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Home » Publications » Snack Food & Wholesale Bakery Magazine

Snack Food & Wholesale Bakery Magazine

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2012 April

Check out our April content!

We’re celebrating our magazine’s centennial anniversary by taking a look back at the bygone days of the baking and snack food industries and their progress through the years. Here’s a retrospective look at the baking industry.

April 23, 2012

Lauren R. Hartman

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It doesn’t feel like Snack Food & Wholesale Bakery is 100 years old, and that’s partly because we have changed names, formats, management, ownership and staffs several times throughout our long existence.
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A Bar for Every Body

Bar manufacturers are creating products to accommodate a variety of nutritional and lifestyle demands in the growing market.

April 23, 2012

Jen Roth

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Consumers are asking for a lot of bars these days. Some want bars to be a healthy, easy snack, while others demand that their bars act as a supplement to an active lifestyle. Many prefer a bar that can substitute for a meal or act as a diet aid. Either way, bar manufacturers are making products that satisfy all of these requirements, so it’s just a matter of picking which bar is right for the job.
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A Snack Retrospective

Here’s a glance at some of the breakthroughs, events, products and happenings that took place in the snack food industry within Snack Food & Wholesale Bakery’s 100-year existence and even a ‘tidbit’ before.

April 23, 2012

Lauren R. Hartman

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According to the website, ideafinder.com, we consume more than 4.3 billion lb. of snack food a year, which could be why snacks may soon end up becoming America’s favorite meal. What an interesting time for Snack Food & Wholesale Bakery to celebrate its centennial anniversary. Coincidentally, the Snack Food Association (SFA), Arlington, Va., an international association that has manufacturing members, including snack manufacturers and suppliers to the snack industry in more than 50 countries around the world, is celebrating its 75th anniversary in 2012. We congratulate the SFA on an incredible job.
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Talking Tortillas and the Social Network

Flatbread and tortilla producers amplify their promotional spending and look to the social network to ensure consumers get the messages producers want them to have.

April 23, 2012

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When you hear the word, “tortilla,” what typically comes to mind? Tacos? Burritos? Enchiladas? Fajitas? Quesadillas? What about wraps, flatbreads or melts?
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Getting Back to Basic Bakery Maintenance

April 23, 2012

J.R. Wilson

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We all know that little things can add up to big savings, and many of those little things are bakery basics in the plant. When was the last time you checked your compressed air system operating pressure or the flame on your oven burners? If you can’t remember, then it’s time to get back to the basics and keep tabs on things we might be taking for granted. A little preventative maintenance can go a long way.
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Smooth Operators

New lubricants are formulated for specific food-processing machinery and applications to help bakers and snack producers address a host of industry issues.

April 23, 2012

Romy Schafer

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Bakers and snack makers are well-acquainted with the saying, “Time is money.” A malfunctioning oven, depositor or conveyor system can result in production delays that negatively impact customers, as well as the bottom line.
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Celebrate 100 Years with Us

April 23, 2012

Lauren R. Hartman

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Agnetha Faltskog once said that, “Those who cannot remember the past are condemned to repeat it, without a sense of ironic futility…” Otto von Bismarck has said, “The main thing is to make history, not to write it.” We certainly can’t pretend to know the past of baking or snack food manufacturing. But with April marking the 100th anniversary of Snack Food & Wholesale Bakery, we cannot help but revisit some of the amazing past in these fascinating markets of ours.
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RISE to the Occasion with the Grain Foods Foundation

April 23, 2012

Judi Adams

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The Grain Foods Foundation (GFF) will launch its spring RISE campaign this month. The campaign is designed to highlight the role that bread and grains play in providing the energy consumers need to rise to any and all occasions.
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All Good Things Come to an End

April 23, 2012

Marina Mayer

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It’s not everyday that people can say, “I love my job,” especially when many of today’s companies are cinching raises, bonuses and company perks just to save on the bottom line. Despite today’s economical hardships, most everyone in the food industry continues to love their job.
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In Memorium: Ronni Feuer, FunkyChunky

April 23, 2012

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Ronni Feuer, founder and creator of FunkyChunky, Edina, Minn., died Feb. 15, following a seven-year battle with breast cancer.
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The Low-Sodium Lowdown

A host of new low-sodium ingredients is helping bakers and snack manufacturers give consumers what they want: Intriguing products with less salt and more flavor. Romy Schafer, Contributing Writer

April 23, 2012

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The Centers for Disease Control and Prevention (CDC) released a report in February that reconfirms what most adults already know: A majority of Americans consume too much sodium. Too much sodium can increase the risk of high blood pressure, which often leads to heart disease and strokes. Processed and restaurant-prepared foods contain the most sodium of the foods people eat.
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P&G Sells Pringles to Kellogg

April 23, 2012

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Kellogg Co., Battle Creek, Mich., entered into an agreement to acquire Procter & Gamble’s Pringles business for $2.695 billion.
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Utz’s N.J. Distribution Center Goes Solar

April 24, 2012

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Utz Quality Foods, Inc. is getting a little help from the sun. That’s because its West Deptford, N.J., distribution center is equipped with a 98.56kWp (DC) solar photovoltaic system that produces enough electricity to offset 100% of the facility’s annual utility usage.
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Snyder’s-Lance Builds LEED-Certified R&D Center

April 24, 2012

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Snyder’s-Lance, Inc., Charlotte, N.C., announced plans to construct a 60-000-sq.-ft., state-of-the-art research and development center in Hanover, Pa.
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A look at Hispanic foods

April 23, 2012

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Prior to 1970’s, there was little research on food, culture, behaviors, which addressed Hispanics in America or the socio-demographic factors affecting their health. Three decades later, there is a surge of interest in Hispanics and their health, as a result of dramatic growth in the Hispanic population.
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Equipment Briefs: April 2012

April 25, 2012

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Read about a variety of systems and products from 3M, Hinds-Bock, Linde, Eriez, JT Products and more.
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Ingredient Briefs: April 2012

April 24, 2012

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Read about Van Drunen Farms, Tate & Lyle, Caravan Ingredients,AB Enzymes, DuPont Nutrition & Health, and Glanbia Nutritionals.
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Cover Stories: 100th Anniversary Issue

We’re celebrating Snack Food & Wholesale Bakery's centennial anniversary by taking a look back to the bygone days of the baking.

05/18/11 2:00 PM EDT

Food Trends: Reformulating for Sodium Reduction

On-Demand Sodium reduction is among today’s most significant policy issues and consumer trends.

Snack Food & Wholesale Bakery Magazine

2012 April

Check out our April content!

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THE SNACK AND BAKERY STORE

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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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.