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Home » Publications » Snack and Bakery Magazine

Snack and Bakery Magazine

JanCover2012

View Archived Issues:

2012 January

Check out the January 2012 issue or go to the Digital Editions page to view the interactive magazine
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Turano Turns 50

January 20, 2012
Lauren R. Hartman
0 Comments
Maintaining traditional European bread baking processes using stone hearth ovens, European/Italian recipes, formulas and old-world flavor, Turano Baking Co., Berwyn, Ill., has been expanding its artisan-quality product line nationally. We celebrate the 50th anniversary of this growing company, which is smoothly transitioning into its third generation of family owned and operated management.
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New Packaging Dimensions

January 19, 2012
Bob Garrison
0 Comments
It doesn’t take 3D glasses to see the new developments and trends in snack and bakery packaging.
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All the Right Moves

January 19, 2012
Romy Schafer
0 Comments
Bakery and snack producers want durable conveyors that are easy to clean, maintain and versatile for current and future production needs. Manufacturers say new equipment designs address these objectives.
Read More
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Producing and Celebrating Bread

January 19, 2012
Lauren R. Hartman
0 Comments
Expanded several times, Turano Baking Co.’s Berwyn, Ill., headquarters production plant features three fully-automated makeup lines and three semi-automated lines that can produce some 200 stock-keeping units overall and generate as many as 150 types of fresh products each day. Starting out as a 2,000-sq.-ft. storefront in the early 1960s, the facility now is a 185,000-sq.-ft. dynamo of action.
Read More
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Inventive, Creative Inclusions

January 19, 2012
Romy Schafer
0 Comments
As more consumers scrutinize ingredients in the foods they buy, bakers and snack producers are turning to inclusions to create better-for-you products that deliver irresistible taste.
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Clean Labels for the New Year

January 19, 2012
Jean Roth
1 Comment
Many clean-label manufacturers are making headway in snack and bakery segments by creating exciting new foods for consumers to enjoy, proving that clean-label foods can also be tasty and satisfying.
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New Beginnings, New Ideas

January 19, 2012
Lauren R. Hartman
0 Comments
Happy New Year! January can be filled with resolutions for positive changes and new horizons. As we hit the road of 2012, we think about the year that passed and the adventures ahead.
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Is 2012 Really the End or Just the Beginning?

January 19, 2012
Marina Mayer
0 Comments
Ahhh, a new year—a time to start over, cross those to-dos off the list and make the wrongs right. It’s a time to flip the calendar, look ahead, plan ahead and move forward with unfinished business.
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Health and Nutritional Needs of Hispanic Customers

January 19, 2012
Sylvia Melendez-Klinger
0 Comments
The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.
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A Rapid Response Program Update

January 19, 2012
Judi Adams
0 Comments
Last year, I provided you with a snapshot of the Grain Foods Foundation’s efforts to share positive messages about the health benefits of bread and grains to the media through our rapid response program.
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Ingredient Briefs

January 19, 2012
0 Comments
Ingredient Briefs from various Suppliers. Check it out!
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equipmentBrief

Equipment Briefs

January 08, 2012
0 Comments
Equipment Briefs from various Suppliers. Check it out!
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January_newProduct_thinkFEAT

thinkThin Fruit and Nut Bars

January 19, 2012
0 Comments
Company: thinkproducts, Ventura, Calif.
Website: www.thinkproducts.com
Introduced: January
Distribution: National
Suggested Retail: $1.69-1.99 for a 1.41-oz. bar or a 14.11-oz. box

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January_newProduct_lentilcrackerFEAT

Lentil Crackers

January 19, 2012
0 Comments
Company: Mediterranean Snack Food Co., Boonton, N.J.
Website: www.mediterraneansnackfoods.com
Introduced: May
Distribution: National
Suggested Retail: $3.49-$3.99 for a 4.-5 oz. box
Read More
January_newProduct_fullbarFEAT

Fullbar

January 19, 2012
0 Comments
Company: Fullbar, LLC, Greenwood Village, Colo.
Website: www.fullbar.com
Introduced: January
Distribution: National
Suggested Retail: $5.99 to $11.99 for a 9.54-oz. box
Read More
January_newProduct_creameFEAT

Krispy Kreme Glazed and Dipped Donuts

January 19, 2012
0 Comments
Company: Krispy Kreme, Winston-Salem, N.C.
Website: www.krispykreme.com
Introduced: November 2011
Distribution: National
Suggested Retail: $1.09 for a 4-oz. package of Glazed Chocolate Pie; $4.29 for a 14.9-oz. box of Dipped Cake

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Multimedia

Videos

Image Galleries

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Turano Baking, January 2012

Celebrate 50 years in business with Turano Baking Co., Berwyn, IL, as it celebrates bread, family, traditions and great flavors! We tour one of Turano's four production facilities and view the making of its signature Pane Turano rounds.
03/10/11 2:00 PM EDT

Food Plant of the Future: Renovation Mythbusters

On-Demand Major food and beverage expansion projects often start with the preconception that a Greenfield plant is needed to achieve desired performance goals.

THE MAGAZINE

Snack and Bakery Magazine

JanCover2012

2012 January

Check out the January 2012 issue or go to the Digital Editions page to view the interactive magazine
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New Food Product Development: From Concept to Marketplace, Third Edition

With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace.

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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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