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State of the Industry: Bread, Buns, Rolls—A Clubhouse of Bakery Offerings

State of the Industry Report—Nuts: Snacks to Go

QualiTech names Brisan Ingredients Partner of the Year

IBIE 2013 to roll out Great American Pie Festival in Las Vegas

Recent Discussions

- Dancing Deer Baking Co. invites brownie lovers to enter its “Crazy for Brownies!” contest

- DuPont Co. to sponsor the Conference at PACK EXPO education program

- California Raisin Marketing Board names 2012 raisin bread contest winners

- Experts dismiss acrylamide health risk

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Articles by Jen Roth

Innovation by the slice

May 13, 2013

By Jen Roth

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Healthier options, zesty flavors and home-delivery quality are a few of the things today’s consumers want from their frozen pizzas.

Baking up variety

April 9, 2013

By Jen Roth

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When it comes to day-to-day bakery items such as bagels, buns and rolls, consumers are looking for healthful options and a little bit of variety to keep things fresh.

Surprisingly sweet and savory

March 11, 2013

By Jen Roth

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Potato chips and chocolate? Snack manufacturers and bakeries are experimenting with unique combinations to satisfy consumers’ desire for a snack with the perfect sweet-savory blend.

Keeping it clean

Simply 7 Snacks cuts fat and sodium but keeps its great taste

February 13, 2013

By Jen Roth

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The latest trend in bar manufacturing is creating clean, wholesome products that deliver on taste.

Breakfast to-go

January 15, 2013

By Jen Roth

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Today’s consumers lead busy lives, which sometimes means eating on-the-run. Fortunately, many bakeries are offering convenient grab-and-go breakfast items like muffins and donuts.

The secret lives of snacks

December 10, 2012

By Jen Roth

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Is that crunchy snack consumers are craving a chip, a cracker or a crisp?

Crossover cookies and crackers

November 13, 2012

By Jen Roth

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Crossovers are popular in cars and music stars, but it’s now becoming a larger trend in the bakery industry.

State of the Industry Report: Popcorn, Corny Competition

Simple salt just won’t cut it in the competition for consumers’ popcorn-craving palettes. Unique ingredients and flavor profiles are helping popcorn manufacturers go for their personal best in the great snacking games.

July 19, 2012

By Jen Roth

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Low in calories, high in fiber—popcorn may just be the perfect natural snack. Of course, that doesn’t stop manufacturers from trying to up the ante by enhancing all the whole grain has to offer. Now, popcorn can be found competing with chips, pretzels and even candy in the snacking Olympics.

State of the Industry: Tortillas—Teeing Up Tortillas

Fore! Tortilla manufacturers are driving down the fairway with their unique varieties of wraps in hopes that the next time you’re craving a sandwich, you’ll toss aside the bread and use a tortilla instead

June 19, 2012

By Jen Roth

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Like most products within the bakery segment, tortillas are evolving to appeal to consumers’ demand for a healthier product that provides new and unique ingredient combinations.

State of the Industry: Cookies—Rookie Cookies

Watch out, golfing pros! Rookie cookie companies are charging down the green with unique ingredients and varieties, while classic brands are finding new ways to stay relevant within the market.

June 18, 2012

By Jen Roth

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Cookies are a robust segment within the bakery industry. There are brands that have been around for decades and have become household names, but there are also many up-and-coming brands that offer unique flavors for niche markets and are set to become the next class of pros.

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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.

Snack Food & Wholesale Bakery Magazine

May 2013

Take a look at the newest edition of Snack Food and Wholesale Bakery Magazine!

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THE SNACK AND BAKERY STORE

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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Clear Seas Research

With access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Operations Weekly

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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Recent Discussions

- Dancing Deer Baking Co. invites brownie lovers to enter its “Crazy for Brownies!” contest

- Rethinking Baking Education

- DuPont Co. to sponsor the Conference at PACK EXPO education program

- California Raisin Marketing Board names 2012 raisin bread contest winners

- Experts dismiss acrylamide health risk

Articles by Jen Roth

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