ARTICLES

Making better tortillas

By Romy Schafer
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New and improved ingredients help tortillas manufacturers create the flavorful, functional tortillas that consumers crave, while addressing some production issues for tortilla makers. 


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TIA goes to Texas

By Romy Schafer
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Educational sessions, facility tours, tabletop exhibits and plenty of networking opportunities await attendees at the Tortilla Industry Association’s 2014 TIA Technical Conference in Texas. 


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Ingredient functionality for tortilla improvements

By Romy Schafer
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Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.


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A look at new mixing technology

By Romy Schafer
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New mixing technology enables bakers to create more and superior products, while addressing costs, labor, sanitation and other production issues. 


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The other healthy meat snack

By Romy Schafer
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A longtime snack favorite, pork rinds are garnering new fans, thanks to their better-for-you ingredients and innovative flavors.


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Meat snacks offer healthy, flavorful options

By Romy Schafer
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As more consumers continue to discover the nutritional benefits and great taste of today’s jerky and meat snacks, the outlook for the category looks bright.


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Tortilla chips continue to evolve and excite

By Romy Schafer
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Americans’ love of Mexican food and tortilla chips’ reputation as being a better-for-you snack has drawn many consumers to the category throughout the years. 


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State of the Industry on Frozen Baked Goods

By Romy Schafer
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Frozen baked goods manufacturers are helping grocers fill their in-store freezers with convenient meal and snack solutions for today’s busy consumers. 


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State of the Industry: Tortillas carry on

By Romy Schafer
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Whether they refer to it as a tortilla or a wrap, consumers are calling on this versatile, unleavened bread to help them create quick, nutritious meals and snacks. 


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Muffin and bagel trends

By Romy Schafer
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New formulations and attributes, such as portability and convenience, make consumers take a second look at these longtime favorites. 


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Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

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 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

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School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
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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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