Ingredients R&D

European snacking report points to fruit and veggies

The Taura Fruit Ingredients & Snacking Report 2012 says that fruit and vegetables already have an overwhelmingly positive image in consumers' minds, presenting a major advantage in a market where the EU's Nutrition & Health Claims Regulation is set to make it more difficult to promote products with specific health benefits. The report includes data from a survey asking consumers what lifestyle changes they felt they should make.

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IOI Loders Croklaan expands commitment on RSPO-certified sustainable palm oil

The company furthers its commitment to supply certified sustainable palm oil to customers by 2015 by continuing the flow of RSPO-certified Sustainable Palm Oil to North America.

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Today's Ingredients for Tomorrow's Use

From phytosterols and soluble corn fiber to beans and drum-dried carrots, this month’s roundup of new ingredient solutions offers a little something for everyone in the snack food and bakery market.

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Nutrition Education at All Things Baking

Contributing columnist and president of the Grain Foods Foundation (GFF), Judi Adams, recaps the highlights from GFF’s grains nutrition panel discussion held at All Things Baking.

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California Raisin Marketing Board Names Winners in Raisin Bread Contest

Winners were named Oct. 14-15 in the country’s only professional baking competition, the 4th Annual America’s Best Raisin Bread Contest.

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Observing Spina Bifida Awareness Month

October is Spina Bifida Awareness Month, says Judi Adams, president of the Grain Foods Foundation. Find out how her organization is helping raise awareness about the role that enriched grains play in prevention. 

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New Ingredient Solutions

Check out this month’s ingredient launches of superfruits, cocoa replacers, corn starches, sweeteners, whey powder and more.

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Ingredient Briefs

Check out this host of recently introduced ingredient solutions, designed to provide healthier alternatives for snacks and baked goods.

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Influencing the Influencers: A Preview of the Year Ahead

Contributing columnist and president of the Grain Foods Foundation, Judi Adams, provides a preview as to what the food industry can expect in the year ahead.

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Growing 'Green'

When it comes to going “green” and growing “green,” various bakery and snack manufacturers are changing the game. Here’s a peek at some of the latest sustainable ingredient developments and technologies that are designed to keep the industry thriving in the future.

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Image Galleries

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...

National Pizza Month

October is National Pizza Month! Where do you go to grab a slice (or two) of your favorite pie?
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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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