RW Garcia recently opened a new manufacturing facility in Las Vegas to produce its gluten-free, non-GMO crackers and tortilla chips, distributed across the U.S. and internationally.
For the complete story on RW Garcia, see “Naturally better at RW Garcia.”
Canyon Bakehouse, a leading gluten-free bakery, has seen significant growth since opening in 2009 and now distributes to all 50 states and internationally.
For the complete story on Canyon Bakehouse, see “Canyon Bakehouse redefines gluten-free.”
New snack, granola and nutritional bars offer a wide diversity of ingredients, flavors and formats.
For the complete story on at POP Gourmet Foods, the 2015 Snack Food & Wholesale Bakery Snack Producer of the Year, see “POP Gourmet’s explosive momentum.”
An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.
Chicago Specialty Bakers got its start back in 1982 as a string of bagel shops and delis run by Felix Barats, offering bagels and custom-made sandwiches. Today, its business is purely wholesale, focusing on a wide variety of artisanal breads for airline, foodservice and grocery customers.
To read the complete feature on Chicago Specialty Bakers, see “Chicago Specialty Bakers brings Old World baked goods to life.”
Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.
Blue Diamond Almond’s new processing facility in Turlock, CA.
Our State of the Industry Report images on the Snack Market are here.