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Our May issue explores Chicago cheesecake maker extraordinaire, Eli’s Cheesecake Co.

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Chicago’s cheesecake at its finest

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How to Best Reduce Sodium

April 20, 2010
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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 first installment of our series on this topic.
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ConAgra Mills Gets to the Grain

April 9, 2010
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ConAgra Mills, America’s milling innovator based in Omaha, Neb., is your go-to source with the most comprehensive selection of premium multi-use flours and whole grains in the industry.
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Ingredient Know-how

April 2, 2010
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Read about the latest ingredient solutions designed to reduce sodium, remove moisture and provide cleaner labels, and more in many of today’s snacks and baked goods.
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Feelin' Good Foods

March 16, 2010
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Forget the no-fat and no-taste approach to developing new products. Today’s consumers want the real deal when it comes to indulging on snack cakes and other sweet goods.
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Beyond Whole Grains

March 9, 2010
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In the bread aisle, bakers are taking bolder steps to differentiate their brands from the competition’s with wholesome products that offer solutions for consumers’ health needs and lifestyles, but how far is too far?

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No Need to Feel Left Out!

March 7, 2010
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Now you too can join in the 3rd Annual America’s Best Raisin Bread Contest.

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How to Make Desserts Like the Pros

February 21, 2010
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Snack Food & Wholesale Bakery magazine interviewed Harbinder Maan, manager, North America ingredient and category marketing, for Almond Board of California (ABC), Modesto, Calif., and talked about celebrity chefs, creating high-end desserts and, of course, almonds.
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Trimming the Fat

January 11, 2010
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As consumers become more and more health conscious, bakers and snack producers are looking to shave off a bit from their fat-filled formulas to deliver cleaner-label products.
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Ingredients Fit for Life

January 6, 2010
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The New Year brought along a lineup of new ingredients, including seasoning blend bases, gluten replacements, functional fibers and more.



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Raisin Bread Creates Intl. Media Frenzy

December 15, 2009
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Representing more than 15 nationalities, the Madam Ambassadors set out to educate Japanese housewives about their luscious treats and urge housewives to scrap the secular “MERRY X-MAS” cake for homemade desserts instead.
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Festida Foods

Festida Foods, Grand Rapids, Mich., April 2013

Founded nearly 25 years ago to fulfill a need for Mexican food in western Michigan, Festida Foods in Grand Rapids, Mich., comanufactures and copacks private-label tortilla and corn chips for retailers and wholesalers in the Midwest and on the East Coast. We visited the company earlier this year for our April 2013 Tortilla Trends Special Report.
4/25/13 2:00 pm EDT

Food Plant of the Future: Global Food Safety Impact on Facilities

On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.

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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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