October Banner

Eli’s Cheesecake Co.
Our May issue explores Chicago cheesecake maker extraordinaire, Eli’s Cheesecake Co.

Most Popular Stories

Hostess Brands prepares to bring back Twinkies

PepsiCo’s snack sales surge

Herr Foods buys Silk City

Chicago’s cheesecake at its finest

Utz and its incredible cheese balls

Most Emailed Stories

State of the Industry Report—Nuts: Snacks to Go

Rich Products acquires Goglanian Bakeries and f'real foods, establishes joint venture with Twin Star Bakery

Snak King’s new chips off the old block

Herr Foods buys Silk City

QualiTech names Brisan Ingredients Partner of the Year

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

Chicago’s cheesecake at its finest

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

Print & Digital Edition Subscriptions

eNewsletter

Online Registration

Subscription Customer Service

Home » Authors » Lisa White

Articles by Lisa White

Innovations in processing equipment

Innovations in processing equipment

May 13, 2013
By Lisa White
No Comments
Depositing, dividing and rounding technology in the baking and snack industries is helping food manufacturers increase efficiencies, enhance sanitation, ensure safe operation and deliver products that meet their customers’ needs.
Read More
The premix proposition

The premix proposition

April 9, 2013
By Lisa White
No Comments
Bakers and snack producers can reap a plethora of benefits by using premixes in their production processes: Product consistency, convenience
and cost savings, to name just a few.
Read More
Special Report

The burden of proof

March 11, 2013
By Lisa White
No Comments
With more comprehensive food-safety requirements on the horizon, bakers and snack producers will be required to raise the bar for their manufacturing and distribution practices.
Read More
Targeting ethnic consumer groups

Targeting the ethnic demographic

March 1, 2013
By Lisa White
No Comments
It pays to be aware of the similarities and differences when successfully marketing snack and bakery products to America’s ethnic demographic.
Read More
Conveyors on the move

Conveyors on the move

January 15, 2013
By Lisa White
No Comments
New technology, enhancements and improvements have made conveyors and belts more user-friendly for baked goods and snack food manufacturers.


Read More
The benefits of sustainable initiatives

The benefits of sustainable initiatives

December 9, 2012
By Lisa White
No Comments
Bakers and snack food manufacturers are realizing the benefits of sustainability initiatives from both environmental and profit perspectives.


Read More
Carolina Fried Pork Rinds

State of the Industry Report: Pork Rinds, Ingredients: New Twists on an Old Game

Updated formats and new flavors keep pork rinds on track and thriving in today’s snack race.
November 29, 2012
By Lisa White
No Comments
Pork rinds are probably the most misunderstood item in the snack category. This is surprising, because people have been eating pork rinds—also called pork skins—as long as they have been eating pigs. One of the world’s first snack foods created thousands of years ago, and favored in the southern states, pork rinds are a simple combination of fried pork skins and salt.
Read More
Improving nutritional profiles

Improving nutritional profiles

November 13, 2012
By Lisa White
No Comments
Omegas and antioxidants have much to offer the snack food and bakery segments, and new innovations provide more options than ever.


Read More
Not a Chip off the Old Block

Not a Chip off the Old Block

September 17, 2012
By Lisa White
No Comments
Innovative flavors, healthier ingredient profiles and eye-catching packaging are hallmarks of today’s potato chip segment. Manufacturers are now honing in on various advantages today’s chips have over their predecessors in an effort to keep the potato chip segment on-trend for consumers.


Read More
The Healthy Have It

The Healthy Have It

September 11, 2012
By Lisa White
No Comments
The organic, natural and whole-grain market segments continue to thrive, as new product launches emphasize healthful ingredient profiles, taste and quality.


Read More

Multimedia

Videos

Image Galleries

Eli's Cheesecake

Eli's Cheesecake

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.

THE MAGAZINE

Snack Food & Wholesale Bakery Magazine

May Cover

May 2013

Take a look at the newest edition of Snack Food and Wholesale Bakery Magazine!
Table Of Contents Subscribe

Poll Question

Consumer demand for gluten-free products continues to remain strong. Does your company offer gluten-free products?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
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.

More Products

Clear Seas Research

Clear Seas ResearchWith 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

Operations Weekly Logo

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.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon