Ingredients R&D

Folic Acid Gets its Time to Shine

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Folic acid gets its time to shine, says contributing columnist GFF president Judi Adams. Find out how folic acid fortification earned a well-deserved place in a healthful diet.
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Challenging the Palate

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Check out this assortment of new ingredient solutions sure to expand and challenge nearly anyone’s taste palate.

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Guarding Industry Interests

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The Grain Foods Foundation is committed to educating consumers on the important role grain-based foods play in a healthful diet, says contributing columnist Judi Adams. However, the association is also working on a daily basis to protect the interests of the industry in the media.

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Summer Lineup of Ingredients

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This summer’s lineup of ingredients offers everything from flavor, mouthfeel and texture to bake-stable fillings and reduced-calorie applications.

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Warming Up with Hot Ingredient Solutions

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With warmer weather comes a lineup of new ingredient solutions that are sure to heat up any snack or baked good. Check out this host of all-purpose shortening, active sourdough, flaxseed-based replacers, freeze-dried cheese and more.
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Certified Organic Bakery Sprouts Savings

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To ensure compliant food labels, Alvarado Street Bakery performed lab analysis for each new variety of bread. Here is its case study.

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Cooperation at its Best-The Year of the Pie

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The California Raisin Marketing Board along with BEMA, Overland Park, Kan., the Grain Foods Foundation, Ridgway, Colo., and the American Bakers Association, Washington, D.C., participated in the Crisco National Pie Championships, April 8-10, in Orlando, Fla.

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Getting Gluten-free Right

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After years of withstanding ‘strange-tasting’ products having little resemblance to ‘the real thing,’ consumers are now getting the kinds of gluten-free foods they’re after, in a much more competitive market segment for bakers and snack food processors.


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Supplier Standpoint: Almond Board of California

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Almond Board of California, Modesto, Calif., offers up a host of health claims, recipe suggestions and statistics that can make any almond lover rejoice for more.
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Ingredient Solutions That Make the Grade

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Check out this team of gluten-free mixes, inclusions, conditioners, organic herbs, bread improvers and flax-based ingredients that make the grade for any snack and baked good.

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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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THE SNACK AND BAKERY STORE

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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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