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The American Bakers Association, the leading advocate for the baking industry, releases a video highlighting its most recent activities and accomplishments on behalf of the industry.
The American Pop Corn Co., Sioux City, Iowa, is a whopping 100 years old this year. A century ago, Cloid Smith started the family business and 3 billion lb., five generations of Smiths and 10 decades later, it’s still churning out Jolly Time Pop Corn under family ownership.
Students and professionals are invited to submit proposals for new bakery products for the wholesale manufacturing industry to the American Society of Baking (ASB) by Nov. 1.
Panera Bread opens a bakery in New Haven, Conn., to test new products, reimagine favorites and experiment with staffing models.
Chicago-based Hillshire Brands is buying Pinnacle Foods, maker of Duncan Hines baking mixes and frostings, Lender’s bagels, Celeste frozen pizza and many other branded products.
Chelsea, Mass., cannoli shell maker Golden Cannoli Shells Inc. is the recipient of the Small Business Administration (SBA) Massachusetts 2014 Small Business of the Year.
The deputy director of food safety and applied nutrition at the U.S. Food and Drug Administration (FDA) will discuss the Food Safety Modernization Act and mandated regulations proposed by the agency.
The American Society of Bakers is accepting papers for BakingTech 2015 through May 15.
The Biscuit & Cracker Manufacturers’ Association (B&CMA) is accepting resumes for a new president on its website.
Snack food manufacturer Snyder's-Lance Inc., Charlotte, N.C., signs agreements to acquire Baptista’s Bakery in Wisconsin and to sell its Private Brands and two manufacturing facilities to Shearer’s Foods in Ohio. The transactions are expected to close in the 2014 second quarter.
Our State of the Industry Report images on the Snack Market are here.
Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...
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.