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Snack Food & Wholesale Bakery's celebrating our magazine’s centennial anniversary by taking a look back at the bygone days of the baking and snacks industries.

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Enduring Ingredients

Baked goods and snacks made with fruits, nuts and chocolate get a second look from consumers, as food manufacturers continue to introduce better-for-you products and tout these ingredients’ nutritional benefits.
May 18, 2012
Romy Schafer
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As consumers’ interest in healthy eating continues to grow, so does their search for flavorful, prepared foods—including baked goods and snacks—with fewer calories and less salt, processed sugar and artificial ingredients. Products made with nutritious ingredients that have been around forever, such as fruit, nuts and chocolate, are more likely to find their way into the shopping carts of these concerned consumers.
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Enzyme preparation may prolong bread’s shelf life by up to 15 days

April 09, 2012
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Germany’s Mühlenchemie GmbH says it has developed a new enzyme preparation that can extend the shelf-life of industrially produced bread by up to 15 days.
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California Raisin Marketing Board calls for entries in Raisin Bread Contest

April 09, 2012
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The board’s annual America’s Best Raisin Bread Contest recognizes and rewards professional and student bakers' creativity.
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Ingredient Briefs: March 2012

March 24, 2012
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PhotoFrost launches Cut-N-Frost Sheets, edible icing sheets made from specially blended frosting that can be used to create borders, patterns and other cake decorations.
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Viachem and AkzoNobel partner on CMC food additives

March 23, 2012
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A new partnership between Viachem and AkzoNobel includes sales and marketing for AkzoNobel’s Akucell line of carboxymethyl cellulose (CMC) food additives. The efforts target bakeries as well as other food and processed food manufacturers that use specialty ingredients and food additives in their products.
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Brownies & Cookies

Hidden Assets

New sweeteners, starches and gums help bakers and snack producers meet consumers’ demand for tasty, better-for-you products.
March 01, 2012
Romy Schafer
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When eating a favorite snack or bakery product, few people stop and consider all of the ingredients that give these products the taste and mouthfeel they enjoy. Consumers don’t care if the layer cake on their plate is moist because it’s made with a special flour formulation or that a gum blend makes the frosting smooth.
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Grains

The Grain Gain

Consumer demand is growing for baked goods and snacks made with whole and ancient grains. And grain suppliers are ready to help fill the voids with new product lines.
February 16, 2012
Romy Schafer
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Baked goods and snack foods made with whole grains and ancient grains, such as amaranth, oats, quinoa and spelt, used to be sold primarily in specialty natural and organic food stores, healthfood stores and in mom-and-pop stores catering to local ethnic groups. Now, products containing such grains are starting to appear more readily in bakery departments and bread aisles throughout the United States.
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Inventive, Creative Inclusions

January 19, 2012
Romy Schafer
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As more consumers scrutinize ingredients in the foods they buy, bakers and snack producers are turning to inclusions to create better-for-you products that deliver irresistible taste.
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Chocolate still has a place among comfort foods

January 01, 2012
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Roughly 17.9 million Americans buy boxed chocolate in an average 12-month period, according to Roy Morgan data. A 2011 Roy Morgan report found that 65% of chocolate buyers are women; 52% are over the age of 50 and 66% live either in the Midwest or the South.
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Corn and soybean demand and prices for 2012

December 12, 2011
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Corn and soybean prices have dropped sharply since the United States Department of Agriculture (USDA) issued its November Crop Production Report, which contained a smaller forecast of the size of the 2011 harvest for both crops.
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The Breadman Cafe

Hudson Bread, North Bergen, N.J.

Hudson Bread, North Bergen, N.J. is more than a bakery. The artisan bakery, combines tradition with sophisticated technology.
09/29/11 2:00 PM EDT

Food Plant of the Future: Anticipating the Next Generation

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Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

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New Food Product Development: From Concept to Marketplace, Third Edition

With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace.

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