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Eli’s Cheesecake Co.
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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Home » Authors » Lauren R. Hartman

Articles by Lauren R. Hartman

Lauren Hartman

Take your own food-safety initiatives

May 14, 2013
By Lauren R. Hartman
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We can’t say enough about taking the time to improve and promote food safety. You can’t decide to live on luck.
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Chicago's cheesecake at its finest

Chicago’s cheesecake at its finest

May 13, 2013
By Lauren R. Hartman
No Comments
The one and only Eli’s Cheesecake, considered a Chicago food icon, could be the largest specialty cheesecake bakery in the country
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A slice of cheesecake production

A slice of cheesecake production

May 12, 2013
By Lauren R. Hartman
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Flexible and ready to address many customer needs, the staff at Eli’s Cheesecake’s 62,000-sq.-ft. production facility in Chicago outputs more than 15,000 units a day on eight production lines.
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Lauren Hartman

A spring fling of shows, meetings and polls

April 10, 2013
By Lauren R. Hartman
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A breath of spring air never used to mean trying to catch your breath during spring, but with the flurry of activities in the snack and baking industries lately, you’ll need to take a minute to stop and breathe.
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A royal snack plant

A royal snack plant

April 9, 2013
By Lauren R. Hartman
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Snak King has added a second snack production location, its recently acquired Vitner’s plant.
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Snak King

Snak King’s new chips off the old block

April 9, 2013
By Lauren R. Hartman
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One of the country’s reigning snack makers, Snak King recently acquired C.J. Vitner and now has a second production facility in Freeport, Ill., that it expanded and upgraded with new equipment and at least 80,000 sq. ft. of warehouse space.
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Lauren Hartman

Honoring the paczki

March 11, 2013
By Lauren R. Hartman
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It’s not just a plain old jelly donut. Popular around the country during Mardi Gras, paczkis, the delicious, baked and filled treat are easier to eat than their name is to pronounce.
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creating cookies to crave

Creating cookies to crave

March 11, 2013
By Lauren R. Hartman
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Running two shifts a day, five days a week on four production lines, The Christie Cookie Co.’s 41,000-sq.-ft. production facility in Nashville, Tenn., has big-company ideas and procedures.
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One clever cookie

One clever cookie

The Christie Cookie Co. has been using gourmet baking ingredients to produce irresistible cookies, brownies and sweet treats for over 30 years.
March 11, 2013
By Lauren R. Hartman
No Comments
Decadent and delicious, cookies, brownies and other items from The Christie Cookie Co., Nashville, Tenn., are practically irresistible.
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keeping snacks simple

Keeping snacks simple

February 26, 2013
By Lauren R. Hartman
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Not satisfied with the ingredients in many crunchy snacks on the market, Simply 7 Snacks, Houston, went into crunch time
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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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