Ingredients R&D

Enriching Lives and Nourishing Bodies

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This year marks the 70th anniversary of the establishment of the Food and Drug Administration’s bread and flour enrichment programs, says contributing columnist Judi Adams. Happy Anniversary!

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Random Thoughts from the California Raisin World

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Such is life-take two steps forward, one step back. When one door closes, another one opens.

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Solutions That Count

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When producing premium quality bread, turn to solutions that count. Check out this round-up of caramel coloring, chocolate shapes, gooey inclusions, blueberries and more, all designed to add that extra power to nearly any bakery application.

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GFF's Perspective on the New Dietary Guidelines for Americans

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Americans are eating entirely too many calories and not choosing enough nutritious foods in their daily diets, says contributing columnist Judi Adams. The 2010 Dietary Guidelines for Americans recommends foods that can help correct this bad habit.

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IOI-Loders Croklaan Welcomes First Bulk Shipment of RSPO to North America

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IOI-Loders Croklaan welcomed its first bulk vessel shipment of RSPO-certified sustainable palm oil in New Orleans on Feb. 20.

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Proposing Artisan Hall of Fame

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Larry Blagg, senior vice president of marketing for the California Raisin Marketing Board, nominates Craig Ponsford to The Bread Bakers Guild of America’s “Hall of Fame.”
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Food Safety, HACCP Grain Milling Program Planned

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Grain milling professionals can learn about the latest in food safety and hazard analysis critical control point (HACCP) programs specifically related to their industry at the International Grains Program workshop at Kansas State University, Manhattan, Kan., March 8-10, at the IGP conference center.

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A Slew of New Ingredients

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From Barry Callebaut chocolate to Van Drunen’s cranberries, this round of new ingredients provides a little something for everyone.

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This Month, Support the Health of Mothers, Babies

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In light of National Birth Defects Prevention Month, the Grain Foods Foundation commemorates mandatory folic acid fortification of enriched grains and celebrates the milling and baking industry’s past contribution and continuing commitment to preventing birth defects.

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End-of-Year Ingredient Introductions

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Check out this assortment of new launches that range from tapioca-based ingredients to natural coloring concentrates to sodium-reduction solutions.

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Multimedia

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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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