Articles by Jen Roth

Bountiful bars

By Jen Roth
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Setting the bar on bars, protein is the predominant trend in today’s bar segment, but it’s the personal stories of some of the products’ makers that inspire the latest and greatest creations.


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Portion control, healthy snacks reign in snack, bakery industries

By Jen Roth
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As eating habits continue to shift from the typical three-meal schedule, portion-controlled snack and bakery products may be small bites, but they’re also becoming a big part of the overall marketplace.


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Pretzels: Beyond the knots and salt

By Jen Roth
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Pretzels are starting to take a larger market share in the snacking category, as manufacturers look for unique ways to compete with and overtake chips and crackers.


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What's new in snack cakes and sweet goods

By Jen Roth
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Forget popsicles—snack cakes are the latest perfectly-portioned summertime treat. And like other on-the-go foods, they’re perfect for the summer shuffle.


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Ethnic flavors liven up baked goods, snacks

By Jen Roth
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Everyday products, from popcorn to chips to dessert, are seeing an ethnic infusion as manufacturers strive to satisfy consumer demand for new and interesting offerings.


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Portable breakfast foods more prevalent in bakery market

By Jen Roth
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Though breakfast is considered the most important meal of the day, you wouldn’t know it by the way many people bypass it. Now, it’s becoming easier to eat on-the-run as more bakers and breakfast food manufacturers add grab-and-go products to their offerings.


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Multitask snacking

By Jen Roth
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We’re always multitasking, so when you can’t decide whether to have something sweet or savory, why not have both? Consumers can, with a variety of new sweet and savory options.


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Market Trends

Thinking outside of the pizza box

By Jen Roth
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To pizza and flatbread manufacturers, the secret to a great product goes way beyond the sauce. So what are the trends?


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Mixed bag of ingredients

By Jen Roth and Romy Schafer
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From inclusions and replacers to pre-mixes and dough conditioners, bakers and snack manufacturers have plenty of ingredients from which to choose when creating products to meet consumer demand for healthful, clean-label foods and increasing government mandates.


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Extruded snacks on the attack

By Jen Roth
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Better-for-you options and innovative flavors have been a large part of the overall snack industry. Now, they’re making their way into the extruded snacks segment.


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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...

Snack Food & Wholesale Bakery Magazine

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2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

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Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
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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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The Weekly Mix

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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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