizone, traveling-tray oven it had rebuilt with state-of-the-art features. 


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Finally, a gluten-free ruling

By Lauren R. Hartman
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Well, finally, the gluten-free labeling rule has taken effect, and I, for one, believe it couldn’t have happened soon enough. 


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New gluten-free ingredient may cause allergic reaction

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A Kansas State University extension specialist says lupin has the same protein that causes allergic reactions to peanuts and soybeans in some people.


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FDA gluten-free label rules go into effect

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Any food product bearing a gluten-free claim labeled on or after Aug. 5 must meet the requirements of a rule issued in August 2013 by the U.S. Food and Drug Administration.


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The other healthy meat snack

By Romy Schafer
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A longtime snack favorite, pork rinds are garnering new fans, thanks to their better-for-you ingredients and innovative flavors.


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Popped to perfection

By Melissa Kvidahl Reilly
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Americans are gobbling up popcorn by the bucket load. The sector is reinventing itself from the salty, ‘imitation-butter’ profile of its past to a clean-label version with fresher flavors. Thus, consumer demand and economics are reshaping its future.


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Meat snacks offer healthy, flavorful options

By Romy Schafer
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As more consumers continue to discover the nutritional benefits and great taste of today’s jerky and meat snacks, the outlook for the category looks bright.


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Protein in snacks: Nuts, trail mix stimulate the taste buds

By Neal Lorenzi
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Nuts are one of the fastest-growing segments in snacks. New snack nuts and trail mixes pair better-for-you ingredients with bold, fun flavors and convenient packages for easy-to-eat products that wake up the taste buds and provide long-lasting energy.


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Pretzels: Beyond the knots and salt

By Jen Roth
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Pretzels are starting to take a larger market share in the snacking category, as manufacturers look for unique ways to compete with and overtake chips and crackers.


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2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

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 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

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Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
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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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