Ingredients R&D

The Difference Is Dry

Taste success when you make the switch from messy liquid sweeteners to convenient dry sweeteners from ADM. That’s why the Overland Park, Kan.-based ingredient supplier offers a host of all-natural sweeteners, including honey, molasses, malt, raisins, fruit and nut coatings, all designed to give any product the perfect flavor, color and aroma.
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SK Food Launches Supergrains

SK Food International introduces identity preserved, certified-organic and conventional non-GMO precooked amaranth and quinoa flakes to its extensive line of premium quality ingredients.

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Stop Mold, Extend Shelf Life, Improve Flavor

As part of the Care4U range of natural protective solutions, new Natamax B from Danisco gives bakers a naturally derived antimicrobial that inhibits yeast and mold and extends shelf life.
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A World of Good

After surviving a tough year, organic baked goods and snack producers are beginning to literally wrap their products around renewable resources to prove to their core consumers that they’re down to earth, in more ways than one.
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The Complete Package

Today’s fiber solutions are designed to meet an array of health and wellness attributes, all while maintaining taste, texture and functionality.
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Spring Into New Ingredients

Check out this spring’s assortment of ingredient solutions from Ocean Spray, Brolite and D.D. Williamson.
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Solvay Chemicals Ensures Food Safety

Solvay Chemicals’ BICAR Sodium Bicarbonate manufacturing facility in Parachute, Colo., has achieved certification to the ISO 22000 Food Safety Management System Standard.
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In Defense of HFCS

Our managing editor Marina Mayer talked with Audrae Erickson, president of the Corn Refiners Association, about the issues surrounding high-fructose corn syrup.

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Solving the Low Sodium Challenge (Part III)

With U.S. Dietary Guidelines up for renewal this year, reducing sodium is likely to become a hot topic for bakers and snack producers. Check out the final installment of our series on this topic.

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Solving the Low Sodium Challenge

With U.S. Dietary Guidelines up for renewal this year, reducing sodium is likely to become a hot topic for bakers and snack producers. Check out the second installment of our series on this topic.
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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...

Baking Industry Workforce

The American Bakers Association has launched a yearlong project to address the workforce skills gap in the baking industry. Does your company have difficulty finding qualified workers?
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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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Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


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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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