Articles by Melissa Kvidahl Reilly

Popped to perfection

By Melissa Kvidahl Reilly
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Americans are gobbling up popcorn by the bucket load. The sector is reinventing itself from the salty, ‘imitation-butter’ profile of its past to a clean-label version with fresher flavors. Thus, consumer demand and economics are reshaping its future.


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It's crunch time for crackers, crisps and puffs

By Melissa Kvidahl Reilly
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Manufacturers of crackers, crisps and puffs are adding nutrients and specialty ingredients to their products, while cutting fat, gluten and more to meet consumer demand for exceptional quality.


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Earning a piece of the pizza pie

By Melissa Kvidahl Reilly
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Conventional frozen pizza has suffered some setbacks, but the outlook is good for brands that differentiate. The market still carries mass appeal, as consumers seek foods with unique flavors and ingredients. 


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Raising the bar on snack and cereal bars

By Melissa Kvidahl Reilly
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Consumers are faced with many options in the snack bar aisle. In response, manufacturers are setting their products apart by offering ‘that little something extra,’ to satisfy the trends to please the foodie in us all.


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Special Report

A world of flavors

By Melissa Kvidahl Reilly
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International flavors and foods are gaining popularity, but cautious consumers remain a challenge for bakers and snack producers. Successful manufacturers encourage purchase at the production line and at retail.


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Tips for entering the foodservice market

By Melissa Kvidahl Reilly
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The foodservice market can be a profitable one for companies that go beyond convenience to offer healthy ingredients and trendy flavor profiles.


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Whole grains add nutrition to baked goods and snacks

By Melissa Kvidahl Reilly
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Grains mean quality and quantity. Though most people don’t get enough each day, at least half of the grains in a person’s diet should be made up of whole grains, which are unrefined, and haven’t had their bran and germ removed via milling. From corn to quinoa, manufacturers are upping their nutritional antes with whole grains.


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Food safety first

By Melissa Kvidahl Reilly
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The landscape is changing for commercial bakers and snack manufacturers as the Food Safety Modernization Act grants the Food and Drug Administration a wider reach. Will the act shift the responsibility for food safety of imported foods to the importer? And do all companies have the expertise they need to handle preventative measures?


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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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